COCONUT CREAM PIE STEP-BY-STEP TUTOIRAL by Sarah Phillips © 2009 Sarah Phillips baking911.com
Coconut Cream Pie and photo by kake © Sarah Phillips baking911.com
KAKE SAYS: I made three coconut cream pie.
The coconut cream is not overly sweet but just right sweetness with coconut flakes and the crust was very flaky.
I am so happy that people enjoyed my pies.
Thanks to you all advice, I have learned how to make coconut cream pie.
Thank you....My friend who is Coconut cream pie lover said " this is the best coconut cream pie I have ever had!" Make me cry..
even a lady who doesn't like coconut eat all! WOW!
I used Blind bake a pie crust by kelly and your coconut cream pie recipe.
Of course! Kelly&Sarah's golden recipe!! There is no reason to fail, right?
PIE HELP
MAIN INGREDIENTS
Step I: Kelly's Perfect Food Processor Pie Crust Recipe
Step II: Chocolate Ganache Recipe, Optional
Step III: Coconut Pastry Cream Recipe
Step IV: Whipped Cream and Coconut Topping Recipes
Step V: Assembly (no recipe)
STEP I: MAKE THE ONE-CRUST KELLY'S PERFECT FOOD PROCESSOR PIE CRUST AND BLIND BAKE
KELLY'S PERFECT FOOD PROCESSOR SINGLE PIE CRUST by Kelly CA
Makes a single crust for a 9-inch standard or 9 1/2-inch deep-dish pie 
Pie crust and photo by Kelly CA © Sarah Phillips baking911.com
KELLY CA SAYS: Go to Double Kelly's Crust Perfect Food Processor Pie Crust Dough;
You will only need a single crust for this recipe, which is below.
INGREDIENTS
1/2 cup (1 stick) unsalted butter, cold
1 1/4 cups unbleached all-purpose flour; spoon into measuring cup and level to rim
1/2 teaspoon sugar
1/2 teaspoon salt
1/8- 1/4 cup ice water; make with water and ice cubes
1 egg, beaten; for egg wash
INSTRUCTIONS:
1. Make & Prebake (Blind Bake) a Single Pie Crust. Let cool.
2. Set aside until needed.
STEP II: MAKE THE CHOCOLATE GANACHE AND COAT PREBAKED PIE CRUST, OPTIONAL
SIMPLE CHOCOLATE GANACHE
INGREDIENTS
1/2 cup heavy cream
6 ounces semi-sweet or bittersweet chocolate, finely chopped; weigh and then chop into 1/4-inch evenly sized pieces
SARAH SAYS: You can use 4 ounces semi-sweet chocolate chips
Pre-baked pastry crust from Step I
INSTRUCTIONS
1. Bring heavy cream to a boil in a heavy bottomed saucepan.
Pour chocolate into the hot cream. Let sit for 60 seconds before stirring.
Banana Cream Chocolate Pie and photo by Kelly CA © Sarah Phillips baking911.com
Banana Cream Chocolate Pie and photo by Kelly CA © Sarah Phillips baking911.com
2. Stir, IN ONE DIRECTION, to create a smooth ganache emulsion.
Banana Cream Chocolate Pie and photo by Kelly CA © Sarah Phillips baking911.com
3. Cool Ganache: Refrigerate ganache for 15 minutes, stir well in the same direction as before. Chill another 15 minutes and stir again in the same direction as before or until the ganache has thickened and cooled, but has still remained pourable.
SARAH SAYS: If the ganache has stiffened too much, GENTLY reheat, stirring very slowly, until JUST warmed.
4. After making, IMMEDIATELY spread CHOCOLATE GANACHE into cooled, prebaked pie shell, to make a layer about 1/4-inch thick, taking care not to crush the crust. 
Banana Cream Chocolate Pie and photo by Kelly CA © Sarah Phillips baking911.com
Spread the ganache up the sides of the crust, too.
SARAH SAYS: This creates a moisture barrier.
Banana Cream Chocolate Pie and photo by Kelly CA © Sarah Phillips baking911.com
5. Chill the pie crust shell until the ganache has set.
STEP III: MAKE THE COCONUT PASTRY CREAM
COCONUT PASTRY CREAM by Sarah Phillips
INGREDIENTS
2 cups whole or 2% milk
1 1/2 cups sweetened flaked coconut; canned coconut is sweetened
6 large egg yolks
1/2 cup sugar
1/3 cup cornstarch
1/4 teaspoon salt
3 tablespoons unsalted butter, cold, cut into bits
1 teaspoon vanilla extract
1/8 to 1/4 teaspoon coconut extract
INSTRUCTIONS
1. Bring the milk and coconut to a boil in a medium size heavy-bottomed saucepan, whisking constantly to make sure it won't burn. Make sure you get into the edges of the pan
2. In a large heavy-bottomed saucepan, whisk together the egg yolks, sugar, cornstarch, and salt until well-blended and thickened. 
Banana Cream Chocolate Pie and photo by Kelly CA © Sarah Phillips baking911.com
Banana Cream Chocolate Pie and photo by Kelly CA © Sarah Phillips baking911.com
Banana Cream Chocolate Pie and photo by Kelly CA © Sarah Phillips baking911.com
Whisking constantly so the egg yolks won't cook, drizzle in 1/4 cup of the hot milk. Repeat with the remainder of the milk, adding it in a steady stream. 
Banana Cream Chocolate Pie and photo by Kelly CA © Sarah Phillips baking911.com
Banana Cream Chocolate Pie and photo by Kelly CA © Sarah Phillips baking911.com
3. Place the pan over medium heat, and while whisking constantly, bring the mixture to a boil. Adjust the heat, if necessary so the mixture won't burn.
