Coconutty Cream Pie

READY IN: 50mins


  • PIE
  • 9inchespie crusts
  • 4largeegg yolks, beaten
  • 14 cupcornstarch
  • 34 cupgranulated sugar
  • 14 teaspoonsea salt, ground
  • 1 (14 ounce) can coconut milk
  • 1 12 cupshalf-and-half
  • 2tablespoonsunsalted butter, melted
  • 1teaspooncoconut extract
  • 12 teaspoonvanilla extract
  • 1 12 cupssweetened flaked coconut, divided
  • 1cupheavy cream
  • 2tablespoonspowdered sugar
  • 1teaspoonvanilla extract

    Serving Size: 1 (204) g

    Servings Per Recipe:8

    Calories: 612.4

    Calories from Fat 410 g 67 %

    Total Fat 45.6 g 70 %

    Saturated Fat 29.5 g 147 %

    Cholesterol 157.4 mg 52 %

    Sodium 276.8 mg 11 %

    Total Carbohydrate47.6 g 15 %

    Dietary Fiber 1.6 g 6 %

    Sugars 28.5 g 113 %

    Protein 6.2 g 12 %


  • Place parchment paper at the bottom of an unbaked pie shell before adding pie weights. Spread evenly and transfer to a 450ºF preheated oven; bake for 15 minutes. Remove from the heat and carefully remove parchment paper and its contents; let pie cool off completely.
  • In a medium bowl, beat yolks and set aside. In a medium saucepan, add cornstarch, sugar and salt; whisk to combine. Pour in coconut milk and half-and-half; turn the heat to medium and whisk well. Bring the mixture to the point just before simmering. Ladle up some hot mixture and slowly add a little at a time to the yolks whisking constantly; repeat until the yolks are warm. Whisking constantly, transfer the tempered yolks into the saucepan, whisking constantly. Continue whisking until the consistency looks like pudding, about 1 to 1 ½ minutes.
  • Remove from the heat and add butter, coconut extract, vanilla extract and 1 cup coconut flakes; stir to combine. Transfer the custard to the prepared pie shell; level with a spatula. Place wax paper on top making sure to touch the surface to prevent skin formation. Let it cool for 15 minutes before refrigerating it.
  • Meanwhile, in a skillet over medium heat, add the remaining ½ cup coconut flakes. Toss often until the flakes are nice and golden, about 10 minutes. Transfer to a bowl to cool.
  • In the bowl of a stand mixer, add heavy cream, powdered sugar and vanilla extract. With the whisk attachment, process until stiff peaks form; set aside.
  • To assemble the pie; gently remove the wax paper and spoon on whipped cream, spreading evenly with a spatula. Sprinkle toasted coconut flakes on top and transfer to the fridge until ready to serve.
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