coconut cream pie

By MauiDreaming

irresistible

Ingredients

• for filling:
• 1 --9 inch baked and cooled pie shell
• 1 +1/4 cup milk
• 1 +1/4 tsp. unflavoured gelatin powder
• 6 Tbsp. sugar
• 3 Tbsp. cornstarch
• 1 cup unsweetened coconut milk
• 1 egg + 2 egg yolks, beaten together
• 1 +1/2 Tbsp. butter
• 1 tsp. vanilla
• 1 +1/4 cups unsweetened flaked coconut, toasted and divided
• 1/2 cup whipping cream
• for topping:
• 1 cup whipping cream
• 1 Tbsp. icing sugar
• 1/2 tsp. vanilla

Details

Servings 1

Preparation

Step 1

for filling:
in a small bowl, sprinkle the gelatin over 1/4 cup of milk, let stand for 10 minutes.
in a saucepan, whisk together the sugar, cornstarch, remaining milk, coconut milk, eggs, butter, vanilla and 1 cup of coconut flakes. cook over medium heat, stirring constantly, until the mixture thickens and begins to boil. remove from heat and whisk in the gelatin mixture. transfer the mixture to a large bowl, cover and refrigerate until cool and thick, at least 1 hour. in another bowl, whip 1/2 cup whipping cream until soft peaks form. fold into the cooled filling, then spoon into the pie crust.
refrigerate for 30 minutes or until the filling is nearly set.
for topping:
whip cream, sugar and vanilla together until stiff, spread evenly over the pie, top with remaining toasted coconut
refridgerate 2 hours.