Coconut Cream Pie
Coconut Cream Pie with a rich custard filling, whipped cream topping and toasted coconut for a classic, creamy dessert.
Equipment
Ingredients
CRUST:
- ½ cup shortening
- 4 ounces cream cheese, at room temperature
- 1½ cups all purpose flour
- ¼ teaspoon salt
FILLING:
- 4 large egg yolks
- One 13.5-ounce can coconut milk
- 1 cup shredded unsweetened coconut
- 2 tablespoons cold unsalted butter
- 1 cup whole milk
- ½ cup granulated white sugar
- ¼ cup cornstarch
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
TOPPING:
- ¼ cup shredded unsweetened coconut
- 1 cup heavy whipping cream
- ½ cup powdered sugar
- ½ teaspoon vanilla extract
Instructions
PREPARE THE PIE CRUST:
- Preheat the oven to 450℉. In a large bowl, use an electric mixer to combine the shortening and cream cheese on medium speed until fluffy. Beat in the flour and salt until a dough forms. Place it in a 9-inch pie plate and press the pie dough into the pie plate and up the sides. Bake 9 to 11 minutes, or until the crust is golden or lightly browned. Remove from the oven and let cool.
PREPARE THE FILLING:
- Place the egg yolks in a medium bowl and set aside. In another medium bowl, combine the coconut milk, shredded coconut and butter.
- In a small saucepan over medium-heat, whisk together the milk, sugar, cornstarch, vanilla and salt until dissolved. Cook, whisking, until the mixture begins to thicken and the milk is hot to the touch, then temper the eggs by very slowly pouring half of the hot mixture into the yolks, whisking continuously to raise the temperature of the yolks without them curdling. Return the mixture to the saucepan and continue to cook, whisking until very thick. Remove from heat, pour the custard into the bowl with the coconut mixture, and whisk until the butter has melted and the custard is smooth.
- Pour the filling into the baked pie crust and place a piece of plastic wrap directly onto the custard. Place the pie in the refrigerator for 8 hours or overnight.
ADD THE TOPPING:
- Toast the coconut: Preheat oven to 375℉. Place the coconut on a sheet pan, spreading it evenly, and toast in the oven for 5 minutes, until evenly browned. Let cool.
- Make the whipped cream: In a large bowl, use an electric mixer to whip the cream, powdered sugar and vanilla until stiff peaks form.
- Spread the whipped cream over the surface of the pie. Sprinkle toasted coconut on top.
Notes
- Chill completely before slicing
- Temper eggs slowly to avoid curdling
- Whisk constantly for smooth custard
- Toast coconut for best flavor
- Best made ahead
Nutrition
Serving: 1sliceCalories: 705kcalCarbohydrates: 50gProtein: 8gFat: 54gSaturated Fat: 33gPolyunsaturated Fat: 5gMonounsaturated Fat: 12gTrans Fat: 2gCholesterol: 151mgSodium: 227mgPotassium: 314mgFiber: 3gSugar: 24gVitamin A: 888IUVitamin C: 1mgCalcium: 99mgIron: 3mg
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This recipe comes from RecipeBoy.com
