Fresh Coconut Cream Pie

  1. Combine sugar, cornstarch, and salt; gradually add to milk, stirring until smooth.
  2. Bring to a boil, stirring over medium heat and boil for 2 minutes.
  3. Remove from heat and stir 1/2 of hot mixture into egg yolks, then combine with rest of the mixture in saucepan.
  4. Cook, stirring over low heat until boiling and thick enough to mound from spoon - about 5 minutes.
  5. Turn into bowl; stir in extracts and half of coconut.
  6. Place waxed paper directly on filling; refrigerate 1 hour.
  7. Turn into pie shell; refrigerate 3 hours.
  8. To serve: Whip cream, and spread over filling; top with remaining coconut.
  9. *2 cans flaked coconut can be used in place of grated fresh coconut.

pie shells, sugar, cornstarch, salt, milk, egg yolks, vanilla, coconut, whipping cream

Taken from www.food.com/recipe/fresh-coconut-cream-pie-331538 (may not work)

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