Categories Milk/Cream Food Processor Mixer Dessert Bake Coconut Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 21
Steps:
- For crust:
- Blend flour, sugar, and salt in processor. Add butter and shortening; using on/off turns, cut in until mixture resembles coarse meal. Drizzle 4 tablespoons ice water over mixture. Process just until moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic. Chill 1 hour.
- Roll out dough between 2 sheets of plastic wrap to 14-inch round. Transfer dough to 9-inch-diameter glass pie dish. Fold overhang under. Crimp edges decoratively. Pierce bottom of crust all over with fork. Freeze crust 15 minutes. (Can be made 1 day ahead. Keep frozen.)
- Preheat oven to 375°F. Line crust with aluminum foil. Fill with pie weights or dried beans. Bake 20 minutes. Remove weights and foil. Bake until golden and set, about 10 minutes. Cool. (Crust can be made 1 day ahead. Wrap tightly with plastic wrap. Let stand at room temperature.)
- For filling:
- Whisk 1/2 cup sugar, eggs, egg yolk, and flour in medium bowl. Bring milk and coconut to simmer in medium saucepan over medium heat. Gradually add hot milk mixture to egg mixture, whisking constantly. Return to same saucepan; cook until pastry cream thickens and boils, stirring constantly, about 4 minutes. Remove from heat. Mix in vanilla and coconut extracts. Transfer pastry cream to medium bowl. Press plastic wrap directly onto surface to prevent formation of skin. Chill until cold, at least 2 hours and up to 1 day. Transfer filling to crust. Cover; chill overnight.
- For topping:
- Toast coconut in heavy small skillet over medium heat until lightly browned, stirring occasionally, about 3 minutes. Cool completely.
- Using electric mixer, beat cream, sugar, and coconut extract in medium bowl until peaks form. Spread whipped cream all over top of filling. Sprinkle evenly with toasted coconut. (Can be prepared 4 hours ahead. Cover and refrigerate.) Serve cold.
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md sirajul isolam
[email protected]This pie was a bit disappointing. The filling was too runny and the crust was too thick. I would not recommend this recipe.
Candice Cheesman
[email protected]This pie was easy to make and it turned out great! The filling was creamy and coconutty, and the crust was flaky and golden brown. I would definitely recommend this recipe to anyone who loves coconut cream pie.
Sohaila Soso
[email protected]I'm not a fan of coconut, but I thought I'd give this recipe a try. I was pleasantly surprised! The filling was creamy and delicious, and the crust was flaky and golden brown. I would definitely recommend this recipe to anyone who loves coconut cream
kevin filotwa
[email protected]This pie was a bit too sweet for my taste, but my family loved it. The filling was creamy and coconutty, and the crust was flaky and golden brown. I would recommend this recipe to anyone who loves sweet desserts.
Ibrahim Jarrall
[email protected]I followed the recipe exactly and the pie turned out perfectly. The filling was creamy and coconutty, and the crust was flaky and golden brown. I would definitely recommend this recipe to anyone who loves coconut cream pie.
jackfrost0974
[email protected]This pie was just okay. The filling was a bit bland and the crust was a bit too crumbly. I would not make this recipe again.
Daniel Medina
[email protected]This pie was a bit disappointing. The filling was too runny and the crust was too thick. I would not recommend this recipe.
Ronnie Brayboy
[email protected]This pie was easy to make and it turned out great! The filling was creamy and coconutty, and the crust was flaky and golden brown. I would definitely recommend this recipe to anyone who loves coconut cream pie.
Ahlam da
[email protected]I'm not a fan of coconut, but I thought I'd give this recipe a try. I was pleasantly surprised! The filling was creamy and delicious, and the crust was flaky and golden brown. I would definitely recommend this recipe to anyone who loves coconut cream
Maksud Alam
[email protected]This pie was a bit too sweet for my taste, but my kids loved it. The filling was creamy and coconutty, and the crust was flaky and golden brown. I would recommend this recipe to anyone who loves sweet desserts.
Nampoza Christian
[email protected]I made this pie for my husband's birthday and he loved it! The filling was creamy and coconutty, and the crust was flaky and buttery. It was the perfect dessert for a special occasion.
Xohir Officials
[email protected]This pie was a bit more work than I expected, but it was worth it. The filling was creamy and delicious, and the crust was flaky and golden brown. I would definitely recommend this recipe to anyone who loves coconut cream pie.
Kalenda Irene
[email protected]I was a bit skeptical about this recipe at first, but I'm so glad I tried it. The pie was absolutely delicious! The filling was creamy and coconutty, and the crust was flaky and buttery. I will definitely be making this again.
Georgina Nkansah
[email protected]This pie is the perfect dessert for any occasion. It's light and fluffy, with a creamy coconut filling and a flaky crust. I always get rave reviews when I make it.
Owothando Nani
[email protected]I've made this pie several times now and it's always a crowd-pleaser. The filling is rich and creamy, and the crust is flaky and buttery. I love that I can make it ahead of time and it still tastes great the next day.
Shihab Afridy
[email protected]This pie was so easy to make and it turned out beautifully. The filling was creamy and delicious, and the crust was flaky and golden brown. I would definitely recommend this recipe to anyone who loves coconut cream pie.
The_gamer
[email protected]I'm not usually a fan of coconut, but this pie changed my mind. The filling was light and fluffy, and the crust was perfectly golden brown. I'll definitely be making this again for my next potluck.
Matt Smith
[email protected]This coconut cream pie was a huge hit at my family gathering! Everyone loved the creamy, coconutty filling and the flaky, buttery crust. I will definitely be making this again.