Pies • A family favorite
2020 CookbookCoconut Cream Pie
- Heat
- Stovetop
- Time
- 45–60 min + chill
- Makes
- Not recorded
My freshman year of college, I was trying to decide what to make the missionaries for dessert in East Lansing and was asked if I could make coconut cream pie. For a long I didn't really like the one my mom made (which btw I was totally mistaken about), so I was hesitant to try making my own, but I decided to anyway and oh my am I happy I did! This recipe gained notoriety at Brown Family Thanksgiving This is a pretty easy recipe, and the custard base is one that could be good for any number of different pies. Goes best with graham cracker or vanilla wafer crust recipes.
01
Ingredients
- 1 ½ cup of Coconut Milk
- 1 ½ cup of Sweetened, Flaked Coconut-
- 1 ½ cup of Half and Half toasted till golden brown in a 300
- 5 Egg Yolks degree oven, or cooked over the stove
- 1 Cup of Sugar top till slightly colored
- 4 Tbsp. of Corn Starch
- 1 ½ tsp. Vanilla Extract
- 1 Tbsp. Of Butter
- ½ tsp, of Almond Extract
- ¼ tsp. of Salt
02
Method
- 01
Mix the Coconut Milk and half & half in a bowl. When you’re done, whisk in the egg yolks till well combined. To a heavy medium-sized saucepan, add cornstarch and sugar.
- 02
Mix them up and then add your milk/egg mixture. Heat and cook over medium heat, stirring often. When it begins to boil remove from heat for a second, scrape down sides and whisk vigorously to make sure the custard remains smooth and velvety. Once mixed together, return to heat and bring to a boil again, mixing and simmering continuously for one minute. Remove from heat and fold in the toasted flaked coconut, extracts and salt. Add the custard to the desired pie crust, allowing it to set for 45-60 min in the refrigerator.