June 9, 2019
This is a great summer time recipe. We feature a lot of seasonal desserts and this one is a hit at the Secret Garden Cafe. One of the reasons I love this recipe is because the components have good textural contrast. Instead of adding the coconut to the custard, I use coconut milk, and put the toasted coconut on the outside. Most recipes use a traditional flour pie crust and we use and graham cracker crust which adds a little more crunch.
See Recipe Below:
| Coconut Cream Pie: Recipe by: Chef Sarah Devight |
| Prep Time: 4 Hours | Serves: 6 | Course: Dessert |
| INGREDIENTS For the Crust 8-10 Graham crackers 1/4 Cup white sugar 6 Tbsp butter For filling: 4 Large egg yolks 4 Tbsp cornstarch 1 Cup sugar 1 Cup heavy cream 2 Cups unsweetened coconut milk 2 Tbsp salted butter 2 Tsp vanilla extract Whipped Topping: 2 Cups heavy cream 1/2 Cup powdered sugar 2 Tsp vanilla extract 1/2 Cup toasted coconut STEPS 1. Make Crust: Preheat oven to 350F 2. Crush graham crackers until fine crumb and mix with sugar and butter. Place in a 9″ pie dish and press until tightly compacted. Bake for 8-10 minutes. 3. Make Filling: In a medium sauce pan, cream together egg yolks, sugar and corn starch. Mix until smooth and no lumps. 4. Slowly pour in heavy cream followed by coconut milk. 5. Place over medium heat and stir constantly until mixture thickens to pudding like consistency. 6. Remove from heat and pour through a fine mesh strainer to remove any unwanted lumps. 7. Mix in butter and vanilla. 8. Pour mixture into baked pie crust and allow to cool completely before adding whipped topping. About 4 hours. 9. Make Whipped Topping: In a large chilled bowl add heavy cream, vanilla and powdered sugar. Beat with an electric mixer until it reaches stiff peaks. 10. Spread over chilled pie and finish with toasted coconut. 11. Allow pie to chill another 4 hours or over night so filling is set properly. |
