Caribbean coconut cream pie
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Caribbean coconut cream pie
  Caribbean    Coconut    Pie    Creams  
Last updated 6/12/2012 1:12:18 AM. Recipe ID 40189. Report a problem with this recipe.
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      Title: Caribbean coconut cream pie
 Categories: Pies
      Yield: 1 Servings
 
      6 tb Flour
    1/2 c  Sugar
    1/4 ts Salt
  1 3/4 c  Milk
      1 c  Coconut
      1 ts Grated lime zest
      2    Egg yolks
      1 tb Rum
    1/4 ts Coconut extract
           Crust:
      1 c  Graham crumbs
    1/3 c  Coconut
    1/4 c  Sugar
      3 tb Unsalted butter
    1/2 c  Heavy cream
      1 tb Sugar
    1/4 c  Coconut for topping
 
  Preheat oven to 350. Prepare cream filling: Combine flour, sugar &
  salt in med saucepan until blended. Gradually whisk in milk. Stir in
  coconut & zest. Cook over med heat, stirring constantly, until mix
  comes to a simmer; simmer 2 minutes. Beat together yolks & rum in
  bowl. Stir some of the hot milk mix into yolk mix. Stir egg mix back
  into milk mix in pan. Cook over med heat just until mixture comes to
  simmering. Remove pan from heat. Stir in extract. Scrape filling into
  bowl, cover with plastic wrap & let cool. Meanwhile, prepare crust:
  Place crumbs, coconut & sugar in food processor. Whirl until coconut
  is coarsely chopped. Add butter. Whirl until mixture is coarse meal.
  Scrape into 9" pie pan. Press over bottom & up sides. Bake shell in
  preheated 350 oven for 8-10 minutes. Cool completely. Scrape cooled
  filling into shell. Chill at least 5 hours or overnight. Beat heavy
  cream with sugar until stiff peaks form. Spread coconut on baking
  sheet. Run under broiler until toasted, about 1 minute. Pipe cream
  over top of pie. Garnish with toasted coconut.
  
  Cream Filling:
  
  File




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Recipe ID 40189 (Apr 03, 2005)

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