This recipe is taken from the 2004 Milk Calendar. There is nothing more heavenly than a slice of coconut cream pie. This one is made even better with the addition of fluffy whipped cream in the filling and on top. - Christine Cushing
- Prep: 20 min
- Cooking: 10 min - 12 min
- Refrigeration: 1 h
- 1 9-inch (23 cm) deep dish pie crust
- 2 1/2 cups (625 mL) Milk
- 1 cup (250 mL) flaked sweetened coconut
- 3/4 cup (180 mL) sugar
- 1/4 cup (60 mL) cornstarch
- 2 eggs
- 2 tsp (10 mL) vanilla extract
- 1 cup (250 mL) 35 % cream
- 2 tbsp (30 mL) toasted flaked sweetened coconut
Bake pie shell according to package or recipe directions. Let cool.
In saucepan, heat milk and coconut over medium heat until steaming. In large bowl, whisk 1/2 cup (125 mL) sugar with cornstarch; whisk in eggs until blended. Gradually whisk hot milk mixture into egg mixture in thin, steady stream. Return to saucepan.
Cook over medium heat, whisking constantly, for about 10 min or until thickened to pudding consistency. Transfer to bowl; stir in vanilla extract. Place plastic wrap directly on surface; refrigerate until cool.
In bowl, using electric mixer, whip cream with remaining sugar to soft peaks. Set 1 1/2 cups (375 mL) whipped cream aside. Fold remaining cream into cooled filling; spread into pie shell. Using piping bag with star tip or a spoon, garnish top with reserved whipped cream. Sprinkle with toasted coconut. Refrigerate for 1 hour or until set or for up to 1 day.
For the Adventurous: Pina Colada Pie: Fold 1 to 2 tbsp (15 to 30 mL) dark rum into whipped cream and fold 1/2 cup (125 mL) drained crushed pineapple to filling with whipped cream.
Top 5 Nutrients
|Calcium:||11 % / 124 mg|
|Vitamin D:||22 %|
|Vitamin A:||18 %|
|Vitamin B12:||17 %|