Ingredients: |
Ingredients: Coconut Custard Filling:
4 egg yolks
⅓ c. plus 2 tsp cornstarch
3 cups of whole milk (1 can of coconut milk + enough milk to equal 3 cups)
½ c plus 1 Tbsp sugar
½ tsp salt
2 tsp vanilla
2 Tbsp butter
1 c shredded coconut, blitz in food processor until fine
1 Deep dish pie crust, baked
Coconut Cream Pie Topping Ingredients:
½ cup toasted coconut
1 ½ cups whipping cream
⅓ c sugar
¾ tsp unflavored gelatin (opt)
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Directions: |
Directions:Coconut Cream Pie Instructions
Whisk the yolks in a bowl, set aside. Stir cornstarch, sugar, salt together in a medium saucepan. Whisk in the milk carefully to avoid lumps. Cook, stirring constantly over medium heat. Let it boil one minute, then add half the filling into the yolks, whisking to temper the yolks. Add the mixture back into the pan and cook over medium heat, boiling for another minute. Remove from heat. Add vanilla, butter, and coconut. Cool the filling slightly (about 30 minutes) and pour into a baked pie shell. Cover custard with plastic wrap and refrigerate for 2 hours until set.
To Toast Coconut for Coconut Cream Pie Topping
Spread sweetened, flaked coconut over a cookie sheet and put into a 400º degree oven. Stir occasionally and shake until the coconut is golden brown.
Coconut Cream Pie Whipped Cream Topping:
Beat the cream and sugar together until whipped to soft peaks, spread over the pie. Sprinkle with toasted coconut.
***If you want to keep the pie for a couple days, it's best to stabilize your whipping cream before you beat it. Sprinkle the gelatin over 2 tablespoons of cold cream. Allow it to bloom (just hang out for about 5 minutes) and then nuke the mixture for about 20 seconds (watch it closely!) to melt the gelatin and cream together. Stir with a fork until combined, warming it as needed until melted. Add the mixture in a slow stream into the rest of the whipping cream, and finish beating the cream to soft peaks. |
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