We are making a long time favorite, a big beautiful delicious coconut cream pie.
It’s very easy and straightforward, we’re not deviating that much from the original recipe, but enough to make it really special.
COCONUT CREAM PIE RECIPE:
1 9 inch Pre-baked Pie Crust
1 14 oz can of Coconut Milk (about 2 cups)
1-1/4 cup of Milk
1/2 cup of Granulated Sugar
4 Egg Yolks
1/3 Cup of Cornstarch
1/4 tsp of Salt
2 Tbsp of Unsalted Butter
1 tsp of Vanilla Extract
1/8 tsp of Coconut Extract
1 1/2 cup of Sweetened Shredded Coconut
What we’re going to use is one can of full fat coconut milk. Add that to a large saucepan. With that add some milk, and bring this to a simmer.
As you will see in the video a baked pie crust because it just needed to be cooled for this recipe, but truth be told you can make the same recipe using a graham cracker crust if you like that sort of thing and it really is pretty sensational.
For the Whipped Cream:
1-1/2 cups of Heavy Cream
3 Tbsp of Powdered Sugar
1/8 tsp of Coconut Extract (optional but advisable)
In a large bowl add egg yolks and with those egg yolks, we are going to add some sugar. Whisk this until the mixture is really fluffy, really light and pale in color while that comes to a simmer. Scrape the sides of the bowl occasionally to make sure everything is incorporated because you need every bit of that cornstarch because that is your thickener, that is what is going to take your custard from a thin custard to a nice thick and glossy one.
On low speed you’re going to start adding about half of your simmering milk mixture and add the eggs to the pot with the rest of the milk. It takes roughly about five to six minutes on low heat, add one tablespoon of butter at a time, just two tablespoons total, add that in and whisk until melted and then add a splash of vanilla, make sure that that butter is fully melted. Then add an eighth of a teaspoon, not to be confused with a quarter or a half of a teaspoon because that makes a huge difference. Use the shredded coconuts ,which we will add later as your main coconut flavor(look in video).
Cover this with plastic wrap making sure that the plastic wrap is touching the custard itself, and then let it cool to room temperature,( it doesn’t have to go in the fridge, it just needs to cool for like a half hour or so).Custard has been cooling just enough so that it’s not piping hot anymore, and now take some shredded sweetened coconut,and add it directly in.Now, you’re going to have to cover this again, darn it, and let it sit in the fridge overnight. When you bring it out to serve, you’re going to whip some cream. When you go to serve it, add a very light little sprinkle of barely toasted coconut.
You will love it.