Thursday, December 19, 2013

Coconut Cream Pie

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!




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