Creamy, Dreamy, Coconutty: The Ultimate Coconut Cream Pie Recipe
Description
Overview: Indulge in the heavenly delight of our Creamy, Dreamy, Coconutty pie! This exquisite dessert boasts a flaky, buttery crust filled with a luscious, velvety coconut custard and topped with a cloud of whipped cream and toasted coconut flakes. Each bite is a perfect balance of creamy, crunchy, and coconutty bliss that will transport your taste buds to a tropical paradise.
Ingredients
Pie Crust:
All-purpose flour: 1 1/2 cups
Salt: 1/2 teaspoon
Unsalted butter, chilled and cubed: 6 tablespoons
Ice water: 4-6 tablespoons
Coconut Custard Filling:
Granulated sugar: 3/4 cup
Cornstarch: 1/4 cup
Salt: 1/4 teaspoon
Whole milk: 2 1/2 cups
Egg yolks, beaten: 4 large
Unsalted butter: 2 tablespoons
Vanilla extract: 1 teaspoon
Coconut extract: 1/2 teaspoon
Sweetened shredded coconut: 1 cup
Whipped Cream Topping:
Heavy whipping cream: 1 cup
Powdered sugar: 2 tablespoons
Vanilla extract: 1/2 teaspoon
Toasted Coconut Garnish:
Sweetened shredded coconut: 1/2 cup
Instructions
Step 1: Preheat the oven to 375°F (190°C).
Step 2: In a food processor, pulse the flour and salt. Add the chilled butter and pulse until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, until the dough comes together.
Step 3: Roll out the dough and transfer it to a 9-inch pie dish. Trim the edges and prick the bottom with a fork. Bake for 15-20 minutes or until golden brown. Let cool.
Step 4: In a saucepan, whisk together sugar, cornstarch, and salt. Gradually whisk in milk until smooth. Cook over medium heat, stirring constantly, until the mixture thickens and boils. Reduce heat to low and cook for 2 minutes, stirring constantly.
Step 5: Remove from heat and gradually whisk about 1 cup of the hot mixture into the beaten egg yolks. Pour the egg yolk mixture back into the saucepan and cook over low heat, stirring constantly, for 2 minutes.
Step 6: Remove from heat and stir in butter, vanilla extract, coconut extract, and shredded coconut. Pour the filling into the cooled pie crust and smooth the top. Cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Refrigerate for at least 2 hours or until firm.
Step 7: In a large bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
Step 8: Spread the whipped cream over the chilled pie, creating decorative swirls or patterns.
Step 9: Sprinkle the top of the pie with toasted coconut flakes for added crunch and flavor.
Step 10: Slice, serve, and savor every dreamy, creamy, coconutty bite!
Cooking Time
Preparation Time: 30 minutes
Cooking Time: 20 minutes
Chilling Time: 2 hours
Total Time: 2 hours 50 minutes
Servings
Servings: 8 slices
Notes
For the best flavor and texture, use fresh, high-quality ingredients.
To toast coconut flakes, spread them on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, stirring occasionally, until golden brown.
The pie can be made ahead and stored in the refrigerator for up to 3 days. For the best results, add the whipped cream topping just before serving.
Nutritional Information (Optional)
Calories: 450 per slice
Fat: 28g
Saturated Fat: 18g
Carbohydrates: 48g
Sugar: 30g
Protein: 6g
Cholesterol: 155mg
Sodium: 220mg
Serving Suggestions
Serve chilled slices of pie with a dollop of extra whipped cream and a sprinkle of toasted coconut on top.
Pair with a hot cup of coffee or a cold glass of milk for a classic dessert experience.
For a tropical twist, serve alongside a scoop of pineapple or mango sorbet.
FAQs
Q: Can I use a pre-made pie crust instead of making one from scratch?
A: Yes, you can use a store-bought pie crust to save time. Just be sure to follow the package instructions for pre-baking the crust before adding the filling.
Q: Can I make this pie dairy-free?
A: Yes, you can substitute the whole milk with coconut milk and use a dairy-free butter alternative for the crust and filling. For the whipped cream topping, use a dairy-free whipped cream or coconut whipped cream.
Q: How long will the pie last in the refrigerator?
A: The pie can be stored in the refrigerator for up to 3 days. However, for the best texture and flavor, it is recommended to consume it within 1-2 days of making.
Q: Can I freeze the pie for later?
A: Yes, you can freeze the pie for up to 1 month. Wrap the cooled pie tightly in plastic wrap and aluminum foil before freezing. Thaw overnight in the refrigerator before serving.
Q: Can I use unsweetened shredded coconut instead of sweetened?
A: Yes, you can use unsweetened shredded coconut if you prefer a less sweet pie. Keep in mind that the overall flavor and sweetness of the pie may be slightly affected.
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