Coconut Cream Pie
A delightful dessert that brings the taste of home with a creamy, rich coconut flavor.
Ingredients
For the crust
- 1 1/4 cups flour
- 1/2 cup butter, cubed Ensure butter is cold for a flakier crust.
- 4-6 tbsp cold water
- 1 pinch salt
For the filling
- 2 cups milk
- 1 cup shredded coconut
- 3/4 cup sugar
- 3 units egg yolks
- 2 tbsp cornstarch
- 2 tbsp butter
- 1 tsp vanilla Consider adding pure coconut extract for more flavor.
For the topping
- 1 cup heavy cream
- 2 tbsp powdered sugar
- 1/4 cup toasted coconut For garnish.
Instructions
Make the crust
- Mix flour, salt, cubed butter, and cold water in a bowl until the dough forms.
- Press the dough into a pie pan and bake at 350°F for 15-20 minutes until golden brown.
- Let it cool.
Prepare the filling
- In a saucepan, heat the milk, sugar, and shredded coconut over medium heat.
- In a separate bowl, whisk together the egg yolks, cornstarch, and a pinch of salt.
- Slowly add the hot milk mixture to the egg yolk mixture, whisking constantly.
- Pour this back into the saucepan and cook on low heat until thickened, stirring frequently.
- Once thick, add the butter and vanilla, and mix well.
Prepare the topping
- In a large bowl, whip the heavy cream with powdered sugar until soft peaks form.
- You can add a drop of vanilla for extra flavor if you like.
Assemble the pie
- Pour the coconut filling into the cooled crust.
- Spread the whipped cream topping over the filling and sprinkle with toasted coconut.
Chill
- Cover the pie and place it in the fridge for at least 3 hours, or until set.
Notes
Store any leftovers in the refrigerator. Cover the pie with plastic wrap or foil to keep it fresh. Best consumed within a few days. For a crunch, consider adding crushed graham crackers to the crust.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 40gProtein: 4gFat: 20gSaturated Fat: 10gSodium: 50mgFiber: 2gSugar: 20g
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