❁ How To Make KITTENCAL'S BAKERY COCONUT CREAM PIE

How to Make KITTENCAL'S BAKERY COCONUT CREAM PIE Recipe. Step-by-Step. is perfect for busy families. Comes together quickly with a few staple ingredients!

INGREDIENTS

1 (9 inch) deep dish pie shells, baked (a 10-inch is even better!) 1 1?4 cups 18% table cream (or use half and half cream) 1 1?4 cups coconut milk (or use 2-1/2 cups of 18% table cream or half and half cream) 1 cup sweetened flaked coconut (use soft finely flaked coconut only) 3?4 cup white sugar, divided 1?4 cup cornstarch 2 eggs 2 teaspoons coconut extract (optional) 2 teaspoons vanilla 1 cup whipping cream, unwhipped GARNISH 2 tablespoons toasted sweetened flaked coconut

DIRECTIONS

In a saucepan, heat half and half with the coconut milk over medium heat, until steaming. In a large bowl,whisk 1/2 cup sugar with the cornstarch; whisk in the eggs until blended. Gradually mix in hot milk mixture into the egg mixture to thin, in a steady stream. Return the mixture to saucepan; cook, over medium heat, whisking constantly, for about 10 minutes, or until thickened to pudding consistency. Transfer to a bowl; stir in coconut extract (if using) and vanilla then mix in 1 cup coconut. Place plastic wrap directly on surface of pudding mixture; refrigerate until cool. In a bowl, whip whipping cream with 1/4 cup of the remaining sugar to soft peaks. Set 1-1/2 cups of the whipped cream aside to use for topping. Fold the remaining whipped cream into the cooled filling; spread into pie shell. Using a piping bag, or with a spoon, garnish top with reserved whipping cream. Sprinkle with 2 tablespoons toasted coconut. Refrigerate for 1 hour, or until set or for up to 1 day.

by: Kittencalrecipezazz