Coconut Cream Pie
Published by Robert Rose
Since we can’t take romantic vacations in Hawaii as often as we’d like, I present you with this luscious tropical pie. One whiff of the coconut will send your senses reeling. Not only does the pie taste great, it will save you thousands in travel expenses.
This pie is wonderful served with chocolate sauce or Hot Fudge Sauce on the side.
Serves8 to 12
Make Ahead RecipeYes
OccasionBuffet, Casual Dinner Party, Cooking for a date, Family Get-together
Dietary Considerationegg-free, halal, kosher, peanut free, soy free, tree nut free, vegetarian
Taste and Texturecreamy, nutty, rich, savory, sweet
Type of Dishpie
- 1 cup (250 mL) granulated sugar
- ¼ cup (50 mL) cornstarch
- Pinch salt
- 1 cup (250 mL) unsweetened coconut milk
- 4 egg yolks
- 2 cups (500 mL) whole milk
- 1 cup (250 mL) packed sweetened flaked coconut
- 1 tbsp (15 mL) butter
- 1 9-inch (23 cm) store-bought or homemade Graham Cracker Crust
- 1¼ cups (300 mL) whipping (35%) cream
- 2 tbsp (25 mL) confectioners (icing) sugar
- ¼ cup (50 mL) sweetened flaked coconut, toasted 50
In a large saucepan, whisk together sugar, cornstarch and salt. Whisk in coconut milk until smooth. Whisk in egg yolks until smooth. Whisk in milk. Cook mixture over medium heat, whisking continuously, until thick and bubbly. Reduce temperature to low and continue to cook, whisking, for 2 minutes more or until mixture is very thick.
Remove saucepan from heat and strain filling through a fine-mesh sieve into a bowl. Stir in coconut and butter until butter is melted. Pour into prepared pie crust, pressing a piece of plastic wrap directly onto the surface to prevent a skin from forming. Let cool completely. Refrigerate pie for 4 to 6 hours or until filling is firm enough to slice.
Topping: Just prior to serving pie, in a bowl, using an electric mixer or whisk, whip together cream and confectioner’s sugar until soft peaks form. Swirl whipped cream over top of pie and garnish with toasted coconut.
2008 Julie Hasson