Coconut Cream Pie. What a wonderful coconut cream pie. I tested this recipe out tonight because my girlfriend wants one for her birthday. Reviews for: Photos of Old Fashioned Coconut Cream Pie.

When it comes to pie recipes, this classic coconut pie recipe takes the blue ribbon. The use of a refrigerated pie crust makes it easy and the whipped cream makes it stunning. Coconut cream pie is one of my favorites to make because it requires little effort, but final outcome is "looks-like-you-worked-on-it-all-day" delicious! You can Cook Coconut Cream Pie using 14 ingredients and 7 steps. Here is how you cook that.

Ingredients of Coconut Cream Pie

It's 13 1/2 Ounces of coconut milk , shaken well.
Lets Go Prepare + 1 tablespoon of sweetened shredded or flaked cocon 1/2 Cup.
It's 1 Cup of milk whole.
It's 1 Teaspoon of vanilla.
It's 2/3 Cup of sugar.
It's 1/4 Teaspoon of salt.
Lets Go Prepare 5 of egg yolks large.
It's 1/4 Cup of cornstarch.
It's 1/2 Teaspoon of coconut extract.
What You needis four 2 Tablespoon of unsalted butter , cut into pieces.
What You needis 1 1/2 Cups of whipping cream heavy , well chilled.
Lets Go Prepare 1 1/2 Tablespoons of sugar.
What You needis 1/4 Cup of coconut sweetened shredded or flaked , toasted.
It's 1 Ounce of chocolate white , shaved.

The individual components of this pie can be prepared. Then, top the coconut cream pie with a little more toasted coconut. At this point, you can either slice the pie and serve it or refrigerate it until you're ready to enjoy it! Filled with coconut custard, whipped cream and heaps of toasted coconut, this coconut cream pie is.

Coconut Cream Pie instructions

Heat oven to 450°F..
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..
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..
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..
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..
Heat the mixture to a simmer over medium heat, beating constantly with whisk, 5 to 6 minutes or until mixture is thickened..
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 is a diner classic, but there's no reason you can't make it at home. Cover the coconut cream pie with plastic wrap and chill it until the filling is firm. Coconut cream pie, to be exact! 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.