Monday, November 24, 2014

Coconut Cream Pie

I have always loved coconut.

And I have always loved the idea of coconut cream pie.  The idea, but not necessarily the pie itself.  Each and every time I tried coconut cream pie, it failed to impress me.  It wasn't ever coconutty enough for me, it tasted like bland vanilla cream with flecks of coconut occasionally making an appearance.  There had to be a better way.  My love of coconut demanded it!

And here it is, the embodiment of coconut bliss.  The perfectly perfect coconut cream pie!  If you love coconut, you will die for this pie.  It is heaven!  Heaven topped with coconut flavored whipped cream.  Oh, yes, I did!

Coconut Cream Pie


1 prepared pie crust (baked)

1 1/2 c. whole milk, divided
2 1/2 tsp unflavored gelatin powder
1 (13.5 oz) can coconut milk
1/2 c. sugar
1/4 c. cornstarch
3 egg yolks
1 whole egg
2 Tbs butter
1 tsp coconut extract
1 3/4 c. cream of coconut
2 c. shredded, sweetened coconut
1 c. unsweetened coconut


1 1/2 c. whipping cream
3 Tbs powdered sugar
1 tsp coconut extract
1 tsp unflavored gelatin (optional)
2 Tbs water (optional)


Pour 1/2 c. of the milk into a medium bowl.  Sprinkle the gelatin over the milk and allow it to soften for about 5 minutes.

In a medium/large saucepan, bring the remaining milk and coconut milk to a boil over medium heat.

Add the cornstarch, sugar, egg yolks and egg to the gelatin mixture and whisk until smooth.  Temper the egg mixture with about a half cup of the hot milk mixture (this means, add 1/2 c. of the hot milk to the egg mixture and whisk it until incorporated).  Repeat this process 2 more times, then pour the mixture into the saucepan with the remaining milk and bring it back to a boil, stirring continuously until the mixture is thick.

Remove from heat and stir in the butter until it is melted.  Add the coconut extract, coconut cream, and coconut, stirring until fully incorporated.

Pour into your cooled pie shell and refrigerate at least 6 hours or overnight.


In a large bowl, whip your cream using a hand mixer until foamy.  Add the powdered sugar and extract and whip until stiff peaks form.  (*Optional: If you want to stabilize your whipped cream, allow the gelatin to soften in the water, then whip it into your whipped cream at this point.  Your cream will hold its shape much longer if stabilized)

When ready to serve, top your pie with the whipped cream.  Sprinkle with toasted coconut if desired.


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