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The World's Best Coconut Cream Pie Recipe Ever
Ingredients
  • subheading: Coconut Custard Filling Ingredients:
  • 4 egg yolks
  • ⅓ c. plus 2 tsp cornstarch
  • 3 cups of whole milk (1 can of coconut milk + enough milk to equal 3 cups)
  • ¾ c sugar, plus 1 TBL
  • ½ tsp salt
  • 2 tsp vanilla
  • 2 TBL butter
  • 1 c shredded coconut*
  •  
  • 1 baked pie shell, 9 or 10" (I use the Cook's Illustrated Perfect Pie Crust recipe, the one with vodka.)
  • subheading: Coconut Cream Pie Topping Ingredients:
  • ½ cup toasted coconut
  • 1.5 cups whipping cream
  • ⅓ c sugar
  • ¾ tsp unflavored gelatin (opt)
  •  
  • note: prefer unsweetened, finely ground coconut, but if all you have is sweetened flaked, cut the sugar to a ½ cup. I like to process the coconut in a food processor so that it's fine instead of stringy.
  •  
  • Coconut Cream Pie Instructions
Steps
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