Prep Time: 20 minsTotal Time: 30 minsServes: 8,Yield: 1Pie
About This Recipe
“The secret is in the mixing. I also like using Pillsbury prepared pie crust. You can find it in the dairy case at your grocers.”
Ingredients 2/3 cupsugar1/4 teaspoonsalt3cupswhole milk, do not use low fat1/3 cupcornstarch3eggs, beaten1tablespoonbutter2teaspoonscoconut extract1cupcoconut flakes1 (9inch)pie shells, baked and cooled
TOPPING1/3 cupsugar1/2 pintwhipping cream2teaspoonscoconut extract1/4 cupcoconut flakes, baked
DirectionsIn a medium sauce pan, stir together the sugar, cornstarch, salt and milk.Beat the eggs then blend with mixture in the sauce pan.Cook over medium heat, mixing constantly with a hand electric mixer, until mixture boils; boil mixing for one minute.Remove from heat; stir in butter and coconut extract, mix in coconut with electric mixer.Return to heat, cooking until boiling, mixing with electric mixer.Remove from heat and pour into pie crust, spread evenly.Press plastic wrap directly onto surface; refrigerate 6 to 8 hours.Put 1/4 cup coconut into a pie pan and bake under broiler until just browned, stirring frequently.Mix whipping cream in a chilled bowl with sugar and coconut extract until real stiff.Remove plastic wrap from pie and spread whipping cream mixture over pie, sprinkle with baked coconut.