Perfect Coconut Cream Pie

De Preppy Kitchen · 180 min

Ingredientes

Preparación

1. Roll the pie crust on a lightly floured surface into a 13-inch circle, turning and flouring as you go so it does not stick.
2. Transfer the dough to the pan without stretching it. Trim, leaving a 1-inch overhang, fold the edge under and crimp. Chill 1 hour in the refrigerator or 30 minutes in the freezer.
3. Preheat the oven to 425°F while the crust chills.
4. Line the crust with parchment and foil, pressing the foil against the sides, and fill with pie weights or dry beans. Bake 15 to 25 minutes, until the edges are golden brown.
5. Whisk the 1 large egg with the 1 tablespoon heavy cream. Remove the paper, foil and weights, prick the base 10 to 12 times with a fork, brush with the egg wash, and cover just the edges with foil.
6. Bake another 10 to 15 minutes, until the crust is golden all over.
7. In a heatproof bowl, whisk the 2 large eggs and 2 egg yolks together and set aside.
8. In a small pot over medium heat, warm the 1½ cups coconut milk (360ml) and 1½ cups half and half or whole milk (360ml), stirring occasionally, until the coconut solids dissolve and the mixture is warm, 3 to 5 minutes. Remove from heat once warm.
9. In a medium pot, whisk the 1 cup sugar (200g), 5 tablespoons cornstarch (40g) and ¼ teaspoon salt. Pour in the warm milk mixture and whisk until no lumps remain.
10. Cook over medium heat, whisking constantly, until it begins to bubble and thicken, about 5 minutes. It should coat the back of a spoon. Remove from heat.
11. Temper the eggs: slowly whisk 1 cup of the hot mixture into the eggs, then pour the eggs back into the pot. Return to medium heat and cook, whisking often, until thick and the whisk leaves a trace when drawn through, 2 to 3 minutes or longer depending on the stove. Remove from heat.
12. Stir in the ¼ cup butter (57g, cubed) until melted, then mix in the 1⅓ cup toasted coconut (100g). Cool about 10 minutes.
13. Pour the filling into the baked shell and smooth it. Cover and refrigerate at least 6 hours, or overnight.
14. Just before serving, whip the 2 cups cold heavy cream (480mL), ¼ cup confectioners sugar (30g) and 2 teaspoons vanilla extract on high speed until soft peaks form, about 2 minutes.
15. Spread or dollop the whipped cream over the pie and sprinkle with more toasted coconut if you like.

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