Coconut Cream Pie
Coconut Cream Pie

Hello everybody, it is Jim, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, coconut cream pie. It is one of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Sweetened toasted coconut is stirred into a homemade custard filling and poured into a pie shell. This is a tried-and-true, old-fashioned coconut cream pie. Took many years of searching and baking.

Coconut Cream Pie is one of the most popular of recent trending meals in the world. It is easy, it’s fast, it tastes yummy. It’s appreciated by millions every day. They are fine and they look fantastic. Coconut Cream Pie is something that I have loved my whole life.

To begin with this recipe, we have to prepare a few ingredients. You can have coconut cream pie using 14 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Coconut Cream Pie:
  1. Make ready 13 1/2 Ounces coconut milk , shaken well
  2. Take + 1 tablespoon sweetened shredded or flaked cocon 1/2 Cup
  3. Take 1 Cup milk whole
  4. Get 1 Teaspoon vanilla
  5. Take 2/3 Cup sugar
  6. Get 1/4 Teaspoon salt
  7. Get 5 egg yolks large
  8. Take 1/4 Cup cornstarch
  9. Take 1/2 Teaspoon coconut extract
  10. Take four 2 Tablespoon unsalted butter , cut into pieces
  11. Prepare 1 1/2 Cups whipping cream heavy , well chilled
  12. Make ready 1 1/2 Tablespoons sugar
  13. Make ready 1/4 Cup coconut sweetened shredded or flaked , toasted
  14. Make ready 1 Ounce chocolate white , shaved

Coconut cream pie is a diner classic, but there's no reason you can't make it at home. Cover the coconut cream pie with plastic wrap and chill it until the filling is firm. I LOVE LOVE LOVE coconut cream pie. I may just have to make this myself!

Steps to make Coconut Cream Pie:
  1. Heat oven to 450°F.
  2. Unroll pie crust onto cooking parchment or wax paper. Brush a small amount of coconut milk onto dough (just enough to moisten it). Sprinkle 1/2 tablespoon of the toasted coconut evenly on dough, then press it lightly into dough, just enough to make it stick.
  3. Sprinkle 1/2 tablespoon toasted coconut onto bottom of 9-inch pie plate, then form dough into plate. Prick bottom and side with fork. Bake 10 to 12 minutes or until light brown. Cool.
  4. Heat the remaining coconut milk, the whole milk, 1/2 cup toasted coconut, vanilla bean, 1/3 cup of the sugar and the salt to a simmer in 2-quart saucepan over medium heat, stirring occasionally with a wooden spoon, about 5 minutes to dissolve sugar.
  5. In a separate large bowl, with whisk, beat the egg yolks, remaining 1/3 cup sugar and the cornstarch until well combined. Gradually beat the simmering liquid into the yolk mixture to temper it, then return the entire mixture to saucepan, scraping the bowl with a rubber spatula. Discard vanilla bean.
  6. Heat the mixture to a simmer over medium heat, beating constantly with whisk, 5 to 6 minutes or until mixture is thickened.
  7. Remove from heat; beat in the coconut extract and butter. Pour into the cooled crust; press a sheet of plastic wrap directly on the surface of the filling and refrigerate until the filling is cold and firm, at least 3 hours or overnight.

This is the BEST Coconut Cream Pie recipe you will ever try! On Monday, I shared my post on how to toast coconut. So today I want to show you one of my favorite ways to use that toasted coconut. Coconut Cream Pie is a classic dessert for anyone who loves the flavor of coconut. It's similar to my Banana Cream Pie recipe but uses coconut milk and dried coconut in the pastry cream filling to.

So that is going to wrap this up with this special food coconut cream pie recipe. Thank you very much for your time. I am sure that you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!