Coconut Cream Pie

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Freezing Tips: Can Coconut Cream Pie be Frozen?

Yes, indeed! If you have the Herculean willpower to not devour the whole pie in one sitting, freezing is a great option. Just remember to properly seal the pie in airtight packaging to prevent freezer burn. When you’re ready to relish this coconut delight, thaw in the refrigerator before serving.

It’s like finding a tropical treasure in your freezer.

Serving Suggestion: Whipped Cream or Meringue?

While whipped cream is the go-to garnish for many, meringue makes for an equally compelling topping. If you’re looking to utilize those leftover egg whites, a meringue topping is a delightful alternative. But, let’s be real—when it comes to Coconut Cream Pie, there’s no wrong way to top it off.

Choose your adventure, either way, it’s a win-win.

Ingredients

For the Pie Filling:

  • 4 large Egg Yolks
  • 30 g Cornstarch
  • 14 ounces Coconut Milk full fat
  • 240 ml Half-and-Half
  • 130 g Granulated Sugar
  • 1/4 teaspoon Salt
  • 80 g Shredded Coconut sweetened
  • 30 g Unsalted Butter softened
  • 1 teaspoon Vanilla Extract
  • 1/2 teaspoon Coconut Extract optional

For the Whipped Cream:

  • 360 ml Heavy Cream cold
  • 20 g Confectioners’ Sugar or Granulated Sugar
  • 3/4 teaspoon Vanilla Extract

Optional for Garnish:

  • Coconut Shavings unsweetened

Instructions

The Pie Crust

  • Early Prep: Prepare your pie dough the night before, as it requires a minimum of 2 hours in the fridge to chill.
  • Baking the Crust: Preheat your oven to 375°F (190°C). Proceed to fully blind bake your pie crust. Once baked, let it cool completely. This step can be done up to three days in advance. Just wrap the cooled crust tightly and store it in the refrigerator until you’re ready to fill it.

The Creamy Coconut Filling

  • Initiating the Process: Whisk together egg yolks and cornstarch, then set aside.
  • Heat Dynamics: In a medium saucepan, combine the coconut milk, half-and-half, granulated sugar, and salt. Bring this to a boil over medium heat, stirring occasionally.
  • Egg Yolk Incorporation: Extract about 1/2 cup of the hot mixture and gradually whisk it into the egg yolk and cornstarch blend. This tempers the yolks, preventing them from scrambling.
  • Confluence: Slowly pour the tempered egg mixture back into the saucepan. The liquid will bubble and thicken almost instantaneously. Cook and whisk for another 1 minute and 30 seconds.
  • Finishing Touches: Remove from heat and blend in the shredded coconut, softened butter, vanilla, and optional coconut extract.

Assembling the Pie

  • Layering: Pour the warm filling into the completely cooled pie crust.
  • Chilling: Cover tightly with plastic wrap directly on the surface to avert skin formation. Refrigerate for at least 3 hours, or until thickened.

Whipped Cream Extravaganza

  • Whipping: Utilize either a hand mixer or a stand mixer with a whisk attachment to whip the heavy cream, sugar, and vanilla until you achieve medium peaks.
  • Garnish and Serve: Adorn your pie with the whipped cream and additional coconut, if desired.

Notes

Storage and Make-Ahead Tips

  • The pie crust can be prepped in advance and stored either in the fridge for up to 5 days or in the freezer for up to 3 months.
  • For those who plan way ahead, you can also freeze the assembled pie, minus the whipped cream. Just ensure the filling has fully cooled before wrapping it in an extra layer of plastic wrap and freezing. Thaw in the fridge or on the counter before adding the whipped cream.

Additional Notes

  • Coconut Milk: Ensure you are using canned, full-fat, unsweetened coconut milk typically found near Thai food products. Do not use the carton variety found in the refrigerated section.
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