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Best-Ever Coconut Cream Pie

Servings 8 servings

Ingredients
  

FOR FILLING INGREDIENTS:

  • 1/2 cup sugar
  • 3-1/2 tablespoons cornstarch
  • 1/8 teaspoon salt
  • 2 cups whole milk
  • 3 large egg yolks
  • 2 tablespoons unsalted butter cut into ½-inch pieces.
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon coconut extract
  • 1 cup sweetened flaked coconut.

FOR TOPPING INGREDIENTS:

  • 1/2 cup sweetened flaked coconut.
  • 3/4 cup cold heavy cream or whipping cream.
  • 3 tablespoons sifted confectioners’ sugar
  • 1/2 teaspoon vanilla extract

Instructions
 

FOR FILLING INSTRUCTIONS:

  • Whisk the sugar, cornstarch, and salt together in a medium-size heavy saucepan, preferably nonstick. Whisk in the milk and yolks. Place over medium heat and cook, whisking until the mixture thickens and starts to boil—about 5 to 7 minutes. Remove from the heat and whisk in the butter, one piece at a time. Whisk in the vanilla, coconut extract, and coconut.
  • Pour the filling into the pie shell and smooth the top with a spoon. Place a piece of plastic wrap over the filling and smooth with your fingers to remove any air gaps. (The plastic keeps a “skin” from forming.) Transfer the pie to a rack and cool thoroughly. Refrigerate overnight.

FOR TOPPING INSTRUCTIONS

  • Put the coconut into a skillet over moderate heat and toast, stirring constantly, for 3 to 5 minutes, or until golden brown. Immediately transfer to a plate.
  • About 10 minutes before you plan to serve the pie, chill a bowl and your electric mixer’s beaters for 5 minutes. Beat the cream until it holds soft peaks, then beat in the confectioners’ sugar. Add the vanilla and beat until the cream is stiff but not grainy.
  • Spread the cream over the pie and sprinkle with toasted coconut.
Keyword Best-Ever Coconut Cream Pie
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