What’s Cooking: Coconut cream pie
Chef Frankie, of Uncle Giuseppe's Marketplace, shows News 12’s Lily Stolzberg how to make coconut cream pie.
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Ingredients:
2 eggs
1 cup sugar
3/4 cup heavy cream (any type)
2 cups of toasted coconut flakes
1/2. Cup coco Lopez
1 pre-baked pie crust
Instructions:
1. Preheat oven to 350 F.
2. In a large bowl, beat the eggs and sugar lightly and add coco Lopez and heavy cream.
3. Set an electric mixer to medium speed and mix until blended.
4. Add toasted coconut flakes to pre-baked pie.
5. Pour the coconut custard into the pie shell.
6. Top with the remaining coconut flakes.
7. Bake for 45 to 50 minutes, until firm.
8. Let the pie cool for 3 hours before topping it with coconut whipped cream and coat outside with the toasted coconut flakes.
