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Coconut Cream Pie anyone? This recipe is from The Pioneer Woman. It’s so good! You’ll need: A deep dish pie crust 3/4 cup granulated sugar 1/3 cup corn starch 1 T all purpose flour 1/2 tsp salt 1 13.5 oz can unsweetened coconut milk 1 cup whole milk 5 lg. egg yolks 1 1/2 cup sweetened coconut 2 T unsalted butter 2 tsp vanilla extract Topping: 1 1/2 cup heavy cream, dash of vanilla, 2 T sugar. Bake pie crust to golden brown. Whisk together sugar, cornstarch salt and flour in a medium saucepan. Whisk together the coconut milk, whole milk, and egg yolks in a large measuring cup until smooth. Whisk the milk mixture into the pot with the sugar mixture. Cook over medium heat, whisking frequently until the mixture boils.. 4 to 5 minutes should do it. Boil for one minute, stirring constantly, then remove from heat. Immediately stir in the shredded coconut, butter, and vanilla, continuing to stir until the butter is melted. Quickly pour the coconut filling into the baked pie shell. Press plastic wrap directly onto surface of the filling and let sit at room temperature for an hour. Refrigerate until set at least eight hours. Spread top with whipped topping. Homemade is best but store-bought is OK too! for homemade mix together the heavy cream sugar, and vanilla in the bowl of a mixer until stiff peaks form, about 1 to 2 minutes. Spread the whipped cream over the top of the pie and garnish with toasted coconut if you like, it’s delicious! | Cooking with Moe and Deb

Coconut Cream Pie anyone? This recipe is from The Pioneer Woman. It’s so good! You’ll need: A deep dish pie crust 3/4 cup granulated sugar 1/3 cup corn starch 1 T all purpose flour 1/2 tsp salt 1 13.5 oz can unsweetened coconut milk 1 cup whole milk 5 lg. egg yolks 1 1/2 cup sweetened coconut 2 T unsalted butter 2 tsp vanilla extract Topping: 1 1/2 cup heavy cream, dash of vanilla, 2 T sugar. Bake pie crust to golden brown. Whisk together sugar, cornstarch salt and flour in a medium saucepan. Whisk together the coconut milk, whole milk, and egg yolks in a large measuring cup until smooth. Whisk the milk mixture into the pot with the sugar mixture. Cook over medium heat, whisking frequently until the mixture boils.. 4 to 5 minutes should do it. Boil for one minute, stirring constantly, then remove from heat. Immediately stir in the shredded coconut, butter, and vanilla, continuing to stir until the butter is melted. Quickly pour the coconut filling into the baked pie shell. Press plastic wrap directly onto surface of the filling and let sit at room temperature for an hour. Refrigerate until set at least eight hours. Spread top with whipped topping. Homemade is best but store-bought is OK too! for homemade mix together the heavy cream sugar, and vanilla in the bowl of a mixer until stiff peaks form, about 1 to 2 minutes. Spread the whipped cream over the top of the pie and garnish with toasted coconut if you like, it’s delicious! | Cooking with Moe and Deb

Coconut Cream Pie anyone? This recipe is from The Pioneer Woman. It’s so good! You’ll need: A deep dish pie crust 3/4 cup granulated sugar 1/3 cup...