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Strawberry Coconut Cream Pie Recipe




INGREDIENTS:

Pie Crust Ingredients:
  • 1 blind baked (until golden) and cooled pie crust
Coconut Cream Filling Ingredients:
  • 1 can (14 fluid ounces) unsweetened coconut milk
  • 3/4 cup sugar
  • 2 teaspoons vanilla extract
  • pinch kosher salt
  • 3 large egg yolks
  • 2 tablespoons corn starch
  • 2 tablespoons unsalted butter
  • 1 cup sweetened coconut flakes
  • 1/2 cup whipping cream
Topping Ingredients:
  • 1 1/2 cups fresh strawberries
  • 1/2 cup water
  • 1/4 cup sugar
  • 2 teaspoons cornstarch
  • red food coloring (optional; I skipped this)
  • mint leaves or whole strawberries for garnish (optional)

Strawberry Coconut Cream Pie Recipe

INSTRUCTIONS:
  1. To make filling: Heat the coconut milk, sugar, salt and vanilla in a medium saucepan over medium heat. In a bowl, whisk together the egg yolks and corn starch. Add 1/2 cup of the hot cream slowly to the yolks, whisking as you add. Then pour the yolk mixture into the pot of hot cream and whisk. Continue to whisk with heat on medium-high for 3 more minutes. The mixture will turn thick and bubble. You need to continue to whisk for the full 3 minutes or the pastry cream will separate once it is cool. After the 3 minutes, whisk in the butter. Add the coconut flakes. Pour into a shallow dish to cool. 
  2. Cover with plastic wrap pressed right against the pastry cream. This will prevent a thick skin from forming on the surface. Refrigerate for at least an hour or freeze for 30 minutes. Once it is cold, stir the pastry cream to loosen. Whip the 1/2 cup cream to medium peaks. Stir in 1/3 to the pastry cream to lighten. Fold in the remaining cream until the pastry cream is nice and light. Fill baked, cooled pie crust with your coconut filling.
  3. Slice 1 cup of strawberries in thin slices lengthwise and layer the slices in pretty concentric circles around the top of the coconut cream. Set this in the fridge to chill while you make your glaze.
  4. Make the glaze: Crush remaining 1/2 cup of strawberries and boil with water in a saucepan over medium-high heat for two minutes. Strain through a fine mesh sieve and discard the pulp. Add the juice back to the saucepan over medium-high heat and gradually whisk in sugar and cornstarch. Cook until thickened. Mine had lumps of cornstarch despite my best efforts, but no worries; I just strained it again once thickened. If you want, you can tint this glaze with food coloring to desired hue, but mine was plenty bright enough! 
  5. Cool the glaze slightly (I transferred mine to a heat-proof measuring cup with a pour spout to cool for a bit) and then pour over top of strawberry slices on your pie. Garnish with big mint leaves, if you’d like, or whole strawberries. Chill entire pie for at least a few hours for best results; cut with a knife held under hot water and then dried. It’ll still be a bit puddingy, so I served mine in a shallow bowl! Use a pie gate (or a makeshift pie gate made from aluminum foil) to keep remaining pie from oozing in the pie plate after slicing.

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Strawberry Coconut Cream Pie Recipe Strawberry Coconut Cream Pie Recipe Reviewed by kuji hara on 3:28 AM Rating: 5

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