Coconut Cream Pie

Yummy cocnut cream pie

Category
Dessert
Cuisine
American
Serves
6-8
Time
3 hours
From
Phil Price

coconutcreampie

This is one of Lori's favourite desserts. It is very coconutty, so be sure everyone likes coconut before making (can you beleive that some people don't like coconut!).

If you really want to get crazy, cook some sliced bananas in butter until soft. Add about half a cup of brown sugar and a pinch of salt and cook until it is caramel-y. Add a dash of coconut (or regular) rum and cook a little to evaporate the alcohol. Put this in the bottom of the pie crust and pour the custard over the top.

Ingredients

Pie Crust

  • 1 pre-baked shell, e.g. Keebler Shortcrust pie shell. Try not to use Graham Cracker shells

Custard

  • 4 large egg yolks
  • 1/4 cup (30g) cornstarch
  • 1 (14 ounce) can full fat coconut milk
  • 1 cup (240ml) half-and-half
  • 2/3 cup (130g) granulated sugar
  • 1/4 teaspoon salt
  • 1 cup (80g) shredded coconut
  • 2 Tablespoons (30g) unsalted butter, softened to room temperature
  • 1 teaspoon pure vanilla extract
  • optional: 1/2 teaspoon coconut extract (if you like coconut, add it)

Whipped Cream

  • 1 and 1/2 cups (360ml) cold heavy cream or heavy whipping cream
  • 3 Tablespoons (20g) confectioners’ sugar or granulated sugar
  • 3/4 teaspoon pure vanilla extract
  • optional for garnish: unsweetened coconut shavings, coconut chips, or sweetened shredded coconut

Instructions

Pie

  1. Put the coconut milk and shredded coconut in a blender and blend until smooth
  2. Whisk the egg yolks and cornstarch together. Set aside.
  3. Whisk the blended coconut milk, half-and-half, granulated sugar, and salt together in a medium saucepan over medium heat.
  4. Whisking occasionally, bring to a boil. Boil for 2 minutes, then reduce temperature to medium-low heat.
  5. Once boiling, remove about 1/2 cup of the mixture and, in a slow and steady stream, whisk into the egg yolk and cornstarch mixture. Keep those egg yolks moving so they don’t scramble. In a slow and steady stream, pour and whisk the egg yolk mixture into the pot.
  6. The pudding will immediately begin to bubble and thicken. Stand back and use caution as the bubbles may burst. Whisk and cook for 1 minute and 30 seconds. Remove from heat and stir in the butter, vanilla, and coconut extract (if using).
  7. Pour warm filling through a sieve into cooled pie crust.
  8. Cover tightly with plastic wrap directly on the surface of the pudding (to prevent a skin from forming) and refrigerate for at least 3 hours or overnight until chilled and thickened. Pie may be refrigerated for up to 1 day.

Whipped Cream

  1. Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the heavy cream until soft peaks just start to form, about 1 minute
  2. Add the sugar and vanilla extract
  3. Whip on medium-high speed until medium peaks form, about 3-4 minutes total

Assembling

  1. Pipe or spread the whipped cream on top. Garnish with extra coconut, if desired
  2. Chill the pie uncovered up to a few hours or you can serve it immediately
  3. Cover leftovers and store in the refrigerator for up to 5 days.

Notes

  • This is better the 2nd day, if it lasts that long
  • Coconut Milk: You need one 13-14 ounce can of full fat coconut milk. Canned coconut milk is a cooking ingredient, not a beverage. It’s very thick and usually found near the Thai food products. Do not use refrigerated carton coconut milk, and do not use low fat versions (the custard will not thicken properly)
  • Sugar in Whipped Cream: Some swear by granulated sugar in whipped cream, while others swear by confectioners’ sugar. If you’re only working with a few Tablespoons of sugar, it doesn’t really make a difference. Use whichever.
  • Coconut Topping: feel free to toast them: Bake in a 300°F (149°C) oven for 6-8 minutes or until browned to your liking.