Coconut Cream Pie Recipe by 1953kenny
Coconut Cream Pie Cooking Instructions 1 Bake your favorite pie crust according to directions. Set aside and cool. 2 Combine sugar and cornstarch in sauce pan. Whisk egg yolks and whole milk in bowl. Whisk into sugar and cornstarch mixture in saucepan over medium heat. Continue whisking until creamy. 3 Remove custard from heat. Add butter, coconut, and vanilla. Stir until all is incorporated. Place plastic wrap directly over custard in pan to prevent air. Set aside to cool for 30 minutes. 4 Spoon custard into baked pie crust. Place in refrigerator for 30 minutes. 5 Whip heavy cream to stiff peaks. Add sugar towards end of whipping. Pipe or spoon cream over the top of the custard. Garnish with toasted coconut. Enjoy. 1 Bake your favorite pie crust according to directions. Set aside and cool. 1 Bake your favorite pie crust according to directions. Set aside and cool. 2 Combine sugar and cornstarch in sauce pan. Whisk egg yolks and whole milk in bowl. Whisk into sugar and cornstarch mixture in saucepan over medium heat. Continue whisking until creamy. 2 Combine sugar and cornstarch in sauce pan. Whisk egg yolks and whole milk in bowl. Whisk into sugar and cornstarch mixture in saucepan over medium heat. Continue whisking until creamy. 3 Remove custard from heat. Add butter, coconut, and vanilla. Stir until all is incorporated. Place plastic wrap directly over custard in pan to prevent air. Set aside to cool for 30 minutes. 3 Remove custard from heat. Add butter, coconut, and vanilla. Stir until all is incorporated. Place plastic wrap directly over custard in pan to prevent air. Set aside to cool for 30 minutes. 4 Spoon custard into baked pie crust. Place in refrigerator for 30 minutes. 4 Spoon custard into baked pie crust. Place in refrigerator for 30 minutes. 5 Whip heavy cream to stiff peaks. Add sugar towards end of whipping. Pipe or spoon cream over the top of the custard. Garnish with toasted coconut. Enjoy. 5 Whip heavy cream to stiff peaks. Add sugar towards end of whipping. Pipe or spoon cream over the top of the custard. Garnish with toasted coconut. Enjoy. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Easy Crockpot Mexican Taco Casserole Apple Muffin Best French bread pizza Ramen Egg 味付け玉子 (Ajitsuke Tamago) Beef & Broccoli Easy Crockpot Mexican Taco Casserole Apple Muffin Best French bread pizza Ramen Egg 味付け玉子 (Ajitsuke Tamago) Beef & Broccoli Seasonal fruit Whosayna’s Mutton Soup/Sup Kambling Whosayna’s Mocha Mousse Cake Whosayna’s Mutabbaq Whosayna’s Fruit and Nut Custard Cream Whosayna’s Chicken Tenders Whosayna’s Khabsa Whosayna’s Mashed Potato Whosayna’s Cream Cheese Frosting Lemon chapati Seasonal fruit Whosayna’s Mutton Soup/Sup Kambling Whosayna’s Mocha Mousse Cake Whosayna’s Mutabbaq Whosayna’s Fruit and Nut Custard Cream Whosayna’s Chicken Tenders Whosayna’s Khabsa Whosayna’s Mashed Potato Whosayna’s Cream Cheese Frosting Lemon chapati