American 20 min

Coconut Cream Pie

Name: Coconut Cream Pie
Total time: 20 min
Yield: 2 servings
Cuisine: American
Ingredients: 1 fully baked 9-inch pie crust; 1½ cups sweetened shredded coconut, divided; 3 cups whole milk; 1 cup canned coconut milk; ¾ cup granulated sugar; ⅓ cup cornstarch; 4 large egg yolks; 2 tablespoons unsalted butter; 1 teaspoon pure vanilla extract; ½ teaspoon coconut extract; 2 cups heavy cream; 3 tablespoons powdered sugar

baking

Ingredientsfor 2

520

Cal

Protein

52g

Carbs

32g

Fat

11 fully baked 9-inch pie crust
21½ cups sweetened shredded coconut, divided
33 cups whole milk
41 cup canned coconut milk
5¾ cup granulated sugar
6⅓ cup cornstarch
74 large egg yolks
82 tablespoons unsalted butter
91 teaspoon pure vanilla extract
10½ teaspoon coconut extract
112 cups heavy cream
123 tablespoons powdered sugar

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Instructions

1
Toast 1 cup of the shredded coconut in a dry skillet over medium heat, stirring constantly, 3–4 minutes until golden brown and fragrant. Set aside. Whisk sugar, cornstarch, and egg yolks in a medium saucepan until smooth. Gradually whisk in whole milk and coconut milk. Cook over medium heat, stirring constantly with a wooden spoon or heatproof spatula, until the mixture thickens and bubbles, about 10–12 minutes.
2
Remove from heat. Stir in butter, vanilla extract, coconut extract, and ½ cup of the un-toasted coconut until butter melts. Press plastic wrap directly onto the surface of the custard to prevent a skin from forming. Cool to room temperature, then refrigerate until cold, at least 2 hours.
3
Pour the cold coconut custard into the baked pie crust and smooth the top. Beat heavy cream and powdered sugar to stiff peaks. Spread or pipe over the filling. Top with remaining toasted coconut. Refrigerate at least 1 hour before slicing.