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Coconut Cream Pie
Melissa Hart

Coconut Cream Pie

Coconut cream pie earns the word cream when the custard is cooked on the stove and the topping is freshly whipped. Toast part of the coconut for the filling and leave part pale for contrast. Instant pudding cannot make the same case.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 1 baked 9-inch pie crust
  • 1 cup sweetened shredded coconut divided
  • 3/4 cup granulated sugar
  • 1/4 cup cornstarch
  • 1/4 tsp kosher salt
  • 3 cups whole milk
  • 4 large egg yolks
  • 2 tbsp unsalted butter
  • 1 tsp vanilla extract
  • 1 1/2 cups heavy cream
  • 2 tbsp powdered sugar

Method
 

  1. Toast 1/2 cup coconut in a dry skillet over medium-low heat for 4 minutes until golden, then cool it.
  2. Whisk the granulated sugar, cornstarch, salt, milk and egg yolks in a saucepan and cook over medium heat for 8 to 10 minutes until thick and 170°F.
  3. Remove the custard from the heat, stir in the butter, vanilla, toasted coconut and 1/4 cup untoasted coconut and spread it in the crust.
  4. Press plastic wrap directly against the filling and refrigerate for at least 4 hours until cold and firm.
  5. Whip the cream with the powdered sugar to medium peaks, spread it over the pie and finish with the remaining untoasted coconut.