Coconut Custard Cream Pie
Coconut Custard Cream Pie

Hello everybody, it’s Brad, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, coconut custard cream pie. It is one of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

This coconut cream pie recipe features a creamy coconut filling, crispy homemade pie crust, mounds of sweet whipped cream, and toasted coconut. But coconut cream pie isn't just for coconut lovers. If you appreciate thick creamy pies, flaky pie crust, and all that fresh (not store-bought.

Coconut Custard Cream Pie is one of the most favored of current trending foods in the world. It’s appreciated by millions daily. It’s easy, it is fast, it tastes delicious. Coconut Custard Cream Pie is something that I’ve loved my entire life. They’re fine and they look wonderful.

To begin with this particular recipe, we must prepare a few ingredients. You can have coconut custard cream pie using 13 ingredients and 10 steps. Here is how you can achieve that.

The ingredients needed to make Coconut Custard Cream Pie:
  1. Prepare Crust:
  2. Get 24 Graham cracker squares, crushed into crumbs
  3. Make ready 1/3 cup melted butter
  4. Make ready Filling:
  5. Prepare 2 1/4 cups toasted coconut
  6. Take 1/3 cup flour
  7. Take 1/3 cup sugar
  8. Make ready 1/2 tsp salt
  9. Make ready 2 cups milk (I used unsweetened coconut milk)
  10. Make ready 4 egg yolks
  11. Take 1 tsp vanilla
  12. Get 2 tsp almond extract
  13. Take 1/2 Tbs butter

And my slightly-a little too much-overgolden pie crust edges. Mother Lovett made a killer coconut cream pie. Last year, my brother replicated it for easter and it was so good. This year, I spied a coconut custard pie in food and wine.

Steps to make Coconut Custard Cream Pie:
  1. In large sauce pan toast coconut over very low heat, stirring VERY often. Very careful not to burn! Set coconut aside.
  2. Mix butter and crumbs and press into 9" pie shell and set aside.
  3. In same sauce pan, add flour, sugar, salt and milk. Separate eggs and put whisked yolks into bowl.
  4. Cook milk mixture over medium heat, stirring with a whisk until it boils. Cook 1 minute.
  5. Temper eggs (whisking yolks constantly as you slowly add about half the hot milk mixture)
  6. Return milk/yolk mixture to sauce pan and bring back to a boil, whisking constantly.
  7. Turn off heat and add extracts, butter, and just 2 cups of the toasted coconut (save 1/4 cup for garnishing the pie).
  8. Mix thoroughly and pour into pie crust, top with remaining toasted coconut.
  9. Place pie on wire wrack and cool. Chill in fridge 2-4 hours or over night. Serve with whipped cream.
  10. To make it chocolate, add 4oz dark or semi-sweet chocolate into the flour/milk mixture before cooking. You can also toast some sliced almonds for the filling and/or garnish.

Filled with coconut custard, whipped cream and heaps of toasted coconut, this coconut cream pie is downright dreamy. How To Make Coconut Cream Pie. Place the shortbread cookies, coconut, and melted butter in a food processor. While coconut cream pies have a place in this world, we're confident this Coconut Custard Pie should have a place on your kitchen table. To complement the hefty richness of custard, we top the pie with freshly whipped cream and toasted coconut chips for both pillowy and crunchy contrast.

So that is going to wrap it up for this exceptional food coconut custard cream pie recipe. Thanks so much for your time. I’m confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!