Coconut Cream Pie
Yield: 1 9-inch pie or 8 enormous servings
- 1 RylieCakes Pie Dough
- 32 oz whole milk
- 13 oz shredded coconut
- 2 tsp vanilla bean paste
- 4 eggs
- 1¼ cup sugar
- 2 Tbsp cornstarch (can use Roux Mix)
- 4 Tbsp tapioca starch (can use Roux Mix)
- 4 oz butter, softened
- 16 oz heavy cream, cold
- ¼ cup powdered sugar
- QS toasted coconut
*Note: QS means “quantity sufficient” – in other words, use as much or as little as you’d like! Baker’s choice!
Preheat oven to 325°F.
- Roll out dough, fit into 9-inch pie pan, and refrigerate until cold.
- Place parchment paper into pie pan covering cold dough and place pie weights evenly distributed over top. Par bake crust for 20-minutes until edges are starting to turn golden brown. Then carefully remove pie weights (they’ll be hot) and bake for another 10-minutes until crust is totally cooked through and beautifully golden brown. Remove from oven and let cool completely.
- While crust is cooling, prepare the pastry cream filling. Combine milk, coconut, and vanilla bean paste in medium saucepan. Place pan over medium-high heat and bring to a boil, stirring occasionally. Mixture should not be brought to a rolling boil; it should be brought to just boiling.
- While milk mixture is cooking, in medium sized bowl, whisk together eggs, sugar, and both starches until well combined. Yolks should be lighter in color though ribboning is not necessary.
- Once milk has come to a boil, temper with egg mixture. Slowly pour approximately one-third milk mixture into egg mixture while whisking constantly. Then add warmed egg mixture back into saucepan with remaining milk mixture. Keep whisking.
- Switch from whisk to wooden spoon and continue to stir pastry cream over medium heat until it thickens and begins to bubble around edges. Stir a few more minutes until mixture is very thick. Remove saucepan from heat.
- Add butter and stir into pastry cream until fully melted and combined.
- Place saucepan into ice bath and stir occasionally until cool. Once cool, pour filling contents into prepared pie crust. Set aside.
- In stand mixer fitted with whisk attachment, whip heavy cream and powdered sugar on low speed. Once whipped cream begins to form, increase speed to medium until desired consistency is reached.
- Scoop whipped cream over pie and decorate as you see fit either with a spoon or small offset spatula. Top off with toasted coconut and enjoy!