Coconut Cream Pie

serves 8-10

one 9-inch single crust pie, baked and cooled

For the Filling

1 cup granulated sugar

1/2 cup cornstarch

1 1/2 teaspoons powdered gelatin

1/2 teaspoon kosher salt

1 cup coconut milk

3 extra large egg yolks, lightly beaten

1 cups whole milk

1 teaspoon pure vanilla extract

1/4 teaspoon coconut extract

1 1/2 cups sweetened shredded coconut, chopped

For the Topping

1/2 teaspoon powdered gelatin

1 Tablespoon cold water

1 1/2 cups heavy cream

2 Tablespoons granulated sugar

1/2 teaspoon coconut extract

For the Filling

In a large bowl, combine the sugar, cornstarch, gelatin, and salt.  Add the coconut milk and yolks and whisk thoroughly to combine.  In a medium saucepan over medium heat, heat the whole milk until small bubbles appear around the edges. Slowly pour the hot milk into the egg yolk mixture, whisking constantly.  Pour the entire mixture back into the saucepan and cook, stirring constantly over medium heat until very thick, about 3 minutes.  Remove from the heat and stir in the extracts and coconut.  Allow the mixture to cool completely in an ice bath, stirring frequently.  Use when cooled or store in an airtight container in the refrigerator overnight.

For the Topping

*  The gelatin in the topping stabilizes the cream and it sets rather quickly.  Therefore, have the pie filled and cooled before making the topping.

In a small bowl, sprinkle the gelatin over the water.  Heat the mixture in the microwave for a few seconds until the gelatin has melted.  In the bowl of a stand mixer fitted with the whisk (or in a bowl using a hand held mixer or by hand with a wire whisk), beat the cream and sugar on medium high until soft peaks form.  Drizzle in the gelatin mixture and the extract and beat until firm, but not stiff, peaks form.  Spread the whipped cream mixture over the coconut custard and refrigerate the pie until ready to serve. 

Printed from