Coconut Cream Pie Recipe

Coconut Cream Pie Recipe

Introduction:

Indulge in the tropical sweetness of this classic Coconut Cream Pie, a perfect blend of creamy, dreamy filling topped with fluffy whipped cream and toasted coconut flakes.

This dessert is not only a feast for the taste buds but also a visual delight, making it a standout dish for any occasion.

Whether you’re celebrating a special day or just craving something sweet, this coconut cream pie promises to deliver satisfaction with every bite.

Ingredients:

For the crust:

1 1/4 cups all-purpose flour

1/2 teaspoon salt

1 tablespoon sugar

1/2 cup unsalted butter, chilled and diced

3-4 tablespoons ice water

For the filling:

1 cup sweetened shredded coconut

3 cups half-and-half

2 eggs, beaten

3/4 cup granulated sugar

1/2 cup all-purpose flour

1/4 teaspoon salt

1 teaspoon vanilla extract

For the topping:

1 cup heavy whipping cream

2 tablespoons confectioners’ sugar

1/2 teaspoon vanilla extract

Toasted coconut flakes, for garnish

Instructions:

Prepare the crust:

In a mixing bowl, combine flour, salt, and sugar. Add butter and mix until the mixture resembles coarse crumbs.

Gradually add ice water, stirring until the dough forms a ball. Wrap in plastic and refrigerate for at least an hour.

After chilling, roll the dough out to fit a 9-inch pie plate. Place crust in pie plate, pressing evenly into the bottom and sides.

Blind bake the crust:

Preheat the oven to 425°F (220°C).

Line the crust with parchment paper and fill with pie weights or dried beans.

Bake for 15 minutes, remove the weights and parchment, and bake for an additional 5 minutes or until golden. Remove from oven and let cool.

Make the filling:

In a medium saucepan, combine half-and-half and shredded coconut. Bring to a simmer over medium heat.

In a separate bowl, mix together eggs, sugar, flour, and salt. Gradually whisk in the hot coconut mixture.

Return the mixture to the saucepan and cook over low heat, stirring continuously until the mixture thickens and coats the back of a spoon, about 5-7 minutes. Remove from heat and stir in vanilla extract.

Pour the filling into the baked pie crust and chill until set, about 4 hours.

Prepare the topping:

In a mixing bowl, whip the heavy cream with confectioners’ sugar and vanilla until soft peaks form.

Spread the whipped cream over the chilled pie and sprinkle with toasted coconut flakes.

Conclusion:

This Coconut Cream Pie is the epitome of tropical indulgence, with layers of rich coconut custard, a buttery homemade crust, and a light, airy topping.

Each component comes together to create a symphony of flavors that are sure to delight anyone who takes a bite.

Enjoy this heavenly pie with a cup of coffee or tea for the ultimate dessert experience.