Hey everyone, it is me, Dave, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, coconut cream pie. One of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.

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Coconut cream pie is one of the most well liked of recent trending meals on earth. It’s simple, it is fast, it tastes yummy. It’s enjoyed by millions every day. Coconut cream pie is something which I’ve loved my whole life. They’re nice and they look wonderful.

To begin with this particular recipe, we have to prepare a few components. You can have coconut cream pie using 16 ingredients and 11 steps. Here is how you cook it.

The ingredients needed to make Coconut cream pie:

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

My family (& especially my dad!) just love it. I used whole milk and the filling is so creamy - really delish! I increased the coconut to one & a half cups and felt it had plenty of coconut taste. Heat the mixture over medium heat, whisk constantly to dissolve the sugar until the mixture begins to steam.

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.

I increased the coconut to one & a half cups and felt it had plenty of coconut taste. Heat the mixture over medium heat, whisk constantly to dissolve the sugar until the mixture begins to steam. In small bowl, beat half-and-half and egg yolks with whisk. Gradually add egg mixture to sugar mixture; heat to boiling over medium heat, stirring constantly. Want to make coconut cream pie with meringue topping instead?

So that is going to wrap this up with this exceptional food coconut cream pie recipe. Thanks so much for your time. I am confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!