I have won high praise from this "Amazing Coconut Creme Pie" from seasoned pie bakers! It has the deep nutty flavor of toasted coconut in the filling and is not as chewy as most coconut pies. ~ Amber S.
1 deep dish or 2 reg prebaked pie crust (frozen or handmade)
¾ cup flaked coconut
1 15 oz can coconut creme (not coconut milk) Can be found in the section with the
2 egg yolks, beaten
½ cup milk
¼ cup cornstarch
¼ Teaspoon sea salt
Toast coconut flakes on cookie sheet at 350̊ until golden, but not brown.
Watch carefully, time depends on the oven.
Mix cornstarch with cold milk.
Add beaten egg yolk, and mix well.
In heavy large saucepan, combine all ingredient except toasted coconut flakes.
Simmer over medium heat until thick.
Stir constantly using a wooden spoon or heat proof rubber spatula.
Pour into baked pie crust(s) and allow to cool before topping if using mock meringue.
Choose Preferred Topping
Toasted Coconut – spread over meringue, mock meringue, or alone.