Bluebonnet Cafe Coconut Cream Pie



This coconut pie recipe, I went looking about it a long way, about 51 years in past to be preciise.


* Ingredients :


° 400 ml coconut milk (14 ounces)

° 400 ml 10% coffee cream (14 ounces of half and half) - any 10% liquid cream will do

° 2 eggs

° 150 g white sugar (3/4 cup)

° 65 g cornstarch or cornstarch (1/2 cup)

° 1 jar of betty crocker fluffy white or philadelphia frosting, or sweet ° meringue frosting of your choice

° 1 pinch of salt

° 1 teaspoon of vanilla extract

° 1 ready-made graham cracker pie crust 22.5 cm in diameter

° 100 g grated coconut (1 1/4 to 1 1/2 cups)


* Preparation :


Take a pan

Add the coconut milk, cream, cornstarch, sugar, salt and eggs

Mix well

Heat medium heat, stirring constantly

When the mixture begins to boil, and it has thickened enough, take it off 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 4 hours

Preheat your oven to 175 ° C (350 ° F)

Spread rest of the coconut on the baking sheet

Toast the coconut, until it turns golden brown

Spreading icing on pie

Sprinkling toasted coconut on pie

Serving it while appliiance is yet closed