Coconut Cream Pie
Recipe: #21926
November 29, 2015
Categories: Desserts, Coconut, Brunch, Christmas, Cinco de Mayo, Easter, Fathers Day, Labor Day, Mothers Day, Thanksgiving, Vegetarian, Pies, Kosher Dairy, more
"Original recipe used a cookie crust and it was made in a 8x8 pan, I used a pie crust, depending on the size of your pie plate/crust you may have some filling left over"
Ingredients
-
-
-
- WHIPPED CREAM TOPPING
-
-
-
-
Nutritional
- Serving Size: 1 (403.7 g)
- Calories 1115.5
- Total Fat - 84.9 g
- Saturated Fat - 44.2 g
- Cholesterol - 2231.2 mg
- Sodium - 296.1 mg
- Total Carbohydrate - 51.6 g
- Dietary Fiber - 3.2 g
- Sugars - 36.9 g
- Protein - 36.6 g
- Calcium - 359.2 mg
- Iron - 7.1 mg
- Vitamin C - 2.5 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
In a heavy bottomed saucepan, whisk together sugar, coconut milk, and 1 cup of whole milk over high heat and scald (take off the heat right before it boils - when you see little bubbles start to rise on edges of the pot), set aside
Step 2
In a small bowl, whisk remaining 1/2 cup milk with corn starch, set aside
Step 3
In yet another bowl, whisk salt with egg yolks
Step 4
Whisk in about a half cup of the scalded mixture to the yolk mixture until completely incorporated. Add that yolk mixture and the corn starch mixture back into the pot with the scalded mixture and whisk over medium high heat until it turns into a thick pudding. Remove from heat and stir in butter, extracts, and coconut.
Step 5
Pour over crust and place back in the refrigerator while making the whipped cream
FOR THE WHIPPED CREAM TOPPING
Step 6
Preferably in a stand mixer, beat first the 3 ingredients until thick.
Step 7
Evenly spread whipped cream over coconut filling and then sprinkle with coconut.
Tips
No special items needed.
0 Reviews
You'll Also Love
