Back Roads Living

Ingredients :
 Crust for: Coconut Cream Pie
12 – 14 graham crackers (Approx 1 1/2 cups)
5 tablespoons butter, melted
Filling for:Coconut Cream Pie
2 cups milk
2 tablespoons all purpose flour
2 tablespoons sugar
1 teaspoon salt
2 beaten eggs
2 cups shredded coconut, plus about ¼ cup more for sprinkling
1 teaspoon vanilla extract
Topping for: Coconut Cream Pie
1 cup heavy whipping cream
1/2 cup shredded coconut
2 tablespoons sugar

How to make it:

For the crust: Crush or grind the graham crackers. Add the melted butter to the crackers. Once mixed, press the mixture into a 9-inch pie pan with back of a spoon. Make sure the crust is even throughout. Place the crust in the refrigerator.
For the filling: Bring the milk, flour, sugar, salt and beaten eggs to a boil on low to medium heat, stirring occasionally. Once the mixture starts boiling, remove from the heat; the consistency should be thick.
Add the coconut and the vanilla and blend together. Then pour in the chilled pie crust. Place the pie in the refrigerator, 10 to 20 minutes.
For the topping: Whip the cream until the consistency is thick. Add the coconut and sugar. Put the mixture over the chilled filling and then sprinkle extra coconut on top!
Chill for at least 2 hours.

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