Coconut Cream Pie

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Pie Filling

  • 2 cups Unsweetened Coconut Milk
  • ½ cup of Sugar
  • 3 tablespoons Cornstarch
  • A pinch of Salt
  • 3 large Egg Yolks
  • ⅔ cup freshly grated or desiccated Coconut
  • 1 tablespoons Pure Coconut Extract
  • 1 cup Whipped Heavy Cream
  • ¼ cup Toasted Shaved Coconut for Garnish

Macaroon Crust

  • 2 tablespoons of Unsalted Butter at room temperature
  • 6 tablespoons of Sugar
  • 1½ Cups of Desiccated Coconut
  • A pinch of Salt
  • Non-stick Cooking Spray


Pie Filling

  1. In a saucepan, whisk together the milk, sugar, cornstarch and salt.
  2. Bring almost to a boil over medium heat, whisking constantly for 3 to 4 minutes
  3. In a bowl lightly whisk the egg yolks until just frothy
  4. Whisk one-fourth of the hot milk mixture into the egg yolks and return the mixture to the saucepan.
  5. Whisking constantly, cook until bubbles appear around the edges – about 1 minute.
  6. Stir in grated coconut and extract.
  7. Transfer to a large bowl and let stand for about 15 minutes.

Macaroon Crust

  1. Preheat oven to 325F
  2. Lightly coat a 9-inch glass pie plate with cooking spray
  3. Place remaining ingredients in a bowl and mix with your hands until well combined.
  4. Press the mixture into the bottom and up the sides of the prepared pie plate.
  5. Bake until firm but not yet browning – about 20 minutes. Remove from the oven and transfer to a wire rack to cool completely


  1. Pour filling into the prepared crust
  2. Refrigerate until set – a least 4 hours
  3. Spread whipped cream on top and garnish with toasted coconut.