I’m going COCONUTS over this Pie!!
Homemade Coconut Cream Pie with Toasted Coconut Topping!
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Ingredients for Filling
4 egg yolks
1 14oz. can unsweetened coconut milk
1 cup half and half
2/3 cup granulated sugar
2 tbsp. Butter
1 cup shredded coconut
1/2 tsp. Coconut extract
1/4 cup cornstarch
1/4 tsp. Salt
1 1/2 tsp. Vanilla
Ingredients for Pie Crust
2 1/2 cups all purpose flour
1/2 tsp. salt
1 tsp. sugar
1/2 cup butter, salted
1/2 cup ice water
Ingredients for Topping
1 cup shredded coconut
1 1/2 cups heavy cream
3/4 tsp. Pure vanilla extract
3 tbsp. Confectioners’ sugar
Instructions for Pie Crust
Preheat oven to 400 degrees F.
Mix flour, sugar and salt together in medium sized bowl.
Cut in the butter with a pastry cutter.
Add ice water a little bit at a time until the dough begins to come together. Should have pea sized pieces.
Mold the pie dough into a ball.
Cut in half and flatten into discs. Wrap each in plastic wrap. (Makes 2 pie crust)
Chill for at least 1-2 hours before using.
Remove one of the dough discs from the refrigerator and let sit at room temperature for 5-10 minutes.
Lightly flour the work surface, top of dough and rolling pin. Roll out dough to approx. 12-inch circle.
To transfer dough to pie dish, starting at one end, roll dough around rolling pin then unroll over dish.
Gently press dough down into dish so that it lines the bottom and sides of the dish.
Fold edge of dough underneath itself so that it creates a thicker, 1/4-inch border that rests on the lip of the dish. Crimp edges!
Refrigerate dough at least 20 minutes before baking.
Line the pie dough with parchment paper or foil, making sure to cover the bottom and the sides, then fill with pie weights (dried beans or dry rice work well too). Bake with the pie weights at 400 degrees F. for 15 minutes. Remove from the oven, remove the parchment paper (or foil) and the pie weights. Prick the bottom of the pie crust with a fork and return to the oven. Bake for 10 minutes or until golden brown and cooked through.
Cool pie crust completely. Cover cooled crust tightly and refrigerate until ready to fill.
Instructions for Pie Filling
In small bowl whisk together the egg yolks and cornstarch. Set aside.
In medium saucepan whisk together the coconut milk, half and half, granulated sugar and salt on medium heat.
Bring to boil for 2 minutes whisking occasionally and then reduce heat to medium low. Remove 1/2 cup of the mixture and in a slow steady stream pour and continuously whisk into the egg yolks. Then in a slow steady stream pour that mixture back into the saucepan. This is called tempering. You certainly don’t want to end up with scrambled eggs.
As the mixture thickens cook for another minute and then remove from heat and stir in the coconut, butter, vanilla and coconut extract.
Pour filling into pie crust and cover surface with plastic wrap.
Refrigerate for at least 2 hours.
Instructions for Topping
Using a hand held mixture whip the heavy cream, sugar, and vanilla extract on high speed until stiff peaks form, approx 4-5 minutes. (Make sure heavy cream is very cold).
Instructions for Toasted Coconut
Spread coconut evenly onto baking sheet lined with parchment paper. Bake in oven at 350 degrees F. for approx. 7-10 mins. until light golden and fragrant and then set aside.
Pipe or spread whipped cream over top of pie. Garnish with toasted coconut and chill.