Coconut Cream Pie
by Editorial Staff
Coconut Cream Pie is one of the tastiest homemade pies I’ve ever tasted. If you know how to make dough, then make a delicious coconut cream pie in no time.
Cook: 4 hour
Servings: 8
Ingredients
- Yeast cake dough (ready-made) – 1 Piece
- Cornstarch – 5 Tbsp spoons
- Sugar – 1 Glass
- Salt – 1/4 Teaspoon
- Milk – 3 Glasses
- Yolk – 3 Pieces
- Butter – 2 Tbsp. spoons
- Vanilla Essence – 1 Teaspoon
- Coconut flakes – 1 Cup
- Whipped cream – – To taste
Directions
- By default, we will assume that you already have a completely prepared base for the cake. You can use any dough for the base of the pie, so bake the one you like best until done.
- We mix starch, salt and sugar.
- Pour in milk, whisk and cook over medium heat.
- Beat the yolks. When the milk mixture begins to thicken, add 1-2 ladles of the milk mixture to the whipped yolks. We mix.
- When the eggs and milk mixture have set, return the mixture to a large saucepan of hot milk mixture.
- Whisking, cook for another 2 minutes over medium heat.
- Add vanilla essence and butter to the resulting mixture. Whisk.
- Add half of the coconut flakes there (the other half will come in handy when we sprinkle the finished cake).
- Distribute the resulting custard evenly over the dough.
- Cover the cake with cling film – and freeze in the refrigerator for 3-4 hours.
- Grease the frozen cake with whipped cream and sprinkle with the remaining coconut.
- The coconut cream pie is ready, all you have to do is cut and serve.
Bon Appetit!
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