My wife is a huge coconut fan, so I gave her a choice of whether she wanted a coconut cake or a coconut cream pie. She decided on coconut cream pie. So this week I’m going to share my recipe for super coconutty coconut cream pie. My goal with the pie is to infuse rich coconut flavor in each layer of the pie. With that said, I use my graham cracker coconut crust recipe as the base. You can find the recipe here. Next comes the filling which is a rich coconut custard, that’s not only flavored with vanilla but also coconut extract and toasted shredded coconut. And finally, I make a vanilla and coconut flavored whipped cream and finish the whole thing off with toasted coconut chips. Here’s the recipe:
Coconut Cream Pie Filling
1 prepared graham cracker crust
1 13.5 oz can coconut milk
1 12 oz can evaporated milk
4 large egg yolks
¼ cup corn starch
½ cup granulated sugar
1 cup toasted unsweetened shredded coconut (plus extra for garnish)
1 tsp vanilla extract
½ tsp coconut extract
pinch of salt
In a large bowl, thoroughly combine eggs, salt, corn starch and sugar with ¼ cup of the milk and set aside. Heat the coconut milk and evaporated milk in a heavy bottomed pot until it comes to a slow bowl and turn the heat down to medium low. Slowly drizzle 1 cup of the heated milk mixture into the egg and starch mixture while continuously stirring with a wire wihisk. Now add the egg and starch mixture into the pot and stir until it thickens into a pudding like consistency. Add in 1 cup of the toasted shredded coconut. Fill the pie shell with the custard and chill for at least 4 hours before serving. Finish with sweetened whipped cream and garnish with toasted coconut chips.
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