Coconut Cream Pie
8 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
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Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 1 9-inch pie crust
- 1 cup heavy cream (double cream in the UK)
- ½ cup all-purpose flour
- 1 14 ounce can coconut milk
- 4 large egg yolks
- ¾ cup granulated sugar
- ½ teaspoon salt
- 1 cup sweetened shredded coconut
- 2 tablespoons unsalted butter (softened)
- 1 teaspoon pure vanilla extract
- 1 ½ cups heavy cream (double cream in the UK)
- ¼ cup powdered sugar
- ½ teaspoon pure vanilla extract
- 3 tablespoons toasted sweetened shredded coconut
Method
- Preheat the oven to 400°F (200°C).
- Roll out the pie dough into a 13-inch circle and transfer it to a 9-inch pie plate. Fold the edges under and crimp as desired.
- Place the pie plate in the freezer for 20 minutes.
- Line the crust with parchment paper and fill with pie weights. Bake for 15-18 minutes or until the edges are lightly golden.
- Remove the weights and parchment. Prick the bottom and sides with a fork.
- Return to the oven and bake for another 5 minutes, or until the surface looks dry and lightly golden. Cool completely on a wire rack.
- In a medium saucepan, whisk the heavy cream and flour until smooth. Add the coconut milk and whisk to combine. Heat over medium heat, whisking frequently, until steaming.
- In a separate bowl, whisk together the egg yolks, granulated sugar, and salt until light and fluffy.
- Slowly whisk 1 cup of the hot cream mixture into the egg mixture to temper.
- Pour the tempered mixture back into the saucepan and cook over medium heat, stirring constantly, until thick and bubbling.
- Remove from heat and whisk in the shredded coconut, unsalted butter, and vanilla extract.
- Pour the filling into the cooled pie crust. Press plastic wrap directly onto the surface of the filling.
- Let the pie cool at room temperature for 1 hour. Then refrigerate for at least 4 hours, or until fully set.
- In a large bowl, beat the heavy cream, powdered sugar, and vanilla extract until medium peaks form.
- Spread the whipped cream over the chilled pie and sprinkle with toasted coconut. Slice and serve.