Well hello there!
Several years ago I found this awesome recipe for coconut cream pie.. okay let’s back track. First I tasted one at this small town cafe. It was like something my tastebuds had never experienced. Up until this point the only coconut I liked was a virgin pina colada haha
So I decided I had to make my own..
*tip: it does not tell you to whip the heavy cream. but it is important to whip before folding in.
3 1/2 cups whole, 2 percent fat, or 1 percent fat milk
1/2 cup canned cream of coconut (recommended: Coco Lopez)
1 vanilla bean, split lengthwise
8 egg yolks
1 1/3 cups sugar
1/2 cup cornstarch
2 tablespoons cold unsalted butter, cut into pieces
3/8 cup chilled heavy cream
3/4 cup flaked or shredded coconut
In the top half of a double boiler set over barely simmering water, stir the chocolate until melted. Using a pastry brush, brush the baked pie shell up to the rim with the melted chocolate. Set aside to cool and harden at room temperature or, uncovered, in the refrigerator. In a large saucepan, bring the milk, cream of coconut, and vanilla bean to a simmer over medium heat. Immediately turn off the heat and set aside to infuse for 15 minutes.
Meanwhile, in a mixer fitted with a whisk attachment (or using a hand mixer), whip the egg yolks and sugar together until pale yellow and fluffy. With the mixer running at low speed, mix in the cornstarch, then gradually pour in the hot milk mixture.
Strain the mixture back into the saucepan to smooth it and remove the vanilla bean. Whisking constantly, cook over medium-high heat until thick and just boiling. When the mixture thickens, the whisk will leave trail marks on the bottom of the pot and the mixture will have a few large bubbles boiling up to the top. Pour the mixture into a medium bowl and stir in the butter. Half-fill a large bowl with ice water. Rest the bowl containing the custard in the ice water and let cool, stirring frequently to cool the mixture. When the custard is cool, whip the cream until stiff. Fold the whipped cream and coconut into the custard. Pour the mixture into the chocolate-coated pie shell and smooth the top. Refrigerate uncovered at least 2 hours. (Or refrigerate until ready to serve, up to 24 hours.) Serve cold.
Read more at: http://www.foodnetwork.com/recipes/gale-gand/coconut-cream-pie-with-chocolate-painted-crust-recipe/index.html?oc=linkback
Step 1: I gathered all my ingredients before starting
Above are some of the ingredients. As well as a vanilla bean slit and I scraped the inside.
I then put my milk vanilla bean and cream of coconut in a saucepan and let come to a simmer over medium high heat.
Meanwhile… I threw my pie shells into the oven to brown. Normally I would make my own pie shell but I had some frozen ones so I just used those and they worked just fine 🙂
After the milk mixture has come to a simmer I set it aside for 15 min to let the vanilla infuse.
Step 2: whip your egg yolks with your sugar until fluffy and pale yellow. Add your cornstarch while mixer is on low.
Step 3:Then slowly had milk mixture. After fully mixed, take vanilla bean out and discard. put back over heat and bring to boil where it will thicken.
Step 4: Once its boiled take it off the heat and pour into bowl. Add butter and put over ice. Stir quickly to cool. Then fold in whipped cream and coconut and pour into pie shells.
Optional: make whipped cream and toast coconut to top