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Kittencals Bakery Coconut Cream Pie

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Ingredients

Adjust Servings:
1 (9 inch) deep dish pie shells, baked (a 10-inch is even better!)
1 1/4 cups 18% table cream (or use half and half cream)
1 1/4 cups coconut milk (or use 2-1/2 cups of 18% table cream or half and half cream)
1 cup sweetened flaked coconut (use soft finely flaked coconut only)
3/4 cup white sugar, divided
1/4 cup cornstarch
2 eggs
2 teaspoons coconut extract (optional)
2 teaspoons vanilla
1 cup whipping cream, unwhipped
2 tablespoons toasted sweetened flaked coconut

Nutritional information

690.2
Calories
445 g
Calories From Fat
49.5 g
Total Fat
32.5 g
Saturated Fat
149.3 mg
Cholesterol
231.5 mg
Sodium
57.2 g
Carbs
1.7 g
Dietary Fiber
34 g
Sugars
7.4 g
Protein
172g
Serving Size

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Kittencals Bakery Coconut Cream Pie

Features:
    Cuisine:

    I made this a "black bottom" pie by using a chocolate wafer crust and topping with a layer of 1:1 ganache (2:1 is too stiff to cut through when cold). Then followed the recipe exactly for the coconut cream. Fantastic. I have also made 1 and 1/2 times the recipe for a 9x13 sheet pan for a bigger crowd.

    • 45 min
    • Serves 6
    • Easy

    Ingredients

    Directions

    Share

    Kittencal’s Bakery Coconut Cream Pie, This is a bakery-quality coconut cream pie, if you are searching for an everyday ordinary pie then pass this by, but if you want the best coconut cream pie on the face of this earth and one that brings you rave reviews then I suggest this recipe, this is one I developed years ago, it’s the addition of whipped cream that makes this special, if you are only using the table cream I strongly suggest to use the 2 teaspoon coconut extract, and if you *are* going the coconut milk method, just use one 398-ml can of a good quality coconut milk with half and half cream to measure 2-1/2 cups and still add in the the coconut extract, the more coconut flavor the better I say, then proceed with same directions, if you don’t want the texture of shredded coconut in the filling you may omit if desired, really this pie has so much flavor you won’t even miss it! — To make it a Pina Colada pie, add 2 tbsp dark rum into the whipped cream, and fold 1/2 cup drained crushed pineapple into filling with whipped cream, plan ahead there is a chilling time for the pie — see my recipe#66929, I made this a black bottom pie by using a chocolate wafer crust and topping with a layer of 1:1 ganache (2:1 is too stiff to cut through when cold) Then followed the recipe exactly for the coconut cream Fantastic I have also made 1 and 1/2 times the recipe for a 9×13 sheet pan for a bigger crowd , Is adding the coconut flakes a must??? I love the flavor of the pie but can’t stand flakes!


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    Steps

    1
    Done

    In a Saucepan, Heat Half and Half With the Coconut Milk Over Medium Heat, Until Steaming.

    2
    Done

    in a Large Bowl,Whisk 1/2 Cup Sugar With the Cornstarch; Whisk in the Eggs Until Blended.

    3
    Done

    Gradually Mix in Hot Milk Mixture Into the Egg Mixture to Thin, in a Steady Stream.

    4
    Done

    Return the Mixture to Saucepan; Cook, Over Medium Heat, Whisking Constantly, For About 10 Minutes, or Until Thickened to Pudding Consistency.

    5
    Done

    Transfer to a Bowl; Stir in Coconut Extract (if Using) and Vanilla Then Mix in 1 Cup Coconut.

    6
    Done

    Place Plastic Wrap Directly on Surface of Pudding Mixture; Refrigerate Until Cool.

    7
    Done

    in a Bowl, Whip Whipping Cream With 1/4 Cup of the Remaining Sugar to Soft Peaks.

    8
    Done

    Set 1-1/2 Cups of the Whipped Cream Aside to Use For Topping.

    9
    Done

    Fold the Remaining Whipped Cream Into the Cooled Filling; Spread Into Pie Shell.

    10
    Done

    Using a Piping Bag, or With a Spoon, Garnish Top With Reserved Whipping Cream.

    11
    Done

    Sprinkle With 2 Tablespoons Toasted Coconut.

    12
    Done

    Refrigerate For 1 Hour, or Until Set or For Up to 1 Day.

    Avatar Of Harper Wilson

    Harper Wilson

    Coffee aficionado brewing up the perfect cup of java with care and precision.

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