Chinese Coconut Cream Pie

Chinese Coconut Cream Pie

 

Ingredients:

½ can                     Carnation milk

1½  cups               Water

1/2 cup                 Sugar


1 tsp                     Vanilla extract

6 Tbsp.                  Cornstarch, mixed with 3 Tbsp of water to form a slurry

1                              Ready-made – graham crumb crust

2 pouches           Instant whipped topping mix (prepare as per package directions)

2 Tbsp.                  Coconut, toasted

 

 

 

Instructions:

 

Bring Carnation milk, water, and sugar and vanilla to a simmer in a medium saucepan over medium heat.  Keep stirring to avoid scorching the milk. Stir in the cornstarch slurry with a whisk until the mixture starts to thicken.

Once thickened, let the filling cool for 5-10 minutes then pour into the pie crust.

Let it set in room temperature for 30 minutes before refrigerating.

When the pie is completely set, spread a generous layer of the whipped topping.

Then garnish with toasted coconut. Enjoy!