Coconut Cream Pie

Coconut Cream Pie

(Coconut Vanilla Cream filling)

Ingredients

Pie shell baked (graham cracker crust)

Cornstarch- 1.5 ounces

Coconut Milk- 4.5 ounces

Heavy Cream- 4.5 ounces

Whole eggs- 4 ounces

Granulated sugar- 4 ounces

Unsalted butter- 1.5 ounces

Vanilla extract or Vanilla bean- ½ ounce

Shredded toasted coconut- 4 ounces

Method of Preparation

1. Gather all of your ingredients and equipment.

2. Measure out all of your ingredients.

3. Mix cornstarch and 2 ounces of coconut milk to make slurry.

4. Whisk eggs, add slurry- made in step 3, continue whisking until well incorporated.

5. In a heavy bottom pot bring remaining coconut milk, heavy cream, vanilla and sugar to a boil being careful not to burn while whisking.

6.  Temper the milk mixture in step 5 and slurry made in step 3. Add some of the milk mixture in step 5 to slurry and whisk.

7. Return pot to heat and add slurry tempered mixture to the remaining mixture in pot.

8. Keep cooking and continue to stir the mixture until thickened. Once thickened add butter and stir until well incorporated with a heatproof spatula making sure mixture does not burn or stick.

9. Let cool and strain in a cheese clothe.

10. Place mixture in a stationary mixing bowl with a paddle attachment and place on low to medium speed to let cool off.

11. Once cooled fold in 3 ounces of shredded toasted coconut flakes. Keep folding until all ingredients are well incorporated.

12. Pour the filling into pie shell , garnish with Chantilly cream and top the Chantilly cream with the remaining coconut flakes.

13. Refrigerate or serve right away. 

Graham Cracker Crust 

(pie shell)

Ingredients

Unsalted butter- 5 ounces

Sugar confectioners or granulated- 6 ounces

Graham cracker crumbs- 16 ounces

Ground cinnamon (optional)- .25 ounces

Method of Preparation

1. Gather all of your ingredients and equipment.

2. Measure out all of your ingredients.

3. Melt the butter

4. Combine and mix the melted butter, sugar and graham cracker crumbs.

5. Pressing down gently around the sides of your pie shell and gradually working your fingers to the center of the pie until your pie shell is completely coated in the mixture we created in step 4. 

6. Press into a 9inch pie shell or pie shell size of your choice. 

7. Bake in oven at 350 degrees Fahrenheit for about 8-10 minutes or until set. 

Note: You can also use: Oreo cookies, chocolate chip cookies or sugar cookies in place for graham crackers. 

Note: You can also brush your pie shell with white, milk or dark chocolate or peanut butter. 

Crème Chantilly

(Topping for Coconut cream pie)

Ingredients

Heavy cream- 1 pound

Confectioner’s sugar- 1 ounce

Vanilla extract- .25 ounces

Method of Preparation

1. Gather all of your ingredients and equipment.

2. Measure out all of your ingredients.

3. In a stationary mixing bowl fitted with a whip on low speed add in the heavy cream, confectioner’s sugar and vanilla extract.

4. Bring up speed to medium and whip until firm peeks.

5. Use immediately or refrigerate until needed.