Rocky Mountain High Coconut Cream Pie Recipes

CREAM OF COCONUT PIE

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 9-inch pie plate.
• Combine sugar, flour, and salt in a bowl. Add butter and coconut extract. Add eggs 1 at a time, mixing well after each addition. Add cream of coconut and milk. Add shredded coconut. Pour mixture into the prepared pie plate.
• Bake in the preheated oven until set, 45 to 50 minutes.
• Chill completely before serving, at least 1 hour.

COCONUT CREAM PIE

Steps:

• In a medium saucepan, combine sugar, flour and salt over a medium heat; gradually stir in milk. Cook and stir over medium heat until the mixture is thick and bubbly. Reduce heat to low and cook 2 minutes more. Remove the pan from heat.
• Place a strainer over a clean mixing bowl; set aside.
• Beat the egg yolks slightly. Gradually pour 1 cup of the hot custard mixture into yolks, whisking constantly. Return the egg mixture to the saucepan and bring the entire mixture to a gentle boil. Cook and stir 2 minutes before removing the pan from heat. Immediately pour custard through the strainer.
• Stir butter, vanilla, and coconut into the hot mixture. Pour the hot filling into the baked pie crust. Cool and refrigerate until set, about 4 hours.

ROCKY MOUNTAIN PIE

Steps:

• Preheat oven to 375 degrees.
• Cream butter and sugar.
• Add eggs and mix well.
• Add flour and stir.
• Mix in remaining ingredients.
• Pour mixture into pie shell.
• Bake for 40 minutes.

ROCKY MOUNTAIN HIGH COCONUT CREAM PIE

Steps:

• Mix sugar and cornstarch in large bowl until it resembles powder.
• Add the light cream slowly in a steady stream, whisking constantly. Beat well.
• Add milk in the same way. Beat in egg yolks.
• Pour into heavy 2-quart saucepan, set over medium high heat, and bring to boil, stirring constantly.
• When the mixture reaches a hard boil (when bubbles continue thru stirring) reduce heat to low, and simmer for 2 minutes while continuing to stir.
• Pour the filling into medium size bowl. Beat in the butter one Tablespoon at a time, stirring each until melted.
• Beat in vanilla and coconut. Cover the surface with plastic wrap and let cool for 1/2 hour.
• Spoon filling into pie crust, chill until firm, at least 4 hours. Can decorate with whipped cream and browned coconut if so desired.