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Coconut Dream Pie

Ingredients

Crust

Filling

Topping



Instructions

  1. Filling: In a medium saucepan, stir together the sugar, cornstarch, and salt until well combined.
  2. Gradually whisk in 1/4 cup of the coconut milk to form a smooth paste.
  3. Whisk in the remaining coconut milk and the whole milk. Place over medium heat and bring to a slow boil, whisking constantly.
  4. Remove the pan from the heat.
  5. In a medium bowl, whisk the egg yolks until smooth.
  6. Whisk about 1/ 2 cup of the hot coconut mixture into the yolks, then add the yolk mixture to the saucepan.
  7. Raise the heat to medium-high and bring to a boil, whisking constantly. Continue to boil, whisking constantly, for 1 minute, or until very thick.
  8. Remove from the heat, scrape the bottom of the pan with a spatula, and whisk until smooth.
  9. Whisk in the butter pieces until melted.
  10. Whisk in the vanilla extract and 1 1/4 cups of the toasted coconut (reserve the remaining 1/4 cup toasted coconut for garnish).
  11. Spoon the warm filling into the pie crust and press a piece of plastic wrap directly on its surface.
  12. Refrigerate the pie for at least 4 hours, or until thoroughly chilled.
  13. Whipped Cream Topping: In an electric mixer, using the whisk attachment or beaters, beat the cream on medium low speed for 30 seconds.
  14. Increase the speed to medium-high and add the confectioners' sugar and vanilla extract. Beat until the cream forms soft peaks.
  15. Remove the plastic wrap.
  16. Spread the whipped cream over the chilled pie and using a rubber spatula, sweep it into dramatic swirls.
  17. Sprinkle with the nutmeg and the reserved toasted coconut.
  18. Serve immediately or refrigerate until ready to serve.


Posted by bettyboop50 at Recipe Goldmine May 8, 2001.


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