I have two recipes for coconut cream pie. They are both good. I’ll post both of them here. The first recipe is a good amount to fill a deep dish pie shell, and the second recipe seems better suited to a “regular” depth pie shell.
Pre-bake bake pie shells and allow to cool before making the filling.
Coconut Cream Pie
1 cup whole milk & 1 can coconut milk, or 3 cups whole milk, or 1 can evaporated milk and one can water (equals 3 cups)
3 egg yolks
3 rounded tbsp. flour
3/4 cup plus 1/4 cup sweetened toasted coconut
1/4 tsp salt
2/3 c. sugar
1 tsp. vanilla
1/2 tsp. coconut extract (optional)
3 tbsp. unsalted butter (if salted, don’t add salt to recipe)
Beat egg yolks into a heavy pan. Add milk and stir. Mix together flour, sugar, and salt. Blend into milk mixture in pan. Stir continuously on medium heat until boiling. Cook about 3-4 minutes until thickened. Remove from heat. Stir in vanilla, coconut extract, and butter, then stir in 3/4 c. coconut. Pour into pre-baked pie shell and sprinkle remaining 1/4 coconut on top. Allow to cool for at least 3 hours before serving, and refrigerate.
Coconut Cream Pie
1 blind-baked 9-inch pastry shell
2 1/4 cups whole milk
2/3 cup sugar
3 eggs, separated
1/4 cup cornstarch
1 teaspoon vanilla
3/4 plus 1/4 cups toasted coconut
1 tablespoon butter
In a saucepan, whisk the 2 cups of the milk and 2/3 cup sugar together. Place the pan over medium heat and bring the liquid up to a simmer. Whisk the egg yolks together. Temper the hot milk into the egg yolks, then whisk the egg and milk mixture into the hot milk mixture. In a small bowl, dissolve the cornstarch in the remaining milk, making a slurry. Whisk the slurry into the hot milk mixture. Bring the liquid up to a boil and reduce to a simmer. Cook the mixture, stirring constantly, until the filling is thick. Fold in the butter, vanilla, and 3/4 cup coconut. Mix well. Pour the filling into the prepared crust, sprinkle with a 1/4 cup of the toasted coconut and cool the pie completely.