Coconut Cream Pie
Ingredients (for 1 (9-inch) pie):
1 (9-inch) pie crust, baked and cooled
2/3 cup granulated sugar
1/4 cup cornstarch
1/4 teaspoon salt
1 cup canned unsweetened coconut milk
1 1/2 cups whole milk
4 large egg yolks
3 tablespoons unsalted butter
2 teaspoons vanilla extract
1 1/2 cups sweetened shredded coconut, toasted (divided use)
1 1/2 cups heavy cream
2 tablespoons confectioner's sugar
1 teaspoon vanilla extract
Freshly grated nutmeg, for garnishing
To make the filling: In a medium saucepan, stir together the sugar,
cornstarch, and salt until well combined. Gradually whip 1/4 cup
of the coconut milk to form a smooth paste. Whip the remaining
coconut milk and the whole milk. Place over medium heat and bring to a
slow boil, whisking regularly. Remove the pan from heat.
In a medium bowl, whisk the egg yolks until smooth. Whip about 1/2
cup of the hot coconut mixture into the yolks, then add the yolk
mixture to the saucepan. Raise the heat to medium-high and bring to a
boil, whipping constantly. Continue to boil, about 1 minute, or until
Remove from the heat, scrape the bottom of the pan with a spatula, and
whisk until smooth. Whip in the butter pieces until melted. Whisk in
the vanilla and 1 1/4 cups of the toasted coconut (reserve the 1/4 cup
toasted coconut for garnishing later).
Spoon the warm filling into the pie crust and press a piece of plastic
wrap directly on its surface. Refrigerate the pie for at least 4 - 5
hours, or until thoroughly chilled.
To make the whipped cream topping, in an electric mixer, using the
whisk attachment or beaters, beat the cream on medium-low speed for approx.
30 seconds. Increase the speed to medium-high and add the confectioners'
sugar and vanilla. Whip well.
Remove the plastic wrap. Spread the whipped cream over the chilled pie
and, using a rubber spatula, sweep into dramatic swirls. Sprinkle top
with the nutmeg and the reserved toasted coconut. Serve immediately else
refrigerate until ready to serve.
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