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RECIPES

A Delectable Coconut Cream Pie

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A Delectable Coconut Cream Pie

 

 

 

 

Introduction

There’s something incredibly nostalgic and satisfying about a slice of homemade pie.

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One pie that stands out for its creamy texture and rich flavor is the Coconut Cream Pie.

This pie combines the tropical taste of coconut with a smooth, velvety custard, all encased in a buttery, flaky crust.

Topped with a dollop of whipped cream, it’s a dessert that delights the senses and brings a taste of paradise to your table.

A Delectable Coconut Cream Pie

Ingredients

 

For the Crust:

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1 1/4 cups all-purpose flour

1/2 teaspoon salt

1/2 cup unsalted butter, chilled and cut into small pieces

1/4 cup ice water

For the Coconut Filling:

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1 cup sweetened shredded coconut

2 cups whole milk

1 cup heavy cream

3/4 cup granulated sugar

1/4 cup cornstarch

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5 large egg yolks

1/4 teaspoon salt

1 teaspoon vanilla extract

1 tablespoon unsalted butter

For the Topping:

1 cup heavy whipping cream

2 tablespoons powdered sugar

1/2 teaspoon vanilla extract

Toasted coconut flakes (optional)

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Instructions

 

Prepare the Crust:

Preheat your oven to 375°F (190°C).

In a large bowl, combine the flour and salt. Cut in the butter until the mixture resembles coarse crumbs.

Gradually add the ice water, mixing until the dough comes together. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

Roll out the dough on a lightly floured surface to fit a 9-inch pie pan. Press the dough into the pan and trim the edges. Prick the bottom with a fork.

Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, remove the weights and paper, and bake for an additional 10 minutes until golden. Let it cool completely.

Make the Coconut Filling:

In a medium saucepan, combine the milk, heavy cream, and shredded coconut. Heat over medium heat until the mixture begins to simmer.

In a separate bowl, whisk together the sugar, cornstarch, egg yolks, and salt until smooth.

Gradually pour the hot milk mixture into the egg mixture, whisking constantly to avoid curdling.

Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens and begins to bubble. Remove from heat.

Stir in the vanilla extract and butter until melted and smooth. Pour the filling into the cooled crust and spread evenly. Refrigerate for at least 4 hours, or until set.

Prepare the Topping:

In a large bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.

Spread the whipped cream over the chilled pie.

Sprinkle with toasted coconut flakes if desired.

Keywords

Coconut Cream Pie

Homemade Pie

Dessert Recipe

Creamy Coconut

Whipped Cream Topping

Tropical Dessert

Classic Pie Recipe

Comfort Food

Baking

Sweet Treats

Conclusion

This Coconut Cream Pie is a classic dessert that promises to impress your guests with its delightful flavors and creamy texture.

Whether it’s a special occasion or a simple family dinner, this pie will surely become a favorite in your household.

Enjoy each bite of this tropical treat, and let it transport you to a sunny beach with every mouthful.

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