Recipe: Coconut Cream Pie

 I really wanted to make a lovely dessert to get us through the heat of the summer.

Coconut Cream Pie:
1 large or 2 small pie forms lined with pie crust, blind baked
4 egg yolks
1/4 cup (30g) cornstarch
1 14 oz. (circa 400g) can coconut milk
1 cup (225mL) milk
2/3 cup (130g) sugar
dash salt
1 cup (80g) shredded coconut
2 tbsp butter
1 tsp vanilla extract or 1 tbsp vanilla sugar
1 1/2 cups (400g) cream
3 tbsp powdered sugar

Use a medium saucepan.

In a bowl, whisk egg yolks and cornstarch together.

In the saucepan, combine coconut milk, milk, sugar, and salt. Heat over medium high heat, stirring frequently.

When milk mixture just begins to bubble, whisk a few tablespoons into the egg mixture. Once the eggs have been tempered, whisk the egg mixture into the milk mixture. Continue to whisk until mixture begins to boil.

Remove from heat and stir in butter, vanilla and coconut.

Pour into prepared, blind baked pie crusts.

Place plastic wrap on the coconut pudding and chill in the fridge for at least 3 hours.

Then, when the pudding has set up, beat cream and powdered sugar to stiff peaks.

Spread on top of pies and chill for at least another hour. The cream will set up more the longer they are chilled.

This pie is delicious. My kids at almost all the pie by themselves.

Lovely and cream, light and fluffy with a crispy crust.

Watch us make this summer dessert on our YouTube channel here: https://youtu.be/xEIinzOG_0Y
Schaut zu wie wir diesen Sommer Dessert auf unserem YouTube Kanal machen hier: https://youtu.be/WMZjt3CDl64