Coconut Cream Pie Recipe

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Ingredients:

1 - 9 inch pre-baked pie crust

1 1/2 cups dried coconut divided

1 cup whole milk, divided

1/2 cups unsweetened coconut milk

4 large egg yolks

2/3 cup granulated white sugar

1/4 cup cornstarch

1/4 teaspoon salt

2 tablespoons butter

1 teaspoon pure vanilla extract for the filling

1 cup cold heavy whipping cream

1 tablespoon confectioners’ sugar

1/2 teaspoon pure vanilla extract for the whipped cream

Directions:

1. Preheat oven to 350. Spread dried coconut on a baking sheet and bake for about 5-10 minutes or until lightly browned. Watch carefully and stir the coconut a few times so it bakes evenly.

2. After removing from oven and let cool before using. In a medium-sized saucepan bring the milk, minus 1/4 cup, and the coconut milk just to boiling. Then in a heatproof bowl whisk the egg yolks with the remaining 1/4 cup of milk. In another small bowl whisk the sugar with the cornstarch and salt.

3. Add the sugar mixture to the egg yolks and whisk until smooth. When the milk just starts to boil, remove from heat and, whisking constantly to prevent the eggs from cooking, slowly add the milk to the egg mixture. Then pour the mixture into a medium saucepan and cook over medium heat until boiling, whisking constantly.

4. Continue to whisk for another 30 - 60 seconds or just until it becomes thick. The filling starts out quite thin but will thicken as it cooks. When it comes to a boil it may be a little lumpy. Stir vigorously and the lumps with smooth out. Remove from heat and immediately whisk in the butter and vanilla extract.

5. Gently stir in 1 cup of the toasted coconut. Pour into the baked and cooled pastry crust, cover with plastic wrap, and refrigerate for 3-4 hours (or overnight) or until firm. Put mixing bowl and whisk in the freezer for about 15 minutes. Then beat the whipping cream, powdered sugar and vanilla extract just until stiff peaks form. Spread or pipe the whipped cream over the filling. Garnish with the remaining toasted coconut.

Bon Appetit!

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