This delightful treat is a nostalgic favorite, cherished for its rich, creamy coconut filling and the flakiness of a homemade pie crust. Originating from the American South, coconut cream pie has roots in both custard and tropical desserts, making it a beloved choice for gatherings and celebrations.
Ingredients
Scale:
For the Pie Crust:
1 ½ cups all-purpose flour, sifted
½ teaspoon salt
½ cup unsalted butter, chilled and cubed
4-5 tablespoons ice water
For the Coconut Cream Filling:
1 cup granulated sugar
2 tablespoons cornstarch
½ teaspoon salt
2 cups coconut milk (full-fat recommended)
1 teaspoon vanilla extract
3 large egg yolks, beaten
1 ½ cups sweetened shredded coconut
2 tablespoons unsalted butter
For the Toppings:
1 cup heavy whipping cream
2 tablespoons powdered sugar
Additional shredded coconut for garnish
Instructions
Prepare the Pie Crust: In a large mixing bowl, combine the flour and salt. Add the chilled, cubed butter and mix until the mixture resembles coarse crumbs, about 2-3 minutes. Gradually add ice water, one tablespoon at a time, until the dough comes together. Form it into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Preheat the Oven: Preheat your oven to 425°F (220°C).
Roll Out the Dough: On a floured surface, roll out the chilled dough into a circle about 12 inches in diameter. Transfer it to a 9-inch pie dish, pressing it gently against the sides. Trim any excess dough, and crimp the edges.
Bake the Crust: Prick the bottom of the pie crust with a fork. Line the crust with parchment paper and fill with pie weights or dry beans. Bake for 15 minutes, then remove the weights and bake for an additional 5-10 minutes, or until golden brown. Allow to cool completely.
Make the Coconut Cream Filling: In a medium saucepan, whisk together the sugar, cornstarch, and salt. Gradually whisk in the coconut milk. Cook over medium heat, stirring constantly, until the mixture thickens and begins to bubble, about 5-7 minutes.
Add Egg Yolks: In a small bowl, whisk the egg yolks. Once the coconut mixture has thickened, remove it from the heat. Gradually stir a small amount of the hot mixture into the egg yolks, then add the yolk mixture back into the saucepan. Cook for an additional 2 minutes.
