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Coconut Cream Pie

Source: America's Test Kitchen
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Rating: 4   Reviews: 6 See Reviews
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  Makes one 9-inch pie, serving 8 to 10
Light coconut milk lacks rich coconut flavor, so skip it in favor of regular coconut milk.
RECIPE INGREDIENTS
For the Crust:
6 ounces animal crackers
2 tablespoons unsweetened shredded coconut
1 tablespoon granulated sugar
4 tablespoons unsalted butter melted and cooled
For the Filling:
1 can coconut milk (14 ounces)
1 cup whole milk
1/2 cup unsweetened shredded coconut
1/2 cup granulated sugar
1 tablespoon granulated sugar
3/8 teaspoon table salt
5 large egg yolks
1/4 cup cornstarch
2 tablespoons unsalted butter cut into 2 pieces
1 teaspoon vanilla extract
For the Whipped Cream and Garnish:
1 1/2 cups heavy cream (cold)
2 tablespoons granulated sugar
1/2 teaspoon vanilla extract
1 tablespoon unsweetened shredded coconut toasted in a small dry skillet until golden brown
Coconut Cream Pie Recipe at Cooking.com
DIRECTIONS
FOR THE CRUST:
Adjust oven rack to lower-middle position and heat oven to 325 degrees F.

In food processor, pulse animal crackers, coconut, and sugar to fine crumbs, eighteen to twenty 1-second pulses; then process until powdery, about 5 seconds. Transfer crumbs to medium bowl and add butter; stir to combine until crumbs are evenly moistened. Empty crumbs into 9-inch glass pie plate; using bottom of ramekin or 1/2 cup dry measuring cup, press crumbs evenly into bottom and up sides of pie plate. Bake until fragrant and medium brown, about 15 minutes, rotating pie shell halfway through baking time. Set on wire rack and cool to room temperature, about 30 minutes.


FOR THE FILLING:
Bring coconut milk, whole milk, shredded coconut, 1/2 cup sugar, and salt to simmer over medium-high heat, stirring occasionally to ensure that sugar dissolves. Following illustrations 1 through 6, whisk yolks, cornstarch, and remaining 1 tablespoon sugar in medium bowl until thoroughly combined. Whisking constantly, gradually ladle about 1 cup hot milk mixture over yolk mixture; whisk well to combine. Whisking constantly, gradually add remaining milk mixture to yolk mixture in 3 or 4 additions; whisk well to combine. Return mixture to saucepan and cook until thickened and mixture reaches boil, whisking constantly, about 1 minute; filling must boil in order to fully thicken. (To determine whether filling has reached boil, stop whisking; large bubbles should quickly burst on surface.) Take off heat, whisk in butter and vanilla until butter is fully incorporated. Pour hot filling into cooled pie shell and smooth surface with rubber spatula; press plastic wrap directly against surface of filling and refrigerate until firm, at least 3 hours and up to 12 hours.


FOR THE WHIPPED CREAM:
Just before serving, beat cream, sugar, and vanilla with electric mixer until soft peaks form,
1 1/2 to 2 minutes. Top pie with whipped cream and then sprinkle with coconut. Cut pie into wedges and serve.


Recipe reprinted by permission of America's Test Kitchen. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Chilled-Out Pies
 Cream Pies
 Baked Coconut Desserts
 Retro American Desserts
Spotlight Recipe Review See all 6 reviews »

Rating: 5
by: Holly Reviewed: 05/18/2009
This is the best coconut pie I have ever made. Very easy to make. A must try!!!!
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