Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, coconut cream pie. It is one of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.

Sweetened toasted coconut is stirred into a homemade custard filling and poured into a pie shell. This is a tried-and-true, old-fashioned coconut cream pie. Took many years of searching and baking.

Coconut Cream Pie is one of the most popular of current trending meals on earth. It is easy, it’s quick, it tastes yummy. It’s enjoyed by millions daily. Coconut Cream Pie is something which I’ve loved my entire life. They are nice and they look fantastic.

To begin with this recipe, we must first prepare a few ingredients. You can have coconut cream pie using 14 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Coconut Cream Pie:

1. Prepare 13 1/2 Ounces coconut milk , shaken well
2. Get + 1 tablespoon sweetened shredded or flaked cocon 1/2 Cup
3. Make ready 1 Cup milk whole
4. Make ready 1 Teaspoon vanilla
5. Prepare 2/3 Cup sugar
6. Prepare 1/4 Teaspoon salt
7. Take 5 egg yolks large
8. Get 1/4 Cup cornstarch
9. Make ready 1/2 Teaspoon coconut extract
10. Get four 2 Tablespoon unsalted butter , cut into pieces
11. Prepare 1 1/2 Cups whipping cream heavy , well chilled
12. Prepare 1 1/2 Tablespoons sugar
13. Take 1/4 Cup coconut sweetened shredded or flaked , toasted
14. Take 1 Ounce chocolate white , shaved

On Monday, I shared my post on how to toast coconut. So today I want to show you one of my favorite ways to use that toasted coconut. I LOVE LOVE LOVE coconut cream pie. I may just have to make this myself! "Coconut cream pie made the old-fashioned way!

Instructions to make Coconut Cream Pie:

1. Heat oven to 450°F.
2. Unroll pie crust onto cooking parchment or wax paper. Brush a small amount of coconut milk onto dough (just enough to moisten it). Sprinkle 1/2 tablespoon of the toasted coconut evenly on dough, then press it lightly into dough, just enough to make it stick.
3. Sprinkle 1/2 tablespoon toasted coconut onto bottom of 9-inch pie plate, then form dough into plate. Prick bottom and side with fork. Bake 10 to 12 minutes or until light brown. Cool.
4. Heat the remaining coconut milk, the whole milk, 1/2 cup toasted coconut, vanilla bean, 1/3 cup of the sugar and the salt to a simmer in 2-quart saucepan over medium heat, stirring occasionally with a wooden spoon, about 5 minutes to dissolve sugar.
5. In a separate large bowl, with whisk, beat the egg yolks, remaining 1/3 cup sugar and the cornstarch until well combined. Gradually beat the simmering liquid into the yolk mixture to temper it, then return the entire mixture to saucepan, scraping the bowl with a rubber spatula. Discard vanilla bean.
6. Heat the mixture to a simmer over medium heat, beating constantly with whisk, 5 to 6 minutes or until mixture is thickened.
7. Remove from heat; beat in the coconut extract and butter. Pour into the cooled crust; press a sheet of plastic wrap directly on the surface of the filling and refrigerate until the filling is cold and firm, at least 3 hours or overnight.

Coconut cream pie, to be exact! Coconut Cream Pie is a classic dessert for anyone who loves the flavor of coconut. It's similar to my Banana Cream Pie recipe but uses coconut milk and dried coconut in the pastry cream filling to. This is the ultimate Coconut Cream Pie! It's starts with a buttery flakey pie crust then it's layered with a rich and luscious coconut custard, fluffy whipped cream and finished with toasted coconut.

So that is going to wrap it up for this exceptional food coconut cream pie recipe. Thanks so much for your time. I’m confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!