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Coconut Cream Pie Recipe

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Coconut Cream Pie image


This recipe for Coconut Cream Pie, by , is from jennifer's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

jennifer weaver


1 1/2 c. half-and-half
1 1/2 c. coconut milk a little less than 1 can
2 eggs
3/4 c. sugar
1/3 c. corn starch
1/4 tsp. salt
1 c. flaked coconut toasted
1 tsp coconut extract or vanilla extract
9 inch pie shell baked.

1 pint whipping cream the kind you have to whip yourself, not the pre-made, frozen stuff!
1/4-1/2 c. powdered sugar to taste
1 tsp. coconut extract

In a medium saucepan, combine half-and-half, coconut milk, eggs, sugar, cornstarch and salt.
Bring to a boil over LOW heat (using a double-boiler works best), whisking constantly.
When it starts to boil a little bit and thickens up to about the consistency of a thick pudding (this takes about 15-20 minutes so BE PATIENT), remove from heat.
Stir in 3/4 cup of the coconut and the coconut (or vanilla) extract. 
Pour into pie shell and chill for 2 to 4 hours, or until firm.
While pie is cooling, whip together topping ingredients with electric beaters. 
When pie is completely cooled, top with whipped topping and sprinkle on remaining toasted coconut.




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