Coconut Cream Pie VIII So Tasty

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Friday, January 5, 2018

Coconut Cream Pie VIII

"You can use sparkling coconut as the recipe calls for (it is to die for!) or you may use frozen or other coconut."

Ingredients :

1/four cup all-reason flour
2 1/2 tablespoons cornstarch
1 egg
1 egg yolk
1 3/4 cups milk
1/2 cup white sugar
1/four teaspoon salt
1 tablespoon butter
half of teaspoon vanilla extract
2 egg whites
1/4 cup white sugar
1 (nine inch) pie shell, baked
2 cups clean shredded coconut

Instructions :

Prep : 45M	Cook : 8M	Ready in : 1H45M

In a small bowl, integrate flour, cornstarch, egg, egg yolk, and 1/2 cup of the milk; stir till smooth. Set aside.
In a medium saucepan, cook dinner final milk, 1/2 cup sugar, and salt over medium heat; stir continuously till aggregate begins to boil. Slowly stir in reserved flour combination; preserve stirring continuously. Continue cooking till mixture is thickened and bubbly. Remove from warmth; stir in butter and vanilla till butter melts; set aside.
Beat egg whites (at room temperature) until foamy. Gradually upload final 1/4 cup of sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently fold egg whites into custard. Spoon combination into pastry shell. Sprinkle pinnacle of pie with 1 half cups coconut. Toast closing coconut and sprinkle over top. Cover and refrigerate until chilled very well.

Notes :

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