Coconut Cream Pie is a delightful dessert that brings the tropical flavors of coconut to the forefront, making it a perfect choice for summer gatherings or any occasion where a sweet, creamy treat is needed. This classic American dessert features a rich and creamy coconut filling nestled in a flaky pie crust, topped with luscious whipped cream and toasted coconut flakes.
Ingredients
Scale:
1 ½ cups all-purpose flour
½ cup unsalted butter, cold and diced
¼ teaspoon salt
4-5 tablespoons ice water
1 cup granulated sugar
⅓ cup cornstarch
¼ teaspoon salt
2 ¾ cups coconut milk
4 large egg yolks
2 tablespoons unsalted butter
1 teaspoon pure vanilla extract
1 cup sweetened shredded coconut
1 cup heavy whipping cream
2 tablespoons powdered sugar
½ cup toasted coconut flakes
Instructions
In a mixing bowl, combine 1 ½ cups of all-purpose flour and ¼ teaspoon of salt. Add the cold, diced butter and mix until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, mixing until the dough comes together. Shape into a disk and refrigerate for at least 30 minutes.
Preheat the oven to 350°F (175°C). Roll out the chilled dough on a floured surface and fit it into a 9-inch pie pan. Prick the bottom with a fork and line with parchment paper. Fill with pie weights or dried beans. Bake for 15 minutes, remove parchment and weights, and bake for an additional 10 minutes or until golden brown. Let it cool.
In a medium saucepan, whisk together 1 cup of sugar, ⅓ cup of cornstarch, and ¼ teaspoon of salt. Gradually add 2 ¾ cups of coconut milk while whisking continuously. Cook over medium heat, stirring constantly until the mixture thickens and begins to bubble (about 5-7 minutes).
Add the egg yolks to a separate bowl and whisk them. Gradually whisk in a small amount of the hot coconut mixture to temper the eggs, then add the egg yolk mixture back into the saucepan. Continue to cook for 2-3 minutes until thickened. Remove from heat and stir in 2 tablespoons of butter, 1 teaspoon of vanilla extract, and 1 cup of shredded coconut.
Pour the coconut filling into the cooled pie crust. Cover with plastic wrap and refrigerate for at least 4 hours, or until set.
Before serving, whip 1 cup of heavy cream with 2 tablespoons of powdered sugar until soft peaks form. Spread or pipe the whipped cream over the chilled coconut filling. Sprinkle with toasted coconut flakes.
Serve cold and enjoy your delicious Coconut Cream Pie!
