Dive into the world of tropical desserts with this delectable Coconut Cream Pie, an indulgence that perfectly balances rich coconut flavor with a creamy coconut filling nestled in a flaky pie crust.
Ingredients
Scale:
1 1/4 cups all-purpose flour
1/2 teaspoon salt
1/2 cup unsalted butter, chilled and diced
1/4 cup ice water
1 cup coconut milk
1 cup whole milk
3/4 cup granulated sugar
1/4 cup cornstarch
1/4 teaspoon salt
4 egg yolks
1 teaspoon vanilla extract
1 1/2 cups sweetened shredded coconut
1 cup heavy cream
2 tablespoons powdered sugar
1/2 teaspoon vanilla extract
1/4 cup sweetened shredded coconut, toasted
Instructions
Prepare the Flaky Pie Crust: In a large bowl, whisk together the flour and salt. Add the diced butter and use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs. Gradually add ice water, a tablespoon at a time, mixing until the dough comes together. Shape into a disc, wrap in plastic wrap, and refrigerate for at least 1 hour.
Preheat and Roll: Preheat your oven to 425°F (220°C). Roll out the chilled dough on a lightly floured surface to fit a 9-inch pie dish. Carefully transfer the dough to the pie dish, trim the excess, and crimp the edges. Use a fork to prick the bottom and sides. Line with parchment paper and fill with pie weights. Bake for 12-15 minutes until the crust is lightly golden. Remove the weights and bake for another 5-7 minutes until fully baked. Let cool completely.
Make the Creamy Coconut Filling: In a saucepan, combine coconut milk, whole milk, sugar, cornstarch, and salt. Whisk over medium heat until the mixture thickens and bubbles. In a separate bowl, whisk the egg yolks. Gradually add a small amount of the hot milk mixture to the yolks, whisking constantly to temper. Return the yolk mixture to the saucepan and cook for an additional 2-3 minutes until thick. Remove from heat, stir in vanilla and sweetened shredded coconut. Pour into the cooled pie crust and spread evenly. Refrigerate for at least 2 hours to set.
Prepare the Coconut Whipped Cream: In a chilled mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract until soft peaks form. Gently fold in the toasted shredded coconut. Spread or pipe the whipped cream over the set coconut filling.
Garnish and Serve: Optionally, sprinkle additional toasted coconut or chocolate shavings over the top for added flavor and visual appeal. Serve chilled for the best taste and texture.
