Coconut Cream Pie

Coconut Cream Pie

Let the holidays begin! Isn’t pie season the greatest? Except, come January and we realize we’ve gained 10 pounds during the holidays, thanks to pie season :). In moderation is what I always say. Have you decided what pie/pies to make for this Thanksgiving yet? Well let me help you out, make this! Coconut cream pie always seams to be a hit, especially when it tastes this amazing.

The thing I always used to dread about cream pies, is fearing that they were going to end up a soupy, runny mess so I’d sometimes try to steer away from them (even though I loved them). It took me a few years to realize I just needed to cook the custard a little longer so it had a chance to thicken properly. With this pie, I also tried adding in some cream cheese for added flavor (we’ll call it the secret ingredient) and I think it helped the structure of the pie a little as well. I wanted something to balance out the sweet and that light amount of tang from the cream cheese does just the trick, plus it gives it a faint, almost cheesecake like flavor.

Ingredients

  • 1 pre-baked 9-inch pie crust
  • 3/4 cup sweetened, shredded coconut
  • 1 1/2 cups full-fat, unsweetened, canned coconut milk (well shaken)
  • 1 cup milk (I used 1%)
  • 1/2 cup heavy cream
  • 1/2 cup + 3 Tbsp granulated sugar, divided
  • 1/4 tsp salt
  • 1/3 cup cornstarch
  • 4 large egg yolks
  • 3 oz cream cheese, diced into pieces
  • 1 Tbsp butter
  • 1/2 tsp vanilla extract
  • 1/4 - 1/2 tsp coconut extract, to taste (or an additional 1/2 tsp vanilla)
  • 1 1/2 cups heavy cream
  • 2/3 cup sweetened, shredded coconut, toasted
Read the whole recipe on Cooking Classy