Triple-Threat Coconut Cream Pie

Name: Triple-Threat Coconut Cream Pie
Prep time: 3 h 45 min
Cook time: 3 h 45 min
Total time: 3 h 45 min
Yield: 8
Cuisine: Global
Ingredients: 383 grams can coconut milk, shaken well; 1 teaspoons coconut extract; 59 milliliters cornstarch; 2 teaspoons dark rum (or 1 teaspoon vanilla); 5 larges egg yolks; 355 milliliters heavy whipping cream, well chilled; 1 refrigerated pie crust, softened as directed on box; 0 teaspoons salt; 158 milliliters sugar; 2 Tbsps sugar; 59 milliliters sweetened shredded or flaked coconut, toasted; 118 milliliters sweetened shredded or flaked coconut, toasted; 2 Tbsps unsalted butter, cut into four pieces; 1 vanilla bean, split (or 1 teaspoon vanilla); 28 grams white chocolate, shaved; 237 milliliters whole milk

You can never have too many dessert recipes, so give Triple-Threat Coconut Cream Pie a try. This recipe covers 10% of your daily requirements of vitamins and minerals. One serving contains 595 calories, 7g of protein, and 44g of fat. This recipe serves 8. From preparation to the plate, this recipe takes around 3 hours and 45 minutes. Head to the store and pick up coconut milk, chocolate, salt, and a few other things to make it today.

Instructions

Heat oven to 450F.

Equipment you will use

Oven

Unroll pie crust onto cooking parchment or wax paper.

Ingredients you will need

Pie Crust

Equipment you will use

Wax Paper

Brush a small amount of coconut milk onto dough (just enough to moisten it).

Ingredients you will need

Coconut Milk

Dough

Sprinkle 1/2 tablespoon of the toasted coconut evenly on dough, then press it lightly into dough, just enough to make it stick.

Ingredients you will need

Coconut

Dough

Sprinkle 1/2 tablespoon toasted coconut onto bottom of 9-inch pie plate, then form dough into plate. Prick bottom and side with fork.

Ingredients you will need

Coconut

Dough

Bake 10 to 12 minutes or until light brown. Cool.

Equipment you will use

Oven

Heat the remaining coconut milk, the whole milk, 1/2 cup toasted coconut, vanilla bean, 1/3 cup of the sugar and the salt to a simmer in 2-quart saucepan over medium heat, stirring occasionally with a wooden spoon, about 5 minutes to dissolve sugar.

Ingredients you will need

Coconut Milk

Vanilla Bean

Whole Milk

Coconut

Sugar

Salt

Equipment you will use

Wooden Spoon

Sauce Pan

In a separate large bowl, with whisk, beat the egg yolks, remaining 1/3 cup sugar and the cornstarch until well combined. Gradually beat the simmering liquid into the yolk mixture to temper it, then return the entire mixture to saucepan, scraping the bowl with a rubber spatula. Discard vanilla bean.

Ingredients you will need

Vanilla Bean

Corn Starch

Egg Yolk

Sugar

Equipment you will use

Sauce Pan

Spatula

Whisk

Bowl

Heat the mixture to a simmer over medium heat, beating constantly with whisk, 5 to 6 minutes or until mixture is thickened.

Equipment you will use

Whisk

Remove from heat; beat in the coconut extract and butter.

Ingredients you will need

Coconut Extract

Butter

Pour into the cooled crust; press a sheet of plastic wrap directly on the surface of the filling and refrigerate until the filling is cold and firm, at least 3 hours or overnight.

Ingredients you will need

Crust