Ingredients for Deluxe Coconut Cream Pie
- 1 (9 inch) prebaked pie crust
- 4 cups whole milk
- ½ cup sweetened coconut flakes
- 1 vanilla bean
- 4 large eggs
- ¾ cup granulated sugar and 2 tablespoons granulated sugar
- All Purpose Flour
- ¼ cup (1/2 stick) unsalted butter
- 2 cups heavy cream
- 1 teaspoon pure vanilla extract
- Unsweetened Coconut
- 2 ounces white chocolate
- 1 (13.5 ounce) can full-fat coconut milk
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How to Make Deluxe Coconut Cream Pie
- **Make the Pastry Cream:** In a medium saucepan, combine 4 cups whole milk and 1 (13.5 ounce) can full-fat coconut milk.
- Add the scraped seeds and pod from 1 vanilla bean to the milk mixture.
- Heat over medium-high heat, stirring occasionally, until the mixture almost boils.
- In a separate bowl, whisk together 4 large eggs and ¾ cup granulated sugar until light and frothy.
- **Temper the Eggs:** Gradually whisk a small amount of the hot milk mixture into the eggs, then pour the tempered egg mixture into the saucepan.
- Whisk constantly over medium-high heat until the pastry cream thickens and bubbles.
- Continue whisking for 4-5 minutes until very thick.
- Remove from heat; stir in ¼ cup (½ stick) unsalted butter until melted.
- Remove and discard the vanilla bean pod.
- Transfer the pastry cream to a bowl, place it over a bowl of ice water, and stir occasionally until cool.
- Cover the pastry cream directly with plastic wrap and refrigerate until completely cold (it will thicken as it cools).
- **Whip the Cream:** In an electric mixer, beat 2 cups heavy cream with 2 tablespoons granulated sugar and 1 teaspoon vanilla extract until stiff peaks form.
- **Toast Coconut:** Preheat oven to 350°F (175°C). Spread ½ cup sweetened coconut flakes on a baking sheet and toast for 7-8 minutes, stirring once or twice, until lightly browned.
- **Prepare White Chocolate Curls:** Use a vegetable peeler to shave 2 ounces of white chocolate into curls.
- **Assemble the Pie:** Fill a pre-baked pie shell with the cold pastry cream, smoothing the top.
- Top with whipped cream and garnish with toasted coconut and white chocolate curls.
- **Serve:** Cut the pie into 6-8 wedges and serve immediately. Refrigerate leftovers, covered, and consume within one day. Garnish just before serving for best results.
Nutrition Information (Approximate per serving)
Sodium
89 g
Sugar
1384g
Fat
1542g
Carbs
167g
