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Coconut Cream Pie Filling Recipe

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Coconut Cream Pie Filling image

 

This recipe for Coconut Cream Pie Filling, by , is from The Sauter/Lofstad/Wise Family Cookbook Project, 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!

Contributor:  
Contributor:  
Carissa Sauter

Category:
Category:

Ingredients:  
Ingredients:  
Coconut Pastry Cream

1 lb Coconut Milk
3 oz Sugar

3 oz Sugar
1 oz Cornstarch
3ea Egg Yolks
1ea Eggs

2oz Unsalted Butter
1Tbsp Coconut extract

Variation;
Stir in 8oz of toasted coconut

Directions:
Directions:
*Have a 9" already baked & cooled pie crust ready*
*Toast some shredded coconut at 300F for 5-8 minutes* (Optional)

1. In a medium pot add the coconut milk & 3oz of sugar. In a separate bowl sift the other 3 oz of sugar & cornstarch then add the yolks and 1 egg, whisk. set aside.

2.Cut the unsalted butter into smaller pieces and get coconut extract ready.

3. Bring the pot with the milk & sugar to a simmer.

4. Pour half of the hot milk into the cornstarch mixture while whisking. Put the pot back on the heat and pour the mixture back into the pot while continuing to whisk.

5. Keep whisking the mixture in the pot over the heat quickly as to not cook the eggs. Once the mixture has thickened approximately 1 minute take off the heat and add the coconut extract and butter. Whisk until butter is completely melted. *Whisk in the toasted shredded coconut if using*(Optional)

6. Pour into pre-baked pie crust and immediatly cover with plastic wrap and making sure you press onto the surface of the pudding. So the pudding doesn't form a skin. Place in the fridge for 35 minutes-1 hour. When ready serve with whip cream or whatever toppings you desire.

Number Of Servings:
Number Of Servings:
1 Standard 9 pie
Preparation Time:
Preparation Time:
8 minutes

 

 

 

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