Coconut Cream Pie
Ingredients:
- 1 prebaked 9-inch (23 cm) pie crust
Coconut:
- 1 1/2 cups (360 ml) dried coconut (sweetened or unsweetened, shredded or flaked), divided
Coconut Cream Filling:
- 1 cup (240 ml) whole milk, divided
- 1 1/2 cups (360 ml) unsweetened coconut milk
- 4 large egg yolks
- 2/3 cup (165 grams) granulated white sugar
- 1/4 cup (35 grams) cornstarch (corn flour)
- 1/4 teaspoon salt
- 2 tablespoons (28 grams) butter, diced
- 1 teaspoon pure vanilla extract
- 1 tablespoon rum (optional)
Whipped Cream:
- 1 cup (240 ml) cold heavy whipping cream (contains 35-40% butterfat)
- 1 tablespoon confectioners (powdered or icing) sugar, or to taste
- 1/2 teaspoon pure vanilla extract
Instructions:
- Toasted Coconut:
- Preheat oven to 350 degrees F (180 degrees C).
- Spread dried coconut on a baking sheet and bake for 5-10 minutes until lightly browned.
- Stir occasionally for even toasting. Let cool before using.
- Coconut Cream Filling:
- In a saucepan, bring milk and coconut milk to a boil.
- In a heatproof bowl, whisk egg yolks with 1/4 cup (60 ml) milk.
- In another bowl, whisk sugar, cornstarch, and salt. Add to egg yolks, whisking until smooth.
- Slowly add hot milk to egg mixture, whisking constantly.
- Pour the mixture into a saucepan and cook over medium heat until boiling, whisking constantly.
- Continue whisking for 30-60 seconds until thickened.
- Remove from heat, whisk in butter, vanilla extract, and rum (if using).
- Gently stir in 1 cup (240 ml) toasted coconut.
- Pour into the baked crust, cover, and refrigerate for 3-4 hours or until firm.
- Whipped Cream:
- Freeze mixing bowl and whisk for 15 minutes.
- Beat whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
- Spread or pipe whipped cream over the filling.
- Garnish with the remaining toasted coconut.
Serving: Serves about 8-10 people. Enjoy your delicious Coconut Cream Pie!