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Recipe Types: Appetizers , Desserts , Freezer Meals , Main Dishes , Miscellaneous , Side Dish , Vegetables

Coconut Cream Pie

2020-02-18
    Johns

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    There comes a time when we need to add that something special to our dessert table. This Coconut Cream Pie recipe will do just that. And there will be no disappointed guests once they have a taste.

    This recipe features a thick and creamy filling. It also incorporates that sweet coconut taste without being too sweet. Looks Delicious!

    Ingredients

    • 1 pie crust (or recipe)
    • 1/2 cup flaked sweetened coconut (for the toasted coconut topping)
    • 1 1/2 cups coconut milk
    • 1 1/2 cups half-and-half
    • 5 egg yolks
    • 3/4 cup sugar
    • 4 tablespoons cornstarch
    • 1 tablespoon butter
    • 1/4 teaspoon salt
    • 1 1/2 cups flaked sweetened coconut
    • 1 1/2 teaspoons vanilla
    • Whipped Cream

    Method

    Step 1

    Prepare pie crust according to blind-baking instructions of recipe.

    Step 2

    For the Toasted Coconut Topping. Spread coconut evenly on a rimmed baking sheet. Place into 350º F oven for 8-10 minutes until coconut has just begun to turn brown. Set aside to cool.

    Step 3

    For the Coconut Custard. Pour coconut milk and half-and-half into a liquid measuring cup. Add egg yolks and whisk together with milks. Set aside.

    Step 4

    Add sugar and cornstarch to a heavy-bottomed saucepan over medium-low heat. Whisk egg and milk mixture together once more and then slowly begin to add to the sugar and cornstarch, whisking together constantly. Bring custard mixture to a boil. Switch to a rubber spatula or wooden spoon and continue to stir constantly. Boil one minute.

    Step 5

    Remove from heat and add butter, coconut, vanilla and salt. Spread custard into pie crust. Cover lightly with plastic wrap and chill in the refrigerator until set, about 30-45 minutes.

    Step 6

    Spread whipped cream on top of coconut custard. Refrigerate until ready to serve. When ready to serve, top with toasted coconut.

    Shared by Scott Daly

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