Coconut Cream Pie Recipe Kit Recipe

About this recipe

Indulge in the tropical delight of our Coconut Cream Pie Recipe Kit, a creamy and dreamy dessert that’s perfect for any occasion. This kit includes premium ingredients like rich coconut milk, smooth cream, and golden yolk eggs to create a luscious custard filling. Paired with a homemade pie crust, this dessert is a true showstopper. Follow our simple steps to whip up a velvety filling infused with natural vanilla and thickened with cornflour, then finish it off with a light, fluffy topping for the ultimate treat. Whether you’re hosting a gathering or treating yourself, this pie is sure to impress with its comforting flavors and irresistible texture. Order now on the AnyFeast website or app and bring the taste of paradise to your table. Make family meals stress-free with AnyFeast — your trusted family meal planner designed for Indian kitchens and busy schedules.

Ingredients

• 30 Ml Sprig Natural Bourbon Vanilla | 20 Ml Extract | Superior Quality | Chemical-Free | Alcohol-Free | For Gourmet Baking & Desserts
• 6 Each Golden Yolk Eggs 6 Pack
• 400 Ml Ktc Coconut Milk 400Ml
• 250 Ml Arla Lactofree Cream
• - Anchor Salted Butter 200g
• 500 G Brown & Polson Cornflour

Instructions

1. 1. Preheat your oven to 180°C (350°F). If using a pre-baked pie crust, skip to step 4. Otherwise, prepare your pie crust by combining 200g of butter with your choice of flour and a pinch of salt. Roll out the dough, place it in a pie dish, and bake for 15-20 minutes until golden brown. Let it cool completely.
2. 2. In a medium saucepan, combine 400ml of coconut milk and 500ml of cream. Heat the mixture over medium heat until it begins to simmer, stirring occasionally.
3. 3. In a separate bowl, whisk together 3 eggs, 100g of cornflour, and 100g of sugar until smooth. Gradually add a small amount of the hot coconut milk mixture to the egg mixture, whisking constantly to temper the eggs.
4. 4. Pour the tempered egg mixture back into the saucepan with the remaining coconut milk mixture. Cook over medium heat, stirring constantly, until the mixture thickens into a custard-like consistency. This should take about 5-7 minutes.
5. 5. Remove the saucepan from heat and stir in 1 teaspoon of vanilla extract and 100g of shredded coconut. Mix well to ensure the flavors are evenly distributed.
6. 6. Pour the coconut custard filling into the cooled pie crust. Smooth the top with a spatula and let it cool to room temperature. Once cooled, refrigerate the pie for at least 4 hours or overnight to set.
7. 7. Before serving, whip an additional 200ml of cream with 2 tablespoons of sugar until soft peaks form. Spread or pipe the whipped cream over the chilled pie.
8. 8. Optionally, toast 50g of shredded coconut in a dry skillet over medium heat until golden brown. Sprinkle the toasted coconut over the whipped cream topping for added texture and flavor.
9. 9. Slice the pie, serve chilled, and enjoy your homemade Coconut Cream Pie!