Coconut Cream Pie
Sweet and smooth, the blend of a smooth custard and toasted coconut is delicious. The easy graham wafer crust adds a bit of texture and a bit of a nutty taste. No ice cream needed for this pie, adapted from Add a Pinch.
More delectable desserts: Key Lime Pie, Lemon Meringue Pie, Summer Fruit Galette, Strawberry Rhubarb Crisp, Cherry Clafoutis
Ingredients
1 1/2 cups graham-cracker crumbs
4 tablespoons (1/2 stick) unsalted butter, melted
4 tablespoons virgin coconut oil, melted
1 tablespoon sugar
1/2 teaspoon kosher salt
1 1/2 - 2 cups flaked sweetened coconut, divided
1 1/2 cups canned coconut milk
1 1/2 cups half-and-half
5 egg yolks
3/4 cup sugar
4 tablespoons cornstarch
1 tablespoon butter
1/4 teaspoon salt
1 1/2 teaspoons vanilla
Whipping Cream
Sugar as desired
Method
Heat an oven to 375 degrees. Combine the graham-cracker crumbs, butter, coconut oil, sugar and Kosher salt in a medium bowl; Mix well.
Press the graham crumb mixture into a 9-inch pie plate, using a spoon or a measuring cup to press flat. Bake until lightly browned, about 12 minutes. Remove the pie plate from the oven, and transfer it to a wire rack. Let it cool completely. Alternately, use a recipe for a pastry crust.
For the toasted coconut topping:
Preheat an oven to 350 degrees. Spread the coconut evenly on a rimmed baking sheet. Bake for 8-10 minutes until coconut has just begun to turn brown. Remove from the oven quickly to prevent burning. Set aside to cool.
For the Coconut Custard:
Pour the coconut milk and the half-and-half into a liquid measuring cup. Add the egg yolks and whisk together with the milks. Set aside.
Add the sugar and cornstarch to a heavy-bottomed saucepan over medium-low heat. Whisk the egg and milk mixture together once more and then slowly begin to add to the sugar and cornstarch, whisking together constantly.
Bring the custard mixture to a boil. Switch to a rubber spatula or wooden spoon and continue to stir constantly. Boil for one minute.
Remove the custard from the heat and add the butter, the remaining coconut, vanilla and salt.
Spread the custard into pie crust. Cover lightly with plastic wrap and chill in the refrigerator until set, about 30-45 minutes.
Beat the whipping cream with a hand or counter mixer until soft peaks form. Add sugar as desired. Spread the whipped cream on top of coconut custard. Refrigerate until ready to serve.
When ready to serve, top with the remaining toasted coconut.
Sweet and smooth, the blend of a smooth custard and toasted coconut is delicious. The easy graham wafer crust adds a bit of texture and a bit of a nutty taste. No ice cream needed for this pie, adapted from Add a Pinch.
More delectable desserts: Key Lime Pie, Lemon Meringue Pie, Summer Fruit Galette, Strawberry Rhubarb Crisp, Cherry Clafoutis
Ingredients
1 1/2 cups graham-cracker crumbs
4 tablespoons (1/2 stick) unsalted butter, melted
4 tablespoons virgin coconut oil, melted
1 tablespoon sugar
1/2 teaspoon kosher salt
1 1/2 - 2 cups flaked sweetened coconut, divided
1 1/2 cups canned coconut milk
1 1/2 cups half-and-half
5 egg yolks
3/4 cup sugar
4 tablespoons cornstarch
1 tablespoon butter
1/4 teaspoon salt
1 1/2 teaspoons vanilla
Whipping Cream
Sugar as desired
Method
Heat an oven to 375 degrees. Combine the graham-cracker crumbs, butter, coconut oil, sugar and Kosher salt in a medium bowl; Mix well.
Press the graham crumb mixture into a 9-inch pie plate, using a spoon or a measuring cup to press flat. Bake until lightly browned, about 12 minutes. Remove the pie plate from the oven, and transfer it to a wire rack. Let it cool completely. Alternately, use a recipe for a pastry crust.
For the toasted coconut topping:
Preheat an oven to 350 degrees. Spread the coconut evenly on a rimmed baking sheet. Bake for 8-10 minutes until coconut has just begun to turn brown. Remove from the oven quickly to prevent burning. Set aside to cool.
For the Coconut Custard:
Pour the coconut milk and the half-and-half into a liquid measuring cup. Add the egg yolks and whisk together with the milks. Set aside.
Add the sugar and cornstarch to a heavy-bottomed saucepan over medium-low heat. Whisk the egg and milk mixture together once more and then slowly begin to add to the sugar and cornstarch, whisking together constantly.
Bring the custard mixture to a boil. Switch to a rubber spatula or wooden spoon and continue to stir constantly. Boil for one minute.
Remove the custard from the heat and add the butter, the remaining coconut, vanilla and salt.
Spread the custard into pie crust. Cover lightly with plastic wrap and chill in the refrigerator until set, about 30-45 minutes.
Beat the whipping cream with a hand or counter mixer until soft peaks form. Add sugar as desired. Spread the whipped cream on top of coconut custard. Refrigerate until ready to serve.
When ready to serve, top with the remaining toasted coconut.