Coconut Cream Pie
Chef John Folse & Company is the parent company of several food related industries. From custom food manufacturing to a fine dining and bed breakfast, Chef John Folse & Company encompasses many...
Keywords
- Chef John Folse
- Cajun Food
- Ship Cajun Food
- Precooked Cajun Food
- Cajun
- Creole
- Manufacturing
- Louisiana
- Food
- Lafitte's Landing Restaurant
- Bittersweet Plantation
- White Oak Plantation
- cookbooks
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.jfolse.com.
Cooking tools:
- Food processor
- Pie dish
- Cooling rack
- Hand mixer
- Oven
- Stove
- Refrigerator
- Saucepan
- Mixing bowl
- Whisk
- Spatula
- Plastic wrap
- Measuring cup
- Measuring spoon
- Chef's knife
Ingredients
- 6-8 ounces vanilla wafers
- 2 tbsps unsweetened shredded coconut
- 2 tbsp sugar
- 5 tbsps unsalted butter, melted and cooled
- 1 (14-ounce) can coconut milk
- 1 cup whole milk
- ½ cup unsweetened shredded coconut
- ½ cup sugar
- 3/8 tsp salt
- 5 large egg yolks
- ¼ cup cornstarch
- 1 tbsp sugar
- 2 tbsps unsalted butter, cut into 2 pieces
- 1 tsp vanilla extract
- 1½ cups cold heavy whipping cream
- 2 tbsps sugar
- ½ tsp vanilla extract
- 1 tbsp unsweetened shredded coconut, toasted
