COCONUT CREAM PIE

 

  • Cooking Time:
  • Servings:
  • Preparation Time:

Ingredients

  • Crust:
  • 6 ounces animal crackers
  • 2 tablespoons unsweetened shredded coconut
  • 1 tablespoon granulated sugar
  • 4 tablespoons unsalted butter , melted and cooled
  • Filling:
  • 14 ounces coconut milk (1 can)
  • 1 cup whole milk
  • 1/2 cup unsweetened shredded coconut
  • 1/2 cup granulated sugar
  • 1 tablespoon granulated sugar
  • 3/8 teaspoon table salt
  • 5 large egg yolks
  • 1/4 cup cornstarch
  • 2 tablespoons unsalted butter , cut into 2 pieces
  • 1 teaspoon vanilla extract
  • Whipped Cream and Garnish
  • 1 1/2 cups heavy cream (cold)
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon unsweetened shredded coconut , toasted in a small dry skillet until golden brown

Directions

  • Crust:
  • Adjust oven rack to lower-middle position and heat oven to 325 degrees.
  • In food processor, pulse animal crackers, coconut, and sugar to fine crumbs, eighteen to twenty 1-second pulses; then process until powdery, about 5 seconds.
  • Transfer crumbs to medium bowl and add butter; stir to combine until crumbs are evenly moistened.
  • Empty crumbs into 9-inch glass pie plate; using bottom of ramekin or 1/2 cup dry measuring cup, press crumbs evenly into bottom and up sides of pie plate.
  • Bake until fragrant and medium brown, about 15 minutes, rotating pie shell halfway through baking time.
  • Set on wire rack and cool to room temperature, about 30 minutes.
  • Filling:
  • Bring coconut milk, whole milk, shredded coconut, 1/2 cup sugar, and salt to simmer over medium-high heat, stirring occasionally to ensure that sugar dissolves.
  • Following illustrations 1 through 6, whisk yolks, cornstarch, and remaining 1 tablespoon sugar in medium bowl until thoroughly combined.
  • Whisking constantly, gradually ladle about 1 cup hot milk mixture over yolk mixture; whisk well to combine.
  • Whisking constantly, gradually add remaining milk mixture to yolk mixture in 3 or 4 additions; whisk well to combine.
  • Return mixture to saucepan and cook until thickened and mixture reaches boil, whisking constantly, about 1 minute; filling must boil in order to fully thicken. (To determine whether filling has reached boil, stop whisking; large bubbles should quickly burst on surface.)
  • Off heat, whisk in butter and vanilla until butter is fully incorporated.
  • Pour hot filling into cooled pie shell and smooth surface with rubber spatula; press plastic wrap directly against surface of filling and refrigerate until firm, at least 3 hours and up to 12 hours.
  • Whipped Cream:
  • Just before serving, beat cream, sugar, and vanilla with electric mixer until soft peaks form, 1 1/2 to 2 minutes.
  • Top pie with whipped cream and then sprinkle with coconut.
  • Cut pie into wedges and serve.

Notes

Categories: Pie 
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