Photo: Best Ever Coconut Cream Pie Recipe
Ingredients
- 3/4 cup sugar
- 1 1/2 cups unsweetened coconut milk
- 1 1/2 cups whole milk
- 1/4 cup cornstarch
- 5 egg yolks
- 1/4 teaspoon salt
- 1 cup flaked, unsweetened coconut
- 2 teaspoons vanilla extract
- 1 tablespoon butter
- 1 (9-inch) baked pie shell, recipe follows
- 1/3 cup toasted coconut
- Whipped cream, for garnish
Directions
In a nonstick 1-quart saucepan, combine 3/4 cup sugar, coconut milk, and 1 cup milk. Scald mixture.
In a small mixing bowl, whisk the remaining 1/2 cup milk and cornstarch together to make a slurry. Whisk egg yolks with salt in medium bowl. Temper yolks by adding 1/2 cup scaled milk mixture to yolks and whisk well. Add yolk mixture and slurry back into milk mixture and whisk vigorously over medium heat until thickened, about 2 minutes. Remove from heat and add coconut, vanilla, and butter. Whisk until uniformly incorporated.
Pour the filling into the prepared pie shell. Cover the pie with plastic wrap and place in the refrigerator. Chill the pie completely, about 2 hours.
To serve, top with toasted coconut and a dollop of whipped cream.
Pie shell:
2 cups all-purpose flour, plus more for surface
1 tablespoon sugar
1 teaspoon salt
3/4 cup solid vegetable shortening
6 to 7 tablespoons ice cold water
Preheat the oven to 350 degrees F.
In a mixing bowl, combine the flour, sugar, and salt. Mix well. Add the shortening and mix until the mixture resembles coarse crumbs. Add the water and let sit 1 minute. Either using a fork or your hands, carefully press the mixture together to form a soft ball. Wrap in plastic wrap and refrigerate at least 30 minutes.
Remove the dough from the refrigerator and place it on a lightly floured surface. Roll the dough into a circle about 12 inches in diameter and 1/4-inch thick. Gently fold the circle of dough in half and then in half again so that you can lift it without tearing it, and unfold into a 9-inch by 2-inch deep-dish pie pan. Crimp the edges and chill again for 30 minutes before baking.
Preheat the oven to 350 degrees F.
Bake pie shell until golden, about 25 to 30 minutes. Remove from the oven and cool completely before using.
Yield: 1 deep-dish pie shell
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By SheilaJeanH
Dillon MT
on December 26, 2011
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Great Great Flavor. I stirred for at least 10 minutes to thicken. I read previous reviews regarding soupy texture, and whipped two egg whites with 1/8 cup sugar to form peaks and folded into mixture before pouring into pie shell. Created a loftier mixture that seems to stiffen up more.
By sraffele
on November 27, 2011
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Best Coconut Cream SOUP! This was my first attempt at a cream filled pie, so perhaps I was just ignorant regarding the ways of corn starch. But I am sure I stirred for over the required 2 minutes. The filling never thickened and even though the pie looked "normal" when finished, when cut it became a soupy albeit delicious mess! So much for the show stopper Thanksgiving desert I had hoped it would be.
By ccconcrete
SLC, Utah
on November 25, 2011
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I just finished with my second attempt at making the "Best Ever Coconut Cream Pie" and the result this time was considerably better. I followed the directions exactly except this time I disregarded the time of two minutes and I just kept whisking on medium heat until it finally thickened up. I didn't time it, but it was no where near the two minutes specified in the recipe. Had I known this before my first attempt I would not have wasted two hours of my time plus all the ingredients that went into the making.
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