Coconut Cream Pie
Created by LtlLulu on November 29, 2015
- Servings: 7
- Prep Time: 20m
- Cook Time: 10m
- Recipe #21926
Ingredients
- 1 (9-inch) pie pastry (pre-baked & cooled, deep-dish)
- 3/4 cup granulated sugar
- 1 1/2 cups coconut milk
- 1 1/2 cups whole milk (divided)
- 1/4 cup cornstarch
- 5 egg yolks (save your whites for another recipe)
- 1/4 teaspoon salt
- 2 teaspoon vanilla extract
- 1 tablespoon butter
- 1/2 teaspoon coconut extract
- 1 to 2 teaspoons vanilla extract
- 1 cup shredded coconut
- WHIPPED CREAM TOPPING
- 1 cup whipping cream
- 2 tablespoons confectioners' sugar
- 1/2 to 1 teaspoon vanilla extract
- 1/2 cup shredded coconut (or flaked, you can toast the coconut if you like)
How to Make
-
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.
Nutritional Facts
- 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