Recipe for cooking coconut dream pie
Desserts to Go with Coffee and Tea :: Custard and Meringue Pies
Coconut Dream Pie
Posted by bettyboop50 at recipegoldmine.com May 8, 2001
Makes approximately 1 (9-in.) pie
1 (9-in.) pie crust, baked and cooled
Filling
2/3 c. sugar
1/4 c. cornstarch
1/4 tsp. salt
1 c. canned unsweetened coconut milk
1 1/2 c. whole milk
4 lrg. egg yolks
3 Tbsp. unsalted butter, cut into Tbsp.
2 tsp. vanilla extract or flavoring
1 1/2 c. sweetened shredded coconut, toasted
(divided use)
Topping
1 1/2 c. heavy cream
2 Tbsp. powdered\sugar
1 tea. vanilla extract or flavoring
Freshly grated nutmeg, for garnish
Filling: In a medium saucepan, stir together the sugar, cornstarch, and salt until well combined. Gradually whisk in 1/4 c. of the coconut milk to form a smooth paste. Whisk in the remaining coconut milk and the whole milk. Place over medium heat and bring to a slow boil, whisking constantly. Remove the pan from the heat.
In a medium bowl, whisk the egg yolks until smooth. Whisk about 1/ 2 c. of the hot coconut mixture into the yolks, then add the yolk mixture to the saucepan. Raise the heat to medium-high and bring to a boil, whisking constantly. Continue to boil, whisking constantly, for 1 min., or until very thick.
Remove from the heat, scrape the bottom of the pan with a spatula, and whisk until smooth. Whisk in the butter pieces until melted. Whisk in the vanilla and 1 1/4 c. of the toasted coconut (reserve the remaining 1/4 c. toasted coconut for garnish).
Spoon the warm filling into the pie crust and press a piece of plastic wrap directly on its surface. Refrigerate the pie for at least 4 hours, or until thoroughly chilled.
Whipped Cream Topping: In an electric mixer, using the whisk attachment or beaters, beat the cream on medium low speed for 30 seconds. Increase the speed to medium-high and add the confectioners\sugar and vanilla. Beat until the cream forms soft peaks.
Remove the plastic wrap. Spread the whipped cream over the chilled pie and using a rubber spatula, sweep it into dramatic swirls.
Sprinkle with the nutmeg and the reserved toasted coconut. Serve immediately or refrigerate until ready to serve.
sugar and vanilla. Beat until the cream forms soft peaks.
Remove the plastic wrap. Spread the whipped cream over the chilled pie and using a rubber spatula, sweep it into dramatic swirls.
Sprinkle with the nutmeg and the reserved toasted coconut. Serve immediately or refrigerate until ready to serve.
