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Pastry shell
1 baked 9-inch/23-cm pastry shell 1
Filling
3/4 cup granulated sugar 175 mL
1/4 cup cornstarch 50 mL
2 cups milk 500 mL
3 egg yolks, lightly beaten 3
1/2 tsp vanilla extract 2 mL
1/4 tsp almond extract 1 mL
1 tsp butter 5 mL
1-3/4 cups flaked or shredded coconut 425 mL
Garnish
1 cup whipping cream 250 mL
2 tbsp icing sugar 25 mL

Filling

In saucepan, combine sugar and cornstarch. Stir in milk. Cook over medium heat, stirring constantly, until mixture thickens and comes to boil. Remove from heat.

Add some of the hot mixture to egg yolks, mixing well, then stir back into saucepan. Return to low heat and cook, stirring, for 2 minutes longer.

Remove from heat; stir in vanilla and almond extracts and butter. Place a piece of parchment paper directly on surface of custard to prevent skin from forming; let cool to room temperature.

Fold 1-1/2 cups/350 mL coconut into cooled filling; pour into baked pastry shell. Refrigerate for 1 hour.

Garnish

Whip cream with icing sugar until stiff. Mound over pie. Sprinkle remaining coconut over. Refrigerate until serving.
Chef's Note

A sweet and fresh ending for a special dinner.
 
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