(without pie shell all other phenotypes)
Sucraid or other enzyme replacement for sucrose for all phenotypes may be required for this recipe.
|Micky's Coconut Cream Pie|
1 cup flaked unsweetened coconut
2/3 cup granulated fructose
1/3 cup cornstarch
1/2 teaspoon salt
2-1/2 cups milk
3 egg yolks
2 tablespoons butter
1-1/4 teaspoons pure vanilla extract
1/4 teaspoon coconut extract
1 premade pie crust (9")
Preheat oven to 350 degrees F. Bake empty crust according to package directions. Then bake coconut on cookie sheet until toasted 3-5 minutes.
In 2 quart sauce pan, combine milk, cornstarch, fructose, and cook until thickened. Then remove from heat and add extracts and butter, continuously whisking.
In mixer, whip yolks until frothy. Then slowly add in thickened milk beating on low until entire mixture is incorporated. Pour into pie shell and top with plastic wrap. Chill until set. Top with coconut just before serving.