Rocky Mountain High Coconut Cream Pie Recipe

1      Reviews by:    Suzette Smith   Rocky Mountain High Coconut Cream Pie Recipe cooks sugar, cornstarch, light cream, milk, egg yolks, butter and vanilla extract before pouring into a baked pie shell to create this delicious cream pie recipe. Food Category:    Pies and Pastries Cuisine Origin:    West Coast    Servings:8 Nutrition facts:391 calories25.9 grams fat Print Preview Rate This Recipe Prep Time:   25 Minutes Cook Time:   4 Hours 30 Minutes Total Time:   4 Hours 55 Minutes

INGREDIENTS

• 3/4 cup granulated sugar
• 1/4 cup cornstarch
• 2 cups light cream, at room temp
• 1 cup milk, at room temp
• 4 extra-large egg yolks, lightly beaten, at room temp
• 4 tablespoons unsalted butter, at room temp
• 2 tablespoons pure vanilla extract
• 1 1/4 cups sweetened flaked coconut
• 1 fully baked 9 inch pie shell

DIRECTIONS

• Mix sugar and cornstarch in large bowl until it resembles powder. Add the light cream slowly in a steady stream, whisking constantly. Beat well. Add milk in the same way. Beat in egg yolks.
• Pour into heavy 2-quart saucepan, set over medium high heat, and bring to boil, stirring constantly. When the mixture reaches a hard boil (when bubbles continue thru stirring) reduce heat to low, and simmer for 2 minutes while continuing to stir.
• Pour the filling into medium size bowl. Beat in the butter one tablespoon at a time, stirring each until melted. Beat in vanilla and coconut.
• Cover the surface with plastic wrap and let cool for 1/2 hour. Spoon filling into pie crust, chill until firm, at least 4 hours. Can decorate with whipped cream and browned coconut if so desired.

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