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Coconut Cream Pie

A perfect summer dessert.

8 Servings
1-13.5 oz can Andre Prost Coconut Milk (found in the baking section)
5 large egg yolks
1/2 cup sugar
1 tablespoon gelatin
Pinch salt
1 teaspoon coconut extract
1/2 teaspoon vanilla extract
1 cup heavy cream
1/2 cup flaked coconut
1-8 oz store bought cookie crust of your choice
3 tablespoons flaked coconut, for garnish
Step 1
Place medium size mixing bowl and beaters in refrigerator for whipping cream.
Step 2
In a medium saucepan, add Coconut Milk. Heat to just before a boil.
Step 3
Using a whisk, beat egg yolks, sugar, gelatin and salt until very smooth and lemon colored.
Step 4
Stir a few tablespoons of the hot Coconut Milk into the yolk mixture, stirring constantly.
Step 5
Add yolk mixture to hot Coconut Milk in a thin stream, stirring constantly. Continue stirring, heating to just before the boiling point (no hotter than 185°F (85°C) on a meat thermometer).
Step 6
The filling will be slightly thickened, almost the consistency of smooth applesauce. Remove from heat.
Step 7
Beat in coconut extract and vanilla extract.
Step 8
If mixture is lumpy, push through a strainer.
Step 9
Continuously stirring, cool the coconut filling in an ice water bath (place pan of filling inside a larger bowl of ice water). When it starts to thicken and becomes cool, remove from the ice water bath. Mix in flaked coconut. Set aside.
Step 10
Using the chilled mixing bowl and beaters, beat the heavy cream until it mounds into firm peaks.
Step 11
Gently fold the filling into the whipped cream until well incorporated.
Step 12
Spoon filling into cookie crust. Garnish edges of pie with flaked coconut.
Step 13
Refrigerate for 3 - 4 hours or until firm.