Preparation:
- In a saucepan, combine the 10% cream, eggs, sugar, flour, and salt.
- Cook over medium heat, stirring constantly, until the mixture thickens. Remove from heat.
- Add the vanilla extract, almond extract, and 3/4 cup of toasted coconut. Mix well.
- Pour the mixture into the baked pie crust and allow it to cool completely.
- In a mixing bowl, whip the 35% cream with 1/4 cup of sugar and the pure almond essence until stiff peaks form.
- Spread the whipped cream over the cooled pie filling.
- Sprinkle the remaining toasted coconut on top.
Enjoy your delicious coconut cream pie, perfect for any occasion!
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