Coconut Cream Pie Recipe
Coconut custard, chantilly cream, white chocolate shavings and dark chocolate sauce.
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Ingredients
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Crust
Coconut Custard Filling
Chantilly Cream
Garnish
Method
Crust Preparation
- 1
Make the crust
Preheat your oven to 350°F (175°C). In a bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Mix until well combined. Press the mixture into the bottom and up the sides of a 9-inch pie pan. Bake for 8-10 minutes until golden. Let it cool completely.
Coconut Custard
- 2
Prepare the custard filling
In a saucepan, whisk together coconut milk, sugar, and cornstarch over medium heat. In a separate bowl, whisk the egg yolks. Once the coconut mixture is steaming, slowly pour a bit into the egg yolks while whisking to temper them. Then, pour the egg mixture back into the saucepan. Stir continuously until thickened. Remove from heat and stir in vanilla and shredded coconut. Pour into the cooled crust and refrigerate until set, about 4 hours.
Chantilly Cream
- 3
Make the chantilly cream
In a mixing bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form. Be careful not to overwhip.
Assembly
- 4
Assemble the pie
Once the custard is set, spread the chantilly cream over the top. Garnish with white chocolate shavings and drizzle with dark chocolate sauce. Serve chilled.
