Coconut Cream Pie- OAMC

It’s been rumored that you cannot make your own Cream Pie recipes ahead of time and freeze them because they will become watery & separate. This is not entirely true. Here is our tried and true recipe and follow up directions to show you HOW to properly make your own Make-Ahead Coconut Cream Pie.

You’ll Need:

• 2/3 c. Sugar
• 1/4 c. Cornstarch
• 1/2 tsp salt
• 3 c. Cold Milk
• 4 egg yolks, lightly beaten
• 2 T. butter, room temperature
• 2 tsp Vanilla Extract (don’t use the fake cheap stuff).
• 3/4 c. flaked coconut

Mix sugar, cornstarch & salt in a heavy 2 qt saucepan, stirring well, add in cold milk, whisking continually over medium heat.

Continue cooking over medium heat, stirring constantly, until mixture comes to a rolling boil. Boil for exactly 1 minute.
Remove from heat, pour approximately half of the mixture in the beaten eggs, mixing (fast!) and thoroughly. (This process is called Tempering) Pour the tempered egg/mix back into the saucepan.
Boil and stir 1 full minute.

Remove from Heat, stir in butter, coconut, and vanilla, mixing well.

Place on a cooling rack for 16-18 minutes. Do NOT cool for too long as a film will form on the top of the filling.
Carefully spoon into a vacuum seal bag. (It’s quite helpful to fold down the top of the bag to prevent a mess from getting on the edge of the bag, preventing a good seal.)

Vacuum Seal the Warm Filling, try to remove as many air bubbles as possible. Label & Toss it into the freezer. As you can see in the picture on the left, this particular recipe was divided into 1/3’s.

This is because only 1 member of our family prefers this type of pie.

So when we want to make a pie for him, I simply make tart size pies.

To Use the filling:

Remove it from the Freezer and place in the refrigerator. DO Not attempt to thaw this on the counter-top- for several reasons- it contains milk, butter, and eggs (which can spoil), thawing on the counter will cause the filling to separate.

• Thaw in the fridge- 1 full-size package takes approximately 8 hours to thaw completely. (Of course, this is entirely dependent on the temperature of your fridge!)
• Prepare your favorite pie shell (prepared pastry shell, phyllo shell, or crumb crust, as desired. Cut off the corner of the bag and pipe into the pie shell.
• Smooth the top, Add Fresh Whipped Cream! Garnish with toasted coconut, if desired.
  

  Make-Ahead Coconut Cream Pie

  Article or recipe authorAuthor: Melissa 'Liss' Burnell

  (Click on the stars to vote!)

  Pinterest Facebook Email

  Share

  Print SaveGo to Collections PDF

  preparation timePrep 20 minutes mins

  cook timeCook 12 minutes mins

  total timeTotal 32 minutes mins

  This rich coconut custard filling is cooked on the stovetop, frozen for later, then thawed and piped into a baked pie shell with whipped cream on top. Estimated total batch cost is $4.56, or about $0.57 per serving, based on 8 servings.

  ServingsServings 8 servings

  CourseCourse Dessert

  CuisineCuisine American

  Budget101 Price BreakdownApprox Cost: $4.56

  Ingredients

  1/21x2x

  • ▢ ⅔ cup sugar
  • ▢ ¼ cup cornstarch
  • ▢ ½ teaspoon salt
  • ▢ 3 cups cold milk
  • ▢ 4 egg yolks lightly beaten
  • ▢ 2 tablespoons butter room temperature
  • ▢ 2 teaspoons vanilla extract
  • ▢ ¾ cup flaked coconut

  Equipment

  

  Heavy 2-Quart Saucepan

  

  Whisk

  

  Mixing Bowl

  

  Cooling rack

  Vacuum sealer or freezer-safe bags

  

  Measuring Cups and Spoons

  Instructions

  Prevent Sleep Mode Prevent Sleep Mode

  1. In a heavy 2-quart saucepan, whisk together the sugar, cornstarch, and salt.
  2. Add the cold milk and cook over medium heat, whisking constantly until the mixture reaches a rolling boil.
  3. Boil for exactly 1 minute.
  4. Remove from the heat and pour about half of the hot mixture into the beaten egg yolks, mixing quickly and thoroughly.
  5. Return the tempered egg mixture to the saucepan.
  6. Boil and stir constantly for 1 full minute.
  7. Remove from the heat and stir in the butter, vanilla extract, and flaked coconut.
  8. Cool on a rack for 16 to 18 minutes.
  9. Spoon the warm filling into a vacuum-seal bag, remove as much air as possible, seal, label, and freeze.
  10. To use, thaw in the refrigerator for about 8 hours, then pipe into a prepared pie shell, phyllo shells, or a crumb crust. Top with whipped cream and toasted coconut if desired.

  Recipe Size Alteration

  💡 If you altered the ingredients above by doubling or tripling the recipe, you may also need to change the pan/dish size and adjust the cook time.

  Notes

  Yield is estimated as enough filling for 1 standard 9-inch pie, about 8 slices.
  Prep time estimate includes measuring, tempering, cooling, and bagging the filling.
  Cook time estimate includes bringing the custard to a boil and the two 1-minute boil stages.
  Freeze for up to 1 month for best quality.
  After thawing, use the filling within 3 to 4 days in the refrigerator.
  An assembled pie should be refrigerated and used within 3 to 4 days.

  Tried this recipe?

  Let us know how it was!

  📌 Love this Coconut Cream Pie- OAMC? Pin it!