DISH RESEARCH · Dessert
coconut cream pie
Also known as: PIE, COCONUT CREAM, Pie, coconut cream, prepared from mix, no-bake type, Pie, coconut creme, commercially prepared
Susan Reid’s selected coconut cream pie fills a baked pastry shell with chilled coconut custard, then adds vanilla whipped cream and optional toasted coconut.
About coconut cream pie
Research draft based on the references below. These notes describe particular recipes and presentations; ingredient connections are still being reviewed.
Susan Reid’s selected coconut cream pie has coconut pastry cream inside a golden pastry shell. Vanilla whipped cream covers the filling, with toasted coconut offered as an optional garnish.
The pastry shell chills, then bakes with a removable paper liner and weights. It is docked after the weights are removed and baked until golden.
Coconut milk, most of the whole milk, sugar and salt simmer together. The remaining milk mixes with cornstarch, flour and four yolks before tempering, boiling and straining the custard.
Unsalted butter, vanilla, coconut extract and the selected shredded coconut enter the custard before it chills. Heavy cream is whipped with coconut milk powder, caster sugar and a separate vanilla portion.
The chilled filling spreads into the baked shell, and the whipped topping is spooned or piped over it. Optional toasted coconut completes this layered coconut-and-vanilla finish.
Ingredients in coconut cream pie
Recorded ingredient connections, rather than a complete recipe. Explore an ingredient for more detail.
Ingredient connections are still being added.
Ingredient connections awaiting review. Versions and preparation vary.
Origins & food traditions
Explore the countries and cooking traditions associated with this dish. These connections do not establish a single birthplace or limit where the dish is eaten today.
Countries
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Cuisines & regions
Cuisine and regional connections are still being added.