COCONUT CREAM PIE
This is an adaptation of Debbie Field's recipe in "Debbie Field's Great American Desserts". I love pies and this is one of my favorites. To toast coconut and nuts, spread in an even layer on baking sheets and put in top rack of oven preheated to 325 degrees F. Watch closely and stir every 5 minutes or so until nicely browned.
Provided by SharleneW
Categories Pie
Time 40m
Yield 1 9 inch pie, 8 serving(s)
Number Of Ingredients 14
Steps:
- To make Custard: In heavy saucepan, whisk together sugar, cornstarch, an salt.
- Slowly stir in the half-and-half until smooth.
- Bring to a boil over medium-high heat, stirring constantly.
- Lower heat to maintain simmer and cook, stirring constantly 2 to 3 minutes.
- Place egg yolks in a bowl and slowly whisk 1 cup of hot cream into them.
- Pour mixture back into the saucepan and cook over low heat, stirring constantly until the mixture thickens and just begins to"steam", 4 to 5 minutes.
- Do not let boil.
- Remove pan from heat and stir in butter and vanilla until smooth.
- Strain through a fine-mesh sieve into a bowl.
- Cover with plastic wrap directly on the surface and cool on a wire rack.
- When cool, gently fold in the coconut.
- Chill for 1 hour.
- Make the whipped cream: Put cream, sugar and vanilla in a bowl and beat until thickened using an electric mixer on high.
- Assemble pie: Pour the cooled custard into the prebaked crust.
- Mound the whipped cream over the filling and sprinkle with the coconut and nuts.
- Chill for 2 hours before serving.
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Mubiru Frank
[email protected]Overall, this is a great recipe for a delicious and easy-to-make coconut cream pie. I highly recommend it!
Chloe Stott
[email protected]This pie is a great way to satisfy your sweet tooth without feeling too guilty. It's relatively low in calories and fat, so you can enjoy it without overindulging.
Akisha Sinanan
[email protected]I love the way the coconut cream filling pairs with the fresh fruit. It's a refreshing and delicious summer dessert.
STREET LIGHT. VEWS.
[email protected]This pie is a great way to use up leftover egg whites. I usually make a meringue topping for the pie, but you can also just whip the egg whites and fold them into the filling.
yunus Malik
[email protected]I've also made this pie with a chocolate graham cracker crust. It's a delicious variation.
Alicia Peterson
[email protected]I like to add a little bit of rum extract to the filling. It gives the pie a nice, subtle flavor.
Edward Dellolio
[email protected]This pie is a great make-ahead dessert. I usually make it the day before I need it, so it has time to chill and set.
Muhmmad M Ibrahim S
[email protected]I love the way this pie looks. It's so elegant and perfect for a special occasion.
Sk kashem
[email protected]This pie is a great way to use up leftover coconut cream. I always have a can or two in my pantry, so it's nice to have a recipe that I can use them for.
Kondwani Gumbie
[email protected]This pie is so easy to make, and it always turns out perfectly. I love that I can use store-bought graham cracker crust, so I don't have to worry about making one from scratch.
Debeli Alemina
[email protected]I've made this pie several times now, and it's always a hit. The filling is creamy and delicious, and the crust is flaky and buttery. I highly recommend this recipe!
Altaf hassan
[email protected]This pie is a classic for a reason. It's simple to make, but it's always a crowd-pleaser. I love the way the coconut cream filling pairs with the graham cracker crust.
Asadullah Jafari
[email protected]I'm not usually a fan of coconut, but this pie changed my mind. The coconut cream filling is so light and airy, and the crust is the perfect balance of sweet and salty. I will definitely be making this pie again!
Tariro Dzikiti
[email protected]This pie is so easy to make, and it always turns out perfectly. I love that it can be made ahead of time, so I can relax and enjoy my party without having to worry about dessert.
Sadikul islam Sadik
[email protected]I've tried many coconut cream pie recipes over the years, but this one is by far the best. The filling is rich and creamy, and the crust is flaky and buttery. I highly recommend this recipe!
Sanzida Sultana
[email protected]This pie was a hit at my last dinner party. The coconut cream filling was light and fluffy, and the graham cracker crust was the perfect complement. I'll definitely be making this again!