How To Make Coconut Cream Pie | Hilah Cooking

By Hilah Cooking · 150 min

Ingredients

Instructions

1. Set the oven to 425°F and separate one egg, keeping the yolk and white.
2. Roll out the crust on a floured surface and fit it into a 9-inch pie pan. Prick the bottom all over with a fork.
3. Line the crust with foil and fill it with dried beans, pie weights or pennies. Bake for 15 minutes.
4. Remove the foil and weights once the crust has cooled enough to handle. Brush the crust with the egg white and bake for 5 more minutes. Set aside and turn off the oven.
5. In a large pot, whisk the sugar, cornstarch and half-and-half until the sugar and cornstarch dissolve. Add the coconut milk, 3 whole eggs and the egg yolk, and whisk until no bits of egg show.
6. Place over medium heat and stir constantly, scraping the bottom and corners, until the mixture starts to steam and slightly thickens.
7. Lower the heat to medium-low and stir often for 5 to 10 minutes, until very thick, smooth and almost as thick as grits or polenta.
8. Remove from the heat.
9. Sprinkle half the toasted coconut over the bottom of the warm crust, then spread the custard on top.
10. Cover tightly with plastic wrap and refrigerate for 4 to 8 hours.
11. Just before serving, top with the whipped cream and the remaining coconut.

Summarized from Hilah Cooking's video. Watch it for the details.

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