The Worlds Best Coconut Cream Pie Recipe
Hello there, pie lovers. Today I have a recipe for coconut cream pie that uses authentic ingredients. I think you’ll like it.
The lady who created it uses real coconut – she also employs the use of BOTH milk and coconut milk. And she also makes her crust from scratch – using a recipe that involves using vodka, of all things ! This is a pie recipe where you have to pre-bake the crust, so you won’t end up with a “soggy crust”.
There are very specific instructions in the recipe, so you must follow precisely. For instance, when Carina says to “beat the cream and sugar together until whipped to soft peaks”, you’d best do exactly that – if you want your pie to turn out nicely.
Another direction to follow precisely is to use unsweetened coconut – plus you should probably send it through the food processor.. in order to break up the large flakes. You don’t want to have a stringy pie !
Here’s the recipe:
Coconut Custard Filling:
4 egg yolks
1/3 c. plus 2 tsp cornstarch
3 cups of whole milk (1 can of coconut milk + enough milk to equal 3 cups)
3/4 c sugar, plus 1 TBSP
1/2 tsp salt
2 tsp vanilla
2 TBL butter
1 c shredded coconut*
1 baked pie shell, 9 or 10″ (I use the Cook’s Illustrated Perfect Pie Crust recipe, the one with vodka.)
1/2 cup toasted coconut
1.5 cups whipping cream
1/3 c sugar
3/4 tsp unflavored gelatin (opt)
To see the full directions, hit up Carina’s blog at: Todaysmama.com
Thanks for visiting coconutbaking.com, and enjoy !