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Coconut Cream Pie Recipe

   
 

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     Coconut Cream Pie

Category   Desserts - Breads
Sub Category   None

Ingredients
1 1/2 cups shredded sweetened or unsweetened coconut
3 tbsp butter, melted
1 1/2 cups milk
1 cup coconut milk ( not light )
1/2 cup sugar
1/4 cup cornstarch
1/4 tsp kosher salt
1 tsp powdered gelatin
2 tbsp cold water
 
3 egg yolks
3 oz chopped white chocolate ( 1/2 cup )
2 tsp pure vanilla extract
1 1/2 cups whipping cream
1/2 cup shredded unsweetened coconut, toasted

Instructions
Combine coconut with melted butter and press into a 9 or 10 inch pie dish. Bake in a preheated 325 oven for 15 to 20 minutes or until golden. Cool. Combine one cup milk with coconut milk in a medium size heavy saucepan. In a bowl, whisk sugar with cornstartch and salt. Whisk in remaining 1/2 cup cold milk. sprinkle powdered gelatin over 2 tbsp cold water and let soften a few minutes.
Whisk cornstarch mixture into hot milk. Cook gently until it comes to a boil and thickens, whisking often. Add about 1/2 cup hot custard to egg yolks and beat back into custard. Stir in gelatin. Cook about one minute and then strain into a bowl. Stir in white chocolate until melted and smooth. Cool to room temperature over a bowl of ice and water.
Beat 1 1/2 cups whipping cream. Fold half the cream into the cooled custard mixture. Spoon custard into baked coconut crust and refrigerate. Spread remaining cream over pie ( doesn't have to cover filling completely). Sprinkle with toasted coconut. Refrigerate 3 to 4 hours or longer until filling is set.


Originally Submitted
6/22/2014





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