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

  1. 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.
  2. We mix starch, salt and sugar.
  3. Pour in milk, whisk and cook over medium heat.
  4. Beat the yolks. When the milk mixture begins to thicken, add 1-2 ladles of the milk mixture to the whipped yolks. We mix.
  5. When the eggs and milk mixture have set, return the mixture to a large saucepan of hot milk mixture.
  6. Whisking, cook for another 2 minutes over medium heat.
  7. Add vanilla essence and butter to the resulting mixture. Whisk.
  8. Add half of the coconut flakes there (the other half will come in handy when we sprinkle the finished cake).
  9. Distribute the resulting custard evenly over the dough.
  10. Cover the cake with cling film – and freeze in the refrigerator for 3-4 hours.
  11. Grease the frozen cake with whipped cream and sprinkle with the remaining coconut.
  12. The coconut cream pie is ready, all you have to do is cut and serve.

Bon Appetit!

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