April 2, 2015

Ultimate Coconut Cream Pie

Yum
On the Menu Today~
Ultimate Coconut Cream Pie~




A Coconut Lovers Dream Come True~




This Ultimate Coconut Cream Pie has it all.....
Coconut-cookie crust,
Coconut-custard filling made with coconut milk,
Coconut-whipped cream and
toasted-coconut garnish



The Ultimate Coconut Cream Pie

Ingredients
  • Coconut Crust
  • 15 cream filled vanilla sandwich cookies finely crushed, about 1 1/2 cups
  • 1 cup sweetened flaked coconut, toasted
  • 6 tablespoons butter, melted
  • Toasted Coconut Topping
  • 1/2 cup toasted coconut
  • Coconut Custard Filling
  • 1 1/2 cups canned coconut milk (shake can well)
  • 1 1/2 cups half and half
  • 5 egg yolks
  • 3/4 cup sugar
  • 4 tablespoons cornstarch
  • 2 tablespoons butter
  • 2 cups sweetened flaked coconut
  • 1 1/2 teaspoons vanilla extract
  • 1/4 teaspoon salt
  • Coconut Whipped Cream
  • 1 cup chilled heavy whipping cream
  • 1 to 2 tablespoons sugar
  • 1 teaspoon coconut extract, optional

Toast Coconut

  1. Heat oven to 350°
  2. Spread 1 cup coconut on a baking sheet lined with parchment paper.
  3. Bake for 8 to 10 minutes. Watch coconut carefully.
  4. Remove from oven, set aside to cool.

Make Crust

  1. Combine all crust ingredients, firmly press into bottom and up sides of a 9-inch pie plate.
  2. Bake at 350° for 12 minutes or until lightly browned.
  3. Let cool completely.


Make Custard Filling

  1. Pour coconut milk and half & half into a liquid measuring cup. Add egg yolks and whisk together. Set aside.
  2. Add sugar and cornstarch to a heavy saucepan over medium low heat. Whisk egg and milk mixture together, slowly begin to add to the sugar/cornstarch mixture, whisking constantly. Bring custard mixture to a boil. Continue stirring constantly with a spoon. Boil 1 minute. Remove from heat, add butter, coconut, vanilla and salt. Stir well. Pour custard filling into cooled coconut cookie crust.
  3. Cover pie loosely with saran wrap. Refrigerate 30 minutes or until custard is set.


Make Whipped Cream

  1. Chill a large glass bowl and beaters from an electric mixer in the refrigerator for 1 hour.
  2. Pour chilled whipping cream into chilled bowl.
  3. Beat until soft peaks form. Add sugar and coconut extract if using.
  4. Beat until stiff peaks form.
Serve immediately with pie.

Serve slices of pie with
coconut whipped cream and
toasted coconut~

Coconut, PieCream



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