Coconut Cream Pie

Name: Coconut Cream Pie
Yield: makes one 9-inch pie
Ingredients: All-purpose flour, for dusting; 1/2 recipe Pâte Brisée; 1 large whole egg, lightly beaten, plus 4 large egg yolks; Fresh Coconut Curls (page 395); 3 cups canned unsweetened coconut milk; 2/3 cup granulated sugar; 5 tablespoons cornstarch; 1/4 teaspoon salt; 2 ounces semisweet chocolate; 1 cup heavy cream; 1/4 cup confectioners’ sugar; Chocolate Curls (page 395)

January 24, 2012

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Photo by Chelsea Kyle

This pie can be made ahead and kept in the refrigerator, loosely covered with plastic wrap, for up to three days. Applying a thin coating of melted chocolate to the baked pie shell before filling seals the crust and helps it stay crisp.

Recipe notes

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