Coconut Cream Pie

First make your all-butter pie crust. Wrap it in plastic wrap and chill in the fridge for at least 1 hour.
Preheat your oven to 375 degrees
Roll the pie crust out and prepare in two greased small pie dishes or one large greased pie dish.
Poke with a fork all over the bottom, place cut piece of parchment paper on top of the prepared dough and place pie weights on top. You can also use uncooked rice or dried beans.
Bake the pie crust for 17 minutes. Remove and allow the crust to cool while you prepare the coconut custard.
In a medium sized sauce pan over medium heat combine the coconut milk, half and half and granulated sugar.
While that is warming up to a simmer, separate your egg yolks into a dish. Whisk until combined.
Once the coconut milk mixture is simmering, grab a 1 cup measuring cup and fill with the hot mixture & turn the stove top off.
With a whisk in hand, whisk your egg yolks rapidly as you very slowly pour the hot coconut milk mixture into the egg yolks. Do not go quickly, you need the egg yolks to temper up, not scramble.
Now take the whisk and start stirring the remaining coconut milk mixture in the sauce pan, slowly pour the warmed egg yolk mixture into the sauce pan. Go slowly again, making sure to not scramble your egg yolks.
Now turn the stove top back on to medium heat.
Quickly whisk the cornstarch into the sauce pan.
Add the salt and coconut flakes and continue whisking. Add the butter and extracts.
Keep whisking until your custard becomes thick. Remove from heat and allow to cool down a bit.
Pour the custard into the cooked pie crusts. Cover with plastic wrap and place in the fridge for at least 4 hours.
When ready to serve, top with whipped cream and toasted coconut flakes.

Coconut Cream Pie

Ingredients

Instructions

Nutrition