Coconut Cream Pie
Creamy, rich & tasty, this Coconut Cream Pie is so delicious! With its beautiful coconut flavor, this is an amazing pie you just have to make
Ingredients
CUSTARD
- 1 -9 inch pie crust see Recipe
- 4 large egg yolks, beaten
- 1/4 cup cornstarch
- 3/4 cup granulated sugar
- 1/4 tsp. ground Himalayan sea salt
- 1 can (14 oz.) coconut milk
- 1 1/2 cups half-and-half
- 2 tbsp. unsalted butter, melted tips & tricks
- 1 tsp. pure coconut extract
- 1/2 tsp. pure vanilla extract
- 1 1/2 cups sweetened coconut flakes, divided
WHIPPED CREAM
- 1 cup 35% heavy cream
- 2 tbsp. powdered sugar tips & tricks
- 1 tsp. pure vanilla extract
Directions
CUSTARD
- Preheat oven to 450ºF.
- Place a parchment paper at the bottom of an unbaked pie shell before adding pie weights. Spread evenly and transfer to the preheated oven; bake for 15 minutes.
- Remove from the heat and carefully remove the parchment paper and its contents; let the pie cool off completely.
- In a medium bowl, beat the yolks and set aside.
- In a medium saucepan, add cornstarch, sugar and salt; whisk to combine. Pour in the coconut milk and half-and-half; turn the heat to medium and whisk well. Bring the mixture to the point just before simmering.
- Ladle up some hot mixture and slowly add a little at a time to the yolks whisking constantly; repeat until the yolks are nicely warm. Whisking constantly, transfer the tempered yolks into the saucepan, again whisking constantly. Continue whisking until the consistency looks like pudding, about 1 to 1 ½ minutes.
- Remove from the heat and add butter, coconut extract, vanilla extract and 1 cup coconut flakes; stir to combine.
- Transfer the custard to the prepared pie shell; level with a spatula. Place wax paper on top making sure to touch the surface to prevent skin formation. Let it cool for 15 minutes before refrigerating it.
- Meanwhile, in a skillet over medium heat, add the remaining ½ cup of coconut flakes. Toss often until the flakes are nice and golden, about 10 minutes. Transfer to a bowl to cool.
- To assemble the pie; Gently remove the wax paper and spoon on whipped cream, spreading evenly with a spatula. Sprinkle toasted coconut flakes on top and transfer to the fridge until ready to serve.
WHIPPED CREAM
- In the bowl of a stand mixer, add heavy cream, powdered sugar and vanilla extract. With the whisk attachment, process until stiff peaks form; set aside.