Coconut Cream Pie

Name: Coconut Cream Pie
Ingredients: 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

Chef

Julie Hasson

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Cookbook

The Complete Book of Pies: 200 Recipes from Sweet to Savory

Published by Robert Rose

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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.

Notes

This pie is wonderful served with chocolate sauce or Hot Fudge Sauce on the side.

Serves8 to 12

Cooking Methodbaking

CostModerate

Total Timehalf-day

Make Ahead RecipeYes

Kid FriendlyYes

OccasionBuffet, Casual Dinner Party, Cooking for a date, Family Get-together

Recipe Coursedessert

Dietary Considerationegg-free, halal, kosher, peanut free, soy free, tree nut free, vegetarian

Mealdinner, lunch

Moodromantic

Taste and Texturecreamy, nutty, rich, savory, sweet

Type of Dishpie

Ingredients

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

Instructions

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.