Traditional Coconut Cream Pie

READY IN: 35minsYIELD: 1 pie

INGREDIENTS

  • 1 baked pie shell
  • 23 cupsugar
  • 3tablespoonscornstarch, rounded
  • 12 teaspoonsalt
  • 3cupsmilk
  • 3egg yolks, slightly beaten
  • 1tablespoonbutter
  • 1 12 tablespoonsvanilla
  • 1cupcoconut, unsweetened
  • 1 12 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.
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