Coconut Cream Pie
This pie contains coconut milk, adding another level of coconut flavor. You won't want to miss this classic.
Servings: 8 people
Ingredients
- 1 1/2 c sugar
- 1/4 c cornstarch
- 1/4 tsp salt
- 2 c coconut milk (One 15 oz. can)
- 1 c whole milk
- 4 egg yolks
- 2 tsp vanilla extract
- 2 tbs butter
- 1 c coconut
- 2 c whipping cream
- 1 tsp vanilla extract
- 2 tbsp powdered sugar
Instructions
- Combine the sugar, cornstarch, and salt in a medium saucepan. Stir together.
- Pour in coconut milk, whole milk and egg yolks, and whisk together.
- Stir constatnly over medium high heat until the mixture comes to a boil and becomes thick, about 6-10 minutes. After a few moments when it begins to thicken and you can feel the wisk start to move through sludge, remove it from the heat. At this point it should feel like pudding. Add the vanilla and butter, and stir.
- Pour the pudding into the pie crust and place in the fridge to chill for 4 hours uncovered.
- Just before serving, make the whipped cream. Chill metal bowl and whisk attachment in refrigerator for 15 minutes. Pour cream into bowl.
- Beat heavy cream with an electric mixer until foamy. Gradually add sugar and vanilla extract, continuing to beat until stiff peaks form.
- Cover pie and dust the top with coconut. Cut and serve!
Notes
Tips: If I refridgerate overnight, I allow to cool and pudding to firm up. Then I insert toothpicks into pie and “tent” saran wrap over the top.
It looks pretty to add coconut that has been toasted for a few minutes in the oven.