Coconut Cream Pie
Description
I really like this coconut cream pie for two very important reasons. First, it’s very easy to make—you only need to bake the crust, and nothing else requires heat treatment. Second, it turns out incredibly delicious—just imagine a mix of pastry cream and shredded coconut :) Very tasty. Serve warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
By default, we will assume that you already have a fully prepared pie base. The dough for the pie base can be any type, so bake until done whichever one you prefer.
- 2
Step 2
Mix the starch, salt, and sugar.
- 3
Step 3
Pour in the milk, whisk, and cook over medium heat.
- 4
Step 4
Whisk the egg yolks. When the milk mixture begins to thicken, add 1–2 ladles of the milk mixture to the whisked yolks. Mix to combine.
- 5
Step 5
When the eggs and milk mixture has thickened, return the resulting mixture to the large pot with the hot milk mixture.
- 6
Step 6
While whisking, cook for another 2 minutes over medium heat.
- 7
Step 7
Add vanilla essence and butter to the mixture. Beat until combined.
- 8
Step 8
Also add half of the shredded coconut (save the other half for coating the finished pie).
- 9
Step 9
Evenly spread the prepared pastry cream over the dough.
- 10
Step 10
Cover the pie with plastic wrap and refrigerate for 3–4 hours to set.
- 11
Step 11
Spread the set pie with whipped cream and sprinkle with the remaining coconut flakes.
- 12
Step 12
The coconut cream pie is ready; all that remains is to slice and serve.
- 13
Step 13
The baked goods are ready. Serve with tea.