Recipe: Yummy Coconut cream pie

Coconut cream pie. Low Prices on Coconut Cream Pie. Free UK Delivery on Eligible Orders But Did You Check eBay? Sweetened toasted coconut is stirred into a homemade custard filling and poured into a pie shell.

Coconut cream pie Top with whipped cream and toasted coconut, if desired. Coconut Cream Pie A creamy luxurious pie, sweet and very moreish! The difference between coconut cream pie and coconut custard pie comes down to how the filling is prepared. You can cook Coconut cream pie using 12 ingredients and 3 steps. Here is how you achieve it.

Ingredients of Coconut cream pie

  1. You need of For the Toasted Coconut Topping 1/2 cup flaked sweetened coconut.
  2. You need of Coconut Custard 1 1/2 cups coconut milk (I used Coco Lopez).
  3. Prepare 1 1/2 cups of half-and-half.
  4. It's 5 of egg yolks.
  5. It's 3/4 cup of sugar.
  6. You need 4 tablespoons of cornstarch.
  7. You need 1 tablespoon of butter.
  8. Prepare 1/4 teaspoon of salt.
  9. It's 1 1/2 cups of flaked sweetened coconut.
  10. You need 1 1/2 teaspoons of vanilla.
  11. You need 1 cup of cream.
  12. You need 2 tbsp of powder sugar.

Coconut cream pie filling is prepared on the stovetop and poured into a fully baked crust. The pie is then chilled for several hours to allow the filling to set. Coconut custard pie is cooked in the oven. Coconut cream pie is one of my favorites to make because it requires little effort, but final outcome is "looks-like-you-worked-on-it-all-day" delicious!

Coconut cream pie instructions

  1. For the Toasted Coconut Topping Spread coconut evenly on a rimmed baking sheet. Place into 350º F oven for 8-10 minutes until coconut has just begun to turn brown. Set aside to cool..
  2. For the Coconut Custard Pour coconut milk and half-and-half into a liquid measuring cup. Add egg yolks and whisk together with milks. Set aside. Add sugar and cornstarch to a heavy-bottomed saucepan over medium-low heat. Whisk egg and milk mixture together once more and then slowly begin to add to the sugar and cornstarch, whisking together constantly. Bring custard mixture to a boil. Switch to a rubber spatula or wooden spoon and continue to stir constantly. Boil one minute..
  3. ·Remove from heat and add butter, coconut, vanilla and salt. Spread custard into pie crust. Cover lightly with plastic wrap and chill in the refrigerator until set, about 30-45 minutes. Spread whipped cream on top of coconut custard. Refrigerate until ready to serve. When ready to serve, top with toasted coconut..

The individual components of this pie can be prepared a day or two in advance and literally whipped up a couple of hours before dessert time. Coconut cream pie is the stuff that dreams are made of: Crispy, flaky pie crust filled with a thick, creamy coconut custard and topped with mounds of homemade whipped cream. Most of the time, coconut cream pie is nothing more than vanilla pudding with some coconut thrown on top. Let's make a REAL coconut filling using thick coconut milk. Since coconut milk doesn't have a very strong flavor, we'll add sweetened shredded coconut and a splash of coconut extract.

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