Vanilla Coconut Cream Pie Recipe

Preparation and Assembly

1. 1

   Prepare the Pie Crust

   Preheat the oven to 350°F (175°C). Roll out the flaky pie crust and fit it into a 9-inch pie pan. Prick the bottom with a fork and bake for 15-20 minutes, or until golden brown. Let it cool completely.

2. 2

   Make the Coconut Custard

   In a medium saucepan, whisk together the sugar, cornstarch, coconut milk, milk, and the seeds from the vanilla bean. Cook over medium heat, stirring constantly until the mixture thickens and begins to bubble. Remove from heat.

3. 3

   Add Egg Yolks

   In a separate bowl, whisk the egg yolks. Gradually add a small amount of the hot coconut mixture to the egg yolks to temper them. Then, whisk the tempered egg yolks back into the saucepan with the remaining coconut mixture. Return to heat and cook for another 1-2 minutes.

4. 4

   Finish the Custard

   Remove from heat and stir in the butter and shredded coconut. Allow the mixture to cool slightly before pouring it into the prepared pie crust. Refrigerate for at least 4 hours or until set.

5. 5

   Prepare Whipped Cream

   In a mixing bowl, combine heavy cream and powdered sugar. Whip until soft peaks form.

6. 6

   Assemble the Pie

   Once the custard is set, spread the whipped cream over the top of the pie. Garnish with toasted coconut flakes.

7. 7

   Serve

   Slice the pie and serve chilled. Enjoy your delicious Vanilla Coconut Cream Pie!