Coconut Cream Pie

Coconut Cream Pie. A baked pastry shell filled with cooked coconut custard and finished with whipped cream and toasted coconut. The formula and timing below are working estimates for a future kitchen trial, not a claim that a batch has been made.

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A chilled coconut custard pie

A cooked coconut custard fills a dry pastry shell, then whipped cream and toasted coconut finish each cold slice. It is distinct from the baked chocolate chess pie and lemon meringue pie in nearby slots.

The four-hour chill is included in the working total. A kitchen test must establish whether the custard actually slices cleanly.

Blind bake the shell

Use parchment and pie weights to bake the pastry before any custard goes in. A damp underbaked base will soften further under filling.

Toast only the quarter cup reserved for the top. The full cup of sweetened coconut for custard stays in the cooked filling.

Ingredients for 8 slices

Step-by-step method

1. Heat oven to 375°F. Fit one 9-inch unbaked shell in a pie plate, line with parchment and weights and blind bake about 15 minutes until dry and lightly golden. Cool. Toast the separate 1/4 cup coconut briefly in a dry pan or on a sheet until golden, then cool.
2. Whisk 3/4 cup sugar with 1/3 cup cornstarch in a saucepan; gradually whisk in 3 cups milk. Heat, stirring, until thick and bubbling. Temper four egg yolks with a few spoonfuls of hot mixture, return to the pan and cook, stirring, until custard reads at least 160°F. Remove from heat and stir in 1 cup sweetened coconut, 2 tbsp butter, 1 tsp vanilla and 1/2 tsp coconut extract.
3. Spread warm custard in the baked shell. Cool about thirty minutes, cover the surface appropriately and refrigerate at least four hours until fully set.
4. Whip 1 cup heavy cream with 2 tbsp confectioners' sugar to soft peaks. Spoon over cold custard and sprinkle with toasted coconut just before cutting eight slices. Record crust dryness, egg-custard set, topping stability and actual yield in a kitchen trial.

Cook the egg custard

Whisk sugar and cornstarch together before adding milk to prevent lumps. Temper yolks gradually into the hot thick mixture and cook to a measured 160°F center before stirring in butter, extracts and coconut.

Sally's Baking offers a coconut cream pie reference for the layered format. This formula's milk, cornstarch and coconut ratio is independently proposed.

Chill before the whipped top

Cool briefly, then refrigerate for at least four hours until set. Whip cream to soft peaks only when the custard is cold, and scatter cooled toasted coconut shortly before serving.

If the cream collapses or the filling weeps, record actual temperature and holding time. Do not mask a loose custard with a thick cream layer.

Serving and storage

Cut eight provisional slices and photograph the pastry, coconut filling and cream as distinct layers. Coconut extract contributes flavor but its brand can vary.

No exact refrigerated storage period or freeze-thaw quality is established for this dairy-and-egg pie. Shell and packaged coconut labels still need review.

Coconut cream pie questions

Is the shell unbaked when filled?

No. Blind bake it first, then add the cooked custard.

Is meringue the topping?

No. Whipped cream and toasted coconut finish the chilled pie.

When can it be sliced?

After at least four hours of refrigeration in the working method.

Further reading and related Chefly recipes: Sally's Baking coconut cream pie; FDA safe food handling. These are relevant references and other dishes, not evidence that this proposed formula was tested.

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Coconut Cream Pie. Category: Pies. 8 slices. Prep approximately 30 minutes; cooking approximately 30 minutes; additional cooling/chilling approximately 270 minutes; total approximately 330 minutes excluding preheat. Not kitchen-tested; nutrition not calculated.

Ingredients: 1 shell Unbaked 9-inch pie shell; 3 cups Whole milk; 3/4 cup Granulated sugar; 1/3 cup Cornstarch; 4 yolks Large egg yolks; 1 cup Sweetened shredded coconut, for filling; 2 tablespoons Unsalted butter; 1 teaspoon Vanilla extract; 1/2 teaspoon Coconut extract; 1 cup Heavy whipping cream; 2 tablespoons Confectioners' sugar; 1/4 cup Sweetened shredded coconut, for topping.

Instructions: Heat oven to 375°F. Fit one 9-inch unbaked shell in a pie plate, line with parchment and weights and blind bake about 15 minutes until dry and lightly golden. Cool. Toast the separate 1/4 cup coconut briefly in a dry pan or on a sheet until golden, then cool. Whisk 3/4 cup sugar with 1/3 cup cornstarch in a saucepan; gradually whisk in 3 cups milk. Heat, stirring, until thick and bubbling. Temper four egg yolks with a few spoonfuls of hot mixture, return to the pan and cook, stirring, until custard reads at least 160°F. Remove from heat and stir in 1 cup sweetened coconut, 2 tbsp butter, 1 tsp vanilla and 1/2 tsp coconut extract. Spread warm custard in the baked shell. Cool about thirty minutes, cover the surface appropriately and refrigerate at least four hours until fully set. Whip 1 cup heavy cream with 2 tbsp confectioners' sugar to soft peaks. Spoon over cold custard and sprinkle with toasted coconut just before cutting eight slices. Record crust dryness, egg-custard set, topping stability and actual yield in a kitchen trial.

Allergens: Wheat; Egg; Milk; Check coconut, shell and extract labels for allergens and cross-contact. Review packaged ingredients and cross-contact before serving.

Coconut Cream Pie

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• Author: Leo Bennett
• Total Time: 330 minutes
• Yield: 8 servings 1x

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Description

One 9-inch coconut custard cream pie cut into eight slices.

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Ingredients

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• 1 shell Unbaked 9-inch pie shell
• 3 cups Whole milk
• 3/4 cup Granulated sugar
• 1/3 cup Cornstarch
• 4 yolks Large egg yolks
• 1 cup Sweetened shredded coconut, for filling
• 2 tablespoons Unsalted butter
• 1 teaspoon Vanilla extract
• 1/2 teaspoon Coconut extract
• 1 cup Heavy whipping cream
• 2 tablespoons Confectioners' sugar
• 1/4 cup Sweetened shredded coconut, for topping

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Instructions

1. Heat oven to 375°F. Fit one 9-inch unbaked shell in a pie plate, line with parchment and weights and blind bake about 15 minutes until dry and lightly golden. Cool. Toast the separate 1/4 cup coconut briefly in a dry pan or on a sheet until golden, then cool.
2. Whisk 3/4 cup sugar with 1/3 cup cornstarch in a saucepan; gradually whisk in 3 cups milk. Heat, stirring, until thick and bubbling. Temper four egg yolks with a few spoonfuls of hot mixture, return to the pan and cook, stirring, until custard reads at least 160°F. Remove from heat and stir in 1 cup sweetened coconut, 2 tbsp butter, 1 tsp vanilla and 1/2 tsp coconut extract.
3. Spread warm custard in the baked shell. Cool about thirty minutes, cover the surface appropriately and refrigerate at least four hours until fully set.
4. Whip 1 cup heavy cream with 2 tbsp confectioners' sugar to soft peaks. Spoon over cold custard and sprinkle with toasted coconut just before cutting eight slices. Record crust dryness, egg-custard set, topping stability and actual yield in a kitchen trial.

Notes

Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.

Additional chilling, resting or cooling time: 270 minutes, included in the total.

Untested estimate: about 15-minute blind bake, 10-minute custard cook and five-minute coconut toasting, with 30-minute initial cooling and four-hour chill; preheat excluded.

• Prep Time: 30 minutes
• Chilling, resting or cooling: 270 minutes
• Cook Time: 30 minutes
• Category: Pies

Nutrition

• Serving Size: One eighth of a chilled pie