Coconut Cream Pie

Coconut Cream Pie

I’ve made a few coconut cream pies and they never seem to get old. Surprisingly my husband also forgets how much he likes them. I’m not sure why, maybe it’s because when we think of pies we go more toward the fruit side of things.

This coconut cream pie was not as intense to make as the triple coconut pie that I’ve posted about previously, but I would have to say that it was just about as good. I loved the flaky crust and the crunchy toasted coconut topping. You can never go wrong with coconut cream pie. Enjoy!

Coconut Cream Pie
Source: Pie by Sarah Weeks

Filling:
2 cups coconut milk
1/2 cup sugar
3 tablespoons cornstarch
pinch salt
5 large egg yolks
2/3 cup shredded coconut
1 1/2 teaspoons coconut extract
1/2 teaspoon vanilla
1 baked 9 inch pie shell

Topping:
1 1/4 cup heavy cream
2/3 cup shredded coconut
2 tablespoons sugar
1/8 teaspoon coconut extract
1/8 teaspoon vanilla

To Make the Filling: In a medium saucepan, whisk together coconut milk, sugar, cornstarch, and salt. Bring to boil over medium heat, whisking constantly. Remove from heat.

In a medium bowl, lightly whisk egg yolks until frothy. Whisk 1/4 of the warm milk mixture into the egg yolks and then return mixture to saucepan. Whisking constantly, heat mixture until it starts to thicken, about one minute more. Stir in shredded coconut, coconut extract, and vanilla. Pour into a bowl, cover, and chill.

To Make the Topping: Toast coconut and set aside to cool. Pour prepared coconut custard into baked pie shell. Whip cream until it forms soft peaks, stir in sugar and extracts. Spread topping over pie and press toasted coconut on top.

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