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May 8, 2010 / Sarah

National Coconut Cream Pie Day


The original recipe called for a meringue topping but me not a huge fan of meringue, I skipped that part and served this just as a plain cream pie. 

I will be adding the picture tonight and sorry for the late post!

Coconut Cream Pie
Adapted from Cooking Light

1  (10-inch) pie crust
1/4 cup all-purpose flour
1/2 plus 2/3 cups sugar, divided
1/8 teaspoon salt
2 large eggs
3/4 cup skim milk
3/4 cup coconut milk
1/4 teaspoon coconut extract
1/4 teaspoon vanilla extract

  1. Prepare and bake Pie crust in a 10-inch deep-dish pie plate. Cool completely on a wire rack.
  2. To prepare filling, combine flour, 1/2 cup sugar, salt, and eggs in a large bowl; stir well with a whisk.
  3. Heat milk and coconut milk over medium-high heat in a small, heavy saucepan to 180° or until tiny bubbles form around edge. Gradually add hot milk mixture to sugar mixture, stirring constantly with a whisk. Pour the entire mixture back into the pan and cook over medium heat until thick and bubbly (about 5 minutes), stirring constantly.
  4. Remove from heat. Spoon custard into a bowl and place bowl in a large ice-filled bowl or in the freezer for 10 minutes or until custard comes to room temperature, stirring occasionally. Remove bowl from ice or freezer and stir in extracts.  Spoon the custard into prepared crust, cover, and chill 8 hours or until firm.
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