Old Fashioned Coconut Cream Pie

Today i’m gonna show you a simple and easy method to make coconut cream pie, prepare it now as a kind of dessert after lunch or Dinner.

How to make coconut cream pie:

  • 1 pancake dough
  • 8 large egg yolks
  • Cup granulated sugar
  • Cup cornstarch
  • ½ 1 teaspoon kosher salt
  • 2 cups pure milk
  • 1 package (13.5 ounces) unsweetened coconut milk
  • 2 teaspoons of pure vanilla extract
  • 3 tablespoons butter, melted

For the face layer:

  • 1 cup cold concentrated cream
  • ¼ 1 teaspoon pure vanilla extract
  • ¼ cup fine sugar
  • ½ cup coconut chips, sweetened toast

How to make coconut cream pie:

  1. To bake the dough: Preheat the oven to 375 degrees. On a slightly floured surface, roll the dough into a 12-inch circle. Transfer it to a 9-inch muffin plate and press gently so that it fits without stretching. Prick the bottom with a fork, trim the edges to 1 inch in length, fold the sides under themselves, and curl them. Put the pan in the fridge for 30 minutes or in the freezer for 10 minutes.
  2. Spread parchment paper over the dough and line up the sacks of dried beans or round weights. Bake the pan for 30 minutes, then remove the parchment and the weights. Return to oven and bake until golden base and fully baked, for 20 minutes. Place the mold on the rack until it cools completely.
  3. In a small bowl, whisk together the egg yolks, sugar, cornstarch, and a pinch of salt. The mixture will have a very thick consistency.
  1. To a medium saucepan over medium-low heat, add the milk, coconut milk and vanilla and heat the mixture over a low heat. Once it boils, slowly add a ladle of the warm milk mixture to the egg mixture, whisking continuously, until combined. Slowly pour the egg mixture into the saucepan, whisking until combined. Allow the mixture to cook until very thick, for 2-3 minutes more, whisking constantly.
  2. Remove the saucepan from the heat, drain it through a fine mesh sieve in a large bowl, and add the butter while stirring. Let the mixture rest or put it in the refrigerator with a piece of plastic directly over the custard, and let it cool completely.
  1. Make the whipped cream: In a medium bowl, add the concentrated cream, vanilla, and powdered sugar. Using a hand mixer or whisk, beat until stiff peaks form.
  2. Assemble the pie: Fill the pie dough with cooled coconut custard, flatten the surface, and transfer the pie to the fridge until it is completely firm, for an additional two hours.
  3. Decorate the face with the whipped cream and sprinkle with toasted coconut.

1 Comment

  1. Brenda Joseph

    Love your receipes

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