The best delicious Ed Debevic's Coconut Cream Pie recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Ed Debevic's Coconut Cream Pie recipe today!
Hello my friends, this Ed Debevic's Coconut Cream Pie recipe will not disappoint, I promise! Made with simple ingredients, our Ed Debevic's Coconut Cream Pie is amazingly delicious, and addictive, everyone will be asking for more Ed Debevic's Coconut Cream Pie.
What Makes This Ed Debevic's Coconut Cream Pie Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Ed Debevic's Coconut Cream Pie.
Ready to make this Ed Debevic's Coconut Cream Pie Recipe? Let’s do it!
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2 Eggs
1 1/2 ts Vanilla
Sugar
1 1/2 ts Flour
2 tb Cornstarch
Milk
3/4 c Half & half
3 tb Unsalted butter
1 3/4 c Coconut
1 Baked pie shell
Whipped cream
Toasted coconut
Place eggs in mixing bowl and whisk 1 minute. Add vanilla and 1/4 cup sugar
and whisk until smooth. Add flour and cornstarch. Whisk until smooth.
Gradually add 3/4 cup milk, whisking until smooth. Set aside. Place 1-1/2
cups milk and half & half in stainless steel saucepan. Add 1/2 cup plus
2-1/2 tablespoons sugar all at once, covering entire surface. DO NOT STIR.
Bring to boil. Gradually whisk in egg mixture. Whisk in pan while bringing
to boil. Continue to whisk and cook 20 seconds. Pour into mixing bowl and
whisk in butter until melted. Fold in coconut. Pour coconut cream mixture
into Baked Pie Shell. Cover pie & crust completely with plastic wrap and
refrigerate 2 to 3 hours. Peel off plastic and cut into wedges. Top with
whipped cream and toasted coconut.
As I say, “Have Mercy”! Glad to share this, Judy. Hope you do enjoy it!
FROM: PATRICIA STUART (BTFK39B)
Yields
8 Servings
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