I really like coconut cream pie, but nobody else in my family does. Years ago a friend that ran a restaurant gave me her recipe. When I learned that Vault co-workers Libby and Katy are fans of this flavor I decided this was the day to surprise them with a slice.I knew Libby would give me an honest opinion – she liked it! Here’s the recipe:
INGREDIENTS:
14 oz. package of coconut
4 cups whole milk
4 egg yolks
2 whole eggs
A quarter stick of butter
1 cup sugar
1 tablespoon vanilla
1/2 cup cornstarch
Pinch of salt
PREP:
In a large bowl combine 1/2 cup sugar, 1/2 cup cornstarch, 4 egg yolks, 2 whole eggs and a pinch of salt. Whisk until smooth.
In a large saucepan heat 4 cups of milk and 1/2 cup sugar at high heat.
Place both mixtures in saucepan, stirring constantly over medium heat until it thickens. Add butter, vanilla and 3 cups of coconut. Stir together, remove from heat.
Toast remaining coconut on a cookie sheet at 325 degrees, turning once until it’s light brown.
Pour mixture into baked pie shell, sprinkle with toasted coconut, refrigerate overnight for best results.
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