Ingredients for My Favorite Son In Law's Favorite Coconut Cream Pie
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How to Make My Favorite Son In Law's Favorite Coconut Cream Pie
- Heat 1 1/2 cups milk in a saucepan over low-medium heat until hot (do not boil).
- In a small bowl, whisk together 1/2 cup sugar, 1/4 cup flour, 1/4 cup cornstarch, 1/4 teaspoon salt, and 1/4 cup cold milk until smooth.
- Gradually whisk the dry mixture into the hot milk in the saucepan, stirring constantly.
- Cook over low heat, stirring constantly, until the mixture thickens and comes to a gentle boil (about 2-3 minutes).
- Temper the eggs: In a separate bowl, whisk 3 large egg yolks. Gradually whisk in a few tablespoons of the hot milk mixture to temper the eggs, then pour the tempered egg mixture into the saucepan.
- Cook for 1-2 minutes more, stirring constantly, until the mixture is slightly thickened and coats the back of a spoon.
- Remove from heat and stir in 1 teaspoon vanilla extract, 4 tablespoons (1/2 stick) unsalted butter, 1/2 teaspoon almond extract, and 1 1/2 cups sweetened shredded coconut.
- Pour the filling into a prepared pie crust and let cool completely.
- Top with 8 ounces Cool Whip, using a spoon to create a decorative swirl.
- Refrigerate for at least 4 hours, or preferably overnight, before serving.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
111g
Fat
98g
Carbs
17g
