Coconut Cream Pie
Course: DessertIngredients
1 – 9″ baked pie shell
2 tbs butter
2 1/2 cups half n’ half
2 eggs
1/2 cup cup of sugar
2 tbs cornstarch
1/2 tsp tsp vanilla
1/8 tsp salt
1/2 cup mini marshmallows
1 cup coconut
- Topping
1 cup heavy cream
1 tsp vanilla
1/2 tsp almond extract(optional)
1/4 cup cup confectioners’s sugar
3/4 cup toasted coconut
Directions
- In a saucepan over medium heat, bring to a boil the butter & half n’ half. Remove from heat.
- Wisk together the eggs, sugar, cornstarch, vanilla, and salt.
- Stir 1 cup of hot half n’ half mixture into the egg mixture and then return all to stovetop. Cook and stir mixture for 2 minutes or until thickened.
- Remove from heat and stir in the mini marshmallows (till melted)and 1 cup coconut.
- Place in baked 9 inch pie shell. Cover with plastic wrap and refrigerate until chilled.
- Place topping ingredients in a well chilled metal bowl(except toasted coconut) and beat until soft peaks form.
- Spread over chilled pie and sprinkle with toasted coconut.
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