In a saucepan, mix together cornstarch, sugar and salt. Then add milk and cook over medium heat. Stir constantly. Allow it to boil for 1 minute, until the mixture becomes thick.
Add half of the hot mixture gradually into beaten egg yolks. Mix it well. Add this mixture into the remaining half mixture in the saucepan. Boil it for about 1 minute, with frequent stirring.
Remove the pan from heat and add vanilla, butter and ¾ cup coconut to the mixture. Pour the mixture into the shell. Cover with a plastic wrap and refrigerate at least for 2 hours. You should not refrigerate longer than 48 hours.
Remove the plastic and top the pie with remaining coconut and whipped cream.
Banana Coconut Cream Pie Ingredients ½ cup flaked coconut, toasted 2 medium bananas 1 and 1/3 cup water 3 egg yolks, beaten 3 tbsp cornstarch 2 tbsp butter or margarine 1 can sweetened condensed milk 1 tsp vanilla extract 1 graham cracker crumb crust (6-ounce size)
Lemon juice from concentrate Whipping cream Preparation Dissolve cornstarch in water. Place it in a saucepan and add egg yolks and milk. Mix well and cook the mixture, until bubbly and thick. Remove it from heat and add vanilla and butter. Cool the mixture. Add coconut and keep the filling aside.
Peel bananas and make ¼ inch thick round slices. Toss the banana slices with lemon juice and drain. Arrange the banana slices on the bottom of pie crust. Pour the filling over it and cover. Refrigerate for about 4 hours, until set.
Then top with toasted coconut and whipped cream. You can also use sliced bananas for garnishing.
Traditional Coconut Cream Pie Ingredients ½ cup of all-purpose flour 3 cups half-and-half (half milk and half cream)
pie shell, baked (9-inch size)
¾ cup white sugar 2 whole eggs 1 cup of flaked coconut, toasted (separate ¼ cup for toppings)
¼ teaspoon of iodized salt, or to taste 1 cup of frozen whipped topping, thawed inside the refrigerator 1 teaspoon of vanilla extract Preparation In a non-stick pan, mix together eggs, half-and-half, all-purpose flour, sugar and salt. Then slowly boil this mixture over low heat. Keep stirring at regular intervals.
Remove the pan from heat. Then add ¾ cup of coconut flakes and vanilla extract. Mix it well. Keep it aside to cool.
Spread coconut mixture over the bottom of pie shell. Refrigerate for about 2-4 hours, until firm.
Top the chilled pie with whipped cream and sprinkle remaining ¼ cup of coconut flakes.
Coconut cream pies are an excellent dessert, and truly delicious to eat. Prepare it with the help of the above recipes, and enjoy your meal.
By Reshma Jirage Published: 12/24/2008 Tweet
