Food & Wine
Coconut cream pie
Stuck on dessert ideas? Introduce this creamy, fresh coconut cream pie into your baking roster.
Ingredients:
- ½ cup of sugar, extra ⅓ cup of sugar
- 1 pie crust
- 2 cups of light cream
- 4 egg yolks
- ¼ cup of corn starch
- 3 tablespoons of butter
- 1 cup of sweetened, shredded coconut
- 2 ½ teaspoons of vanilla extract
- 2 cups of whipping cream
Method:
- Place piecrust in pie dish and bake according to instructions.
- In a saucepan, mix half cup of sugar and cornstarch.
- In a separate bowl, whisk cream and yolk together. Add to sugar mixture.
- Bring mixture to a boil on medium heat, stirring constantly.
- Allow to boil for one minute and remove from heat.
- Add butter, coconut, and one teaspoon of vanilla extract and stir.
- Cover mixture with plastic wrap placed directly on top and let sit for half an hour.
- Pour into crust, cover and chill for an additional half hour.
- Using an electric mixer, beat whipping cream at high speed. Add the remaining vanilla and sugar and beat, forming soft peaks.
- Spread or pipe over the pie.
- Garnish with toasted coconut shreds.
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