Coconut Cream Pie

Coconut Cream Pie TFCoconut Cream Pie

Serves: 8 to 10 guests

Crust Ingredients:
1 9-inch prebaked pie crust (see recipe on blog for pate brisee or use store bought)
1 egg white, lightly beaten

Directions:
Preheat oven to 425 degrees.

Roll the pie crust out on a lightly floured surface until it’s about 2-inches wider in diameter than the pie pan, then gently roll the dough around your rolling pin and unroll over the pie pan. Gently press the dough into the bottom and sides of the pan, and trim the edge as desired, keeping in mind that the pastry will shrink slightly in the oven.

Coconut Cream Pie crimping pie crust

To flute the edge, press into the pastry with your thumb between the first two knuckles of your other hand, and work your way around the pan. Cover and chill for 15 minutes before baking, or overnight. Remove from refrigerator and prick the bottom and sides with a fork or toothpick, line with parchment paper and fill with pie weights, dry beans or rice.

Bake for 10 to 15 minutes until pastry begins to brown around edges. Remove from oven and adjust temperature to 375 degrees. Remove parchment and pie weights and return crust to oven, baking for an additional 10 minutes until crust is dry in the center and lightly browned around the edges. Use a pie  shield around the edges at this stage if desired.

Remove from oven and brush with egg white to seal. Cool and use immediately or cover with plastic wrap and foil and freeze for up to two months.

Custard Filling Ingredients:
1 ½ cups dried coconut, divided and toasted
1 cup whole milk, divided
1 ½ cups unsweetened coconut milk
4 large egg yolks
2/3 cup sugar
¼ cup cornstarch
¼ teaspoon salt
2 tablespoons unsalted butter
1 teaspoon pure vanilla extract
1 tablespoon plain or coconut rum
Real Whipped Cream, for topping

Directions:
To toast coconut, heat oven to 350, line a baking sheet with a layer of coconut and bake until lightly browned, about 5 to minutes. Stir or shake pan a few times for even baking. Remove and cool before using. Can be frozen for up to 2 months.

To make the custard, pour ¾ cup of the whole milk and all of the coconut milk into a medium saucepan and bring to a light boil over medium-high heat. As soon as the edges begin to bubble, remove from heat.

While the milk is cooking, whisk the egg yolks with the remaining ¼ cup whole milk in a heatproof bowl until well combined. In a separate, small bowl, combine the sugar, cornstarch and salt.

Add the sugar mixture to the egg yolks and whisk until smooth. As soon as the milk mixture begins to boil, remove it from the heat and slowly add it to the egg mixture, whisking constantly to prevent the eggs from scrambling. Pour through a strainer to remove any clumps, if necessary.

Return the mixture to the saucepan and bring to a boil over medium heat, stirring or whisking constantly. Once boiling, continue to whisk for another minute or two, until the custard begins to thicken. Stir vigorously to remove any lumps.

Remove from heat and whisk in the butter, vanilla extract and rum. Gently fold in 1 cup of the toasted coconut. Pour custard into the prebaked pie crust, cover with plastic wrap and refrigerate overnight for best results, or at least 4 hours until firm.

When ready to serve, cover the custard with a layer of real whipped cream and top with a generous coating of the remaining toasted coconut. Serve and enjoy!

Coconut Cream Pie whole

 

 

 

 

Leave a Reply