Classic Toasted Coconut Cream Pie

Classic Toasted Coconut Cream Pie
Photo by Lucy Schaeffer copyright © 2009

Ingredients

  • 2 tablespoons confectioners' sugar
  • 3 tablespoons all-purpose flour
  • 2 tablespoons cornstarch
  • 2 tablespoons unsalted butter
  • 14 tablespoons shredded unsweetened dried coconut
  • 4 tablespoons cold water
  • ¾ teaspoon pure vanilla extract
  • + 9 more ingredients
    • 2/3 cup granulated sugar
    • ½ cup unsalted butter
    • 1 pinch salt
    • 1 1/3 cups all-purpose flour
    • 4 large eggs
    • ½ teaspoon salt
    • 1 cup heavy (whipping) cream
    • 2 teaspoons granulated sugar
    • 2 ¼ cups fresh or well-stirred canned unsweetened coconut milk

1. To make the crust: Whisk together the flour, sugar, and salt in a medium bowl. Cut in the butter with a pastry blender or two knives used scissors-fashion until the butter is the size of small peas. Sprinkle 1 tablespoon of the water over the mixture, stirring with a fork to moisten it evenly....

View full recipe at Epicurious

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