Fresh, Making Recipe Coconut Custard Cream Pie Most Delicious

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13 ingredients, 10 steps, cooking Coconut Custard Cream Pie

Good Afternoon mother, at this time you can present recipe Coconut Custard Cream Pie with 13 ingredients and 10 steps. Below this is how to prepare, please carefully carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand system start from beginning to culinary is ready to be served and enjoyed. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste not suitable desired, and many others. Immediately, below are 13 ingredients and 10 stages of easy cooking Coconut Custard Cream Pie.

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Ingredients all Coconut Custard Cream Pie

1. You need : Crust:.
2. Prepare : Graham cracker squares, crushed into crumbs.
3. You need : melted butter.
4. It’s : Filling:.
5. It’s : toasted coconut.
6. Prepare : flour.
7. Prepare : sugar.
8. It’s : salt.
9. You need : milk (I used unsweetened coconut milk).
10. You need : egg yolks.
11. It’s : vanilla.
12. It’s : almond extract.
13. You need : butter.

If all material requirements Coconut Custard Cream Pie it’s ready, We’re going into the cooking stage. Below is how to cooking with fast.

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Step by Step Cooking Coconut Custard Cream Pie

1. In large sauce pan toast coconut over very low heat, stirring VERY often. Very careful not to burn! Set coconut aside. brqq
2. Mix butter and crumbs and press into 9" pie shell and set aside. brqq
3. In same sauce pan, add flour, sugar, salt and milk. Separate eggs and put whisked yolks into bowl. brqq
4. Cook milk mixture over medium heat, stirring with a whisk until it boils. Cook 1 minute. brqq
5. Temper eggs (whisking yolks constantly as you slowly add about half the hot milk mixture) brqq
6. Return milk/yolk mixture to sauce pan and bring back to a boil, whisking constantly. brqq
7. Turn off heat and add extracts, butter, and just 2 cups of the toasted coconut (save 1/4 cup for garnishing the pie). brqq
8. Mix thoroughly and pour into pie crust, top with remaining toasted coconut. brqq
9. Place pie on wire wrack and cool. Chill in fridge 2-4 hours or over night. Serve with whipped cream. brqq
10. To make it chocolate, add 4oz dark or semi-sweet chocolate into the flour/milk mixture before cooking. You can also toast some sliced almonds for the filling and/or garnish. brqq
11. Finish and Enjoy.

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