Thursday, April 18, 2013

Coconut Cream Pie

                                       Makes  8 servings

1/2                  (15-ounce) package refrigerated piecrusts
1/2                  cup sugar
1/4                  cup cornstarch
2                     cups half-and-half
4                     egg yolks
3                     tablespoons butter
1                     cup sweetened flaked coconut
2-1/2              teaspoons vanilla extract, divided
2                     cups whipping cream
1/3                  cup sugar
               **Garnish: toasted coconut**

Fit 1 piecrust into a 9-inch pie plate according to package directions; fold edges under, and crimp. Prick bottom and sides of piecrust with a fork.

Bake according to package directions for a one-crust pie.

Combine 1/2 cup sugar and cornstarch in a heavy saucepan. Whisk together half-and-half and egg yolks. Gradually whisk egg mixture into sugar mixture; bring to a boil over medium heat, whisking constantly. Boil 1 minute; remove from heat. Stir in butter, 1 cup coconut, and 1 teaspoon vanilla. Cover with plastic wrap, placing plastic wrap directly on filling in pan; let stand 30 minutes. Spoon custard mixture into prepared crust, cover and chill 30 minutes or until set. Beat whipping cream at high speed with an electric mixer until foamy; gradually add 1/3 cup sugar and remaining 1 1/2 teaspoons vanilla, beating until soft peaks form. Spread or pipe whipped cream over pie filling. Garnish, if desired.

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