Description
My friend Zoë pretty much has the BEST dessert recipes on the planet earth. It’s probably because all the recipes have been passed down from family members, and because they’re always made with REAL ingredients. This recipe for coconut cream pie is no different.
Ingredients
1 1/4 cup lightly toasted unsweetened coconut flakes, divided
2 1/4 cup milk {I used 2%}
1 cup cream
5 large egg yolks
3/4 cup sugar
5 Tablespoons clear gel {cook type}
3/8 teaspoon salt
2 1/2 Tablespoons unsalted butter
1 1/4 teaspoons vanilla extract
3 drops coconut extract
1 pre-baked 9″ pie shell
16 ounces fresh whipping cream
2 tablespoons sugar
1 teaspoon vanilla extract
Instructions
In a medium saucepan combine the milk, cream and 1 cup of toasted coconut. Add the egg yolks, sugar, clear gel, salt, butter and whisk as you bring the mixture to a boil over low heat. Cook, stirring constantly until thickened {about 2 minutes}. Remove the saucepan from the heat and stir in the vanilla and coconut extracts.
Pour filling immediately into a pre-baked 9″ pie shell. Chill pie in the refrigerator for 1 hour.
To make whipping cream, simply add 16 ounces of fresh whipping cream, 1 teaspoon vanilla and 2 tablespoons of sugar into a mixing bowl {we use our KitchenAid mixer for this} and using the whisk attachment whip on a medium speed until nice and fluffy.
Add the whipped cream topping and sprinkle with toasted coconut and chill until ready to serve.