The Coconut Cream Pie Recipe which is baked and set, Coconut cream pie is a cool and luscious dessert, quite elegant in its simplicity. I’ve had customers tell me that its smooth taste reminds them of a piña colada. If you want a twist on Coconut Cream Pie, try using a traditional Meringue in place of whipped cream to garnish.
Makes one 9-inch pie, 6 to 8 slices
Crust
1 prebaked 9-inch Traditional Pastry Piecrust shell
Filling:
½ cup sugar
¼ teaspoon salt
1/3 cup unbleached all-purpose flour
1 1/3 cups whole milk
¾ cup water
¼ cup coconut cream
3 large egg yolks, beaten
½ teaspoon pure vanilla extract
½ teaspoon coconut extract
½ cup sweetened shredded coconut
Garnish:
2 cups Whipped Cream
1/3 cup sweetend shredded coconut, toasted
Method:
To prepare the filling, in a medium saucepan, whisk together the sugar, salt, and flour. Mix in the milk, water, and coconut cream.
Place the saucepan over medium heat, and cook until the mixture begins to simmer and the cream thickens to the point where you can insert a spoon into the mixture and the cream sticks to the spoon when removed (with none of the actual spoon visible).
Place the egg yolks in a small bowl and stir in ¼ cup of the heated mixture. Pour the egg yolks back into the cream, and simmer for 3 to 4 minutes, stirring constantly.
Remove the sauce- pan from the heat, add the vanilla and coconut extracts, and whisk until they are evenly combined throughout the cream. Add the sweetened coconut and mix it in evenly.
To assemble the pie, pour the coconut filling into the pie shell and refrigerate for at least 1 hour, or until the pie is firm. Evenly distribute the whipped cream across the top of the pie.
If you choose, use a pastry bag to pipe the whipped cream or an offset spatula to spread it to create a more finished look. Sprinkle the toasted coconut across the top of the whipped cream to serve.
Coconut Cream Pie should be served cold. It can be stored in the refrigerator for up to 3 days.
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| Coconut Cream Pie Recipe |
