Coconut Cream Pie Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Pie Crust:
1 cup all-purpose flour
1/2 cup sweetened shredded coconut, toasted
6 tablespoons cold margarine or butter, cut into small pieces
2 tablespoons sugar
Filling:
2 cups milk
1 can (8 1/2 ounces) cream of coconut (not coconut milk)
1/3 cup cornstarch
1/4 teaspoon salt
4 large egg yolks
2 tablespoons margarine or butter
1 teaspoon vanilla extract
Topping:
1 cup heavy or whipping cream
2 tablespoons sugar
1/2 teaspoon vanilla extract
2 tablespoons sweetened shredded coconut, toasted
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Directions: |
Directions:1. Prepare Pie Crust: Preheat oven to 375 degrees F. Place all crust ingredients and 1-tablespoon cold water into food processor with knife blade attached. Blend ingredients, pulsing processor on and off, until dough just comes together.
2. Spray 9-inch pie plate with nonstick cooking spray. Press dough evenly onto bottom and up side of pie plate, making a small rim. Bake pie shell 20 minutes or until golden, covering edge with foil if necessary during last 10 minutes to prevent over browning. Cool on wire rack. |
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Personal
Notes: |
Personal
Notes: I have never been very good at making a pie crust so use a store bought one if you want to.
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