Recipe of the Month: Coconut Cream Pie

coconut-cake
image from D: The Cookbook

INGREDIENTS

For the pie:

  • 1 (9-inch) pastry shell
  • ¼ cups whole milk
  • 5 egg yolks
  • 2 tablespoons of sugar
  • 6 tablespoons flour
  • 1 cup Coco Lopez
  • 2 tablespoons cornstarch
  • 1 cup coconut flakes, baked
  • ½ teaspoon vanilla extract
  1. In a 2-quart saucepan, simmer milk over medium heat. In a separate bowl, whisk egg yolks and sugar.
  2. Add milk to egg and sugar and whisk until fully blended. Add flour, Coco Lopez, and cornstarch and whisk until flour and cornstarch are fully dissolved.
  3. Bring mixture to boil, then reduce heat and stir constantly until thick, about 4 to 6 minutes.
  4. After filling has thickened, mix in vanilla and coconut flakes. Spread filling onto a sheet pan and chill in refrigerator for 1 hour.
  5. After filling has cooled, place in baked pie shell. Top with shipped cream and sprinkle coconut flakes.

For the whipped cream:

  • 1 cup whipping cream
  • 4 tablespoons of sugar
  1. Whisk whipping cream and sugar together until desired thickness.

This recipe originally ran in D: The Cookbook.

 

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