Saturday, November 29, 2014

Coconut Cream Pie

Coconut Cream Pie

Dreamy Coconut Cream Pie!

I love Coconut and this Coconut Cream Pie is creamy, dreamy and the taste is heavenly. The Pie Crust recipe is from Ina Garten, and it is simple and perfection (see below). If you are pressed for time, you can use Pillsbury Pie Crust. The recipe uses Coconut three ways: Coconut Milk, Coconut Extract and sweetened shredded Coconut for a rich Coconut flavor profile. This is one of the best tasting pies I have ever made. If you love Coconut, you need to make this recipe!
You can find Ina's Perfect Pie Crust recipe at this link:

You can find the Triple-Threat Coconut Cream Pie recipe at this link:

1 can (13 1/2 oz) Coconut Milk, shaken well (Goya)

1 cup whole Milk

1 teaspoon Pure Vanilla Extract

½ teaspoon Coconut Extract

5 large Egg Yolks

1 cup plus 1 tablespoon sweetened shredded Coconut, toasted

2/3 cup Granulated sugar

¼ teaspoon Kosher Salt

¼ cup Corn Starch (Argo)

2 tablespoons unsalted Butter, room temperature and cut into four pieces

My slice of Coconut Cream Pie, want some?

Heat oven to 450 degrees.

Place the shredded Coconut on a baking sheet for about 10 minutes. Keep an eye on the Coconut. It toasts up pretty quick. Place on cooling rack to cool completely.

Unroll 1 Pie Crust onto parchment paper and lightly brush Coconut Milk on dough. Sprinkle ½ tablespoon of the toasted Coconut evenly on dough and press lightly to make it stick.

Sprinkle ½ tablespoon of the toasted Coconut onto bottom of pie plate, and then place dough and crimp sides. Prick the bottom and sides gently with a fork. Place dried beans or ceramic pie weights over the crust and bake for 10 to 12 minutes. Cool.

In a medium size saucepan on medium heat, add the Coconut Milk, Milk, ½ cup of the toasted Coconut, Vanilla Extract, 1/3 cup Sugar and Salt to a simmer. Stir often with a wooden spoon.

Meanwhile in a large bowl, with a whisk beat Egg Yolks, remaining 1/3 cup Sugar and Corn Starch until well combined.

Gradually beat the simmering liquid into the Yolk mixture to temper it.

Then return the entire mixture to the saucepan scraping the bowl with a spatula.

Heat the mixture to a simmer over medium heat, beating constantly with a whisk for about 4 minutes until it has thickened.

Remove from heat. Beat in the Coconut Extract and Butter. Pour into the cooled crust and cover with plastic wrap and refrigerate for up to 2 days. If you are serving the same day let it set for about 3 hours.

Coconut Cream Pie

Whipped Cream Topping
1 ½ cups Heavy Whipping Cream, well chilled

1 ½ tablespoons Granulated Sugar

1 ¼ teaspoon Vanilla Extract

1/4 cup sweetened shredded Coconut, toasted

Chill bowl of your mixer in the fridge for 1 hour.

Once chilled, beat the Heavy Whipping Cream, Sugar and Vanilla Extract in electric mixer on medium speed until soft peaks form, about 7 minutes.

Using spatula spread Whipped Cream over pie and sprinkle remaining toasted Coconut on top. Cover with aluminum foil until set, about 2 hours or overnight. 

Cover and store remaining pie in fridge.


-Sophia/Two Frys

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