Double coconut pie
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Double coconut pie
  Coconut    Pie  
Last updated 6/12/2012 12:59:11 AM. Recipe ID 22104. Report a problem with this recipe.
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      Title: Double coconut pie
 Categories: Toohot
      Yield: 4 Servings
      4 c  Grated coconut
      4 tb (1/2 stick) unsalted butter
      2 oz Semisweet chocolate
    3/4 c  Sugar
      4 tb Cornstarch
    1/4 ts Salt
      3 c  Milk
      4    Egg yolks, beaten
      4 tb (1/2 stick) butter,
      2 ts Vanilla extract
      1 c  Heavy cream, whipped
  For the crust: Preheat the oven to 350F. Spread the grated coconut in
  a shallow pan or baking sheet. Place in the oven for 1020 minutes
  (fresh takes longer than packaged), stirring frequently, until
  lightly browned. Remove from the oven and let cool. Remove 1 1/2 cups
  of the toasted coconut for the filling.
  Meanwhile, in a small saucepan melt the butter with the chocolate.
  Combine the remaining 2 1/2 cups of toasted coconut with the melted
  butter chocolate mixture. Refrigerate for 15 minutes, stirring every
  5 minutes, until the mixture begins to firm up. Pat the mixture into
  a 9 inch glass pie plate and chill again for at least 30 minutes
  before filling.
  For the filling: Combine the sugar, cornstarch and salt in a medium
  saucepan and whisk until they are thoroughly mixed and powdery
  looking. Continue whisking while adding the milk, first by droplets,
  then in a steady stream. Whisk in the egg yolks until completely
  Place the saucepan over medium heat and cook the mixture, stirring
  constantly with a whisk or spoon, until it boils. Be sure to reach
  all over the bottom and sides of the pan with the whisk or spoon to
  prevent lumps from forming. When it reaches a full boil, reduce the
  heat to low and continue cooking and stirring for 3 minutes. Remove
  from the heat and beat in the butter, vanilla and 1 cup of the
  reserved toasted coconut.
  Place a piece of plastic wrap directly on the surface of the pudding,
  covering it entirely to prevent a skin from forming on the surface.
  Let cool for 15 minutes. Remove the plastic, stir well and pour the
  mixture into the pie shell. Whip the cream (if using) just before
  serving and spread it over the pie. Sprinkle the remaining 1/2 cup of
  toasted coconut over the finished pie.
  Yield: 1 9 inch pie

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Recipe ID 22104 (Apr 03, 2005)

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