This is the world’s best coconut cream pie recipe ever. I’ve perfected thisgourmet food recipe over the past decade until it’s become my most-requestedpie. It’s unreal. And I’m spilling the secrets to you.I love coconut cream pie, but I got frustrated with the overly-sweet, stringy,and fake tasting pies that people kept trying to pass off. Some horrible peopleeven put almond extract in their coconut pies–and you need to stop that in thename of all that is good.I decided to make my own recipe without all the pitfalls and with tons ofreal coconut flavor, and that started with coconut milk instead of dairy milk.The coconut milk adds a subtle, true coconut flavor that helps you avoid thefake coconut taste that ruins too many pies. Make sure it’s coconut milk, and notcream of coconut. The milk and coconut solids usually separate while in the can,so you’ll need to whisk it together before adding it to the recipe.
My second secret? Using finely shredded unsweetened coconut instead of theregular sugared, flaked kind. I find mine at natural food stores or at grocers withgreat bulk sections, like Winco. It’s unsweetened and more finely cut, avoiding ahallmark of inferior coconut pies: stringy coconut. You can use regular flakedcoconut, but try putting it through the food processor to break it up, and thenreduce the amount of sugar in the pie.
Cooling the custard properly before pouring it in the blind-baked crust willhelp it retain a crisp shell. Did I use the snow on my back porch to help cool thecustard? You bet I did.I was able to cut the chill time of the pie by an hour by cooling the custardin the snow! (Then again, I had to stir it the whole time so it wouldn’t get a skin,so I probably didn’t save much.)
IngredientsCoconut Custard Filling: 4 egg yolks 1/3 c. plus 2 tsp cornstarch 3 cups of milk (1 can of coconut milk + enough milk to equal 3 cups) 3/4 c sugar, plus 1 TBL 1/2 tsp salt 2 tsp vanilla 2 TBL butter 3/4 c shredded coconut 1 baked pie shell, 9 or 10″ (I use the Cook’s Illustrated Perfect Pie Crustrecipe, the one with vodka.)Topping: 1/2 cup toasted coconut 1.5 cups whipping cream 1/3 c sugar 3/4 tsp unflavored gelatin (opt)
Instructions1. Whisk the yolks in a bowl, set aside. Stir cornstarch, sugar, salt together in amedium saucepan. Whisk in the milk carefully to avoid lumps. Cook, stirringconstantly over medium heat. Let it boil one minute, then add half thefilling into the yolks, whisking to temper the yolks. Add the mixture backinto the pan and cook over heat, boiling for another minute. Remove fromheat. Add vanilla and butter. Cool the filling slightly (about 30 minutes) andpour into a baked pie shell. Cover custard with plastic wrap and refrigeratefor 2 hours until set.2. To toast coconut: spread sweetened, flaked coconut over a cookie sheetand put into a 400 degree oven. Stir occasionally and shake around untilcoconut is golden brown. Don’t walk away (I’ve burned many, many sheetsof coconut walking away.) Cool before using as a topping.3. Beat the cream and sugar together until whipped to soft peaks, spread overthe pie. Sprinkle with toasted coconut.4. –If you want to keep the pie for a couple days, it’s best to stabilize yourwhipping cream before you beat it. Sprinkle the gelatin over 2 tablespoonsof cold cream. Allow it to bloom (just hang out for about 5 minutes) andthen nuke the mixture for about 20 seconds (watch it closely!) to melt thegelatin and cream together. Stir with a fork until combined, warming it asneeded until melted. Add the mixture in a slow stream into the rest of thewhipping cream, and finish beating the cream to soft peaks.Source: http://todaysmama.com/2013/02/the-worlds-best-coconut-cream-pie-recipe-ever/