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Coconut Cream Pie

Source of Recipe

A version of a recipe from Bon Appetit Magazine 11/2002


Recipe Introduction

This was an awesome pie! I made it especially for my dad for Thanksgiving, because it's the only dessert he likes. I had lots of other desserts and this is the one that disappeared!

List of Ingredients

1 pie crust, baked
FILLING:
1/2 c. sugar
2 large eggs
1 large egg yolk
3 T. AP flour
1 1/2 c. coconut milk
1 1/2 c. sweetened flaked coconut
1 t. vanilla extract
1/8 t. coconut extract
TOPPING:
1/3 c. sweetened flaked coconut
1 1/4 c. chilled whipping cream
2 T. sugar
1/8 t. coconut extract



Recipe

FILLING: Whisk ½ c. sugar, eggs, egg yolk, and flour in medium bowl. Bring coconut milk and coconut to simmer in medium saucepan over medium heat. Gradually add hot milk mixture to egg mixture, whisking constantly. Return to same saucepan; cook until pastry cream thickens and boils, stirring constantly, about 4 minutes. Remove from heat. Mix in vanilla and coconut extracts. Transfer pastry cream to medium bowl. Press plastic wrap directly onto surface to prevent formation of skin. Chill until cold, at least 2 hours and up to 1 day. Transfer filling to crust. Cover; chill overnight.

TOPPING: Toast coconut in heavy small skillet over medium heat until lightly browned, stirring occasionally, about 3 minutes. Cool completely.

Using electric mixer, beat cream, sugar and coconut extract in medium bowl until peaks form. Spread whipped cream all over top of filling. Sprinkle evenly with toasted coconut. (Can be prepared 4 hours ahead. Cover and refrigerate.) Serve cold.

Makes 8 servings.