Coconut Cream Pie

This recipe will easily become your favorite. The secret is the coconut milk added to the filling along with perfectly flaky crust filled with a rich and creamy custard made with coconut milk and layered with mile high whipped cream and topped with toasted coconut.

Toasted Coconut Topping

½ cup flaked, sweetened coconut

Instructions:
Spread coconut evenly on a rimmed baking sheet. Place into 350º F oven for 4-6 minutes until coconut has just begun to turn brown.
Set aside to cool.

Coconut Custard

1½ cups coconut milk
1½ cups half-and-half
5 egg yolks
¾ cup sugar
4 tablespoons cornstarch
1 tablespoon butter
¼ teaspoon salt
1½ cups flaked, sweetened coconut
1½ teaspoons vanilla

Instructions:
Pour coconut milk and half-and-half into a liquid measuring cup. Add egg yolks and whisk together with milks. Set aside.

Add sugar and cornstarch to a heavy-bottomed saucepan over medium-low heat. Whisk egg and milk mixture together once more and then slowly begin to add to the sugar and cornstarch, whisking together constantly.

Bring custard mixture to a boil. Switch to a rubber spatula or wooden spoon and continue to stir constantly. Boil one minute.

Remove from heat and add butter, coconut, vanilla and salt.

Spread custard into pie crust. Cover lightly with plastic wrap and chill in the refrigerator until set, about 30-45 minutes.

Whipped Topping

2 cups heavy whipping cream
¼ cup icing sugar

Instructions:
Combine sugar and heavy whipping cream to large bowl. Whisk with an electric mixer just until stiff peaks form.

Spread whipped cream on top of coconut custard. Refrigerate until ready to serve.
When ready to serve, top with toasted coconut.


Pie Crust:
Serves: 1 9-inch pie crust

Ingredients

1½ cups all-purpose flour
½ teaspoon salt
¼ cup vegetable shortening (Crisco)
¼ cup butter
4-5 tablespoons ice water

Instructions:
Butter a 9-inch pie plate or skillet and set aside.

In a large bowl, combine the flour and the salt. Cut in the shortening and butter with a pastry blender or two forks until the mixture resembles a coarse meal.

Gradually add enough ice water to the mixture while mixing with a wooden spoon until a ball of dough is formed.

On a lightly floured surface roll the dough from the center, roll until the dough is about a ⅛-inch thickness. Fold the dough over and lay across the pie plate.. Press the pie dough lightly into the bottom and sides of the pie plate.

If pre-baking, use a fork and lightly prick the bottom and sides of the pie dough.Then preheat the oven to 425º F and bake the pie crust for about 8 minutes.

If not pre-baking, simply fill the pie crust with pie filling and bake according to instructions for the pie recipe.

Link to Recipe:Coconut Cream Pie

Spread coconut evenly on a rimmed baking sheet and bake until coconut has just begun to turn brown.Set aside to cool.

Pour coconut milk and half-and-half into a liquid measuring cup. Add egg yolks and whisk together with milks.

Add sugar and cornstarch to a heavy-bottomed saucepan over medium-low heat. 

Whisk egg and milk mixture together once more and then slowly begin to add to the sugar and cornstarch, whisking together constantly.

Bring custard mixture to a boil.

 Remove from heat and add butter, coconut, vanilla and salt.

Combine and add to cooled pie shell.

Combine sugar and heavy whipping cream to large bowl. Whisk with an electric mixer just until stiff peaks form.

When ready to serve, top with toasted coconut.

Enjoy the best Coconut Cream Pie you have ever had.