Step-by-Step Guide to Make Jamie Oliver Coconut cream pie

Hey everyone, it’s me, Dave, welcome to our recipe page. Today, we’re going to make a distinctive dish, coconut cream pie. One of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.

Coconut cream pie is one of the most popular of current trending meals on earth. It is enjoyed by millions every day. It is simple, it is quick, it tastes delicious. They’re nice and they look fantastic. Coconut cream pie is something which I have loved my whole life.

To begin with this recipe, we must first prepare a few ingredients. You can have coconut cream pie using 16 ingredients and 11 steps. Here is how you can achieve it.

The ingredients needed to make Coconut cream pie:

1. Take 1 pie crust
2. Make ready 4 egg yolks
3. Prepare 1/4 cup or 30 grams cornstarch
4. Prepare 14 oz coconut milk (full fat)
5. Prepare 1 cup half-n-half
6. Prepare 2/3 cup granulated sugar
7. Make ready 1/4 tsp salt
8. Take 1 cup shredded, sweetened coconut
9. Make ready 2 tbsp unsalted butter, room temperature
10. Take 1 tsp vanilla
11. Take 1/2 tsp coconut extract
12. Prepare Topping
13. Prepare 1.5 cups heavy cream
14. Take 3 tbsp or 20 grams powdered or granulated sugar
15. Make ready 3/4 tsp vanilla
16. Make ready Garnish with toasted coconut

Instructions to make Coconut cream pie:

1. Fully blind bake pie crust. Cool completely.
2. In a medium heavy saucepan, whisk coconut milk, cream, sugar and salt together over medium heat.
3. Whisk egg yolks and cornstarch together in a small bowl.
4. Whisk cream mixture occasionally until it comes to a boil. Let boil for 2 minutes, then reduce heat to low.
5. Scoop about a half cup of the hot cream mixture and slowly drizzle into the egg mixture while whisking continuously. This tempers the eggs so they don't scramble!
6. Slowly drizzle the tempered egg mixture into the hot cream pot, again whisking continuously to avoid scrambled eggs.
7. Continue whisking and cooking for 1.5 minutes until smooth and thick.
8. Remove pot from heat and stir in shredded coconut, butter and extracts.
9. Pour warm filling into cooled pie crust. Cover with plastic wrap directly on top of the filling to prevent a "skin" from forming. Refrigerate for at least 3 hours.
10. Just before serving, whip the topping until soft peaks form, about 3-4 minutes on medium-high speed. Toast coconut in a small frying pan.
11. Spoon topping into piping bag fitted with a large star tip. Decorate with large swirls. Sprinkle toasted coconut on top.

So that’s going to wrap this up for this exceptional food coconut cream pie recipe. Thanks so much for your time. I’m sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!