Coconut Cream Pie

6 Servings
Coconut custard
Southern U.S.
coconut cream pie sweet and spicy rich dessert easy graham crust Coconut custard Southern U.S.

1 1/2 cups half-and-half
1 1/2 cups onut milk
3 yolks
3/4 cup white ar
1/2 cup nstarch*
1/4 teaspoon t
1 cup flaked onut toasted
1 teaspoon illa extract
1 (9 inch) pie shell baked
1/2 pint heavy whipping am

In a medium saucepan, combine half-and-half, coconut milk, eggs, sugar, flour and salt. Bring to a boil over low heat, stirring constantly. Remove from heat, and stir in 3/4 cup coconut and vanilla extract. Pour into pie shell and chill 2 to 4 hours, or until firm. Top with whipped cream or thawed whipped topping. Toast remaining coconut and sprinkle on top. Notes: To toast coconut, spread evenly in an ungreased baking pan or cookie sheet. Bake for 6 to 8 minutes at 350 degrees or until golden brown, stirring occasionally. Delicious in a graham cracker crust.


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