Coconut Cream Pie

 Coconut Cream Pie

Ingredients

1 9-inch pie crust, homemade or store bought, cooked and cooled

 

For Filling:

1/2 cup milk

1/4 cup corn starch

1/2 cup sugar

1/2 teaspoon Kosher salt

4 large egg yolks 

1 can (13-14 oz.) full-fat coconut milk

3/4 cup heavy whipping cream

1 teaspoon vanilla extract

1/2 teaspoon coconut flavor, 

2 tablespoons unsalted butter

1 cup sweetened shredded coconut, lightly packed

 

For Topping:

1 1/2 cup chilled heavy cream

2 Tablespoons sugar

1 teaspoon vanilla extract

 

For Garnish:

Sweetened shredded coconut

Instructions

In a medium pot, whisk together corn starch and milk until completely smooth. Add sugar and salt; whisk again to combine. Add egg yolks, coconut milk, and heavy cream; whisk again (mixture will be lumpy because of the fat in the coconut milk, that’s okay).

Set pot over medium high heat and, while whisking constantly, slowly bring mixture to a boil. Then immediately reduce heat to low and simmer, while whisking constantly, and cook for about 1-2 minutes, until pudding is thick and smooth. Remove pot from heat. Strain pudding through a fine-mesh strainer into a clean bowl.

While pudding is still warm, add vanilla extract, coconut flavor (if using), butter, and sweetened shredded coconut. Stir to combine.

Pour warm filling into fully-cooked, and fully-cooled pie crust. Smooth top with a spatula. Place plastic wrap flush against the pudding surface (to prevent “pudding skin” from forming), then wrap the entire pie in plastic wrap, and refrigerate to cool completely, 3 to 4 hours.

To make whipped cream, add heavy whipping cream, Instant vanilla pudding powder (if using), and 2 Tablespoons sugar to the bowl. Whisk to combine. Beat until soft peaks form.

Just before serving, spoon whipped cream on top of pie. Garnish with sweetened shredded coconut, if desired, and serve.