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Clinton Kelly's Coconut Cream Pie

Clinton Kelly
Servings: 8
1 to 30 min

Coconut Pie with Coconut Crumble

  • Ingredients
  • step-by-step directions
Clinton Kelly's Coconut Cream Pie
  • For the Coconut Crumble:
  • 1/4 cup Butter
  • 2 tablespoons Light Brown Sugar
  • 1/2 cup Flour
  • 1/4 cup Sweetened Coconut
For the Filling:
  • 1 Prepared Pie Crust
  • 1 13- ounce can Coconut Milk
  • 1 cup Milk
  • 1 1/2 teaspoons Vanilla Extract
  • 1/2 cup Granulated Sugar
  • 5 Eggs (room temperature)
  • 1/2 cup Cornstarch
  • 1/2 teaspoon Salt
  • Sweetened Whipped Cream (to serve)
  • For the Coconut Crumble: Preheat oven to 350 F. In a large bowl combine the crumble ingredients and work into a dough like consistency. Transfer to a baking sheet. Place into the oven and bake until golden but not burnt, about 40 to 45 minutes. Remove from oven and allow to cool.
  • For the Filling: Place pie crust into a pie dish and line with parchment and baking beans or weights. Cook for 10 minutes then carefully from parchment and weights and continue to bake for 5 more minutes or until bottom of crust is cooked. Remove from oven and allow to cool.
  • Whisk together the ingredients in a medium sauce pot. Bring to a simmer over medium heat while whisking gently. Continue to whisk and cook until thickened, about 7 to 10 minutes. Remove from heat and press through a sieve if you see any lumps. Transfer mixture to a bowl and press plastic wrap directly onto the surface until ready to use.
  • To Assemble: Pour filling into the prepared crust and chill in the fridge for 6 hours. Top with the whipped cream and Coconut Crumble to serve.
Similar categories: Desserts Courses & Meals
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