Triple-Coconut Cream Pie - BHG

Prep 50 minutes

Yield: 8 servings
Community Recipe from

Ingredients

  • 2 cup(s) shortbread cookie crumbs about 30 cookies
  • 3/4 cup(s) sweetened flake cocount
  • 1 teaspoon(s) finely shredded lime peel
  • 1/2 cup(s) butter melted
  • 1 cup(s) sugar
  • 1/3 cup(s) cornstarch
  • 1/4 teaspoon(s) salt
  • 3 cup(s) whole milk
  • 2/3 cup(s) cream of coconut
  • 5 egg yolks
  • 1 1/4 teaspoon(s) coconut extract
  • 1 teaspoon(s) vanilla
  • whipping cream

Preparation

  1. 1. Preheat oven to 325. In a medium bowl stir together cookie crumbs, the 3/4 cup flaked coconut, and lime peel. Stir in melted butter. Press onto the bottom and up the sides of a 9 inch deep-dish pie plate. Bake for 8-10 minutes or until set. Cook completely on a wire rack.
  2. 2. In a large saucepan combine sugar, cornstarch, and salt. Gradually stir in milk and cream of coconut. Cook and stir over medium-high heat until thickened and bubbly; reduce heat. Cook and stir for 2 minutes more. Remove from heat. In a small bowl lightly beat egg yolks with a fork. Gradually stir about 1 cup of the hot filling into yolks. Add yolk mixture to saucepan. Bring to a gentle boil, stirring constantly; reduce heat. Cook and stir for 2 minutes more. Remove from heat. Stir in coconut extract and vanilla. Cool completely.
  3. 3.Top with whipped cream and additional flaked coconut that's been toasted. Chill.
January 2013

This recipe is a personal recipe added by kateseats59 and has not been tested or endorsed by MyRecipes.

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