Friday, November 14, 2008

Coconut Cream Pie

Gregg Fry

9” Pie Crust (Baked and Cooled to room temperature)
2/3 Cups Sugar
3 Tbls Cornstarch
½ tsp Salt 3 Cups Half & Half
3 Egg Yolks lightly beaten
1 Tbl Butter
1 ½ tsp Vanilla
¾ Cups Coconut
¼ Cup Toasted Coconut

Mix Sugar, Cornstarch, & Salt in a saucepan
Gradually add in Half & Half
Cook over medium heat stirring constantly, until mixture thickens and lightly boils
Boil for 1 minute stirring constantly. It can burn on the bottom at this point if you don’t
Remove from heat
Gradually temper egg yolks by adding a little of the cream mixture at a time until the egg yolks are hot. If you pour the egg yolks in all at once they will turn to scrambled eggs!
Now pour the cream and yolks back into the rest of the cream in the sauce pan and boil 1 more minute stirring constantly
Remove from heat.
Blend in butter and vanilla.
Add Coconut to mixture.
Pour immediately into prepared pie crust.
Refrigerate thoroughly for at least 2 hours or more.
Add sweet cream topping before serving (See recipe below)
Sprinkle with Toasted Coconut


2 Cups Heavy Whipping Cream
½ Cups Sifted Powdered Sugar
1 tsp Vanilla
1 packet Sugar Substitute (Like Sweet & Low or Equal)

Chill Mixing Bowl and wire whip in freezer or refrigerator (Cream Whips Better this way)
Whip all ingredients together until cream forms stiff peaks.
Spoon all the whipped cream on top of pie.

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