Coconut Cream Pie
Coconut Cream Pie

Hello everybody, hope you’re having an incredible day today. 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 bit unique. This will be really delicious.

Coconut Cream Pie is one of the most popular of recent trending meals on earth. It is appreciated by millions every day. It is simple, it is quick, it tastes yummy. They are nice and they look wonderful. Coconut Cream Pie is something which I have loved my whole life.

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

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

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