Coconut Cream Pie Recipe

Name: Coconut Cream Pie Recipe
Total time: 75 min
Ingredients: 7½ ounces shortbread cookies,; 1¼ cups loosely packed sweetened flaked coconut; 4 tablespoons unsalted butter, (melted); 2 large eggs; 2 large egg yolks; ¾ cup granulated sugar; 2 tablespoons (packed) all-purpose flour; 2 tablespoons (packed) cornstarch; Pinch salt; 1½ tablespoons Malibu Rum or light rum ((coconut-flavored rum)); 5 tablespoons Cream of Coconut, (stir well before using); 1 cup unsweetened coconut milk, (stir well before using); 1 cup whole milk; 3 tablespoons unsalted butter; 1 cup heavy whipping cream; 3 tablespoons sugar; 1 tablespoon Malibu rum or light rum; ¾ cup unsweetened coconut chips or flakes, (toasted in a skillet until golden and cooled (see note below))

www.onceuponachef.com

A shortbread crust filled with creamy coconut custard, whipped cream, and toasted coconut—this coconut cream pie is as dreamy as it gets!

View full recipe on www.onceuponachef.com

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 www.onceuponachef.com.

Share this recipe:

Cooking tools:

Food processor
Deep-dish pie pan
Oven
Baking scale
Whisk
Mixing bowl
Saucepan
Spatula
Plastic wrap
Hand mixer
Stand mixer
Skillet
Chef's knife
Measuring cup
Measuring spoon
Ladle
Refrigerator
Cooling rack
Wiping cloth

Ingredients

7½ ounces shortbread cookies,
1¼ cups loosely packed sweetened flaked coconut
4 tablespoons unsalted butter, (melted)
2 large eggs
2 large egg yolks
¾ cup granulated sugar
2 tablespoons (packed) all-purpose flour
2 tablespoons (packed) cornstarch
Pinch salt
1½ tablespoons Malibu Rum or light rum ((coconut-flavored rum))
5 tablespoons Cream of Coconut, (stir well before using)
1 cup unsweetened coconut milk, (stir well before using)
1 cup whole milk
3 tablespoons unsalted butter
1 cup heavy whipping cream
3 tablespoons sugar
1 tablespoon Malibu rum or light rum
¾ cup unsweetened coconut chips or flakes, (toasted in a skillet until golden and cooled (see note below))