Rocky Mountain High Coconut Cream Pie – a delicious recipe with granulated sugar, cornstarch, light cream, milk, egg yolks, unsalted butter. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Mix sugar and cornstarch in large bowl until it resembles powder.
2
Add the light cream slowly in a steady stream, whisking constantly. Beat well.
3
Add milk in the same way. Beat in egg yolks.
4
Pour into heavy 2-quart saucepan, set over medium high heat, and bring to boil, stirring constantly.
5
When the mixture reaches a hard boil (when bubbles continue thru stirring) reduce heat to low, and simmer for 2 minutes while continuing to stir.
6
Pour the filling into medium size bowl. Beat in the butter one Tablespoon at a time, stirring each until melted.
7
Beat in vanilla and coconut. Cover the surface with plastic wrap and let cool for 1/2 hour.
8
Spoon filling into pie crust, chill until firm, at least 4 hours. Can decorate with whipped cream and browned coconut if so desired.
888
kcal
Calories
66
g
Fat
54
g
Carbs
17
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 3/4 cup granulated sugar, 1/4 cup cornstarch, 2 cups light cream, at room temp, 1 cup milk, at room temp, and more.
Yes, Rocky Mountain High Coconut Cream Pie falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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