All-Seasons Coconut Cream Pie
This Coconut Cream Pie is an amazing any-and-all seasons dessert with its creamy filling and delicious coconut flavors.
Ingredienser
Crust
- 250 g / 8.8 oz Digestive Biscuits or Graham Crackers
- 80 g / 3 oz Unsalted Butter, melted
Filling
- 1 kan / 400 ml Full-fat Coconut Milk
- 120 ml Sød sødmælk
- 120 ml Kraftig fløde
- 4 Large Egg Yolks
- 30 g / 1/4 cup Cornstarch
- 150 g / 5.3 oz Granulated Sugar
- 1/4 tsk Salt
- 80 g / 3 oz Unsweetened Coconut Flakes
- 2 Spsk. / 30 g Unsalted butter, room temperature
- 1 tsk Vanilje-pasta
Topping
- 180 ml Fløde, kold
- 2 Spsk. Granuleret sukker
- 1/2 tsk Vanilje-pasta
- 2 Spsk. Roasted Unsweetened Coconut Flakes
Sådan gør du
Forbered skorpen
- Preheat oven to 180 C (350 F). Place the Digestive Biscuits / Graham Crackers into a food processor. Blend until nice crumbs form. Transfer the crumbs into a mixing bowl. Add the melted Butter.
- Press the crust mixture onto the bottom of a 9 inch (23 cm) pie pan.
- Bake the crust for 8-10 minutes and let cool on a rack while preparing the filling.
Forbered fyldet
- In a small mixing bowl, whisk the Egg Yolks and Cornstarch together. Set aside.
- Place a saucepan over medium heat, whisk the Coconut Milk, Heavy Cream, Sweet Whole Milk, Sugar, and Salt together. Whisk occasionally and bring to boil. Then turn the heat down to medium-low.
- Use a ladle to add the milk mixture slowly into the yolk mixture.
- Quickly whisk them together to avoid the yolks scrambling until it turns into a smooth mixture.
- Then pour the mixture into the pot and mix well together. The pudding beings to bubble and thicken up. Continue to whisk and let it cook for 1-2 minutes.
- Remove from heat. Add the Unsweetened Coconut Flakes, Butter, and Vanilla Paste. Whisk well.
- Pour the warm filling into the cooled pie crust. Cover tightly with plastic wrap on the surface. Let it cool down close to room temperature and then refrigerate for at least 4 hours or overnight.
Prepare the topping
- Roast the Unsweetened Coconut Flakes in a preheated oven at 175 C (340 F) for a few minutes until golden brown. Set aside.
- In a stand mixer, whip the Heavy Cream, Sugar, and Vanilla Paste together on medium-high speed for about 4 minutes until it forms nice medium peaks.
- Use a soft spatula to add the whipped cream on top of the pie filling. Make any desired shape you like. Garnish with Roasted Coconut Flakes.
Video
Noter
- It is important to use cold Heavy Cream when you are making the topping.
- For the base, you can use either Digestive Biscuits or Graham Crackers.
- You can store the leftover pie in the fridge for up to three days.
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