Ingredients: |
Ingredients: Pastry for single crust 9 inch pie
4 large egg yolks
2 cups coconut milk
1-1/2 cups half-and-half cream
1 cup sugar
1/3 cup cornstarch
1/4 tsp salt
2 tsp vanilla extract
1-1/2 cups flaked coconut, toasted, divided
2 cups heavy whipping cream
1/4 cup confectioners' sugar
1/2 tsp vanilla extract
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Directions: |
Directions:1. On a lightly floured surface, roll pastry dough to a 1/8 inch thick circle.
Transfer to a 9 inch pie plate.
Trim pastry to 1/2 inch beyond rim of plate; flute edge.
Refrigerate 30 minutes.
Preheat oven to 425º.
2. Line pastry with a double thickness of foil.
Fill with pie weights, dried beans or uncooked rice.
Bake on a lower oven rack 20-25 minutes or until edges are golden brown.
Remove foil and weights; bake 3-6 minutes longer or until bottom is golden brown.
Col completely on a wire rack.
3. In a large heavy saucepan, whisk egg yolks, coconut milk, cream, sugar, cornstarch and salt until blended. Bring to a gentle boil over medium heat, whisking constantly. Reduce heat to medium-low; cook 2 minutes longer whisking vigorously. Remove from heat; stir in vanilla and 1 cup coconut. Immediately transfer to crust.
4. Press plastic wrap onto surface of filling. Refrigerate 2 hours or until cold.
5. In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until soft peaks form. Spread over pie. Sprinkle with remaining coconut. |
This recipe for Dar's Coconut Cream Pie is from