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Coconut Custard Cream Pie
Coconut Custard Cream Pie

Before you jump to Coconut Custard Cream Pie recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Choice.

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To see results, it is definitely not essential to drastically change your eating habits. Even more important than completely altering your diet is just simply substituting healthy eating choices whenever possible. Eventually, you will see that you actually prefer to ingest healthy foods after you have eaten that way for a while. As with many other habits, change takes place over a period of time and as soon as a new way of eating becomes part of who you are, you are not going to feel the need to revert to your old diet.

Obviously, it’s not hard to start incorporating healthy eating into your life.

We hope you got insight from reading it, now let’s go back to coconut custard cream pie recipe. To cook coconut custard cream pie you only need 13 ingredients and 10 steps. Here is how you achieve that.

The ingredients needed to cook Coconut Custard Cream Pie:
  1. You need Crust:
  2. Provide 24 Graham cracker squares, crushed into crumbs
  3. Use 1/3 cup melted butter
  4. Provide Filling:
  5. Prepare 2 1/4 cups toasted coconut
  6. Provide 1/3 cup flour
  7. Provide 1/3 cup sugar
  8. Use 1/2 tsp salt
  9. Provide 2 cups milk (I used unsweetened coconut milk)
  10. Get 4 egg yolks
  11. Use 1 tsp vanilla
  12. Provide 2 tsp almond extract
  13. Use 1/2 Tbs butter
Instructions to make 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.
  2. Mix butter and crumbs and press into 9" pie shell and set aside.
  3. In same sauce pan, add flour, sugar, salt and milk. Separate eggs and put whisked yolks into bowl.
  4. Cook milk mixture over medium heat, stirring with a whisk until it boils. Cook 1 minute.
  5. Temper eggs (whisking yolks constantly as you slowly add about half the hot milk mixture)
  6. Return milk/yolk mixture to sauce pan and bring back to a boil, whisking constantly.
  7. Turn off heat and add extracts, butter, and just 2 cups of the toasted coconut (save 1/4 cup for garnishing the pie).
  8. Mix thoroughly and pour into pie crust, top with remaining toasted coconut.
  9. Place pie on wire wrack and cool. Chill in fridge 2-4 hours or over night. Serve with whipped cream.
  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.

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