Coconut Cream Pie

Coconut cream pie is a classic dessert that consists of a flaky pie crust filled with a creamy coconut custard or pudding filling, topped with whipped cream and toasted coconut flakes. Here’s a basic recipe for making coconut cream pie:

Ingredients:

For the pie crust:

• 1 9-inch pie crust (store-bought or homemade)

For the coconut filling:

• 1 cup sweetened shredded coconut
• 2 cups whole milk
• 1 cup coconut milk
• 1/2 cup granulated sugar
• 1/4 cup cornstarch
• 1/4 teaspoon salt
• 4 large egg yolks
• 2 tablespoons unsalted butter
• 1 teaspoon pure vanilla extract

For the whipped cream topping:

• 1 cup heavy cream
• 2 tablespoons powdered sugar
• 1/2 teaspoon pure vanilla extract

Instructions:

Read more on next page

1. Pre-bake the pie crust:
   • Preheat your oven to 375°F (190°C).
   • If using a store-bought pie crust, follow the instructions on the package for pre-baking.
   • If making a homemade pie crust, roll out the dough and place it in a 9-inch pie pan. Prick the bottom of the crust with a fork to prevent it from puffing up during baking. Line the crust with parchment paper and fill it with pie weights or dried beans.
   • Bake the crust for about 15 minutes, then remove the parchment paper and weights, and bake for an additional 10-15 minutes or until it’s golden brown. Let it cool completely.
2. Toast the shredded coconut:
   • Spread the shredded coconut on a baking sheet and toast it in the oven for a few minutes until it’s lightly golden. Keep a close eye on it, as coconut can burn quickly. Set it aside to cool.
3. Prepare the coconut filling:
   • In a medium saucepan, combine the milk, coconut milk, sugar, cornstarch, and salt. Cook over medium heat, stirring constantly until the mixture thickens and comes to a boil.
   • In a separate bowl, whisk the egg yolks. Gradually whisk in about 1/2 cup of the hot milk mixture to temper the eggs. Then, pour the egg mixture back into the saucepan with the rest of the milk mixture.
   • Continue to cook, stirring constantly, for another 2 minutes until the custard is thick.
   • Remove the saucepan from heat, and stir in the butter, vanilla extract, and 3/4 cup of the toasted coconut. Let the filling cool slightly.
4. Assemble the pie:
   • Pour the coconut filling into the pre-baked pie crust.
   • Cover the pie with plastic wrap, making sure the wrap touches the surface of the custard to prevent a skin from forming.
   • Chill the pie in the refrigerator for at least 2 hours, or until it’s set.
5. Make the whipped cream topping:
   • In a mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
6. Finish the pie:
   • Remove the plastic wrap from the pie and top it with the whipped cream.
   • Sprinkle the remaining toasted coconut on top of the whipped cream.
7. Serve:
   • Slice and serve your delicious coconut cream pie. Enjoy!

This classic dessert is a favorite for coconut lovers and is perfect for any occasion.

ADVERTISEMENT