Kittencal's Bakery Coconut Cream Pie Recette

Craving a slice of heaven? This isn't your average coconut cream pie! This recipe delivers a bakery-worthy experience, bursting with rich coconut flavor and creamy perfection. Years in the making, this recipe's secret weapon? Luxurious whipped cream! Elevate your dessert game with this show-stopping pie – guaranteed to earn rave reviews. Customize it: amp up the coconut with extra extract, make it a piña colada pie with rum and pineapple, or keep it classic. Prepare for a taste sensation that'll redefine your expectations of coconut cream pie!

Préparation 30 min

Cuisson 25 min

Calories 690.2 kcal

Protéines 14g

Note Soyez le premier

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L'équipe cuisine de Forktionary

Adaptée de Food.com, puis testée et standardisée par Forktionary.

Ingrédients pour Kittencal's Bakery Coconut Cream Pie

Deep Dish Pie Shells
18% Table Cream
1 (13.5 oz) can full-fat coconut milk
Sweetened Flaked Coconut
White Sugar
1/4 cup cornstarch
2 large eggs
2 teaspoons coconut extract (or 1 teaspoon if using only coconut milk)
2 teaspoons vanilla extract
2 cups heavy whipping cream

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Comment préparer Kittencal's Bakery Coconut Cream Pie

In a saucepan, heat 1 1/2 cups half-and-half with 1 (13.5 oz) can full-fat coconut milk over medium heat until steaming. Do not boil.
In a large bowl, whisk together 1/2 cup granulated sugar and 1/4 cup cornstarch.
Whisk in 2 large eggs until well combined.
Gradually whisk the hot milk mixture into the egg mixture in a thin, steady stream, whisking constantly.
Return the mixture to the saucepan.
Cook over medium heat, whisking constantly, for about 10-12 minutes, or until thickened to a pudding-like consistency.
Remove from heat and transfer to a bowl. Stir in 2 teaspoons vanilla extract and 2 teaspoons coconut extract (or 1 teaspoon if using coconut milk only). Mix in 1 cup shredded sweetened coconut (optional).
Press plastic wrap directly onto the surface of the pudding to prevent a skin from forming.
Refrigerate until completely cool (at least 2 hours).
In a separate bowl, beat 2 cups heavy whipping cream with 1/4 cup granulated sugar until soft peaks form.
Set aside 1 1/2 cups of the whipped cream for topping.
Gently fold the remaining whipped cream into the cooled coconut filling.
Pour the filling into your prepared 9-inch pie crust.
Pipe or spoon the reserved whipped cream onto the top of the pie.
Sprinkle with 2 tablespoons toasted coconut flakes.
Refrigerate for at least 1 hour, or up to 1 day, before serving. For a Piña Colada Pie: Add 2 tablespoons dark rum to the whipped cream and fold 1/2 cup drained crushed pineapple into the filling along with the whipped cream.

Nutrition Information (Approximate per serving)

Sodium

9 g

Sugar

135g

Fat

162g

Carbs

19g

Recipe Tags (Choose a tag and find related recipes!)

30 Minutes Or Less Time To Make Course Main Ingredient Preparation Pies And Tarts Desserts Fruit Pies Nuts Dietary Low Sodium Low In Something Coconut

Questions fréquentes

Combien de temps faut-il pour préparer Kittencal's Bakery Coconut Cream Pie ?

Kittencal's Bakery Coconut Cream Pie prend environ 55 minutes du début à la fin — environ 30 minutes de préparation et 25 minutes de cuisson.

Combien de calories contient Kittencal's Bakery Coconut Cream Pie ?

Kittencal's Bakery Coconut Cream Pie contient environ 690.2 calories par portion, avec environ 14 g de protéines, 19 g de glucides et 76 g de lipides.

De quels ingrédients ai-je besoin pour Kittencal's Bakery Coconut Cream Pie ?

Les principaux ingrédients de Kittencal's Bakery Coconut Cream Pie sont Deep Dish Pie Shells, 18% Table Cream, Coconut Milk, Sweetened Flaked Coconut, White Sugar, Cornstarch. Consultez la liste complète avec les quantités ci-dessus.