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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 Strength Boosting Snacks.

Healthy and balanced eating promotes a feeling of well being. If we eat more healthy meals and less of the detrimental ones we usually feel much better. A piece of pizza will not make you feel as healthy as eating a fresh green salad. Sometimes it’s difficult to find healthier foods for something to eat between meals. Shopping for snacks can be a struggle because you have a great number of options. Here are a few healthy snacks which you can use when you need a quick pick me up.

Whole grain foods are an superb choice for a fast balanced snack. A piece of whole wheat toast, for instance is a great snack in the morning hours. Chips and crackers produced from whole grains can be great for quick treats to eat on the go. Whole grains are usually better than highly processed grains present in white bread.

A large assortment of easy health snacks is easily accessible. Deciding to live a healthy way of life can be as simple as you want it to be.

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

The ingredients needed to cook Coconut Custard Cream Pie:
  1. You need Crust:
  2. Provide 24 Graham cracker squares, crushed into crumbs
  3. You need 1/3 cup melted butter
  4. Provide Filling:
  5. You need 2 1/4 cups toasted coconut
  6. You need 1/3 cup flour
  7. Provide 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. Take 1 tsp vanilla
  12. Provide 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.

Rather than the airy texture of coconut cream pie, our Coconut Custard Pie is smooth and rich with a chilled custard base filled with sweetened shreds of coconut. This is the coconut pie of my dreams. The all-butter crust is blind baked to golden brown perfection, and filled with the creamy, smooth coconut custard I like the contrast of the toasted coconut folded into the custard, but if you prefer a smoother filling, toast only what you'll need for sprinkling on the top. Filled with coconut custard, whipped cream and heaps of toasted coconut, this coconut cream pie is downright dreamy. How To Make Coconut Cream Pie.

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