Coconut Cream Pie Recipe
Make Coconut Cream Pie Recipe in just 5h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pie crust
Coconut custard filling
Whipped coconut cream topping
Method
Pie crust
- 1
Make dough
Combine 1.5 cups all-purpose flour, 1 tsp sugar and 1/2 tsp salt in a bowl. Cut 6 tbs cold cubed unsalted butter into flour using a pastry cutter or fingers until mixture resembles coarse crumbs with pea-sized butter pieces.
- 2
Add liquid
If using, whisk 1 large egg and add to the flour-butter mixture. Sprinkle in 3 tbs ice water, 1 tablespoon at a time, tossing gently until dough just comes together when pressed. Do not overwork.
- 3
Chill and roll
Form dough into a disk, wrap in plastic, and chill at least 30 minutes. On a lightly floured surface, roll dough to about 12 inches and transfer to a 9-inch pie plate. Trim and crimp edges.
- 4
Coconut custard filling
- 5
Dry ingredients
In a medium saucepan, whisk together 0.25 cup cornstarch, 0.75 cup granulated sugar and 1/4 tsp salt until evenly combined.
- 6
Temper and cook
Whisk together 2 cups full-fat coconut milk and 1/2 cup whole milk in a separate bowl. Slowly pour about 1/2 cup of the milk mixture into the dry ingredients to form a smooth paste. Gradually whisk remaining milk into the saucepan mixture. Cook the mixture over medium heat, whisking constantly, until it thickens and begins to bubble, about 5–7 minutes.
- 7
Finish custard
In a small bowl, whisk 3 egg yolks. Temper the yolks by slowly whisking in about 1/2 cup of the hot milk mixture, then pour the tempered yolks back into the pot. Cook 1–2 more minutes, stirring, until very thick and glossy. Remove from heat and whisk in 2 tbs unsalted butter and 1 tsp vanilla extract. Stir in 1 cup sweetened shredded coconut. Taste and adjust salt if needed.
- 8
Cool in crust
Pour the hot custard into the cooled prebaked pie shell, smoothing the top. Press a piece of plastic wrap directly onto the surface of the custard to prevent a skin. Chill the pie at least 4 hours, preferably overnight, until completely set.
Whipped coconut cream topping
- 9
Whip cream
Chill a mixing bowl and beaters. Pour 1.5 cups heavy whipping cream into the bowl with 2 tbs powdered sugar and 1/2 tsp vanilla extract. Whip on medium-high speed until soft peaks form, 2–3 minutes. Do not overwhip.
- 10
Top pie
Remove plastic wrap from chilled custard. Spread or pipe whipped cream evenly over the pie. Sprinkle 2 tbs toasted shredded coconut over the top for garnish.
- 11
Serve
Slice with a sharp knife warmed in hot water and dried between cuts. Keep refrigerated and consume within 3 days.