Kulick's Coconut Cream Pie Recipe
For all of my fellow coconut lovers out there this one is for you. This Coconut Cream Pie recipe is a sweet, creamy, coconut dream and a brilliantly balanced pie that always has people asking for the recipe!
Equipment
- Large mixing bowl
Ingredients
- 4 large egg yolks (beaten)
- 1/4 cup cornstarch
- 1 14 oz can full fat coconut milk
- 1 cup half and half
- 3/4 cup granulated sugar
- 1/4 tsp salt
- 2 tsp vanilla extract
- 1 1/2 tsp coconut extract
- 2 1/2 tbsp unsalted butter (softened)
- 1 1/4 cup sweetened shredded coconut
- 1 unbaked pie crust (homemade or frozen)
Whipped cream
- 2 cups heavy whipping cream
- 3 tbsp confectioners sugar
- 1 tsp vanilla extract
- 1/2 tsp coconut extract
- coconut shavings, toasted coconut chips (optional garnish)
Instructions
- Preheat oven to 375F and blind bake the crust for about 15 minutes. Once the crust is blind baked, cover the crust and refrigerate until ready to fill.
- Make the filling. Whisk together the egg yolks and cornstarch and set aside.
- In a medium saucepan over medium heat, whisk the coconut milk, half and half, sugar, and salt together. Whisk occasionally and bring to a boil for 2 minutes, then reduce to medium low heat. Take about 1⁄2 cup of mixture and temper into the egg yolk and cornstarch mixture. Continuously whisk the egg yolks so that they don’t scramble. Once tempered, the pudding will begin to thicken and bubble, be cautious of bursting bubbles. Cook for an additional 90 seconds. Remove from heat and then add in the shredded coconut, butter, vanilla, and coconut extract. Pour the filling into the pie crust and cover tightly with plastic wrap. Refrigerate overnight until fully chilled.
- When the pie has chilled, make the whipped creaming. Use an electric mixer and whip the heavy whipping cream, sugar, vanilla extract, and coconut extract until medium peaks form. Pipe the whipped cream on top of the pie in desired pattern. Garnish with extra coconut. Chill the pie for several hours before serving.