How to Cook Tasty Coconut Cream Pie

Coconut Cream Pie.

You can have Coconut Cream Pie using 14 ingredients and 7 steps. Here is how you cook that.

Ingredients of Coconut Cream Pie

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

Coconut Cream Pie step by step

1. Heat oven to 450°F..
2. 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..
3. 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..
4. 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..
5. 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..
6. Heat the mixture to a simmer over medium heat, beating constantly with whisk, 5 to 6 minutes or until mixture is thickened..
7. 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..