All basic custard recipes are the pretty much the same.
(Scroll on down for the Coconut Cream Pie Recipe)
4 large egg yolks mixed with 1/4 cup cornstarch
Set aside.
1 can of milk (Evaporated, Coconut, or just 1 2/3 cups of milk)
1 cup half-and-half (or just whole milk)
2/3 cup sugar
1/4 teaspoon salt
(Additional ingredients. Chocolate chips or cocoa for chocolate cream, shredded coconut for coconut cream, etc.)
Heat until boiling, boil for two minutes. Then turn heat down to medium low.
Temper the egg mixture.
Remove 1 cup of the boiling liquid, drizzle it slowly into the egg mixture while whisking quickly. This is to gently bring up the temperature of the egg mixture without scrambling the eggs.
Add egg mixture to the mixture on the stove, boil for one more minute. Add 2 tablespoons of butter and 1 tsp vanilla extract.
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Coconut Cream Pie
Ingredients
Pie Crust - prebaked and cooled.
Custard Filling:
4 large egg yolks
1/4 cup cornstarch
1 14 oz can coconut milk
1 cup whole milk (or cream)
2/3 cup granulated sugar
1/4 teaspoon salt
1 cup sweetened shredded coconut
2 Tablespoons unsalted butter, softened to room temperature
1 teaspoon pure vanilla extract
1/2 teaspoon coconut extract
Whipped Cream
1 1/2 cups heavy whipping cream
3 Tablespoons confectioners sugar
3/4 teaspoon pure vanilla extract
Topping -
1/4 cup toasted coconut to sprinkle on top
Instructions
Make the coconut custard:
4 large egg yolks mixed with 1/4 cup cornstarch
Set aside.
1 can of milk (Evaporated, Coconut, or just 1 2/3 cups of milk)
1 cup half-and-half (or just whole milk)
2/3 cup sugar
1/4 teaspoon salt
1 cup of coconut
Heat until boiling, boil for two minutes. Then turn heat down to medium low.
Temper the egg mixture.
Remove 1 cup of the boiling liquid, drizzle it slowly into the egg mixture while whisking constantly This is to gently bring up the temperature of the egg mixture without scrambling the eggs.
Add egg mixture to the mixture on the stove. Custard will thicken almost immediately. boil for one more minute, while whisking.. Remove from heat.
Add 2 tablespoons of butter, 1 tsp vanilla extract. & 1/2 tsp coconut extract.
Pour the filling into the precooked and cooled pie crust.
You can cover tightly with saran wrap, it is said to help prevent a skin from forming.
Refrigerate for a couple of hours, to thoroughly cool.
Make The Whipped Cream
Whip the heavy cream, sugar, and vanilla extract on medium-high speed until medium peaks form, about 3-4 minutes.
Place the whipped cream over the top of the cooled custard, then sprinkle with toasted coconut.
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