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Al Biernat’s Coconut Cream Pie

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(Serves 8)

 
1 quart milk
5 eggs
1 cup sugar, plus 2 tablespoons
1/2 cup cake flour, sifted
1 9-inch baked pie shell
1 1/4 cups coconut flakes, toasted
1 can Coco Lopez cream of coconut
2 cups whipping cream
2 tablespoons powdered sugar

Bring milk and 2 tablespoons sugar to boil in a heavy pot. In mixing bowl, beat eggs and remaining sugar, then add sifted flour. Slowly add egg mixture to milk and cook for 3 minutes. Remove from heat and set aside to cool. Use electric mixer (on low) to combine cream, one-third of the can of cream of coconut, and coconut flakes.

Note: Reserve some flakes to sprinkle on top of pie. Pour mixture into the baked pie shell and let stand for 10 minutes. Beat cream and powdered sugar until soft peaks form, spread on top of pie. Garnish with reserved coconut flakes.

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