Ingredients for 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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How to Make 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
