Moe kind of mentioned that he had a craving
for coconut cream pie.
I had everything I needed but the coconut.
We drove to a park for a walk and then stopped
at the grocery store on the way home to
pick up the coconut.
Toasted coconut in both the filling and
garnishing the whipped cream.
Coconut Cream Pie
Edited October 15th, 2019
Adapted from a number of recipes.
For the Coconut Custard
1 can coconut milk (Should equal 1 1/2 cups)
1 1/2 cups 18% Coffee Cream
5 egg yolks
3/4 cup sugar
1/3rd cup corn starch
1 tablespoon butter
1/4 teaspoon salt
1 cup toasted sweetened flaked coconut
2 teaspoons vanilla
Add sugar and cornstarch, and salt to a heavy sauce pan. Whisk in
coconut milk and cream. Cook until the mixture thickens and starts
to bubble. Cook for a few minutes. Whisk egg yolks and add half of
the hot custard. Stir mixture back into remaining custard and cook
for two or three minutes stirring continuously with wooden spoon.
Do not bring to a full boil.
Remove from heat and add butter, toasted coconut and vanilla. Cool
before adding to pie crust. Cover lightly with plastic wrap and
chill in the refrigerator until set, about 30-45 minutes. (Took 90
minutes for pie to be completely chilled).
2 cups heavy whipping cream
1/4 cup powdered Sugar
2 teaspoon vanilla
1/2 cup toasted sweetened flaked coconut
Add powdered sugar and heavy whipping cream to large bowl. Whisk
with an electric mixer just until stiff peaks form. Add vanilla
and whisk just until combined.
Spread whipped cream on top of coconut custard and garnish with
toasted coconut. Refrigerate until ready to serve.
Spread coconut evenly on a rimmed baking sheet. Place into 350º F
for 8-10 minutes until coconut has just begun to turn brown. Stir
often to prevent burning.
Set aside to cool. (Note: Can also be toasted in a non stick
skillet. Stirring often.)