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 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
Method:
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
Method:
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
Method:
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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