Post by Loupy on Jun 27, 2016 23:23:44 GMT -7
COCONUT CREAM PIE
From: Holly @ www.hollyscheatday.com/
You guys, this is so good, creamy, with just enough coconut flavor without being overwhelming, and did I mention the perfectly whipped cream on top with a dash of coconut? Mmmm, so good y’all! Anyway, I hope you love coconut cream pie as much I do and can make this soon, because it is better than any I’ve ever had in a restaurant and that’s saying something. Have a wonderful day y’all!
I helped out the difficulty level by using a refrigerated crust, and in the future I might even use an already made graham cracker or sugar crust, because I am pie crust challenged to be sure and I wouldn’t have to wait for it to cool, etc. haha.
Ingredients:
1 9" Refrigerated Pie Crust (I Used Publix Brand).
3/4 Cup of Granulated Sugar.
1/3 Cup of Cornstarch.
3 Cup of Half & Half.
2 Egg Yolks.
1 Egg.
1 Cup of Sweetened Shredded Coconut.
1 Tablespoon of Vanilla.
9" Pie Plate.
THE WHIPPED COCONUT TOPPING
2 Cups of Heavy Cream, Chilled.
1/2 Cup of Granulated Sugar.
1 Tablespoon of Vanilla.
1/2 Teaspoon of Coconut Extract.
1/4 Cup of Sweetened Shredded Coconut, Toasted (Optional)
Directions:
FOR THE COCONUT CREAM PIE
Preheat your oven to 400 degrees F.
If using a refrigerated pie crust, make sure to let it come to room temperature.
Roll it out and press into your pan cutting off any extra hang off.
Poke a fork all over your pie crust.
Bake on the lower rack of your oven for about 10-12 minutes or until golden brown, let cool completely.
In a large saucepan, combine your sugar, egg, egg yolks, cornstarch and half & half, and bring to a boil over medium heat for 1 minute making sure to whisk for the whole time.
Remove your pan from the heat and stir in your sweetened shredded coconut and vanilla and stir.
Pour into your pie crust, and chill completely to firm up (stuck mine in the fridge for a couple of hours).
FOR THE WHIPPED COCONUT TOPPING
With a handheld or stand mixer with whisk attachment, place your chilled heavy cream into your bowl and whisk until it starts to thicken.
Add your sugar, vanilla and coconut extract and continue to whisk until stiff peaks form.
Spread your coconut onto a baking sheet lined with aluminum foil and bake at 400 degrees F for 5-8 minutes, stirring occasionally and make sure to watch because it burns quickly, until they are toasted and delicious (This is Optional).
You can pipe or spoon your whipped coconut topping onto your pie, and then sprinkle your toasted coconut on top, and enjoy!!!
Notes
I used a disposable Wilton piping bag with an open star tip to pipe the whipped coconut topping.
You can totally use more coconut extract in your whipped topping if you want a stronger coconut flavor, but add very very little at a time until desired flavor is reached.
From: Holly @ www.hollyscheatday.com/
You guys, this is so good, creamy, with just enough coconut flavor without being overwhelming, and did I mention the perfectly whipped cream on top with a dash of coconut? Mmmm, so good y’all! Anyway, I hope you love coconut cream pie as much I do and can make this soon, because it is better than any I’ve ever had in a restaurant and that’s saying something. Have a wonderful day y’all!
I helped out the difficulty level by using a refrigerated crust, and in the future I might even use an already made graham cracker or sugar crust, because I am pie crust challenged to be sure and I wouldn’t have to wait for it to cool, etc. haha.
Ingredients:
1 9" Refrigerated Pie Crust (I Used Publix Brand).
3/4 Cup of Granulated Sugar.
1/3 Cup of Cornstarch.
3 Cup of Half & Half.
2 Egg Yolks.
1 Egg.
1 Cup of Sweetened Shredded Coconut.
1 Tablespoon of Vanilla.
9" Pie Plate.
THE WHIPPED COCONUT TOPPING
2 Cups of Heavy Cream, Chilled.
1/2 Cup of Granulated Sugar.
1 Tablespoon of Vanilla.
1/2 Teaspoon of Coconut Extract.
1/4 Cup of Sweetened Shredded Coconut, Toasted (Optional)
Directions:
FOR THE COCONUT CREAM PIE
Preheat your oven to 400 degrees F.
If using a refrigerated pie crust, make sure to let it come to room temperature.
Roll it out and press into your pan cutting off any extra hang off.
Poke a fork all over your pie crust.
Bake on the lower rack of your oven for about 10-12 minutes or until golden brown, let cool completely.
In a large saucepan, combine your sugar, egg, egg yolks, cornstarch and half & half, and bring to a boil over medium heat for 1 minute making sure to whisk for the whole time.
Remove your pan from the heat and stir in your sweetened shredded coconut and vanilla and stir.
Pour into your pie crust, and chill completely to firm up (stuck mine in the fridge for a couple of hours).
FOR THE WHIPPED COCONUT TOPPING
With a handheld or stand mixer with whisk attachment, place your chilled heavy cream into your bowl and whisk until it starts to thicken.
Add your sugar, vanilla and coconut extract and continue to whisk until stiff peaks form.
Spread your coconut onto a baking sheet lined with aluminum foil and bake at 400 degrees F for 5-8 minutes, stirring occasionally and make sure to watch because it burns quickly, until they are toasted and delicious (This is Optional).
You can pipe or spoon your whipped coconut topping onto your pie, and then sprinkle your toasted coconut on top, and enjoy!!!
Notes
I used a disposable Wilton piping bag with an open star tip to pipe the whipped coconut topping.
You can totally use more coconut extract in your whipped topping if you want a stronger coconut flavor, but add very very little at a time until desired flavor is reached.