Medium
One
9- to 10 inch PiePublished 2009
To make this American classic, simply fold shredded sweetened coconut into American-style pudding and spread the pudding in a prebaked pie shell. To give it an intense coconut flavor, use coconut milk to make the pudding—not the sweetened coconut cream used to make piña coladas, but the unsweetened kind, usually from Thailand.
Use a
In a medium saucepan, bring the milk to a simmer with the vanilla. In a bowl, whisk together the eggs, egg yolks, the
Fold three-fourths of the coconut into the pudding and spread this mixture in the pie shell. Chill for at least 1 hour.
Combine the heavy cream with the
Making a Coconut Cream Pie
© 2009 James Peterson. All rights reserved.