Coconut Cream Pie

Ingredients

  • 1 pie crust blind baked

  • 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) sweetened shredded coconut

  • 2 Tablespoons (30g) unsalted butter, room temperature

  • 1 teaspoon pure vanilla extract

  • optional: 1/2 teaspoon coconut extract

    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*

      PREP DAY:

    • Follow double crust pie dough recipe all the way through blind baking. 

    • Cool pie crust completely. You can do this up to 3 days ahead of time. Cover cooled crust tightly and refrigerate until ready to fill.

    • Make the coconut filling: Whisk the egg yolks and cornstarch together. Set aside. Whisk the coconut milk, half-and-half, granulated sugar, and salt together in a medium saucepan over medium heat. Whisking occasionally, bring to a boil. Boil for 2 minutes, then reduce temperature to medium-low heat. 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.

    • 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 coconut, butter, vanilla, and coconut extract (if using).

    • Pour warm filling into cooled pie crust. 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.

      DAY OF: 

    • For the whipped cream: Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the heavy cream, sugar, and vanilla extract on medium-high speed until medium peaks form, about 3-4 minutes. Medium peaks are between soft/loose peaks and stiff peaks and are the perfect consistency for topping and piping on desserts.

    • Pipe or spread the whipped cream on top. Garnish with extra coconut, if desired. Chill the pie uncovered up to a few hours or you can serve it immediately.

    • Cover leftovers and store in the refrigerator for up to 5 days.

      NOTES

      Coconut Milk: You need one 13-14 ounce can of full fat unsweetened coconut milk. (It’s usually never sweetened.) Canned coconut milk is a cooking ingredient, not a beverage. It’s very thick and usually found near the Thai food products. Shake it up before using. Do not use refrigerated carton coconut milk.

      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: I used unsweetened coconut flakes that I found at the grocery, but you can use sweetened shredded coconut or any form of coconut flakes you desire. Feel free to toast them: Bake in a 300°F (149°C) oven for 6-8 minutes or until browned to your liking.

      Serves 8




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