Coconut Cream Pie Recipe

Description

A delicious treat that is served in the Kling House Restaurant. This recipe will make 3 delicious pies!

Ingredients

• 3 pre-baked pie shells, store bought or homemade
• 8 c. milk, divided
• 3 Tbsp. gelatin
• 1 1/2 c. sugar
• 9 egg yolks, reserve whites
• 8 c. heavy whipping cream
• 6 heaping Tbsp. cornstarch
• 2 Tbsp. vanilla - divided
• 3 c. shredded coconut
• Dash of salt
• Additional 1 1/4 c. sugar, divided

Instructions

In a microwave safe bowl, add the following: 6 cups milk, gelatin and sugar, whisking well to combine. Place in microwave and cook for 2 minute intervals until thick (approx. 15 minutes). Whisk after each cook time to avoid mixture getting lumpy. In another bowl, mix egg yolks, cornstarch, 1 Tbsp. vanilla, a dash of salt and remaining 2 cups of milk. Add to hot milk mixture and whisk. Place back in microwave again and cook for 2 minute intervals until thick (approx. 15 minutes). Whisk after each cook time to avoid mixture getting lumpy. Next, add 3 cups shredded coconut and cool slightly. Beat reserved egg whites while slowly adding 3/4 cup sugar. Continue beating until soft peaks form. Add to cooled coconut mixture. Beat 8 cups heavy whipping cream while slowly adding 1/2 cup sugar and 1 Tbsp. vanilla. Gently fold 1 cup whipped cream into coconut mixture. Spoon coconut mixture into baked pie shells and top all 3 pies with remaining whipped cream. Garnish pies with toasted coconut if desired. Serve pies cold.

To Toast coconut:
Spread a thin layer of coconut on a baking sheet. Place in 325 degree oven, watching so as not to burn. It will toast quickly! Bake for approx. 5-10 minutes, or until golden brown, stirring occasionally during baking process.
**Sweetened coconut will brown faster than unsweetened.

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