Thursday, September 25, 2014

~ Triple Threat Coconut Cream Pie ~



This is a must try pie!!  Use the rum!  *Use lots more coconut too ~ :)  This is adapted from an old recipe from Pillsbury and absolutely needs more coconut!


Triple Threat Coconut Cream Pie

1
Pillsbury refrigerated pie crust, softened as directed on box
1
can (13 1/2 oz) coconut milk, shaken well
*1/2
cup plus 1 tablespoon sweetened shredded or flaked coconut, toasted
1
cup whole milk
1/2
vanilla bean, split (or 1 teaspoon vanilla)
2/3
cup sugar
1/4
teaspoon salt
5
large egg yolks
1/4
cup cornstarch
1/2
teaspoon coconut extract
2
tablespoons unsalted butter, cut into four pieces

Topping

1 1/2
cups heavy whipping cream, well chilled
1 1/2
tablespoons sugar
2
teaspoons dark rum (or 1 teaspoon vanilla)
*1/4
cup sweetened shredded or flaked coconut, toasted
1
oz white chocolate, shaved


  • Heat oven to 450°F.
  • Unroll pie crust onto cooking parchment or wax paper. Brush a small amount of coconut milk onto dough (just enough to moisten it). Sprinkle 1/2 tablespoon of the toasted coconut evenly on dough, then press it lightly into dough, just enough to make it stick.
  • Sprinkle 1/2 tablespoon toasted coconut onto bottom of 9-inch pie plate, then form dough into plate. Prick bottom and side with fork. Bake 10 to 12 minutes or until light brown. Cool.
  • Heat the remaining coconut milk, the whole milk, 1/2 cup toasted coconut, vanilla bean, 1/3 cup of the sugar and the salt to a simmer in 2-quart saucepan over medium heat, stirring occasionally with a wooden spoon, about 5 minutes to dissolve sugar.
  • In a separate large bowl, with whisk, beat the egg yolks, remaining 1/3 cup sugar and the cornstarch until well combined. Gradually beat the simmering liquid into the yolk mixture to temper it, then return the entire mixture to saucepan, scraping the bowl with a rubber spatula. Discard vanilla bean.
  • Heat the mixture to a simmer over medium heat, beating constantly with whisk, 5 to 6 minutes or until mixture is thickened.
  • Remove from heat; beat in the coconut extract and butter. Pour into the cooled crust; press a sheet of plastic wrap directly on the surface of the filling and refrigerate until the filling is cold and firm, at least 3 hours or overnight.
  • Just before serving, beat the cream and sugar in a chilled bowl using electric mixer at medium speed until soft peaks form. Add the rum and continue to beat until slightly stiff peaks are formed. Spread or pipe the whipped cream over the chilled filling. Sprinkle 1/4 cup toasted coconut and shaved chocolate over the top. Store in refrigerator.
  • Always add the love ~
  • Joining ~ 




17 comments:

  1. I absolutely love coconut and this pie looks delicious! I'm pinning, can't wait to give it a try!

    ReplyDelete
  2. Oh I haven't had a piece of pie like this in forever! It was always a favorite of mine. I can taste it now.

    ReplyDelete
  3. Yumm! I love coconut cream pie. Triple threat...wow that is awesome. I need to make some...xo

    ReplyDelete
  4. This comment has been removed by the author.

    ReplyDelete
  5. Oh. My. Goodness. This looks SO good!!! I absolutely love coconut, so this is one of my favorite pies to make/eat. :) Even my "picky eater" son loves coconut. Go figure. Lol!

    ReplyDelete
  6. Ooooooh! Coconut Pie is my favorite. That looks amazing,Pat! I wish I had a big piece of that right now. Yum!

    ReplyDelete
  7. It sounds delicious! What a great recipe. I am saving it for future reference.

    ReplyDelete
  8. That is a killer pie. :):) I was always crazy for coconut cream pie. My husband loved banana cream. Our daughters would eat pie or cake. LOL> xoxo,Susie

    ReplyDelete
  9. Now Pat, that looks absolutely delicious! I pinned it because I have to try this.

    ReplyDelete
  10. This is making my mouth water:) MY FAVE! Thanks for this recipe! HUGS!

    ReplyDelete
  11. Thank you so much for stopping by and your lovely comment. Today was a typical fall day!! Lol my hubby and I are in weight watchers so I'll have to pass on the delicious looking pie but it looks wonderful!

    Xo

    ReplyDelete
  12. Hi Pat,
    I am about ready for a Triple Treat, this pie looks like a little bite of heaven. Sure hope we get some rain this week, we are really dry over here at the lake. Thanks so much for sharing this awesome recipe with Full Plate Thursday and hope to see you real soon!
    Miz Helen

    ReplyDelete
  13. Oh. My. Word! This may be my next decadent indulgence!

    ReplyDelete
  14. P.S. This is Pinterest worthy!

    ReplyDelete

It makes my Heart happy to hear from you! Thank you so much for taking the time to say hello. I want to respond to each comment, however, if you are a "no reply blogger" I can't. Would love to have an email address to contact you!