Easiest Way to Make Homemade Coconut cream pie

Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, coconut cream pie. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Coconut cream pie is one of the most well liked of current trending foods on earth. It is enjoyed by millions daily. It is easy, it’s fast, it tastes yummy. Coconut cream pie is something that I’ve loved my whole life. They are nice and they look fantastic.

To begin with this particular recipe, we have to prepare a few ingredients. You can have coconut cream pie using 16 ingredients and 11 steps. Here is how you cook that.

The ingredients needed to make Coconut cream pie:

1. Prepare 1 pie crust
2. Take 4 egg yolks
3. Make ready 1/4 cup or 30 grams cornstarch
4. Prepare 14 oz coconut milk (full fat)
5. Prepare 1 cup half-n-half
6. Take 2/3 cup granulated sugar
7. Get 1/4 tsp salt
8. Take 1 cup shredded, sweetened coconut
9. Prepare 2 tbsp unsalted butter, room temperature
10. Get 1 tsp vanilla
11. Take 1/2 tsp coconut extract
12. Make ready Topping
13. Make ready 1.5 cups heavy cream
14. Take 3 tbsp or 20 grams powdered or granulated sugar
15. Take 3/4 tsp vanilla
16. Get Garnish with toasted coconut

Instructions to make Coconut cream pie:

1. Fully blind bake pie crust. Cool completely.
2. In a medium heavy saucepan, whisk coconut milk, cream, sugar and salt together over medium heat.
3. Whisk egg yolks and cornstarch together in a small bowl.
4. Whisk cream mixture occasionally until it comes to a boil. Let boil for 2 minutes, then reduce heat to low.
5. Scoop about a half cup of the hot cream mixture and slowly drizzle into the egg mixture while whisking continuously. This tempers the eggs so they don't scramble!
6. Slowly drizzle the tempered egg mixture into the hot cream pot, again whisking continuously to avoid scrambled eggs.
7. Continue whisking and cooking for 1.5 minutes until smooth and thick.
8. Remove pot from heat and stir in shredded coconut, butter and extracts.
9. Pour warm filling into cooled pie crust. Cover with plastic wrap directly on top of the filling to prevent a "skin" from forming. Refrigerate for at least 3 hours.
10. Just before serving, whip the topping until soft peaks form, about 3-4 minutes on medium-high speed. Toast coconut in a small frying pan.
11. Spoon topping into piping bag fitted with a large star tip. Decorate with large swirls. Sprinkle toasted coconut on top.

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