We love anything thing that has coconut in it and I guessing you do too.
Mom would make either her vanilla pudding filling or do a quick pie with instant pudding and toasted coconut in a graham cracker baked pie shell for a quick dessert.
Here is her recipe for the homemade coconut cream pie. Enjoy!
Note: I use a refrigerated pie crust for my pie and bake it according to directions and allow to cool completely. I fill the pie with the below filling and top with whipped cream and coconut.
Custard Filling
1/4 cup corn starch
1/3 cup sugar
2 cups milk( I used 2%)
2 eggs, slightly beaten
2 Tablespoons butter
1 tsp. vanilla
1/4 to 1/2 cup toasted coconut
In a medium glass bowl combine corn starch and sugar. With a whisk , gradually stir milk into the corn starch. Mom would make this recipe on top of the stove but I have found it to be much easier in the microwave and less chance of scorching!
Place above milk, cornstarch, sugar mixture in microwave on high power for 5 to 7 minutes or until thickened and bubbling, stirring after each 2 minute interval.
Take out of microwave. Using a whisk gently whisk half of the hot milk mixture into the eggs and then add the rest of the egg mixture into remaining hot mixture..
Microwave on high power for 1 1/2 to 2 1/2 minutes or until thickened and heated through, stirring after each 45 second interval. Using a wire whisk blend in butter and vanilla.
Cool completely, stir in toasted coconut pour into prepared pie shell and top with toasted coconut and whipped cream....Yummy!
Mom would make either her vanilla pudding filling or do a quick pie with instant pudding and toasted coconut in a graham cracker baked pie shell for a quick dessert.
Here is her recipe for the homemade coconut cream pie. Enjoy!
Note: I use a refrigerated pie crust for my pie and bake it according to directions and allow to cool completely. I fill the pie with the below filling and top with whipped cream and coconut.
Custard Filling
1/4 cup corn starch
1/3 cup sugar
2 cups milk( I used 2%)
2 eggs, slightly beaten
2 Tablespoons butter
1 tsp. vanilla
1/4 to 1/2 cup toasted coconut
In a medium glass bowl combine corn starch and sugar. With a whisk , gradually stir milk into the corn starch. Mom would make this recipe on top of the stove but I have found it to be much easier in the microwave and less chance of scorching!
Place above milk, cornstarch, sugar mixture in microwave on high power for 5 to 7 minutes or until thickened and bubbling, stirring after each 2 minute interval.
Take out of microwave. Using a whisk gently whisk half of the hot milk mixture into the eggs and then add the rest of the egg mixture into remaining hot mixture..
Microwave on high power for 1 1/2 to 2 1/2 minutes or until thickened and heated through, stirring after each 45 second interval. Using a wire whisk blend in butter and vanilla.
Cool completely, stir in toasted coconut pour into prepared pie shell and top with toasted coconut and whipped cream....Yummy!
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