Ingredients for Rocky Mountain High Coconut Cream Pie
- Granulated Sugar
- 1/4 cup cornstarch
- 1 cup heavy cream
- 2 cups whole milk
- 4 large egg yolks
- Unsalted Butter
- Pure Vanilla Extract
- Sweetened Flaked Coconut
- 9 Inch Pie Shell
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How to Make Rocky Mountain High Coconut Cream Pie
- Whisk together 1 cup granulated sugar and 1/4 cup cornstarch in a large bowl until well combined and resembles a fine powder.
- Gradually whisk in 1 cup heavy cream in a steady stream, ensuring no lumps form.
- Beat the mixture vigorously until smooth and creamy.
- Gradually whisk in 2 cups whole milk, just as you did with the cream.
- Whisk in 4 large egg yolks until fully incorporated.
- Pour the mixture into a heavy 2-quart saucepan over medium-high heat. Bring to a rolling boil, stirring constantly to prevent sticking and scorching.
- Once boiling, immediately reduce the heat to low, and simmer for 2 minutes, continuing to stir constantly.
- Pour the hot filling into a medium-sized bowl.
- Beat in 1/2 cup (1 stick) unsalted butter, one tablespoon at a time, ensuring each addition is fully melted and incorporated before adding the next.
- Stir in 1 teaspoon vanilla extract and 1 cup sweetened shredded coconut.
- Cover the surface of the filling with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Let cool completely for at least 30 minutes.
- Pour the cooled filling into your prepared 9-inch pie crust.
- Refrigerate for at least 4 hours, or preferably overnight, to allow the pie to set completely.
- Garnish with whipped cream and toasted coconut flakes, if desired, before serving.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
105g
Fat
93g
Carbs
14g
