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Coconut Custard Cream Pie
Coconut Custard Cream Pie

Before you jump to Coconut Custard Cream Pie recipe, you may want to read this short interesting healthy tips about The Foods You Select To Consume Are Going To Effect Your Health.

The one thing that some of you may already know is that by eating the right foods can have a huge effect on your health. One of the foods you ought to be avoiding is any kind of foods you get at a fast food place. These types of foods are filled with bad fat and also have almost no nutritional value. Because of this we are going to be going over the food items that you should be eating that will have a beneficial effect on your health.

Citrus fruit will be one of the better things that you might have for your desserts, instead of having a piece of cake or perhaps ice cream. All of the nutrition in citrus fruit, including vitamin C, are additionally necessary for looking after your health. You may also want to mix a number of things like orange sections, shredded coconut mixed with a teaspoon of honey.

If you determine that your health is important to you, you should take these suggestions to heart. The one thing that you ought to actually avoid is all of the processed foods which you can easily purchase in the stores, and start preparing fresh foods for your meals.

We hope you got benefit from reading it, now let’s go back to coconut custard cream pie recipe. You can have coconut custard cream pie using 13 ingredients and 10 steps. Here is how you achieve that.

The ingredients needed to make Coconut Custard Cream Pie:
  1. Take Crust:
  2. Provide 24 Graham cracker squares, crushed into crumbs
  3. Take 1/3 cup melted butter
  4. Prepare Filling:
  5. You need 2 1/4 cups toasted coconut
  6. Provide 1/3 cup flour
  7. Use 1/3 cup sugar
  8. Use 1/2 tsp salt
  9. You need 2 cups milk (I used unsweetened coconut milk)
  10. Take 4 egg yolks
  11. Provide 1 tsp vanilla
  12. Use 2 tsp almond extract
  13. Get 1/2 Tbs butter
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.

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