Coconut Cream Pie

Name: Coconut Cream Pie
Yield: Makes one 23 cm pie, about 8 servings
Cuisine: American
Ingredients: 60 ml water; 75 g sweetened, shredded coconut, lightly toasted (can be sourced online); 7 g unflavoured powdered gelatine; 1 teaspoon vanilla extract; 100 g caster sugar; 2 tablespoons sugar; 240 ml double cream, whipped to a soft peak; 240 ml coconut cream; 2 teaspoons vanilla extract; 240 ml double cream; One 23 cm pie crust made from Flaky Buttery Dough, fully baked; 480 ml whole milk; 2 tablespoons cornflour; 4 medium egg yolks

Preparation info

Makes one 23 cm pie, about
8
servings

Difficulty
Easy

Appears in

Pastry Perfection

By Nick Malgieri

Published 2014

About

An old-fashioned American bakery and diner favourite, coconut cream pie has all but disappeared from retail bakeries and menus. This version intensifies the coconut flavour with coconut cream added to the filling.

Ingredients

One 23 cm pie crust made from Flaky Buttery Dough, fully baked

Americas
Europe
United States
France
Mediterranean
Pie

Method

For the filling, whisk 360 ml of the milk, the coconut cream and sugar in a non-reactive saucepan and bring the mixture to a simmer over a low heat.
Meanwhile, whisk the remaining 120