1/2 teaspoon of vanilla extract
1/4 teaspoon pure almond extract
1 deep baked 9” pie shell
1/2 cup 35% whipping cream
1/4 cup of sugar
1/8 teaspoon pure almond essence
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!
