Hello everybody, hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, coconut custard cream pie. One of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Coconut Custard Cream Pie is one of the most well liked of recent trending meals on earth. It is appreciated by millions every day. It is easy, it is fast, it tastes delicious. They’re nice and they look wonderful. Coconut Custard Cream Pie is something that I have loved my whole life.

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To get started with this particular recipe, we must prepare a few components. You can have coconut custard cream pie using 13 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to make Coconut Custard Cream Pie:

1. Take Crust:
2. Prepare 24 Graham cracker squares, crushed into crumbs
3. Get 1/3 cup melted butter
4. Take Filling:
5. Make ready 2 1/4 cups toasted coconut
6. Take 1/3 cup flour
7. Get 1/3 cup sugar
8. Make ready 1/2 tsp salt
9. Make ready 2 cups milk (I used unsweetened coconut milk)
10. Prepare 4 egg yolks
11. Make ready 1 tsp vanilla
12. Get 2 tsp almond extract
13. Take 1/2 Tbs butter

Combine Cream of Coconut, evaporated milk, butter, flour, salt, and cornstarch. Cook in top of double boiler or medium non-stick pot. When mixture begins to thicken, add in egg yolks one at a time, mixing well after each addition. Add in vanilla, coconut, and food coloring.

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.

When mixture begins to thicken, add in egg yolks one at a time, mixing well after each addition. Add in vanilla, coconut, and food coloring. Add the heavy cream, milk, vanilla, coconut extract (if using) and salt; beat briefly, just until evenly combined. Put the pie on a baking sheet, near the oven, then slowly pour or ladle the filling into the shell. Pour the cream into the pie crust.

So that is going to wrap it up with this exceptional food coconut custard cream pie recipe. Thank you very much for your time. I’m confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!