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Home / Coconut Cream Pie

Coconut Cream Pie

Coconut Cream Pie


Recipe Created By:
PreGel Professional Training Center

  • Components Of Recipe
  • Graham Cracker Crust
  • Coconut Cream
  • Whipped Cream
  • Final Assembly

Graham Cracker Crust

454g (16.0oz)
227g (8.0oz)
227g (8.0oz)
4g (0.1oz)
30g (1.1oz)

* can be replaced with

Method of Preparation

  1. Combine all ingredients.
  2. Press into desired pie pan or tart pan.
  3. Use as needed to build pie.

Coconut Cream

100g (3.5oz)
230g (8.1oz)
300g (10.6oz)
100g (3.5oz)
80g (2.8oz)
750g (26.5oz)

Method of Preparation

  1. Combine sugar and in a bowl; whisk in egg yolks, then cream (#1) to dissolve the dry ingredients.
  2. Heat milk on the stove.
  3. Slowly whisk hot milk into egg yolk mixture; transfer mixture back to the pot and return to the stove.
  4. Bring to a simmer, stirring constantly; cook for about 1 minute.
  5. Combine with .
  6. Allow to cool.
  7. Lightly whip cream (#2), and fold into pastry cream.
  8. Use as needed in final assembly.

Whipped Cream

60g (2.1oz)
1000g (35.3oz)

Method of Preparation

  1. Place all ingredients in a bowl and whip to medium-stiff peaks for piping.

Final Assembly

  1. Pipe Coconut Cream into graham cracker shell.
  2. Pipe Whipped Cream on top.
  3. Garnish with toasted coconut flakes and chocolate décor.
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