Spread the whipped cream over the top of the chilled pie. For the topping: Whisk together the heavy cream, sugar, and vanilla extract in a medium bowl until stiff peaks form, 1 to 2 minutes.Press the plastic wrap directly onto the surface and chill until set, about 8 hours. Pour coconut filling into the prepared pie shell. Transfer the mixture to a large bowl and press plastic wrap directly to the surface. Remove from the heat and immediately stir in the shredded coconut, butter, and vanilla extract, until the butter is completely melted. Return to medium heat and cook, whisking constantly, until the mixture just returns to a boil, 1 to 2 minutes. Gradually add this yolk mixture back into the remaining milk mixture in the saucepan. While whisking, gradually add 1/2 cup of the hot milk mixture into the egg yolks and whisk until well combined. Boil for 1 minute, stirring constantly, then remove from the heat. Cook over medium heat, whisking frequently, until the mixture boils, 8 to 12 minutes. Gradually whisk in the coconut milk and whole milk until smooth.
Bake for 16 to 18 minutes, until the edges of the crust are very lightly golden. Line the inside of the crust with parchment paper, then fill with baking weights or dried beans. Place the crust in the refrigerator for 1 hour (or freezer for 30 minutes). Tuck the edges of the crust under to be even with the edge of the pie plate and crimp the edges as desired. Transfer the crust to a 9-inch deep dish pie plate. Whisk in the egg yolks (or whole eggs, if using), and then the remaining milk. Roll the pie dough into a 13-inch circle on a lightly floured surface. For the crust: Preheat the oven to 400˚.The second important step comes after the custard is finished and poured into the par-baked piecrust: covering the top of the custard with a piece of plastic wrap prevents a film from forming on the custard, preserving its texture and lovely flavor. First, cook the custard gently by gradually bringing the eggs up to temperature by "tempering" them with the hot milk mixture. There are two important tricks for coconut cream pie success. What's the secret to making coconut cream pie? You can even freeze the pie dough for up to 1 month before using!īesides the crust and the whipped cream topping, the star of coconut cream pie is the silky coconut custard that's made from a mixture of cornstarch and sugar with a little milk and coconut milk, then cooked gently with egg yolks, butter, shredded coconut, and flavorings to yield a perfectly smooth and thick custard. Knead it until it just comes together, form it into a disc, then just chill it for 2 hours, or up to 2 days. Just cut very cold butter into small pieces, then mix it with salt, very cold water, and a little vinegar. Making pie dough is simple thanks to this easy All-Butter Piecrust recipe. Top your chilled pie with whipped cream and the remainder of toasted coconut. Grab a pretty pie dish, and let's get started! Whipped cream can also be made using a hand mixer or whisk if a stand mixer is unavailable. With its flaky all-butter piecrust, silky coconut custard filling, and billowy whipped cream topping, it's pure dessert bliss. Top with whipped topping and with the reserved coconut.Eating a slice of coconut cream pie is like taking a vacation and winning first place at the state fair at the same time! Equal parts classic, nostalgic, and whimsically tropical, it's one of our favorite pie recipes. Pour the filling into the pie shell and chill until firm, about 4 hours. Reserve the remaining coconut to top the pie. Remove the pan from the heat, and stir in 3/4 cup of the toasted coconut and the vanilla extract. Cook, stirring constantly, for 2 minutes more. Bring to a boil over low heat, stirring constantly. In a medium saucepan, combine the half-and-half, eggs, sugar, flour and salt and mix well. Spread the coconut on a baking sheet and bake it, stirring occasionally, until golden brown, about 5 minutes. Preheat oven to 350 degrees F (175 degrees C). Took many years of searching and baking to find the right one and this is it! Enjoy!” “This is a tried-and-true, old-fashioned coconut cream pie.
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