|1||9-inch (23 cm) Tenderflake deep dish pie crust|
|2 1/2 cups||(625 ml) Whole milk|
|1 cup||(250 ml) Flaked sweetened coconut|
|3/4 cup||(180 ml) Sugar|
|1/4 cup||(60 ml) Cornstarch|
|2 tsp||(10 ml) Vanilla extract|
|1 cup||(250 ml) 35 % whipping cream|
|1/4 cup||(60 ml) Toasted shaved coconut|
Bake pie shell according to package directions. Let cool.
In saucepan, heat milk and coconut over medium heat until steaming. In large bowl, whisk 1/2 cup (125 mL) sugar with cornstarch; whisk in eggs until blended. Gradually whisk hot milk mixture into egg mixture in thin, steady stream. Return to saucepan.
Cook over medium heat, whisking constantly, for about 10 min or until thickened to pudding consistency. Transfer to bowl; stir in vanilla extract. Place plastic wrap directly on surface; refrigerate until cool. Spread into prepared pie shell and return to refrigerator.
In bowl, using electric mixer, whip cream with remaining sugar to soft peaks. Using piping bag with star tip or a spoon, garnish top with cream. Sprinkle with toasted coconut. Refrigerate for 1 hour or until set or for up to 1 day.
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