Recipe of Perfect Coconut cream pie

Hey everyone, it’s Jim, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, coconut cream pie. One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

Coconut cream pie is one of the most popular of recent trending meals in the world. It’s enjoyed by millions daily. It is simple, it is quick, it tastes delicious. Coconut cream pie is something which I have loved my whole life. They’re fine and they look fantastic.

To get started with this recipe, we must first prepare a few ingredients. You can have coconut cream pie using 16 ingredients and 11 steps. Here is how you can achieve that.

The ingredients needed to make Coconut cream pie:

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

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