I have always loved coconut cream pie and this recipe is incredible. I also make my own whipped cream (I'll add those procedures soon).
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Ingredients
1 1/2 cups of coconut milk
1 1/2 cups heavy cream
3 eggs (the 3rd one, just the yolk)
3/4 cups of sugar
1/2 cup corn starch
1/4 teaspoon salt
1 cup of coconut flakes (3/4 in pie, 1/4 toasted on top)
1 teaspoon vanilla extract
1 9 inch pie shell, baked
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Cooking Directions
Bake the pie shell (frozen shells should take between 9 and 15 minutes to bake at 375-400 degrees, but follow the specified directions). Set aside.
In a saucepan, combine coconut milk, heavy cream, eggs, sugar, corn starch and salt. Bring to a boil over low heat, stirring constantly. It should take between 20 and 30 minutes.
Remove the mixture from heat. Mix in the vanilla and 3/4 cup of coconut flakes. Pour into the pie shell. Place in refrigerator for at least 2 hours (preferably at least 4).
Once the pie has been in the fridge for 2-4 hours, pour the topping on. Then toast the remaining 1/4 cup of coconut (I put them on a butter sprayed sheet in the toaster oven on low-medium toast setting - watching them to keep them from burning -- alternately, you could put them in the oven at 350 degrees for 5-7 minutes, stirring occasionally - or even in a medium-hot skillet with a tablespoon of melted butter). Spread the toasted coconut over top of the pie.
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For the frozen pie crust, thaw for at least 10 minutes, poke holes in the bottom and sides, bake at
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Once it is cooked, set it aside (it can cool down - the next step for the shell is to fill it)
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Place cream, eggs, corn starch, sugar, coconut milk and salt in a sauce pan.
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Mix and stir continuously
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The mixture will become milky - keep stirring
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Lumps can form from the corn starch - so switch to whisk if you have to (and keep stirring)
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It will thicken - the temp is around 165 at this point, but the outside has small bubbles.
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Here is the mixture when fully cooked
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Remove from heat. Add vanilla and mix in.
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Add 3/4 cups of coconut flakes
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The coconut is fully folded in.
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Pour into pie crust.
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Spread smooth - place in fridge for 2-4 hours
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Whip the cream
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Put topping on pie.
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Spread smooth - I normally put back in the fridge until I am ready to serve.
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Put 1/4 cup coconut on tray and toast.
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Here they are toasted (please watch carefully to not burn)
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Top with coconut
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Coconut Cream Pie
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Serve
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