Hello everybody, it is Jim, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, coconut cream pie. It is one of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.
Follow the recipe closely including using canned coconut milk, half-and-half, and tempering the egg yolks. This Coconut Cream Pie takes a buttery crisp prebaked pastry crust and fills it with a coconut flavored cream. Coconut Cream Pie has to be one of THE best desserts ever, yes I love Oreos and the like but I would always pick this classic dessert any day over all the new trendy ones coming through!
Coconut Cream Pie is one of the most favored of current trending foods on earth. It’s simple, it’s quick, it tastes delicious. It’s appreciated by millions every day. Coconut Cream Pie is something that I have loved my entire life. They’re fine and they look fantastic.
To get started with this particular recipe, we have to first prepare a few components. You can have coconut cream pie using 10 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Coconut Cream Pie:
- Get 1 Baked pie crust
- Prepare 1/2 cup sugar
- Take 1/4 cup cornstarch
- Make ready 2 cups whole milk
- Get 4 egg yolks
- Get 3 tbsp butter
- Take 1 cup sweetened flake coconut
- Get 1 tsp vanilla
- Prepare 2 cups Heavy whipping cream
- Get 1/2 cup sugar
Cover the coconut cream pie with plastic wrap and chill it until the filling is firm. Layered Coconut Cream Cheesecake Bars - Coconut cream pie and silky cheesecake combine to create a tasty spring dessert idea! Classic Coconut Cream Pie Recipe (+VIDEO) Coconut cream pie is one of my favorites to make because it requires little effort, but final outcome is "looks-like-you-worked-on-it-all-day" delicious!
Steps to make Coconut Cream Pie:
- Bake your favorite pie crust according to directions. Set aside and cool.
- Combine sugar and cornstarch in sauce pan. Whisk egg yolks and whole milk in bowl. Whisk into sugar and cornstarch mixture in saucepan over medium heat. Continue whisking until creamy.
- Remove custard from heat. Add butter, coconut, and vanilla. Stir until all is incorporated. Place plastic wrap directly over custard in pan to prevent air. Set aside to cool for 30 minutes.
- Spoon custard into baked pie crust. Place in refrigerator for 30 minutes.
- Whip heavy cream to stiff peaks. Add sugar towards end of whipping. Pipe or spoon cream over the top of the custard. Garnish with toasted coconut. Enjoy.
The individual components of this pie can be prepared. My husband's all-time favorite dessert is the signature coconut cream pie served at The Capital Grille in Washington, DC. This is the ultimate Coconut Cream Pie! It's starts with a buttery flakey pie crust then it's layered with a rich and luscious coconut custard, fluffy whipped cream and finished with toasted coconut. "Coconut cream pie made the old-fashioned way! Mounds of fluffy coconut-cream cheese whipped cream, creamy coconut custard filling and a crisp buttery pie crust!
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