Rocky Mountain High Coconut Cream Pie

wtorek, 28 stycznia 2014

Rocky Mountain High Coconut Cream Pie

Time: 45 mins


  • 3/4 cup granulated sugar
  • 1/4 cup cornstarch
  • 2 cups light cream, at room temp
  • 1 cup milk, at room temp
  • 4 extra-large egg yolks, lightly beaten, at room temp
  • 4 tablespoons unsalted butter, at room temp
  • 2 tablespoons pure vanilla extract
  • 1 1/4 cups sweetened flaked coconut
  • 1 fully baked 9 inch pie shell


  • 1 Mix sugar and cornstarch in large bowl until it resembles powder.
  • 2 Add the light cream slowly in a steady stream, whisking constantly. Beat well.
  • 3 Add milk in the same way. Beat in egg yolks.
  • 4 Pour into heavy 2-quart saucepan, set over medium high heat, and bring to boil, stirring constantly.
  • 5 When the mixture reaches a hard boil (when bubbles continue thru stirring) reduce heat to low, and simmer for 2 minutes while continuing to stir.
  • 6 Pour the filling into medium size bowl. Beat in the butter one Tablespoon at a time, stirring each until melted.
  • 7 Beat in vanilla and coconut. Cover the surface with plastic wrap and let cool for 1/2 hour.
  • 8 Spoon filling into pie crust, chill until firm, at least 4 hours. Can decorate with whipped cream and browned coconut if so desired.

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