Allow the pastry cream to boil for 1 to 2 minutes before removing. Take care to reach the corners of the pan with the whisk.
SARAH SAYS: Cornstarch based creams must boil before they can set, taking care not to overcook them.
Banana Cream Chocolate Pie and photo by Kelly CA © Sarah Phillips baking911.com
Banana Cream Chocolate Pie and photo by Kelly CA © Sarah Phillips baking911.com
4. Let the pastry cream sit for five minutes before stirring in the butter chunks, and then, the vanilla and coconut extracts.
Stir until the pastry cream is smooth and all of the butter is incorporated.
Banana Cream Chocolate Pie and photo by Kelly CA © Sarah Phillips baking911.com
Banana Cream Chocolate Pie and photo by Kelly CA © Sarah Phillips baking911.com
Banana Cream Chocolate Pie and photo by Kelly CA © Sarah Phillips baking911.com
5. Place the pan with the pastry cream, in a large bowl filled with ice cubes and water and stir occasionally until the cream is cold, about 10 minutes. 
6. Scoop the pastry cream into a medium size bowl, taking care not to scrape the bottom and side of the pan. If the cream is lumpy or has bits of cooked egg whites, alternately strain the cream into the bowl pushing it through a fine mesh strainer with a rubber spatula. 
Banana Cream Chocolate Pie and photo by Kelly CA © Sarah Phillips baking911.com
7. Cover with a piece of plastic wrap pressed on the surface of the cream so a film will not form on its surface and place momentarily in the refrigerator to chill.
Banana Cream Chocolate Pie and photo by Kelly CA © Sarah Phillips baking911.com
STORAGE
Press a piece of plastic wrap on the surface of the custard and refrigerate until chilled. The pastry cream can be made up to 3 days in advance. Stir well before using.
STEP IV: PREPARE THE WHIPPED CREAM AND COCONUT TOPPING
WHIPPED CREAM TOPPING by Sarah Phillips
Makes about 3 cups
INGREDIENTS
1 1/2 cups chilled heavy (whipping) cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract
1/8 to 1/4 teaspoon coconut extract
generous pinch salt
COCONUT TOPPING
2/3 cup sweetened flaked coconut, toasted
INSTRUCTIONS
Whipped Cream:
1. In a mixing bowl, add the cream.
Banana Cream Chocolate Pie and photo by Kelly CA © Sarah Phillips baking911.com
2. Using a hand-held electric or stand mixer, beat on low-speed until small bubbles form, about 30 seconds. Slowly add in the sugar at the side of the bowl.
Banana Cream Chocolate Pie and photo by Kelly CA © Sarah Phillips baking911.com
3. Add in the vanilla and coconut extracts and the salt.
Banana Cream Chocolate Pie and photo by Kelly CA © Sarah Phillips baking911.com
Banana Cream Chocolate Pie and photo by Kelly CA © Sarah Phillips baking911.com
4. Then, increase the speed to medium and then to high. Move the beaters up and down and around the side of the bowl while whipping if using a hand-held mixer.
With a rubber spatula, scrape down the side of the bowl often.
5. Stop whipping when the cream has doubled in volume, is smooth, thick and is billowy when the beaters are raised. In this picture I have scraped together the whipped cream into the center of the bowl.
Banana Cream Chocolate Pie and photo by Kelly CA © Sarah Phillips baking911.com
Coconut Topping:
Toast coconut in heavy small skillet over medium heat until lightly browned, stirring occasionally, about 3 minutes. Cool completely.
SERVE AND STORAGE
Serve immediately – whipped cream is best made the day of use. If storing, cover and refrigerate for up to 24 to 36 hours. If the cream separates in the refrigerator, whisk the cream together again woth a large wire baloon whisk until it has come back together (do not rebeat with an electric mixer).
For longer storage, whipped cream can be frozen by teaspoonful on a wax paper lined cookie sheet. When frozen, remove to a resealable plastic bag and place back in the freezer.
STEP V: ASSEMBLE GANACHE COATED PASTRY CRUST WITH PASTRY CREAM
INGREDIENTS
CHOCOLATE GANACHE COATED PIE CRUST from Step II
PASTRY CREAM from Step III
INSTRUCTIONS
1. Take the ganache-covered pie crust from the refrigerator, as well as the pastry cream. Stir the pastry cream vigourously with a whisk before using.
Banana Cream Chocolate Pie and photo by Kelly CA © Sarah Phillips baking911.com
2. Spread the pastry cream over the chocolate ganache. 
Banana Cream Chocolate Pie and photo by Kelly CA © Sarah Phillips baking911.com
SARAH SAYS: Set aside or press a piece of plastic wrap on top of the pastry cream and chill until ready to serve. DO NOT store for more than an hour or two. THE PIE IS MEANT TO BE SERVED IMMEDIATELY, OTHERWISE IT WILL START TO WEEP WATER.
STEP VII: COVER WITH WHIPPED CREAM, GARNISH WITH TOASTED COCONUT AND SERVE
INGREDIENTS
Assembled Pie from Step V
WHIPPED CREAM AND COCONUT TOPPING from Step IV
INSTRUCTIONS
1. Mound the whipped cream over the pastry cream in the pie. 
Banana Cream Chocolate Pie and photo by Kelly CA © Sarah Phillips baking911.com
3. Sprinkle the pie with the toasted coconut.
4. Serve the pie immediately! Dive in!
Coconut Cream Pie and photo by kake © Sarah Phillips baking911.com
STORAGE
Store all cream pies in the refrigerator. They tend to leach water during storage and only keep for a day or two!
VARIATIONS
Banana Cream Chocolate Ganache Pie by Sarah Phillips
