Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, coconut cream pie. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.

Coconut cream pie is one of the most favored of recent trending meals in the world. It’s easy, it is fast, it tastes yummy. It is enjoyed by millions every day. Coconut cream pie is something which I have loved my entire life. They’re nice and they look fantastic.

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To begin with this particular recipe, we have to first prepare a few components. You can cook coconut cream pie using 12 ingredients and 3 steps. Here is how you can achieve that.

The ingredients needed to make Coconut cream pie:

1. Prepare For the Toasted Coconut Topping 1/2 cup flaked sweetened coconut
2. Prepare Coconut Custard 1 1/2 cups coconut milk (I used Coco Lopez)
3. Make ready 1 1/2 cups half-and-half
4. Prepare 5 egg yolks
5. Prepare 3/4 cup sugar
6. Get 4 tablespoons cornstarch
7. Make ready 1 tablespoon butter
8. Make ready 1/4 teaspoon salt
9. Prepare 1 1/2 cups flaked sweetened coconut
10. Take 1 1/2 teaspoons vanilla
11. Prepare 1 cup cream
12. Take 2 tbsp powder sugar

I selected this recipe because it makes a bigger pie and I like to use a deeper pie plate. 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.

Instructions to make Coconut cream pie:

1. For the Toasted Coconut Topping - - Spread coconut evenly on a rimmed baking sheet. Place into 350º F oven for 8-10 minutes until coconut has just begun to turn brown. - - Set aside to cool.
2. For the Coconut Custard - - Pour coconut milk and half-and-half into a liquid measuring cup. Add egg yolks and whisk together with milks. Set aside. - - Add sugar and cornstarch to a heavy-bottomed saucepan over medium-low heat. Whisk egg and milk mixture together once more and then slowly begin to add to the sugar and cornstarch, whisking together constantly. - - Bring custard mixture to a boil. Switch to a rubber spatula or wooden spoon and continue to stir constantly. Boil one minute.
3. ·Remove from heat and add butter, coconut, vanilla and salt. - - Spread custard into pie crust. Cover lightly with plastic wrap and chill in the refrigerator until set, about 30-45 minutes. - - Spread whipped cream on top of coconut custard. Refrigerate until ready to serve. - - When ready to serve, top with toasted coconut.

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. 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. Heat the mixture over medium heat, whisk constantly to dissolve the sugar until the mixture begins to steam.

So that is going to wrap this up for this special food coconut cream pie recipe. Thanks so much for reading. I’m sure that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!