Black Bottom Coconut Pie - The Perfect Puree of Napa Valley
• 8 oz. The Perfect Purée Coconut Puree, thawed • 8 oz. granulated sugar • 1 tbsp. cornstarch • 8 oz. milk • 4 slightly beaten egg yolks • 1/2 tsp. vanilla • 1
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 perfectpuree.com.
Ingredients
- 8 oz. The Perfect Purée Coconut Puree, thawed
- 8 oz. granulated sugar
- 1 tbsp. cornstarch
- 8 oz. milk
- 4 slightly beaten egg yolks
- 1/2 tsp. vanilla
- 1 6 oz. pkg. (1 cup) semisweet chocolate pieces
- 1 9″ baked pastry shell
- 1 envelope unflavored gelatin
- 2 oz. cold water
- 4 egg whites
- Toasted coconut shreds
More Like This
Coconut Cake - The Perfect Puree of Napa Valley
perfectpuree.com
Coconut Mousse - The Perfect Puree of Napa Valley
perfectpuree.com
Black Bottom Banana Cream Pie
joanneweir.com
Tropical Verrines - The Perfect Puree of Napa Valley
perfectpuree.com
Coconut Custard with Tapioca mixed in Pate De Fruit - The Perfect Puree of Napa Valley
perfectpuree.com
Black Bottom Coconut Cream Pie Bars | A Cup Of Cream
acupofcream.com
Coconut Cream Pie - The BakerMama
thebakermama.com
Coconut Caramel Sauce - The Perfect Puree of Napa Valley
perfectpuree.com