Coconut cream pie is a delightful and creamy dessert that’s perfect for coconut lovers. Here’s a recipe for what many consider to be the best coconut cream pie:
Ingredients:
For the Pie Crust:
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cut into small pieces
- 3-4 tablespoons ice water
For the Coconut Filling:
- 1 cup sweetened shredded coconut
- 2 cups whole milk
- 1 cup canned coconut milk
- 3/4 cup granulated sugar
- 1/4 cup cornstarch
- 4 large egg yolks
- 1/4 teaspoon salt
- 2 teaspoons vanilla extract
For the Topping:
- 1 1/2 cups heavy cream, chilled
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
- Sweetened shredded coconut, toasted (for garnish)
Instructions:
For the Pie Crust:
- Prepare the Dough:
- In a large bowl, whisk together the flour and salt. Add the cold butter pieces and use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
- Gradually add the ice water, one tablespoon at a time, mixing until the dough comes together.
- Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 1 hour.
- Roll Out the Dough:
- On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Transfer the dough to a 9-inch pie dish, trim any excess dough, and crimp the edges. Prick the bottom of the crust with a fork.
- Blind Bake the Crust:
- Preheat the oven to 375°F (190°C). Line the pie crust with parchment paper and fill it with pie weights or dried beans.
- Bake the crust for 15 minutes. Remove the parchment paper and weights, then bake for an additional 10-15 minutes, or until the crust is golden brown. Allow it to cool completely.
For the Coconut Filling:
- Prepare the Coconut:
- Spread the shredded coconut evenly on a baking sheet and toast it in the preheated oven for 5-7 minutes, stirring occasionally, until lightly golden. Set aside to cool.
- Make the Filling:
- In a medium saucepan, combine the whole milk, canned coconut milk, granulated sugar, cornstarch, egg yolks, and salt. Whisk until smooth.
- Cook the mixture over medium heat, stirring constantly, until it thickens and comes to a boil. Boil for 1 minute, then remove from heat.
- Stir in the vanilla extract and 3/4 cup of the toasted shredded coconut. Let the filling cool for 5 minutes, then pour it into the cooled pie crust.
For the Topping:
- Whip the Cream:
- In a large mixing bowl, beat the chilled heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Assemble the Pie:
- Spread the whipped cream over the cooled coconut filling in the pie crust.
- Sprinkle the remaining 1/4 cup of toasted shredded coconut over the top of the whipped cream.
- Chill and Serve:
- Refrigerate the coconut cream pie for at least 4 hours, or until set.
- Slice and serve chilled, garnished with additional toasted coconut if desired.
This coconut cream pie is rich, creamy, and filled with delicious coconut flavor, making it a perfect dessert for any occasion!
