Instead of whipping 1 1/4 cups of cream, I whipped 2 cups of cream (with about 2 1/2 Tbs sugar and the extracts).
Also, once I had chilled the custard, it looked very thick and dense, so I decided to lighten its texture a bit. I did make a couple of changes-I used my own pie crust recipe and subbed in lite coconut milk, as others have suggested, for regular milk in the custard. I am not a traditional pie crust person so I made my own vanilla wafer/coconut crust instead and the pairing was delicious. It had a delicious, rich taste and amazing textures. This was a HUGE hit! I followed the reviews and used unsweetened, canned coconut milk instead of whole milk. I used my own pie crust recipe, but this was a very good recipe. Next time I will give myself sufficient time so I'm not rushing it, but with the help of the freezer & some creative cooling, it still came out delicious in a much shortened prep time frame. I did not read the recipe thoroughly prior to prepping & got ready to make it a few hours before. I also added dark chocolate shavings along with the browned coconut on top - which added some nice flavor & also a nice crunch to the texture. Absolutely delicious!Įxcellent! Used own traditional pie crust recipe & followed reviewer's advice on subbing coconut milk for filling. I often make it a day or two ahead and carefully cover so as not to ruin the presentation of the pie. Be careful when simmering/thickening the pastry cream not to burn it - turns from not done to burnt very quickly so stir, stir, stir, especially around the bottom rim of the pot. I often cheat and use store bought crust but the rest I make exactly as it's written. I have been making this pie for years at every holiday by special request from extended family. Everyone loved it and will certainly make again. Outstanding and a big hit! I followed others' suggestions by substituting coconut for whole milk but otherwise followed the recipe. I ended up adding unsweetened coconut flakes to it which I think helped. The filling is incredible and easy to make.
I used the appropriate amounts of water and flour but found that it needed more flour, even after freezing the dough. I found the crust incredibly difficult to work with. Served this for thanksgiving dessert to rave reviews. I made extra whipped cream (because there's no such thing as too much whipped cream, in my opinion). The filling and topping, though, were outstanding. I used my usual pie crust recipe so cannot comment on that part of the recipe. For the most part, I followed the recipe as-is, but I used a pre-made Oreo cookie pie crust and used a little extra Coconut extract in the whipped cream and the filling. This was my first time making a Coconut Cream Pie and was surprised at how easy it was (in comparison to other pies I have made). I may double the filling the next time, but otherwise it was perfect and met rave reviews. My father-in-law, who (until now) has refused to eat coconut cream pie, ate an entire piece. This recipe was outstanding! Substituted 3/4 cup coconut milk for 3/4 cup whole milk in the filling as other reviewers suggested, and it really worked well. It's added to coconut-flavored dishes in Singapore and it's basically the essence of a tree called "screwpine." Honestly we only added 2 drops, but it gave the pie a subtle undertone that everyone noticed but couldn't put their finger on. Sure, it takes almost two whole days of refrigerating, taking out and refrigerating again, but what else are you doing Christmas break? We added a touch of pandan essence, which-unless you're familiar with Southeast Asian flavoring-you may never had heard of. This recipe could not be more perfect in terms of consistency. (which is great, one to eat and one to share) I multiply the filling ingredients by 3 and then once the filling is done is divide in half for both pies. The only change I make is increase the amount of filling. I love huge pies with big domes and lots of filling.
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