Toasted Coconut Cream Pie Recipe

Name: Toasted Coconut Cream Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE FILLING:; 2/3 cups Sugar; 1/2 teaspoons Salt; 2-1/2 Tablespoons Cornstarch; 1 Tablespoon Flour; 3 cups Whole Milk; 3 whole Egg Yolks, Lightly Beaten; 1 Tablespoon Butter; 1-1/2 teaspoon Vanilla Extract; 1 whole Baked Pie Shell (store Bought Or Your Favorite Recipe, Baked According To Package Or Recipe); 4 ounces, weight White Chocolate, Good Quality, Chopped; _____; FOR THE TOPPING:; 2 cups Heavy Whipping Cream; 1/4 cups Sifted Powdered Sugar; 1 teaspoon Vanilla Extract; 1/3 cups Toasted Coconut

Servings: persons

FOR THE FILLING:
2/3 cups Sugar
1/2 teaspoons Salt
2-1/2 Tablespoons Cornstarch
1 Tablespoon Flour
3 cups Whole Milk
3 whole Egg Yolks, Lightly Beaten
1 Tablespoon Butter
1-1/2 teaspoon Vanilla Extract
1 whole Baked Pie Shell (store Bought Or Your Favorite Recipe, Baked According To Package Or Recipe)
4 ounces, weight White Chocolate, Good Quality, Chopped
_____
FOR THE TOPPING:
2 cups Heavy Whipping Cream
1/4 cups Sifted Powdered Sugar
1 teaspoon Vanilla Extract
1/3 cups Toasted Coconut

1
Bake a whole pastry/pie crust - if you use store bought bake according to package instructions. At 2 minutes before it's finished baking, remove it from oven and top it with the chopped white chocolate. Return the crust to the oven and allow the chocolate to melt, about 2 minutes longer. Remove crust from oven and spread the chocolate on the bottom and up the sides of the pastry shell.
2
To prepare the filling mix together the sugar, salt, cornstarch, and flour in a saucepan. Gradually stir in the milk. Cook over moderate heat, stirring constantly until mixture thickens and boils. Boil 1 minutes and remove from heat. Slowly stir half of the hot mixture into 3 egg yolks, that have been placed in a heatproof bowl and slightly beaten. Then blend the egg mixture back into the saucepan. Boil 1 minute more, stirring constantly. Remove from heat and blend in 1 tablespoon butter and 1 1/2 teaspoons of vanilla.
3
Pour the filling into the baked pie shell. Chill thoroughly (about 2 hours). Prepare whipped topping.
4
Combine 2 cups heavy cream, 1/4 cup sifted powdered sugar and 1 teaspoon vanilla extract. Beat on high until stiff. Reserve 2 cups of the mixture in a pastry bag with a large star tip. Frost the pie with the remaining topping. Pipe a border around the pie using the topping that you put into the pastry bag. Then sprinkle the toasted coconut over center of pie. Chill.

1248

kcal

Calories

Fat

123

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: FOR THE FILLING:, 2/3 cups Sugar, 1/2 teaspoons Salt, 2-1/2 Tablespoons Cornstarch, and more.

Yes, Toasted 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.

Toasted Coconut Cream Pie

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