READY IN: 35minsYIELD: 1 pie
1 baked pie shell
3egg yolks, slightly beaten
1 1⁄2 tablespoonsvanilla
1 1⁄2 cupsheavy whipping cream
Serving Size: 1 (1624) g
Servings Per Recipe:1
Calories from Fat 2676 g 65 %
Total Fat 297.3 g 457 %
Saturated Fat 174.2 g 871 %
Cholesterol 1120.1 mg 373 %
Sodium 2752.7 mg 114 %
Total Carbohydrate321.6 g 107 %
Dietary Fiber 20.7 g 82 %
Sugars 158.5 g 633 %
Protein 55.7 g 111 %
Watch video: https://www.momsheart.net/coconut-cream-pie/.
In a saucepan, whisk sugar, cornstarch and salt together. Add in milk and whisk thoroughly. .
Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil for 1 minute. Remove from heat.
In a separate bowl, whisk egg yolks while slowly pouring most of the hot milk mixture into the eggs,.
Return mixture to the saucepan, bring to a boil and boil for one more minute, stirring constantly, Remove from heat.
Add butter and vanilla. Stir until completely melted.
Add coconut, stir together and pour into a baked pie shell.
Let cool for about 20 minute Put a piece of waxed paper over the top (to keep the pie from drying out) and put in the fridge until is is completely chilled.
In a bowl, add whipping cream and powdered sugar. Beat with a mixer until thick.
Remove waxed paper from pie, top with the whipped cream, and garnish with toasted coconut.
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