Traditional Coconut Cream Pie

Coconut Cream Pie - with yoyomax12

Описание:

My husband loves coconut based treats and I made him this coconut cream pie. This was my first try at this recipe and I was happy with the results.
To be made again :)
Pie play list! :
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In the microwave or stovetop, scald the milk (bring to 82 C or 180 F)
3 cups (750ml) milk (I used 2%)

Combine in a sauce pan off the heat:
1/3 cup (50g) flour
2/3 cup (150g) sugar
pinch of salt
1 cup shredded coconut (120g) (I used sweetened, but the original recipe called for unsweetened. I also recommend FINE shredded coconut, small pieces are easier to eat)

Place the saucepan on medium heat and then add 1 cup of the scalded milk. Whisking constantly heat until you see the mixture thickening, add another cup (or so) of the hot milk and stir until thickened. Add the final amount of milk and continue to stir over medium low heat until thickened. Remove from heat and pour about 1/2 cup (125ml) of the mixture into

3 slightly beaten egg yolks (I used large eggs)
Stir quickly and then immediately but the egg mixture back into the pot and stir well. Put the pot back on the heat and cook another few minutes until mixture is thick and has a pudding like consistency.

Remove from heat and stir in 2 tbsp (30g) butter until blended.

Allow to cool to room temperature and then pour into a baked pie shell and chill until firm.

Garnish with whipped cream and/or toasted coconut.

Recipe found here:
http://www.nlrockrecipes.com/2007/11/...


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You'll Need:

1/3 cup granulated sugar
1/3 cup cornstarch
2 tablespoons all-purpose flour
1/4 teaspoon salt
3 eggs
3 cups milk
1 tablespoon butter
2 teaspoons vanilla extract
1 1/4 cups sweetened coconut flakes
1 baked 9-inch pie crust, cooled
Whipped topping
Toasted coconut

Procedures : 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 extract. 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 topping; sprinkle with toasted coconut. Cover; refrigerate leftover pie