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Coconut Cream Pie

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

Description

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

Ingredients

Scale
  • 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

  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

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Find it online: https://cheflyrecipes.com/coconut-cream-pie/