Best Coconut Cream Pie Ever

Best Coconut Cream Pie Ever

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • Pastry for single-crust pie (9 inches)

  • 4

    large egg yolks

  • 2

    cups coconut milk

  • 1-½

    cups half-and-half cream

  • 1

    cup sugar

  • cup cornstarch

  • ¼

    teaspoon salt

  • 2

    teaspoons vanilla extract

  • 1-½

    cups flaked coconut, toasted, divided

  • 2

    cups heavy whipping cream

  • ¼

    cup confectioners' sugar

  • ½

    teaspoon vanilla extract

Directions

On a lightly floured surface, roll pastry dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°. Line pastry with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack 20-25 minutes or until edges are golden brown. Remove foil and weights; bake 3-6 minutes longer or until bottom is golden brown. Cool completely on a wire rack. In a large heavy saucepan, whisk egg yolks, coconut milk, cream, sugar, cornstarch and salt until blended. Bring to a gentle boil over medium heat, whisking constantly. Reduce heat to medium-low; cook 2 minutes longer, whisking vigorously. Remove from heat; stir in vanilla and 1 cup coconut. Immediately transfer to crust. Press plastic wrap onto surface of filling. Refrigerate 2 hours or until cold. In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until soft peaks form. Spread over pie. Sprinkle with remaining coconut. Yield: 10 servings. Pastry for single-crust pie (9 inches): Combine 1-1/4 cups all-purpose flour and 1/4 tsp. salt; cut in 1/2 cup cold butter until crumbly. Gradually add 3-5 Tbsp. ice water, tossing with a fork until dough holds together when pressed. Wrap in plastic wrap and refrigerate 1 hour. Editor's Note: To toast coconut, spread in a 15x10x1-in. baking pan. Bake at 350° for 5-10 minutes or until lightly browned, stirring frequently.


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