Rocky Mountain High Coconut Cream Pie |
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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 10 |
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Somewhat time consuming but OH so worth it. Ingredients:
3/4 cup granulated sugar |
1/4 cup cornstarch |
2 cups light cream, at room temp |
1 cup milk, at room temp |
4 extra-large egg yolks, lightly beaten, at room temp |
4 tablespoons unsalted butter, at room temp |
2 tablespoons pure vanilla extract |
1 1/4 cups sweetened flaked coconut |
1 fully baked 9 inch pie shell |
Directions:
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.
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