It’s been a long road finding the right recipe for the perfect coconut cream pie – but I think I’ve finally found it! I’d tried a couple recipes and none of them seemed to work out exactly as I’d liked. It was always one thing or another…my inability to work with pie crusts, the filling wasn’t firm enough, or there wasn’t enough REAL coconut flavor.
The flavor of this pie is out of this world thanks to the clever use of coconut milk in the custard portion of the pie. Then with the addition of a bit of coconut and vanilla extract, it really puts it over the top. The pie is then topped with a layer of lightly sweetened whipped cream and sprinkled with toasted coconut for another dose of coconut.
It set up and cut beautifully, something that always makes me a little bit nervous when it comes to pies. This is one I’ll be coming to again and again, as it’s such a classic. Now I can move onto tackling the next thing on my hit list – lemon meringue. Have a good weekend everyone!
Coconut Cream Pie
1 1/2 cups heavy whipping cream
1 1/2 cups coconut milk
2 eggs
3/4 cup sugar
1/3 cup cornstarch
1/4 tsp salt
1 cup coconut flakes (1/4 cup reserved)
1/2 tsp coconut extract
1 tsp vanilla extract
1 (9-inch) pie shell, blind-baked
For the topping:
1 1/2 cups heavy whipping cream
1/4 cup confectioners sugar
1 tsp vanilla extract
Toasted coconut, for garnish
In a small dry skillet, toast 1/4 cup of the coconut flakes over medium heat until just golden brown. Remove to a plate and set aside to cool.
In a medium saucepan, combine heavy cream, coconut milk, eggs, sugar, cornstarch, remaining coconut flakes and salt. Bring to a boil over medium-low heat – whisking constantly to not scorch. Cook about 10 minutes. When mixture starts to thicken, and coats the back of a spoon, remove from heat. Whisk in the extracts, and pour custard into baked pie shell.
Chill for 4 hours, or until firm.
To make the topping place the whipping cream into a large bowl. Using a stand or hand mixer, whip the cream on medium-high until starting to thicken. Add the sugar and vanilla, and beat on high for about 2 minutes – until stiff peaks form. Spread whipped cream over the chilled pie. Top with toasted coconut before serving.
Source: adapted from Fav Family Recipes
