Ingredients: |
Ingredients: Pie Filling
2/3 cups sugar 3 tablespoon cornstarch
dash of salt
3 egg yolks
2 cups half & half
1 cup heavy cream
1 teaspoon vanilla
1 cup fresh grated coconut, I like the frozen coconut
9 inch BAKED pie shell, us the EASY Pie Crust recipe
Topping
1 cup heavy cream
1/4 sugar for whipping cream
3 tablespoon coconut for toasting
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Directions: |
Directions:Mix sugar, flour and salt.
Beat egg yolks and add milk.
Stir into sugar mixture.
Cook over hot water until thick, stirring constantly.
Cover and cook 10 minutes longer.
Cool slightly add coconut and vanilla.
Pour into BAKED pie shell.
Let pie cool completely.
Toast 3 tablespoons of coconut in a heavy skillet.
Before serving spoon whip cream on top of pie and sprinkle with toasted coconut. |
Personal
Notes: |
Personal
Notes: My mom used to make this coconut pie often, and oh how I loved it. Loved, loved it! It was creamy, coconutty, and just plain wonderful. My very favorite part wasn’t even a slice of pie—it was licking the pan while the custard was still warm. Oh lordy, it was good!
I used to tell her that one day, when I grew up, I was going to make a whole pie just for myself and eat every single bite. She’d laugh and say it would probably make me sick. But a girl can dream, right?
I don’t make sweets as often as she did, but when I do make this pie, it never seems quite as delicious as I remember. Maybe it’s because nothing ever tastes as good as sneaking warm custard from the pan when you’re a kid… or maybe it’s just that Mom’s pies were just better.
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This recipe for Grandma's Coconut Cream Pie*** is from