Coconut Cream Pie
Serves: Eight | Prep: 4 hrs, 25 min | Cook: 30 min
Ingredients:
Crust:
1 1/4 cups all-purpose flour
1/4 tsp salt
1/2 cup cold butter, cubed
1/4 cup cold water
Coconut Cream Pie:
1 cup desiccated / unsweetened shredded coconut
1/2 cup suagr
1/4 cup cornstarch / cornflour
4 egg yolks
1 1/4 cup full fat milk
1 14oz can full fat coconut milk
1 Tbsp butter
1 1/2 tsp vanilla extract
Topping:
1 1/2 cups heavy / double cream
1/4 cup powdered / icing sugar
1 tsp vanilla extract
Directions:
Preheat the oven to 350°F / 180°C.
Spread the coconut in a thin, even layer on a baking tray and bake for 5–10 minutes, stirring every 2–3 minutes, until golden brown and fragrant. Set aside and increase the oven temperature to 425°F / 220°C.
To make the dough, in a food processor, combine flour and salt, then blitz to mix. Add the butter and pulse until the mixture resembles coarse crumbs. With the motor running, slowly add cold water just until the dough comes together and forms a ball. Turn the dough out onto a well-floured surface and roll it out to fit your pie dish.
To blind bake the crust, line the pastry with a sheet of baking paper , making sure it covers the entire surface. Fill the center with pastry beads, dried beans, or rice to weigh it down. Bake for 20 minutes, then remove from the oven and let it cool slightly before removing the paper and weights.
To make the filling, whisk the sugar and cornstarch together in a saucepan. Gradually whisk in the milk and coconut milk. Place the pan over medium heat and bring the mixture to a gentle simmer, stirring occasionally.
In a separate bowl, whisk the egg yolks. Slowly add a ladle of the warm milk mixture to the eggs while whisking constantly. Repeat once more to gently warm the eggs (this process tempers them so they don’t scramble). Pour the egg mixture back into the saucepan and cook over medium heat, stirring constantly and vigorously for 2–3 minutes, until thickened. Remove from the heat and stir in the butter and vanilla. Pour the filling into the baked pastry shell, then cover with cling film, pressing it directly onto the surface to prevent a skin from forming. Refrigerate for at least 4 hours, though overnight is even better.
When ready to serve, add the heavy cream, powdered sugar, and vanilla to a mixer fitted with a whisk attachment. Whisk on medium-high speed until medium peaks form. Remove the cling film from the chilled pie and spread the whipped cream evenly over the top. Finish by sprinkling generously with the toasted coconut.
More Delicious Recipes:
Bourbon Pumpkin Pie with Pecan Topping
Deep Dish Maple Apple Pie
Blueberry Pie
Bourbon Sweet Potato Pie with Toasted Marshmallow Topping
Pie Crust Cookies
Lemon Meringue Pie
Coconut Cupcakes with Coconut Frosting
