Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, coconut custard cream pie. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Looking for coconut custard or cream pie recipes? This pie is made with Cocoa Lopez Cream of Coconut. No need to add sugar to this pie.

Coconut Custard Cream Pie is one of the most popular of recent trending foods in the world. It’s easy, it’s fast, it tastes yummy. It is appreciated by millions every day. Coconut Custard Cream Pie is something that I have loved my entire life. They are fine and they look fantastic.

To begin with this particular recipe, we have to prepare a few ingredients. You can cook coconut custard cream pie using 13 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to make Coconut Custard Cream Pie:

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

From review i noted the comment to make sure the custard had obviously thickened and was bursting with bubbles, but several bubbles later and a consistency that was very thick and it still had the texture of clam chowder, that i could ot. And my slightly-a little too much-overgolden pie crust edges. Mother Lovett made a killer coconut cream pie. Last year, my brother replicated it for easter and it was so good.

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.

This year, I spied a coconut custard pie in food and wine and was like. Made with coconut cream and coconut milk! Topped with a cream cheese whipped cream in a butterry pie crust. "Coconut cream pie made the old-fashioned way! Mounds of fluffy coconut-cream cheese whipped cream, creamy coconut custard filling and a crisp. This Coconut Cream Pie is made with a coconut custard filling and a coconut whipped cream, all topped with toasted coconut!

So that is going to wrap this up with this special food coconut custard cream pie recipe. Thank you very much for reading. I am confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!