Coconut-Cream-Pie

Coconut-Cream-Pie
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Coconut-Cream-Pie

*Ingredients:
  • four hundred ml milk coconut (14 oz)
  • four hundred ml 10% coffee cream (fourteen ounces half and half) – any 10% liquid cream will do
  • two eggs
  • one hundred fifty g white sugar (3/4 cup)
  • sixty five  g cornflour or cornstarch (half cup)
  • one tub of betty crocker fluffy white or philadelphia type icing, or sweet meringue type icing of your choice
  • one pinch of salt
  • one teaspoon vanilla extract
  • one pie crust already made graham crackers 22.5 cm in diameter
  • one hundred g shredded coconut (1 1/4 to 1 and half cup)
Preparation
take a saucepan
Put the coconut milk, cream, cornstarch, sugar, salt and eggs
Mix well
Bring to a simmer on medium heat, stir constantly
When the mixture begins to boil, and it has thickened enough, remove it from the heat (we are looking for a texture of hollandaise sauce)
Add the vanilla extract and 3/4 of the coconut
Pour over the pie crust
Refrigerate for at least four hours
Preheat your oven to one hundred seventy five °C (three hundred fifty °F)
Spread the rest of the coconut on the plate
Toast the coconut, until it has a golden color
Spread the icing on the pie
Sprinkle the toasted coconut over the pie
Serve it while the device is still firm
Enjoy !

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