#Coconut cream pie recipe plus#
To serve, top with whipped cream and sprinkle with toasted coconut. Who says pie has to be round This downright delicious Coconut Cream Pie is definitely a crowd pleaser Crust: 1 cup plus 2 tablespoons all-purpose flour 1. FILLING 2 cups 2 milk 1 cup half and half 1 cup cream of coconut 3/4 cup granulated sugar 1/4 cup plus 2 tablespoons corn starch Dash of salt 1 1/2 cups. Pipe or spoon the whipped cream over the pie and garnish with the flaked coconut. Cool to lukewarm fold in 2/3 cup coconut. The crowning touch to this American favorite. Whisk sugar, cornstarch and eggs until it forms a paste.
#Coconut cream pie recipe cracker#
Stir in the vanilla and shredded coconut (if using). This Coconut Cream Pie takes a buttery crisp prebaked pastry crust and fills it with a coconut flavored cream. Triple Coconut Cream Pie Combine graham cracker crumbs, sugar, salt, butter and coconut oil. Pour the mixture through a fine-mesh sieve into a large bowl. Gradually stir a small amount into egg yolks return all to the pan, stirring constantly. Reduce the heat to medium and stir constantly until the mixture is thick enough to coat the spoon, 6 to 8 minutes.Ħ. Cook and stir for 2 minutes or until thickened. Cook, stirring constantly over medium-high heat until the mixture boils. Add the hot milk mixture, 1/4 cup (60 ml) at a time, to the egg mixture, whisking constantly, then pour the mixture back into the pan. In a large bowl, whisk together the eggs, egg yolks, sugar, flour, and salt until smooth. In a saucepan over medium heat, combine the milk and coconut milk and warm until it just begins to simmer.ĥ. Bake until the crust is golden brown, about 10 minutes. Gently press the mixture evenly into the bottom and up the sides of a 9-inch (23-cm) pie dish, pressing until compact.ģ. Add the melted butter and pulse until the texture resembles wet sand. Bring to a simmer over low heat, whisking constantly for 5-7 minutes until thickened. Ingredients 1 1/2 cups unsweetened coconut milk 1 teaspoon unflavored powdered gelatin 2 cups heavy cream 1/3 cup sugar 1 1/2 tablespoons corn syrup 1/2. Add the sugar and salt and pulse a few times to mix evenly. To make the crust, in a food processor, pulse the cookies until fine crumbs form. 1/2 cup (1 1/2 oz./45 g) toasted flaked unsweetened coconutĢ.1 cup (4 oz./125 g) shredded dried unsweetened coconut (optional).1/2 cup (4 oz./125 g) unsalted butter, melted and cooled.4 1/2 cups (9 oz./280 g) vanilla wafer cookies.If the flaked coconut your purchase isn’t already toasted, toast it by spreading it on a baking sheet and toasting in a 325☏ (165☌) oven, stirring once or twice, for about 5 minutes. Happy Pi(e) Day (3.14, of course), the day on which baking enthusiasts and math geeks alike have an extra excuse for eating dessert. For this decadent version of a pie classic, seek out the best-quality shredded and flaked coconut, and be sure to choose unsweetened.
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