Coconut Cream Pie
Serves 1020 mins prep25 mins cook
Homemade coconut cream pie that is loaded with coconut flavor because coconut is used 4 different ways! Use store bought crust to save time!
0 servings
What you need
Instructions
Crust: -1 Preheat oven to 350F and spray a 9-inch glass pie plate with cooking spray; set aside. -1 Place the pie crust (refrigerated store bought or homemade) in the pie plate and crimp the edges. -1 Place a piece of foil over the entire pie plate with enough overhang that you can add uncooked dry beans or pie weights into the center. Bake covered for 20 minutes. -1 Remove from the oven, remove the foil, and bake for 5 minutes uncovered or until the crust is lightly golden browned; set aside to cool completely. Filling: -1 To a medium saucepan, add the sugar, cornstarch, salt, and whisk to combine. -1 Add the coconut milk, Malibu Rum, and cook over medium heat whisking constantly until thickened; remove the saucepan from the heat and set aside. -1 To a large bowl, add the egg yolks, and beat lightly. -1 Add 1 tablespoon of the sugar mixture to the egg yolks, whisking constantly to keep the yolks from cooking. -1 Repeat the process two more times until the yolk mixture is nicely warmed (this process is known as tempering the egg yolks). -1 Now add your tempered egg yolks back into the sugar mixture in the saucepan while whisking constantly. -1 Cook for 1 minute over medium heat while whisking constantly; remove saucepan from the heat. -1 Add 1 tablespoon of butter and allow it to melt, while whisking constantly. -1 Add 1 more tablespoon of butter and allow it to melt, while whisking constantly. -1 Add the final tablespoon of butter and allow it to melt, while whisking constantly. -1 Add the coconut extract and whisk to combine. -1 Add the shredded coconut and whisk to combine. -1 Pour the mixture into a bowl, cover with plastic wrap, and place in the fridge to chill for at least 20 minutes. -1 After the filling has chilled, pour it into the cooled crust, smooth with a spatula, cover with plastic wrap, and place in the fridge to chill for at least 1 hour. Topping: -1 Preheat broiler to 500F or to High. -1 Add the shredded coconut to a sheet pan and place under the broiler for 2 to 3 minutes, removing it to stir the coconut after 1 minute.** -1 To a large mixing bowl, add the heavy cream and whip with a handheld electric mixer using the whisk attachment (or stand mixer with whisk attachment) until soft peaks begin to form. -1 Add the confectioners' sugar slowly while whipping, and then add the coconut extract while whipping. -1 When the filling has been refrigerated for at least one hour, spoon the whipped topping*** over the filling. -1 Refrigerate for at least 1 more hour.**** -1 Sprinkle with the cooled toasted coconut before serving. Pie will keep airtight in the fridge for up to 3 days.View original recipe