Coconut Cream Pie

Introduction

This Coconut Cream Pie is a dreamy dessert with a flaky crust, a luscious coconut custard filling, and a cloud of whipped cream on top. Perfect for coconut lovers, this pie is rich, creamy, and packed with tropical flavor.

Ingredients

For the Pie Crust:

• 1 1/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup cold unsalted butter, cubed
• 2-3 tablespoons ice water

For the Coconut Custard Filling:

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

For the Whipped Cream Topping:

• 1 cup heavy whipping cream
• 2 tablespoons powdered sugar
• 1/2 teaspoon vanilla extract
• Toasted coconut flakes, for garnish

Instructions

Step 1: Prepare the Pie Crust

1. In a mixing bowl, combine flour and salt.
2. Cut in cold butter using a pastry cutter or food processor until the mixture resembles coarse crumbs.
3. Add ice water, one tablespoon at a time, mixing until the dough holds together.
4. Shape into a disk, wrap in plastic wrap, and refrigerate for 30 minutes.
5. Roll out the dough on a floured surface and fit it into a 9-inch pie pan.
6. Prick the bottom with a fork and bake at 375°F (190°C) for 12-15 minutes, or until golden brown. Let cool.

Step 2: Make the Coconut Custard Filling

1. In a saucepan over medium heat, whisk together milk, heavy cream, sugar, and cornstarch.
2. In a separate bowl, whisk egg yolks.
3. Slowly pour some of the hot milk mixture into the egg yolks while whisking, then return the mixture to the saucepan.
4. Cook until thickened, stirring constantly.
5. Remove from heat and stir in vanilla extract, butter, and shredded coconut.
6. Pour the filling into the cooled pie crust and smooth the top.

Step 3: Prepare the Whipped Cream Topping

1. In a mixing bowl, whip heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
2. Spread or pipe the whipped cream over the chilled pie.
3. Garnish with toasted coconut flakes.

Step 4: Chill and Serve

• Refrigerate the pie for at least 4 hours, or until fully set.
• Slice and enjoy this creamy, coconut-filled delight! 🥥🥧

Storage

• Keep refrigerated for up to 3 days.
• Do not freeze, as the custard may separate.

Conclusion

This Coconut Cream Pie is an indulgent, tropical treat with rich flavors and a silky-smooth texture. Whether for special occasions or just because, it’s a dessert that never disappoints! 🥥🍰