Coconut Cream Pie

Name: Coconut Cream Pie
Yield: Makes one 9-inch pie, 6 to 8 slices (level: easy)
Ingredients: 1 prebaked 9-inch Traditional Pastry Piecrust shell (page 6); 1/2 cup sugar; 1/4 teaspoon salt; 1/3 cup unbleached all-purpose flour; 1 1/3 cups whole milk; 3/4 cup water; 1/4 cup coconut cream (see page 117); 3 large egg yolks, beaten; 1/2 teaspoon pure vanilla extract; 1/2 teaspoon coconut extract; 1/2 cup sweetened shredded coconut; 2 cups Whipped Cream (page 193); 1/3 cup sweetend shredded coconut, toasted

January 24, 2012

Image may contain Cutlery Fork and Plant

Photo by Chelsea Kyle

Unlike a Coconut Custard Pie, which is baked and set, Coconut cream pie is a cool and luscious dessert, quite elegant in its simplicity. I’ve had customers tell me that its smooth taste reminds them of a piña colada. If you want a twist on Coconut Cream Pie, try using a traditional Meringue (page 39) in place of whipped cream to garnish.

Recipe notes

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