Description
Coconut cream pie with pastry cream. From Alissa at Yummy Dishes.
Ingredients
Scale
- 1 prebaked 9-inch pie crust
- 2/3 cup (133g) sugar
- 1/4 cup (32g) cornstarch
- 1/4 teaspoon salt
- 2 1/2 cups (600ml) whole milk
- 4 egg yolks
- 2 tablespoons butter
- 1 teaspoon vanilla
- 1 cup (80g) sweetened shredded coconut
- 1 cup (240ml) heavy cream, whipped
- Toasted coconut, for the top
Instructions
- Whisk sugar, cornstarch, and salt. Whisk in milk and yolks. Cook over medium heat, stirring, until thick and bubbling for 1 minute.
- Off heat, stir in butter, vanilla, and coconut. Press plastic on the surface and chill until cold, about 2 hours.
- Spread the custard into the cooled crust.
- Top with whipped cream and toasted coconut. Chill 1 hour before slicing.
Notes
Blind-bake the crust fully. A pale crust goes soft under this custard. Toast the coconut in a dry skillet until the edges are tan.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American