Hey everyone it's Sam here from SugarSpunRun.com and today I'm showing you how to make a coconut cream pie.
Today I am excited to be sharing my recipe for coconut cream pie this is a simple recipe and it's made
completely from scratch and I think you're going to love it. Now the first thing you're going to
need to do is pre-heat your oven to 325 degrees Fahrenheit. Next, you're going to
need one and a half cups of sweetened shredded coconut, and you'll want to
evenly sprinkle this over a baking pan. Now our coconut is going to go into our
325 degree fahrenheit oven where it's going to need to bake for at least 10
minutes. Now you're going to use a spatula to turn the coconut every 5
minutes so that it's evenly distributed and evenly baked so none of it burns.
Now that our coconut is toasted, we're going to set that aside we're actually
going to increase our oven temperature to 350 degrees Fahrenheit. That's the
temperature we needed to be on so we can bake our pie crust. So to make our pie
crust, you are going to need one and a half cups of graham cracker crumbs.
Now I didn't want this to be just any regular old graham cracker crust. So
we're going to bump up that tropical flavor just a little bit by adding in some
some macadamia nuts. What I'm going to do is, I'm actually going to use a food
processor to break these up into small pieces. This is 1/3 cup of dry roasted macadamia nuts.
These are looking pretty good so I'm going to add them in with our graham cracker crumbs.
Next, we'll add 2 tablespoons of tightly packed light brown sugar.
We're just going to stir this together
Now we'll pour in 1/2 cup, or one stick of salted butter and as you can see I've gone ahead and melted this.
You'll want to stir everything together until the crumbs are coated with that butter.
Now press your graham cracker mixture into the bottom then up the sides of a nine and a half inch pie plate.
I actually like to use the clean bottom of a measuring cup it just makes tamping down the crust easier.
Now we'll transfer this crust to our 350 degrees Fahrenheit where it will need to bake for 10-15 minutes.
Once your graham cracker crust has finished baking, you're just going to set that aside and
let it cool, and meanwhile we're going to prepare our coconut cream pie filling. So
let's head over to the stove top. You're going to need a medium sized a heavy bottomed saucepan.
We're going to add 3/4 cup of granulated sugar.
Four tablespoons of cornstarch and a half teaspoon of salt.
Use a whisk to whisk these ingredients until they're nicely combined.
The next thing we're going to add is five large egg yolks.
I really like to use coconut milk when I'm making coconut
cream pie. So we're also going to add one cup of full fat coconut milk.
Make sure you shake that can really well before you pour your coconut milk. We'll also
We'll also add one cup of heavy cream
And 1 cup of whole milk.
Now whisk everything together until it's well combined and turn your heat to medium. You're going to
want to stir this mixture pretty frequently while it cooks. You really don't want to walk away from it.
Now we're cooking our coconut cream mixture until it begins to thicken. Once that happens it should start to bubble.
Once it's bubbling, you're going to let it continue to bubble while whisking the
whole time for forty-five seconds, and then remove it from heat.
The next thing you need to add, to this coconut cream filling, is three tablespoons of unsalted
butter. We're just going to add one tablespoon at a time.
And you'll want to whisk well after each addition until the butter is completely melted and absorbed into that mixture.
Now you're going to need to stir in one-and-a-half teaspoons
of vanilla extract, or what I recommend is one teaspoon of vanilla extract,
and half a teaspoon of coconut extract. Give everything a good whisk and now we'll stir
in one cup of our toasted coconut. Now keep in mind, we're only stirring in one
cup now. you're going to want to reserve that other 1/2 cup for the topping later on.
Now we're going to pour this coconut cream mixture into that crust we prepared earlier.
And you're going to want to cover the top with plastic wrap.
Now make sure you press the plastic wrap gently into the surface of that cream
and the reason we're doing this is to prevent a skin from forming.
We're going to let this pie sit at room temperature until it comes to room temperature
itself, or almost there this might take an hour or so and then once it's cooled,
we're going to transfer it to the fridge where it will need to chill for at least at least another 6 hours.
Once your coconut cream pie has chilled, we can see it set
up nicely here. So what I've gone and done is I've made a batch of my easy
homemade whipped cream, and I will leave the link for that in the description
below, so you can do the same if you'd like. I really recommend using homemade
rather than store-bought, and I'm just gonna pipe this all over the top
coconut cream pie. Of course you don't have to pipe the whipped cream on top of
the pie, I just like to do that because it looks a little pretty you can just
slap it all on there that's fine too.
And the last thing to do is top your pie with the remainder of your toasted coconut.
And that is how you make homemade coconut cream pie. I really hope you guys
enjoy today's recipe and if you try this one out I would love to know what you
think. Thank you so much for watching and I'll see you next time.
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