Monday, September 20, 2010

Coconut Cream Pie

I had
the urge
to make

Cream Pies
to be

they were

Coconut Cream Pie
Adapted from All Recipes
3/4 cup white sugar
1/3 cup all-purpose flour
1/4 teaspoon salt
2 cups whole milk
3 egg yolks, beaten
2 tablespoons butter
1 1/4 teaspoons vanilla extract
1 cup shredded coconut
1 (9 inch) pie crust, baked
1 cup heavy cream
1-2 tbsp powder sugar

1. In a saucepan, combine the sugar, flour, and salt. Add milk in gradually while stirring gently. Cook over medium heat, stirring constantly, until the mixture is bubbly, yet not boiling. Keep stirring and cook for about 2 more minutes, and then remove from the burner.

2. Stir a small quantity of the hot mixture into the beaten egg yolks, and immediately add egg yolk mixture to the rest of the hot mixture. Cook for 2 more minutes; remember to keep stirring. Remove the mixture from the stove, and add butter and vanilla. Stir until the whole thing has a smooth consistency.

3, Mix the coconut into the pudding and pour over  the cooled baked pastry shell.

4. Bake at 350 degrees for 12 to 15 minutes. Chill for an hour. 

5. To make the whipped cream: beat the heavy cream and powder sugar together until stiff peak appear.

6. Spread over the chilled pie and top with toasted coconut.

Posted 2 Years Ago: "Fall Anthropologie"

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