Coconut Cream Pie | Recipe Cart
A buttery pie crust, baked to a beautiful golden brown, is filled with coconut-laced pastry cream and topped with a generous layer of fresh vanilla whipped c
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at getrecipecart.com.
Cooking tools:
- Pie dish
- Parchment paper
- Pie weights
- Oven
- Fork
- Saucepan
- Stove
- Whisk
- Heat-safe mixing bowl
- Fine-mesh sieve
- Mixing bowl
- Ice
- Refrigerator
- Hand mixer
- Measuring cup
- Spoon
- Spatula
- Piping bag
- Pastry brush
- Plastic wrap
Ingredients
- pastry for 9" single-crust pie
- 1 can (13.5 ounces) unsweetened coconut milk well shaken
- 1 1/2 cups (340g) whole milk divided
- 1/2 cup + 1 tablespoon (111g) granulated sugar
- 1/4 teaspoon salt
- 1/4 cup (28g) cornstarch
- 1 tablespoon King Arthur Unbleached All-Purpose Flour
- 4 large egg yolks
- 4 tablespoons (57g) unsalted butter
- 1 1/2 teaspoons vanilla extract
- 1 teaspoon coconut extract
- 1 1/2 cups unsweetened coconut large flake (90g) or shredded (80g)*
- 1 cup (227g) heavy cream
- 1 tablespoon coconut milk powder or 1/2 teaspoon Instant ClearJel
- 1 tablespoon Baker's Special Sugar or superfine sugar
- 1 teaspoon vanilla extract
- toasted coconut for garnish optional
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