Recipe: 2020 Coconut Cream Pie

Coconut Cream Pie. I used a whole package of the frozen coconut in the pie. Follow the recipe closely including using canned coconut milk, half-and-half, and tempering the egg yolks. Chill the pie crust inside the pie dish before blind baking.

And this, my friends, is a Coconut Cream Pie dreams are made of. Coconut cream pie is comprised of four different pastry components: pie crust, coconut pastry cream, toasted coconut, and whipped cream. Each of these components are simple to make on their own. You can have Coconut Cream Pie using 14 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Coconut Cream Pie

1. Prepare 13 1/2 Ounces of coconut milk , shaken well.
2. It's + 1 tablespoon of sweetened shredded or flaked cocon 1/2 Cup.
3. You need 1 Cup of milk whole.
4. It's 1 Teaspoon of vanilla.
5. You need 2/3 Cup of sugar.
6. You need 1/4 Teaspoon of salt.
7. It's 5 of egg yolks large.
8. It's 1/4 Cup of cornstarch.
9. It's 1/2 Teaspoon of coconut extract.
10. You need four 2 Tablespoon of unsalted butter , cut into pieces.
11. It's 1 1/2 Cups of whipping cream heavy , well chilled.
12. You need 1 1/2 Tablespoons of sugar.
13. Prepare 1/4 Cup of coconut sweetened shredded or flaked , toasted.
14. It's 1 Ounce of chocolate white , shaved.

This delicious Coconut Cream Pie is pretty enough for special occasions like your holiday dessert table, but it's also simple enough to make just because. Easy old-fashioned Coconut Cream Pie is homemade with a creamy coconut pudding filling and whipped cream topping. This AMAZING Pie is a crowd favorite. Filled with coconut custard, whipped cream and heaps of toasted coconut, this coconut cream pie is.

Coconut Cream Pie step by step

1. Heat oven to 450°F..
2. Unroll pie crust onto cooking parchment or wax paper. Brush a small amount of coconut milk onto dough (just enough to moisten it). Sprinkle 1/2 tablespoon of the toasted coconut evenly on dough, then press it lightly into dough, just enough to make it stick..
3. Sprinkle 1/2 tablespoon toasted coconut onto bottom of 9-inch pie plate, then form dough into plate. Prick bottom and side with fork. Bake 10 to 12 minutes or until light brown. Cool..
4. Heat the remaining coconut milk, the whole milk, 1/2 cup toasted coconut, vanilla bean, 1/3 cup of the sugar and the salt to a simmer in 2-quart saucepan over medium heat, stirring occasionally with a wooden spoon, about 5 minutes to dissolve sugar..
5. In a separate large bowl, with whisk, beat the egg yolks, remaining 1/3 cup sugar and the cornstarch until well combined. Gradually beat the simmering liquid into the yolk mixture to temper it, then return the entire mixture to saucepan, scraping the bowl with a rubber spatula. Discard vanilla bean..
6. Heat the mixture to a simmer over medium heat, beating constantly with whisk, 5 to 6 minutes or until mixture is thickened..
7. Remove from heat; beat in the coconut extract and butter. Pour into the cooled crust; press a sheet of plastic wrap directly on the surface of the filling and refrigerate until the filling is cold and firm, at least 3 hours or overnight..

Coconut Cream Pie has to be one of THE best desserts ever, yes I love Oreos and the like but I would always pick this classic dessert any day over all the new trendy ones coming through! This is my own recipe for a pie that I make often. It's been a family-favorite dessert for decades. Coconut Cream Pie cannot be frozen or made too far in advance, as custard does not freeze particularly well and will make the pastry soggy if stored for too long. Although I love coconut cream pie, I never order it in restaurants.