Triple-Coconut Cream Pie - BHG |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
2 cup(s) shortbread cookie crumbs about 30 cookies |
3/4 cup(s) sweetened flake cocount |
1 teaspoon(s) finely shredded lime peel |
1/2 cup(s) butter melted |
1 cup(s) sugar |
1/3 cup(s) cornstarch |
1/4 teaspoon(s) salt |
3 cup(s) whole milk |
2/3 cup(s) cream of coconut |
5 egg yolks |
1 1/4 teaspoon(s) coconut extract |
1 teaspoon(s) vanilla |
whipping cream |
Directions:
1. Preheat oven to 325. In a medium bowl stir together cookie crumbs, the 3/4 cup flaked coconut, and lime peel. Stir in melted butter. Press onto the bottom and up the sides of a 9 inch deep-dish pie plate. Bake for 8-10 minutes or until set. Cook completely on a wire rack.
2. In a large saucepan combine sugar, cornstarch, and salt. Gradually stir in milk and cream of coconut. Cook and stir over medium-high heat until thickened and bubbly; reduce heat. Cook and stir for 2 minutes more. Remove from heat. In a small bowl lightly beat egg yolks with a fork. Gradually stir about 1 cup of the hot filling into yolks. Add yolk mixture to saucepan. Bring to a gentle boil, stirring constantly; reduce heat. Cook and stir for 2 minutes more. Remove from heat. Stir in coconut extract and vanilla. Cool completely.
3. Top with whipped cream and additional flaked coconut that's been toasted. Chill.
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