Coconut Cream Pie From Cooks Illustrated Recipe

Verified Recipe

Time: 270 minutes

Created:

Ingredients:

  1. animal crackers
  2. unsweetened dried shredded coconut
  3. sugar
  4. unsalted butter
  5. coconut milk
  6. whole milk
  7. salt
  8. egg yolks
  9. cornstarch
  10. vanilla extract
  11. heavy cream

Steps:

  1. crust:
  2. adjust oven rack to lower-middle position and heat oven to 325 degrees
  3. in food processor , pulse animal crackers , coconut , and 2 tablespoons of sugar to fine crumbs , eighteen to twenty 1 second pulses
  4. then process until powdery , about 5 seconds
  5. transfer crumbs to medium bowl and add butter
  6. stir to combine until crumbs are evenly moistened
  7. empty crumbs into 9" glass pie plate
  8. using bottom of ramekin or 1 / 2 cup dry measuring cup , press crumbs evenly into bottom and up sides of pie plate
  9. bake until fragrant and medium brown , about 15 minutes , rotating pie shell halfway through baking time
  10. set on wire rack and cool to room temperature
  11. bring coconut milk , whole milk , 1 / 2 cup shredded coconut , 1 / 2 cup sugar , and salt to simmer over medium-high heat , stirring occasionally to ensure sugar dissolves
  12. whisk yolks , cornstarch and 1 tablespoons sugar in medium bowl until thoroughly combined
  13. whisking constantly , gradually ladle about 1 cup hot milk mixture over egg yolk mixture
  14. whisk well to combine
  15. whisking constantly , gradually add remaining milk mixture to yolk mixture in 3-4 additions
  16. whisk well to combine
  17. return mixture to saucepan and cook until thickened and mixture reaches boil , whisking constantly , about 1 minute
  18. filling must boil in order to fully thicken
  19. off heat , whisk in butter and 1 teaspoons of vanilla until butter in fully incorporated
  20. pour hot filling into cooled pie shell and smooth surface with rubber spatula
  21. press plastic wrap directly against surface of filling and refrigerate until firm , at least 3 hours and up to 12 hours
  22. just before serving , beat cream 2 tablespoons sugar and 1 / 2 tsp vanilla with electric mixer until soft peaks form , 1 1 / 2-2 minutes
  23. top pie with whipped cream and then sprinkle with coconut
  24. cut pie into wedges and serve
  25. variation:
  26. banana-caramel coconut cream pie:
  27. follow above recipe through crust making
  28. while crust cools , bring 1 / 2 cup sugar and 3 tbsp water to boil over high heat in small heavy bottomed saucepan
  29. cook until dark amber , 5-8 minutes , occasionally swirling pan once sugar begins to color
  30. off heat , add 3 tablespoons heavy cream and a pinch of salt
  31. whisk to combine
  32. whisk in 2 tbsp unsalted butter
  33. pour caramel into pie shell , tilting pie plate to coat evenly
  34. set aside to cool
  35. when caramel is cool , peel 2 slightly underripe , medium bananas
  36. slice each crosswise into 3 / 8" rounds
  37. arrange slices in single layer on top of caramel
  38. set aside
  39. continue with remainder of original recipe , adding 2 teaspoons of dark rum to filling along with butter and vanilla


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