Coconut Cream Pie

Prep Time: 4 Hours
Yields: 1 (9-inch) Pie

Comment: Comment: I have at least two no-bake coconut cream pies on my website, but for a real homemade flavor, you might want to try this one. Of course, it takes a little more time, but the effort is worth it. You can cut your cooking time by using a ready-made vanilla wafer crust rather than baking your own.

Ingredients for Crust:*

  • 6-8 ounces vanilla wafers
  • 2 tbsps unsweetened shredded coconut
  • 2 tbsp sugar
  • 5 tbsps unsalted butter, melted and cooled
    *You may substitute a ready-made vanilla wafer crust

Place oven rack to lower-middle position. Preheat oven to 325°F. In a food processor, pulse vanilla wafers, coconut and sugar to fine crumbs. In a medium bowl, blend together crumbs and butter until evenly moistened. Place mixture in a 9-inch glass pie plate. Press crumbs evenly into bottom and sides of plate. Bake 15 minutes or until medium brown. Rotate pie shell halfway through baking time. Place on wire rack and cool for 30 minutes.

Ingredients for Filling:

  • 1 (14-ounce) can coconut milk
  • 1 cup whole milk
  • ½ cup unsweetened shredded coconut
  • ½ cup sugar
  • 3/8 tsp salt
  • 5 large egg yolks
  • ¼ cup cornstarch
  • 1 tbsp sugar
  • 2 tbsps unsalted butter, cut into 2 pieces
  • 1 tsp vanilla extract

In a saucepan, combine coconut milk, whole milk, shredded coconut, ½ cup sugar and salt. Simmer over medium-high heat stirring occasionally until sugar dissolves. In a medium bowl, whisk egg yolks, cornstarch and 1 tablespoon sugar until well blended. Pour in 1 cup of hot milk mixture, whisking constantly until combined. Gradually add remaining milk 3-4 additions while whisking constantly. Return mixture to saucepan and whisk constantly for 1 minute until thickened and boiling. Filling must boil in order to thicken properly. Remove from heat and whisk in butter and vanilla. Pour hot filling into cooled piecrust. Smooth with a rubber spatula. Cover with plastic wrap and refrigerate 3-12 hours or until firm.

Ingredients for Whipped Cream:

  • 1½ cups cold heavy whipping cream
  • 2 tbsps sugar
  • ½ tsp vanilla extract
  • 1 tbsp unsweetened shredded coconut, toasted

Just before serving, beat cream, sugar and vanilla with mixer 1½-2 minutes or until soft peaks form. Top pie with whipped cream and then sprinkle with coconut. Cut pie into wedges and serve.

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