Coconut Cream Pie

Name: Coconut Cream Pie
Yield: Makes One 9- to 10-inch Pie
Cuisine: United States
Ingredients: 2 egg yolks; One 14-ounce package (4 cups) sweetened shredded coconut; 1 cup heavy cream; 1 teaspoon vanilla extract; 2 eggs; 3 cups milk or canned unsweetened coconut milk; ½ cup plus 2 tablespoons sugar; ¼ cup plus 2 tablespoons cornstarch

Preparation info

Makes
One
9- to 10 inch Pie

Difficulty
Medium

Appears in

Baking

By James Peterson

Published 2009

About

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.

Ingredients

1 recipe basic pie and tart pastry dough
3 cups milk or canned unsweetened coconut milk
1

Americas
United States
Baking
Vegetarian
Pie

Method

Use a 9- to 10-inch pie pan. Roll the dough into a round about two inches larger than the pie pan. Line the pie pan with the dough, fold under the edges to make it a double thickness, and make a fluted edge. Prebake the p