Friday, August 19

Coconut Cream Pie

No question  I like Coconut Cream Pie very much ... it's creamy coconut custard on the flaky crust with whipped cream on the top... Heaven ;-).  Yesterday without any plan ...I was craving Coconut Cream Pie, I could go to Pie shop near my house  .. and buy it, but I already at home after work. It was so hot outside, I didn't care to go out. So I checked  my pantry ...Voila..I got all the ingredients for making one. 

Coconut Cream Pie 
Serves : 6-8 servings

Ingredients :
3/4 C sugar
1 1/2 C Coconut Milk
1 C Whole Milk
1/2 C Evaporated Milk
1/4 C cornstarch
5  large eggs yolks
1/4  teaspoon salt
1  Teaspoon Lime zest
1 C flaked coconut
1 Tablespoon vanilla extract
1 Tablespoon  unsalted butter
Toasted coconut for garnish
Whipped cream for garnish
Pie Crusts ( I used  Marie Callender's Frozen Deep Pie Crusts )

Directions :

For Pie Crust :
Preheat the oven 350 F. Bake pie shell until golden, about 25 minutes. Remove from the oven and cool completely.
For Coconut  filling :
Combine  sugar, coconut milk, and 1 cup milk in the saucepan . Scald mixture.

In a small bowl, whisk Evaporated milk and cornstarch together to make a slurry.

Whisk egg yolks, salt in medium bowl.

Temper yolks by adding 1/2 C scaled milk mixture to yolks and whisk well.

Add yolk mixture and slurry back into milk mixture and whisk over medium heat until thickened.

Remove from heat and add flaked coconut, vanilla extract, lime zest and butter. Whisk until uniformly incorporated.

Pour the filling into pie shell. Place in the refrigerator.
Chill the pie completely about 2 hrs then frost the top with whipped creams and sprinkle with toasted coconut.

Hope you enjoy it  as much as we do : )

1 comment:

  1. It sounds very good! I like the fact that you used 3 different types of milk. Interesting...


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