The Best Coconut Cream Pie |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This was my grandmother's recipe and the dessert my husband likes best. Ingredients:
1 1/4 cups graham cracker crumbs (about 18 crackers) |
3 tablespoons sugar |
1/2 cup melted butter |
2/3 cup sugar |
1/4 cup cornstarch |
1/2 teaspoon salt |
3 cups milk (i use 2%) |
4 egg yolks, slightly beaten |
2 tablespoons butter |
2 teaspoons vanilla |
3/4 cup flaked coconut |
1/4 cup lightly toasted flaked coconut |
3/4 cup chilled whipping cream |
2 tablespoons powdered sugar |
Directions:
1. Heat oven to 350. Mix crackers crumbs, sugar and butter in 9 pie pan; press to sides and bottom. Bake for 10 minutes. Set aside to cool. Spread 1/4 cup coconut over cookie sheet, bake for about 5 minutes, stirring occasionally until lightly toasted. Set aside.
2. In saucepan, combine sugar, cornstarch and salt. Blend milk and egg yolks; stir into sugar mixture. Cook over medium heat, stirring constantly until mixture thickens and boild. Boil and stir 1 minute. Remove from heat, blend in butter, vanilla and 3/4 cup coconut.
3. Immediately pour into cooled pie crust, press plastic wrap over top and refrigerate for at least 2 hours.
4. Just before serving, beat whipping cream and powdered sugar until stiff, spread over pie. Sprinkle toasted coconut over the top.
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