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Home / Coconut Cream Pie
Coconut Cream Pie
Rating:
Recipe Created By:
PreGel Professional Training Center
Difficulty:
Intermediate
Recipe Created By: PreGel Professional Training Center
Difficulty: Intermediate
- 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
- Combine all ingredients.
- Press into desired pie pan or tart pan.
- 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
- Combine sugar and in a bowl; whisk in egg yolks, then cream (#1) to dissolve the dry ingredients.
- Heat milk on the stove.
- Slowly whisk hot milk into egg yolk mixture; transfer mixture back to the pot and return to the stove.
- Bring to a simmer, stirring constantly; cook for about 1 minute.
- Combine with .
- Allow to cool.
- Lightly whip cream (#2), and fold into pastry cream.
- Use as needed in final assembly.
Whipped Cream
| 60g (2.1oz) | |
| 1000g (35.3oz) |
Method of Preparation
- Place all ingredients in a bowl and whip to medium-stiff peaks for piping.
Final Assembly
- Pipe Coconut Cream into graham cracker shell.
- Pipe Whipped Cream on top.
- Garnish with toasted coconut flakes and chocolate décor.
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