Coconut Cream Pie
photo by lilsweetie
- Ready In:
- 40mins
- Ingredients:
- 14
- Yields:
-
1 9 inch pie
- Serves:
- 8
ingredients
- 1 9-inch deep dish pie crust, baked per package instructions and cooled
-
Coconut Custard
- 2⁄3 cup sugar
- 1⁄4 cup cornstarch
- 1 pinch salt
- 2 cups half-and-half
- 6 large eggs, at room temperature, lightly beaten
- 2 tablespoons unsalted butter
- 1 tablespoon vanilla extract
- 1 1⁄4 cups shredded coconut, lightly toasted
-
Whipped Topping
- 1 cup heavy cream, very cold
- 1 tablespoon powdered sugar
- 1 teaspoon vanilla extract
-
Garnish
- 1⁄4 cup shredded coconut, lightly toasted
- 1⁄4 cup macadamia nuts, chopped and toasted
directions
- To make Custard: In heavy saucepan, whisk together sugar, cornstarch, an salt.
- Slowly stir in the half-and-half until smooth.
- Bring to a boil over medium-high heat, stirring constantly.
- Lower heat to maintain simmer and cook, stirring constantly 2 to 3 minutes.
- Place egg yolks in a bowl and slowly whisk 1 cup of hot cream into them.
- Pour mixture back into the saucepan and cook over low heat, stirring constantly until the mixture thickens and just begins to"steam", 4 to 5 minutes.
- Do not let boil.
- Remove pan from heat and stir in butter and vanilla until smooth.
- Strain through a fine-mesh sieve into a bowl.
- Cover with plastic wrap directly on the surface and cool on a wire rack.
- When cool, gently fold in the coconut.
- Chill for 1 hour.
- Make the whipped cream: Put cream, sugar and vanilla in a bowl and beat until thickened using an electric mixer on high.
- Assemble pie: Pour the cooled custard into the prebaked crust.
- Mound the whipped cream over the filling and sprinkle with the coconut and nuts.
- Chill for 2 hours before serving.
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Reviews
-
This pie really tastes great! I have never made custard before and had a little trouble with this one. I couldn't get it to thicken and "steam" so after 25 minutes of stirring(and increasing the temp gradually) I gave up. It never thicken much and runs when I slice it. But it does taste good. I will probably try it again one day.
-
Orginally when I made it the pie didn't set after being in the fridge overnight. The next morning I poured the filling back into the pot and cooked it until it really thickened. I think the trick is to add the vanilla and butter and cook all the ingredients together until it thickens. Tastes great in the end!
RECIPE SUBMITTED BY
Sharlene~W
Campbell, California
I live in the San Francisco area and love it here. I discovered Recipezaar (then Food.com..Genius Kitchen) in 2001 and have been so happy to have my favorite recipes stored safely here. I am mother to 7 and grandmother to 7.
I love to knit, smock, sew, etc., but my favorite hobby of the moment is traditional rug hooking. This is a sample of what I do.? It's called "November".? I dyed most of the wool myself. It is made from wool flannel, cut into strips a little less than 1/4" and then worked into a linen backing. This is my 3rd rug.