The wind-chimes jingling because rain clouds are moving in. Pretty pink bundles of flowers blossoming on some kind of tree that I can’t name in my front yard. Like, my cat snuggled up next to me curled in a ball, with her paws covering her eyes. Made with coconut and chocolate puddings, and lots of toasted coconut and fluffy whipped cream! Store pie in refrigerator for up to 5 days.A light and creamy pudding pie that comes together in 15 minutes. Sprinkle on top of the whipped cream topped pie. Toast for 10-12 minutes, stirring frequently. Make the toasted coconut garnish: Preheat the oven to 350 degrees F and spread coconut flakes on a baking sheet. Make the Whipped Cream Topping: Using a hand mixer or stand mixer, whisk together heavy cream, powdered sugar, and vanilla extract, until medium stiff peaks for spreading or stiff peaks for piping. Refrigerate for at least 3 hours to overnight.
#Chocolate coconut cream pie skin
Cover with plastic directly on top of the filling (to prevent a skin from forming). Pour warm filling into a cooled pie crust. Remove from heat and stir in vanilla extract, coconut extract, and coconut flakes. Turn the heat to medium-low and simmer for 2-3 minutes, whisking constantly. Ladle about 1 cup into the egg yolk mixture whisking to combine, then add to the milk mixture. In a medium saucepan over medium heat, whisk milk, coconut milk, sugar, and salt. For the filling In a small bowl, whisk the egg yolks and cornstarch set aside. Remove from the oven set aside to cool completely. Bake for another 8 minutes or until the shell is light golden. Cover with foil or parchment paper and fill with pie weights or uncooked beans. To blind bake a homemade pie crust: Dock (prick) the bottom of the pie crust with a fork. NOTE: If baking a store bought crust the blind baking times will be different.Remove from the oven set aside to cool completely.Cover with foil or parchment paper and fill with pie weights or uncooked beans.Dock (prick) the bottom of the unbaked pie crust with a fork.Try my All-Butter Pie Crust (Pate Brisee). 9-inch pie crust– homemade is always better.Sweetened coconut flakes– 1 cup untoasted and 1/2 cup toasted.Unsalted butter– to control the salt content in baking.Egg yolks– don’t throw away the egg whites! Save them for an omelet, Pavlova, or a meringue.The buttery, flakiness of the crust makes all the difference. If you can make it with my recipe All-Butter Pie Crust or Perfect Pie Crust, then it will really be a treat.
Plus, the whipped cream is topped with crunchy toasted coconut flakes. The custard filling has coconut milk, sweetened coconut flakes, and coconut extract. Coconut flavor is throughout the entire pie too. The ratio of filling and whipped cream topping is perfect. If you are a coconut fanatic like me or know someone who is, this pie is a dream come true! Most recipes for Coconut Cream Pie have about half the filling and you might end up eating two pieces just to satisfy your taste buds.
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