Creamiest Coconut Cream Pie
Caryn
I make this for my sweet husband Jack. He just loves when I make this pie!! Treat yourself or the one you love with a coconut cream pie!!
ingredients
- 3/4 cup sugar
- 1 1/2 cups unsweetened coconut milk
- 1 1/2 cups whole milk
- 1/4 cup cornstarch
- 5 egg yolks
- 1/4 teaspoon salt
- 1 cup flaked, unsweetened coconut
- 2 teaspoons vanilla extract
- 1 tablespoon butter
- 1 (9-inch) baked pie shell
- 1/3 cup toasted coconut
- 1/2 cup chocolate chips (semi sweet)
- Whipped cream, for garnish
directions
- 1
In a nonstick 1-quart saucepan, combine 3/4 cup sugar, coconut milk, and 1 cup milk. Scald mixture.
- 2
In a small mixing bowl, whisk the remaining 1/2 cup milk and cornstarch together to make a slurry. Whisk egg yolks with salt in medium bowl. Temper yolks by adding 1/2 cup scaled milk mixture to yolks and whisk well. Add yolk mixture and slurry back into milk mixture and whisk vigorously over medium heat until thickened, about 2 minutes. Remove from heat and add coconut, vanilla, and butter. Whisk until uniformly incorporated.
- 3
Melt 1/2 C. semi-sweet chocolate chips. Once cool pour into the bottom of the pie crust and let sit.
- 4
Pour the filling into the prepared pie shell. Cover the pie with plastic wrap and place in the refrigerator. Chill the pie completely, about 2 hours or 2 days!
- 5
To serve, top with toasted coconut and a dollop of whipped cream.
notes
Make sure and do the plastic wrap step to avoid a thick skin forming on the pudding.
Source: Caryn
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