Tropical Coconut Cream Pie

A real treat with its rich filling and fabulous mango topping. It is so easy, but you will look like an accomplished pastry chef.

Ingredients

1 9-inch pie crust
Line a 9-inch pan with crust and bake according to package directions.
Filling:
1/3 cup GOLDEN BLOSSOM HONEY
2 eggs
1 egg yolk
3 Tablespoons flour
1 1/2 cups milk
1 1/2 cups flaked coconut
1 teaspoon almond extract
1 1/2 cups whipping cream, chilled

Topping:
1 ripe mango
1 Tablespoon GOLDEN BLOSSOM HONEY
1 teaspoon lemon juice

Directions

Whisk together first 4 ingredients in a medium bowl. In a heavy saucepan, combine milk and coconut. Bring to a simmer, stirring often.

Gradually add to egg mixture. Return to saucepan and cook over medium heat, whisking constantly, until mixture boils. Remove from heat, stir in almond extract. Pour into bowl. Press plastic wrap onto surface to prevent skin from forming.

Refrigerate at least 2 hours (can be made a day in advance).

Beat 1/2 cup of whipping cream until firm peaks form. Gently fold in coconut mixture. Spread filling in crust. Refrigerate until ready to use.

Whip remaining cream. Puree all topping ingredients in blender or food processor. Gently fold into whipping cream. Spoon on top of pie.

Serves 8.


golden blossom honey product