Coconut Creme Pie
1 cup cold water
¼ cup Cornstarch or Arrowroot
The zest of 1 key lime plus more for decoration
1 1/2 tsp key lime juice
1 egg yolk
1 15 oz can Cream of Coconut; I usually use Coco Lopez
1/2 cup angel flaked coconut plus extra for decoration (toasted if you wish)
1 cup Heavy Cream plus additional for decoration
1 9-10 inch pre-baked pie shell
Optional – 4 oz white chocolate; melted and painted on the inside of the baked crust (This will prevent the filling from making the crust soggy, over time)
In a heavy sauce pan, combine water, cornstarch/arrowroot, lime juice and lime zest.
Whisk until dissolved.
In a small bowl, beat eggs and egg yolk lightly.
Add beaten eggs and Cream of Coconut to sauce pan, whisking until combined.
Place saucepan over medium heat, whisking often until the mixture becomes thick (about 10-12 minutes)
Pour mixture into a bowl to stop the cooking and cover with plastic wrap on the surface to prevent a skin.
Chill for 2-3 hours until chilled through.
Once the custard is chilled, beat the heavy cream, in a chilled stainless steel bowl, until stiff peaks form.
Remove custard from refrigerator and fold in the coconut.
Fold in the whipped cream in 3 batches (The first will lighten the custard enough to allow for easier folding of the second two additions)
Pour into the prepared pie shell and sprinkle with additional (Toasted)coconut, lime zest and/or whipped cream if desired
Chill for another 2 hours before serving.
Pairs Well With
There are two versions of Coconut pie... There is Coconut Cream and Coconut Custard... Granted both are very similar; However, Coconut Custard usually refers to a custard filling that is baked in the shell (such as a Pumpkin pie), while Coconut Cream refers to a custard or pudding cooked on the stove and once chilled, and posssibly lightened by folding in some whipped cream, is then poured into a pre-baked shell.
This is my favorite Coconut Cream pie recipe... if you like alot more flavor, the 1 cup of water can be replaces with 1 cup of coconut juice. I do like to paint the inside of the crust with a little white chocolate to keep the shell from getting soggy.