Caribbean coconut cream pie

Yield: 1 Servings

Measure Ingredient
6 tablespoons Flour
½ cup Sugar
¼ teaspoon Salt
1¾ cup Milk
1 cup Coconut
1 teaspoon Grated lime zest
2 Egg yolks
1 tablespoon Rum
¼ teaspoon Coconut extract
Crust:
1 cup Graham crumbs
⅓ cup Coconut
¼ cup Sugar
3 tablespoons Unsalted butter
½ cup Heavy cream
1 tablespoon Sugar
¼ cup Coconut for topping

Preheat oven to 350. Prepare cream filling: Combine flour, sugar & salt in med saucepan until blended. Gradually whisk in milk. Stir in coconut & zest. Cook over med heat, stirring constantly, until mix comes to a simmer; simmer 2 minutes. Beat together yolks & rum in bowl. Stir some of the hot milk mix into yolk mix. Stir egg mix back into milk mix in pan. Cook over med heat just until mixture comes to simmering. Remove pan from heat. Stir in extract. Scrape filling into bowl, cover with plastic wrap & let cool. Meanwhile, prepare crust: Place crumbs, coconut & sugar in food processor. Whirl until coconut is coarsely chopped. Add butter. Whirl until mixture is coarse meal.

Scrape into 9" pie pan. Press over bottom & up sides. Bake shell in preheated 350 oven for 8-10 minutes. Cool completely. Scrape cooled filling into shell. Chill at least 5 hours or overnight. Beat heavy cream with sugar until stiff peaks form. Spread coconut on baking sheet. Run under broiler until toasted, about 1 minute. Pipe cream over top of pie. Garnish with toasted coconut.

Cream Filling:

File

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