Harry’s Roadhouse Style Coconut Cream Pie

Name: Harry’s Roadhouse Style Coconut Cream Pie
Prep time: 4 h 20 min
Cook time: 4 h 20 min
Total time: 4 h 20 min
Yield: 8
Cuisine: Global
Ingredients: 473 milliliters shredded sweetened coconut plus an extra ¼ cup for toasting; 59 milliliters cornstarch; 1 large egg; 3 egg yolks; 2 teaspoons gelatin; 237 milliliters heavy cream; 1 pre-baked pie shell (blind-baked or a graham crust) — 9 inch; 1 teaspoons salt; 118 milliliters sugar; 2 Tbsps butter (I used unsalted); 1 teaspoon vanilla or vanilla paste; 710 milliliters whole milk, divided use

You can never have too many dessert recipes, so give Harry’s Roadhouse Style Coconut Cream Pie a try. This recipe covers 9% of your daily requirements of vitamins and minerals. This recipe makes 8 servings with 451 calories, 8g of protein, and 31g of fat each. From preparation to the plate, this recipe takes approximately 4 hours and 20 minutes. If you have coconut plus an extra ¼ cup, cornstarch, pre-baked pie shell — 9 inch, and a few other ingredients on hand, you can make it.

Instructions

Put 1/2 cup of milk in a mixing bowl and add gelatin.

Ingredients you will need

Gelatin

Milk

Equipment you will use

Mixing Bowl

Let it dissolve for a minute.Stir egg, egg yolks, cornstarch, and sugar into the milk mixture.Put remaining 2 1/2 cups of milk in a non-reactive saucepan over high heat to scald the milk. When milk is scalded, slowly add it to the gelatin mixture and whisk until incorporated.

Ingredients you will need

Corn Starch

Egg Yolk

Gelatin

Sugar

Milk

Egg

Equipment you will use

Sauce Pan

Whisk

Pour the mixture back into the pan and return to the stove, whisking all the time. When the mixture begins to boil, remove from heat and add butter, vanilla, salt, and coconut.

Ingredients you will need

Coconut

Vanilla

Butter

Salt

Equipment you will use

Whisk

Stove

Frying Pan

Whisk until all the butter is melted and incorporated.

Ingredients you will need

Butter

Equipment you will use

Whisk

Place custard in a container to cool. Cover with plastic wrap against the custard to keep a skin from forming. Chill in the refrigerator for a few hours or overnight. Whip cream until stiff peaks form. Fold into the chilled custard until smooth. Try not to overmix.

Ingredients you will need

Custard