Homemade coconut Cream Pie

Source:

https://sallysbakingaddiction.com/coconut-cream-pie

Ingredients:

Crust:

- 1 unbaked Flaky Pie Crust

Custard:

- 4 large egg yolks

- 1/4 cup (30g) cornstarch

- 1 (14 ounce) can full fat coconut milk*

- 1 cup (240ml) half-and-half

- 2/3 cup (130g) granulated sugar

- 1/4 teaspoon salt

- 1 cup (80g) sweetened shredded coconut

- 2 Tablespoons (30g) unsalted butter, softened to room temperature

- 1 teaspoon pure vanilla extract

- optional: 1/2 teaspoon coconut extract

Whipped Cream:

- 1 and 1/2 cups (360ml) cold heavy cream or heavy whipping cream

- 3 Tablespoons (20g) confectioners’ sugar or granulated sugar*

- 3/4 teaspoon pure vanilla extract

Garnish:

- 1/2 cup lightly toasted sweetened flaked coconut

Instructions:

1. Pie crust: Make pie dough the night before because it needs to chill in the refrigerator for at least 2 hours before rolling out and blind baking (next step).

Preheat oven to 375°F (190°C). Fully blind bake the pie crust. Crimp or flute the pie crust edges before baking. Cool pie crust completely. You can do this up to 3 days ahead of time. Cover cooled crust tightly and refrigerate until ready to fill.

2. Make the coconut filling: Whisk the egg yolks and cornstarch together. Set aside. Whisk the coconut milk, half-and-half, granulated sugar, and salt together in a medium saucepan over medium heat. Whisking occasionally, bring to a boil. Boil for 2 minutes, then reduce temperature to medium-low heat. Once boiling, remove about 1/2 cup of the mixture and, in a slow and steady stream, whisk into the egg yolk and cornstarch mixture. Keep those egg yolks moving so they don’t scramble. In a slow and steady stream, pour and whisk the egg yolk mixture into the pot. The pudding will immediately begin to bubble and thicken. Stand back and use caution as the bubbles may burst. Whisk and cook for 1 minute and 30 seconds. Remove from heat and stir in the coconut, butter, vanilla, and coconut extract. Pour warm filling into cooled pie crust. Cover tightly with plastic wrap directly on the surface of the pudding (to prevent a skin from forming) and refrigerate for at least 3 hours or overnight until chilled and thickened. Pie may be refrigerated for up to 1 day.

3. For the whipped cream: Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the very cold heavy cream, sugar, and vanilla extract on medium-high speed until medium peaks form, about 3-4 minutes. Pipe or spread the whipped cream on top. Garnish with the toasted coconut.

Chill the pie uncovered up to a few hours or you can serve it immediately. Cover leftovers and store in the refrigerator for up to 5 days.