READY IN: 35minsYIELD: 1 pie

INGREDIENTS

1 baked pie shell

²⁄₃ cupsugar

3tablespoonscornstarch, rounded

¹⁄₂ teaspoonsalt

3cupsmilk

3egg yolks, slightly beaten

1tablespoonbutter

1 ¹⁄₂ tablespoonsvanilla

1cupcoconut, unsweetened

1 ¹⁄₂ cupsheavy whipping cream

2tablespoonspowdered sugar

NUTRITION INFO

Serving Size: 1 (1624) g

Servings Per Recipe:1

Calories: 4148

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 %

DIRECTIONS

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.

Source: Read Full Article