Ingredients
-
3/4
-
1/4
-
2
-
1
-
4
-
4
-
2
-
1 1/4
-
1
-
-
-
-
-
-
Directions
Rocky Mountain High Coconut Cream Pie, Somewhat time consuming but OH so worth it , I made this cc pie and it is awesome! I did add 1/3 c Of flour with the 1/4 c Of cornstarch to make the custard thicker I also toasted coconut in the oven & sprinkled on top used cool whip instead of whipped cream It is the BEST I have ever made! Thank you so much for posting! Soo YUMMY! ??, I’ve been making this for about 5 years and it is absolutely lovely Making it now for my grankids, who specifically reqested it
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Mix Sugar and Cornstarch in Large Bowl Until It Resembles Powder. |
|
2
Done
|
Add the Light Cream Slowly in a Steady Stream, Whisking Constantly. Beat Well. |
|
3
Done
|
Add Milk in the Same Way. Beat in Egg Yolks. |
|
4
Done
|
Pour Into Heavy 2-Quart Saucepan, Set Over Medium High Heat, and Bring to Boil, Stirring Constantly. |
|
5
Done
|
When the Mixture Reaches a Hard Boil (when Bubbles Continue Thru Stirring) Reduce Heat to Low, and Simmer For 2 Minutes While Continuing to Stir. |
|
6
Done
|
Pour the Filling Into Medium Size Bowl. Beat in the Butter One Tablespoon at a Time, Stirring Each Until Melted. |
|
7
Done
|
Beat in Vanilla and Coconut. Cover the Surface With Plastic Wrap and Let Cool For 1/2 Hour. |
|
8
Done
|
Spoon Filling Into Pie Crust, Chill Until Firm, at Least 4 Hours. Can Decorate With Whipped Cream and Browned Coconut If So Desired. |
