Orange Kissed Coconut Cream Pie

Once again, I meant to take a picture of this before taking it to our Sunday BBQ. I totally forgot to though. So, for those who actually had a piece, comment and let everyone know how delicious it was. This pie is so tangy, light and refreshing. I have to give credit to my mom for passing the recipe on to me though. She has a very good eye for recipes.

Orange Kissed Coconut Cream Pie

1 pre-made pie crust

Filling
1 c. sugar
3 T. corn starch
1 c. water
1/4 c. orange juice
1 T. orange peel
1/4 c. butter
3 egg yolks
1/2 c. coconut toasted
1/2 c. sour cream
1/2 c. whipping cream

Toppings
1/2 c. whipping cream
2 T. powdered sugar
1/4 c. coconut toasted
2 T. sliced almonds toasted


Instructions
Filling
Prepare oven to 450. Prepare pie crust for unfilled, one crust pie according to box. Bake @ 450 for 9-11 minutes or until light golden brown. Cool crust completely. In medium saucepan-combine sugar and cornstarch, blend well. Stir in water, O.J., butter, orange peel and egg yolks. Cook over med. heat until mixture thickens and boils-about 5 minutes, stirring constantly. Remove from heat. refrigerate 1 hour (I do not do this. I run really cold water into the sink and place the pan in it to cool. It only takes about 10 minutes for the mixture to cool enough to proceed to the next step.). Once cool, stir in 1/2 c. coconut and sour cream. Whip cream and fold into rest of filling. Spoon mixture into pie crust.

Topping
Whip cream and sugar until stiff peaks form. spread whipping cream over filling. garnish with almonds and coconut.

Refrigerate 1-2 hours before serving (I put mine in the freezer for 15-20 minutes). Store in fridge.

*If you have any other questions, email me or post them in the comment section.