Coconut Cream Pie
It's a classic for a reason! There's simply no beating this coconut cream pie made with Prairie Farms Heavy Cream, Half-and-Half, and Butter.
Servings 8
Ingredients:
- 1 Blind Baked Pie Crust cooled
Coconut Pastry Cream
- 4 Large Egg Yolks
- ¼ cup Cornstarch
- 1 can (14 oz) Coconut Milk
- 1 cup Prairie Farms Half-and-Half
- ½ cup Granulated Sugar
- ½ tsp Kosher Salt
- 1 cup Unsweetened Shredded Coconut
- 2 tbsps Prairie Farms Unsalted Butter room temperature
- 1 tsp Pure Vanilla Extract
Whipped Cream Topping
- 1½ cup Prairie Farms Heavy Whipping Cream cold
- 3 tbsp Prairie Farms Sour Cream
- 3 tbsp Powdered Sugar
- 1 tsp Pure Vanilla Extract
- Toasted Coconut Chips for topping
Directions:
- Blind bake your pie crust and let cool completely. See our Homemade Pie Crust recipe for instructions.
Coconut Pastry Cream Filling
- In a medium-sized bowl, whisk together the egg yolks and cornstarch. Set aside.
- In a medium-sized saucepan, whisk together the coconut milk, Half-and-Half, sugar, and salt. Set on stove over medium heat and bring to a boil, whisking occasionally. Allow to boil for 2 minutes, then reduce heat to medium-low.
- Remove about ½ cup of the boiled mixture from the pot, and in a slow, steady stream, whisk into the egg yolk mixture to temper the eggs. Once mixed, pour and whisk the tempered egg yolk mixture back into the pot over medium-low heat.
- Whisk constantly over heat as the mixture thickens, for 2 minutes. It should be a thick, pudding consistency. Remove from heat and stir in shredded coconut, butter, and vanilla extract.
- Pour into cooled, blind-baked pie crust. Cover with plastic wrap, making direct contact with surface of the coconut pastry cream, to prevent a skin from forming. Refrigerate until completely chilled and thickened, at least 3 hours or overnight.
Whipped Cream
- In a large bowl, add the heavy whipping cream, sour cream, sugar, and vanilla extract. Mix with an electric mixer on medium-high speed until stiff peaks form.
- Once the coconut pastry cream has set, pipe or spread whipped cream on top. Garnish with toasted coconut flakes. Chill for a few hours before serving or serve immediately. Cover and store leftovers in fridge for up to 4 days. Enjoy!
Notes
Store-bought or homemade pie crust can be used. We recommend using our Homemade Pie Crust recipe, and following the instructions to blind-bake it. If using store-bought crust, you can use the same instructions for blind-baking.
Pie crust can be made and blind-baked up to 3 days ahead of time. Cover and store in fridge until ready to use.
