Coconut Cream Pie - Desserts and Sweets Group! For Pie Crust: 14 graham crackers (Approx 1 & 1/2 cups) 5 tablespoons butter, melted For Filling: 2 cups of milk 2 tablespoons of all purpose flour 2 tablespoons of sugar 1 teaspoon of salt 2 beaten eggs 2 cups of shredded coconut, plus about ¼ cup more for sprinkling 1 teaspoon of vanilla extract For Topping: 1 cup of heavy whipping cream 1/2 cup of shredded coconut 2 tablespoons of sugar Directions: For the crust: Crush or grind the graham crackers Add the melted butter to the crackers Once mixed, press the mixture into a 9-inch pie pan with back of a spoon Make sure the crust is even throughout Place the crust in the refrigerator For the filling: Bring the milk, flour, sugar, salt and beaten eggs to a boil on low to medium heat, stirring occasionally Once the mixture starts boiling, remove from the heat; the consistency should be thick. Add the coconut and the vanilla and blend together Then pour in the chilled pie crust Place the pie in the refrigerator, 10 to 20 minutes. For the topping: Whip the cream until the consistency is thick Add the coconut and sugar Put the mixture over the chilled filling and then sprinkle extra coconut on top! Chill for at least 2 hours Serve and Enjoy!
Posted on: Wed, 01 Oct 2014 09:58:06 +0000
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