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Recipes

Coconut Cream Pie

Yield: 1 9-inch pie or 8 enormous servings

Allergens

Ingredients

  • 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

Topping Options

  • 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!

Instructions

Preheat oven to 325°F.

  1. Roll out dough, fit into 9-inch pie pan, and refrigerate until cold.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Add butter and stir into pastry cream until fully melted and combined.
  8. Place saucepan into ice bath and stir occasionally until cool. Once cool, pour filling contents into prepared pie crust. Set aside.
  9. 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.
  10. 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!