Coconut Cream Pie
- Reviews 4
Ready In: 40 mins
Serves: 8
Yields: 1 9 inch pie
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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