Coconut Cream Pie
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5.0
21 reviews
Excellent
Coconut Cream Pie
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This Coconut Cream Pie is made with a homemade coconut custard filling in a buttery pie crust topped with fresh whipped cream and toasted coconut. This is the famous Dahlia Bakery's secret coconut cream pie recipe.
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Ingredients
One 9-inch blind-baked Pie Crust
Coconut Cream Filling:
- 1 cup canned coconut milk (full-fat)
- 1 cup whole milk
- 1 cup sweetened flaked coconut
- 2 teaspoons vanilla (or 1 vanilla bean, stripped)
- 1 teaspoon coconut extract (optional)
- 2 large eggs
- 1 large egg yolk
- 2/3 cup sugar
- 3 Tablespoons flour
- 3-4 Tablespoons butter
Whipped Cream:
- 2 cups heavy cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
Optional Garnish:
- 2 Tablespoons Toasted Coconut
- white chocolate curls
Instructions
To make Coconut Cream Filling:
- In a heavy-bottomed saucepan, combine the canned coconut milk, whole milk, and shredded coconut. Place the saucepan over medium-high heat and stir until the mixture just begins to show signs of bubbling.
- In a medium bowl, stir together eggs, egg yolk, sugar, and flour until combined. Temper the eggs by adding 1/4 cup of hot milk mixture at a time to egg mixture, stirring after each addition. Whisk well. After you add it 3 times, add the warmed egg mixture into the saucepan with the coconut milk.
- Whisk over medium-high heat until the pastry cream begins to thicken and bubble. Keep whisking until the mixture is very thick, about 4-5 minutes more. Remove the saucepan from the heat.
- Add butter and vanilla and keep whisking until butter is melted. Transfer the pastry cream to a bowl and place it over another bowl filled with ice to expedite the chilling process. Place a piece of plastic wrap on top of the custard to prevent a film from forming and place in the refrigerator to chill. Let it chill long enough to become cold, about 1-2 hours.
Whipped Cream:
- In a large mixing bowl, whip the heavy cream, powdered sugar, and vanilla until peaks form that is firm enough to hold their shape.
Assemble the Pie:
- Take the pre-baked cooled pie crust and fill it with cooled coconut cream filling. Fill a pastry bag with whipped cream and pipe it over the pie.
- To toast coconut: bake at 350 degrees for 6-8 minutes or until light golden brown color. Sprinkle all over the pie.
Equipments used:
Notes
- This recipe is from the Dahlia Bakery Cookbook which is famous for its Coconut Cream Pie Recipe.
- For more coconut flavor, I suggest adding coconut extract.
Nutrition Information
Show Details
Calories
510kcal
(26%)
Carbohydrates
37g
(12%)
Protein
6g
(12%)
Fat
39g
(60%)
Saturated Fat
27g
(135%)
Polyunsaturated Fat
2g
Monounsaturated Fat
8g
Trans Fat
0.2g
Cholesterol
152mg
(51%)
Sodium
116mg
(5%)
Potassium
247mg
(7%)
Fiber
2g
(8%)
Sugar
32g
(64%)
Vitamin A
1153IU
(23%)
Vitamin C
1mg
(1%)
Calcium
95mg
(10%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 510 kcal
% Daily Value*
| Calories | 510kcal | 26% |
| Carbohydrates | 37g | 12% |
| Protein | 6g | 12% |
| Fat | 39g | 60% |
| Saturated Fat | 27g | 135% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 152mg | 51% |
| Sodium | 116mg | 5% |
| Potassium | 247mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 32g | 64% |
| Vitamin A | 1153IU | 23% |
| Vitamin C | 1mg | 1% |
| Calcium | 95mg | 10% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
21 reviews
Excellent
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