Coconut Cream Pie Recipe by Firl Family Recipes
Cooking Instructions 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. 1 Fully blind bake pie crust. Cool completely. 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. 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. 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. 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! 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. 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. 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. 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. 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. 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. 11 Spoon topping into piping bag fitted with a large star tip. Decorate with large swirls. Sprinkle toasted coconut on top. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Country fried steak with beef pepper gravy Air Fryer Brussels Sprouts Special Meatloaf Air Fryer Chicken Chimichangas Keto THM Queso Taco Soup Country fried steak with beef pepper gravy Air Fryer Brussels Sprouts Special Meatloaf Air Fryer Chicken Chimichangas Keto THM Queso Taco Soup Chicken piccata Pizza sauce Pomegranate Juice Thai-Style Sweet and Salty Shrimp Hidden-Heart Black Forest Pound Cake 🎂 Country fried steak with beef pepper gravy Mukimo with steamed Cabbage Sea Bass with Sundried Tomato and mozzarella crumb Valentines Special Choux Au Craquelin Fruit cream 🍧 Chicken piccata Pizza sauce Pomegranate Juice Thai-Style Sweet and Salty Shrimp Hidden-Heart Black Forest Pound Cake 🎂 Country fried steak with beef pepper gravy Mukimo with steamed Cabbage Sea Bass with Sundried Tomato and mozzarella crumb Valentines Special Choux Au Craquelin Fruit cream 🍧