COCONUT CREME PIE

 

  • Cooking Time:
  • Servings:
  • Preparation Time:

Ingredients

  • 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
  • 2 eggs
  • 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)

Directions

  • 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.

Notes

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.

Categories: Dessert  Pie  Pudding  Tart 
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