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Before you jump to Coconut Custard Cream Pie recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Choice.

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You can get results without eliminating foods from your diet or make substantial changes at once. If you want to commit to a wholesale change, that is fine but the main thing at first is to try to see to it that you are making more healthy eating choices. Eventually, you will find that you actually prefer to ingest healthy foods after you have eaten that way for some time. Like many other habits, change happens over a period of time and once a new way of eating becomes part of who you are, you will not feel the need to return to your old diet.

To sum up, it is not hard to start making healthy eating a part of your daily lifestyle.

We hope you got benefit from reading it, now let’s go back to coconut custard cream pie recipe. To make coconut custard cream pie you need 13 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to make Coconut Custard Cream Pie:

1. Get Crust:
2. Use 24 Graham cracker squares, crushed into crumbs
3. Provide 1/3 cup melted butter
4. You need Filling:
5. Get 2 1/4 cups toasted coconut
6. Prepare 1/3 cup flour
7. Prepare 1/3 cup sugar
8. Provide 1/2 tsp salt
9. Provide 2 cups milk (I used unsweetened coconut milk)
10. Prepare 4 egg yolks
11. Get 1 tsp vanilla
12. Prepare 2 tsp almond extract
13. Take 1/2 Tbs butter

Instructions to make Coconut Custard Cream Pie:

1. In large sauce pan toast coconut over very low heat, stirring VERY often. Very careful not to burn! Set coconut aside.
2. Mix butter and crumbs and press into 9" pie shell and set aside.
3. In same sauce pan, add flour, sugar, salt and milk. Separate eggs and put whisked yolks into bowl.
4. Cook milk mixture over medium heat, stirring with a whisk until it boils. Cook 1 minute.
5. Temper eggs (whisking yolks constantly as you slowly add about half the hot milk mixture)
6. Return milk/yolk mixture to sauce pan and bring back to a boil, whisking constantly.
7. Turn off heat and add extracts, butter, and just 2 cups of the toasted coconut (save 1/4 cup for garnishing the pie).
8. Mix thoroughly and pour into pie crust, top with remaining toasted coconut.
9. Place pie on wire wrack and cool. Chill in fridge 2-4 hours or over night. Serve with whipped cream.
10. To make it chocolate, add 4oz dark or semi-sweet chocolate into the flour/milk mixture before cooking. You can also toast some sliced almonds for the filling and/or garnish.

Strain the custard into the pie pan. Use a spatula to press it down just enough to make sure it is all coated with the custard. Once ready, it's time to add some flaked coconut, butter, coconut extract and a bit of vanilla extract. Mix it all together and then pour it into your pie crust. Refrigerate it until it's firm, then add the coconut whipped cream on top.

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