Coconut Cream Pie

"This recipe was adapted from Cook's Illustrated...It is the absolute best..."
 
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photo by Olive photo by Olive
photo by Olive
Ready In:
1hr 5mins
Ingredients:
14
Serves:
8
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ingredients

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directions

  • CRUST:

  • preheat oven to 325*.spread 5 tbls coconut in pie plate and toast 9 minutes, stir a couple of times --.
  • When cool enough to handle, reserve 1 tbls for topping --.
  • Pulse graham crackers, 4 tbls toasted coconut, till fine crumbs form.
  • Transfer to a bowl, add sugar and melted butter, toss.
  • Place crumbs in pie plate and form.
  • Bake 22 minutes and cool on rack.
  • FILLING:

  • Bring coconut milk,milk, shredded coconut, 1/3 cup of sugar and salt to simmer in pan over medium high heat, stirring occasionally with wooden spoon, when it simmers, whisk egg yolks, in medium bowl, to break up --.
  • Then whisk in remaining 1/3 cup of sugar and the cornstarch, till combined.
  • Whisk simmering liquid into yolk mixture, to temper, then return to pan, bring to simmer over medium heat, whisk constantly.till thickened.
  • Remove from heat and whisk in vanilla and butter.
  • Pour filling into cooled crust.
  • Press sheet of plastic on surface.
  • Chill 3 hours.top with whipped cream.

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Reviews

  1. Coconut cream pie is so good! I made a regular pie crust instead of using graham crackers for the crust because that is what my husband prefers. A creamy and delicious pie!
     
  2. im glad you posted this i love cooks ill. too they do a great job
     
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RECIPE SUBMITTED BY

I love cooking, and reading Christian fiction..I have 5 grandchildren..4 boys and 1 spoiled granddaughter...I also have a black cocker spaniel named Tobey..who is very spoiled..Love computer games, cross stitch and reading cookbooks..I was diagnosed with Acute Myeloid Leukemia almost a year ago, on September 26, 2005....was in an out of the hospital for 8 months, doing intensive chemo...I am doing well now, thanks for all the prayers...
 
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