Coconut Cream Pie
Author: 
Recipe type: dessert
Cuisine: North American
Serves: 6-8
 
Ingredients
  • 9-inch baked pie crust (homemade or purchased)
  • 2 cups milk
  • 1 cup flaked sweetened coconut
  • 1 cup canned coconut milk (available in the Asian section of your grocery store)
  • ½ cup white sugar
  • ¼ cup cornstarch
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups whipped cream
  • 2 tablespoons *toasted flaked sweetened coconut (garnish)
Instructions
  1. *To toast the coconut, spread evenly on a baking sheet and bake at 350f (8-10 minutes) until coconut has just begun to turn a golden brown.
  2. To make the coconut custard, pour coconut milk and milk into a container. Add eggs and whisk together. Set aside. Combine sugar and cornstarch in a heavy-bottomed saucepan over medium-low heat. Whisk egg and milk mixture together once more and then slowly add to the sugar and cornstarch, whisking together constantly. Increase heat to medium-high and heat custard mixture to a boil. Use a wooden spoon or rubber spatula and continue to stir for a minute or two. Reduce heat and cook over medium heat, whisking constantly, for about 10 minutes or until it’s a pudding consistency. Transfer to bowl; stir in vanilla extract and sweetened coconut. Place plastic wrap directly on surface; refrigerate until cold (overnight is preferred).
  3. To assemble the pie, spread custard into pie crust followed by whipped cream. Sprinkle top of the pie with toasted coconut.
Notes
The Culinary Chase’s Note: If you aren’t serving right away, place the pie without the toasted coconut in the fridge and garnish with toasted coconut when ready to serve. You can also speed up the cooling process by placing the bowl of coconut custard over ice and stir until chilled. Enjoy!
Recipe by The Culinary Chase at https://theculinarychase.com/2014/08/coconut-cream-pie/