Clean Plate Coconut Cream Pie Recipes

COCONUT CREAM PIE

Steps:

• In medium saucepan, stir together sugar, cornstarch, flour and salt; stir in eggs until mixture is well blended.
• Gradually stir in milk.
• Cook over medium heat, stirring constantly with whisk, until mixture boils; boil and stir 1 minute.
• Remove from heat; stir in butter and vanilla.
• Stir in coconut until blended; pour into baked pie crust.
• Press plastic wrap directly onto surface; refrigerate 6 to 8 hours or until set.
• Just before serving, spread with whipped cream; sprinkle with toasted coconut.
• Cover; refrigerate leftover pie.
• 8 servings.
• Variation: You can also toast the coconut before adding it to the pie.
• Preheat oven to 350 degrees.
• Spread evenly on cookie sheet, stir once or twice while baking for 5 to 10 minutes, until light golden brown.

COCONUT CREAM PIE

Steps:

• CRUST:.
• preheat oven to 325*.spread 5 tbls coconut in pie plate and toast 9 minutes, stir a couple of times --.
• When cool enough to handle, reserve 1 tbls for topping --.
• Pulse graham crackers, 4 tbls toasted coconut, till fine crumbs form.
• Transfer to a bowl, add sugar and melted butter, toss.
• Place crumbs in pie plate and form.
• Bake 22 minutes and cool on rack.
• FILLING:.
• Bring coconut milk,milk, shredded coconut, 1/3 cup of sugar and salt to simmer in pan over medium high heat, stirring occasionally with wooden spoon, when it simmers, whisk egg yolks, in medium bowl, to break up --.
• Then whisk in remaining 1/3 cup of sugar and the cornstarch, till combined.
• Whisk simmering liquid into yolk mixture, to temper, then return to pan, bring to simmer over medium heat, whisk constantly.till thickened.
• Remove from heat and whisk in vanilla and butter.
• Pour filling into cooled crust.
• Press sheet of plastic on surface.
• Chill 3 hours.top with whipped cream.