Fall Pies - Quadruple Coconut Cream Recipe
Our best-seller and fan favorite, coconut pastry cream in a flaky butter crust topped with whipped cream and toasted coconut.
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Ingredients
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Pastry and Filling
Method
Preparation
- 1
Make the Pie Crust
In a bowl, mix flour, powdered sugar, and salt. Cut in the butter until the mixture resembles coarse crumbs. Stir in ice water, a tablespoon at a time, until the dough forms. Wrap in plastic wrap and refrigerate for at least 30 minutes.
- 2
- 3
Prepare the Coconut Cream Filling
In a saucepan, combine coconut milk, granulated sugar, and cornstarch over medium heat. Stir constantly until thickened. In a separate bowl, whisk the egg yolks and gradually mix in the hot coconut mixture. Pour back into the saucepan and cook for another 2-3 minutes. Remove from heat and stir in vanilla extract and shredded coconut. Let cool.
- 4
Assemble the Pie
Pour the cooled coconut cream filling into the pre-baked pie crust and spread evenly. Refrigerate for at least 2 hours to set.
- 5
Make the Whipped Cream
In a mixing bowl, beat the heavy cream and powdered sugar until soft peaks form. Spread over the cooled coconut cream filling.
- 6
Garnish and Serve
Top the whipped cream with toasted coconut flakes. Slice and serve chilled.
