Best Easy Coconut Cream Pie Recipe

July 18, 2023 Post a Comment

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Easy Coconut Cream Pie Recipe Flavorite from flavorite.net

Description

This coconut cream pie recipe is a classic, creamy dessert that is perfect for any occasion. It is easy to make and requires only a few simple ingredients. The pie has a deliciously flaky crust, a rich and creamy coconut filling, and is topped with whipped cream and toasted coconut flakes. Whether you are a seasoned baker or a beginner, this recipe is sure to impress your family and friends.

Prep Time

Preparation time for this recipe is approximately 20 minutes.

Cook Time

Cooking time for this recipe is approximately 25 minutes.

Ingredients

For the crust:

1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup unsalted butter, chilled and diced
1/4 cup ice water

For the filling:

1 cup sweetened shredded coconut
1 1/2 cups whole milk
1/2 cup heavy cream
3/4 cup granulated sugar
1/4 cup cornstarch
4 egg yolks
1/4 cup unsalted butter, diced
1 teaspoon vanilla extract

For the topping:

1 cup heavy cream
2 tablespoons powdered sugar
1/2 cup sweetened shredded coconut, toasted

Equipment

9-inch pie dish
Large mixing bowl
Medium saucepan
Whisk
Measuring cups and spoons
Mixing spoon
Oven

Method

Preheat oven to 375°F (190°C).
In a large mixing bowl, combine the flour and salt for the crust.
Add in the chilled and diced butter, and mix until the mixture resembles coarse crumbs.
Add in the ice water, a tablespoon at a time, and mix until the dough comes together.
Roll out the dough on a floured surface and transfer it to a 9-inch pie dish.
Trim the edges and prick the bottom with a fork.
Bake the crust for 15 minutes, or until lightly golden brown.
Meanwhile, in a medium saucepan, combine the shredded coconut, whole milk, and heavy cream for the filling.
In a separate bowl, whisk together the granulated sugar, cornstarch, and egg yolks.
Add the sugar mixture to the saucepan and heat over medium heat, whisking constantly, until the mixture thickens and comes to a boil.
Remove from heat and stir in the diced butter and vanilla extract.
Pour the filling into the baked crust and smooth the top with a spoon.
Place the pie in the refrigerator and chill for at least 2 hours.
Once the pie is chilled, in a large mixing bowl, beat the heavy cream and powdered sugar for the topping until stiff peaks form.
Spread the whipped cream over the top of the pie and sprinkle with toasted coconut flakes.
Serve and enjoy!

Notes

The crust can be made ahead of time and refrigerated or frozen until ready to use.
Make sure to toast the coconut flakes for the topping to bring out the flavor and add a bit of crunch.
The pie can be stored in the refrigerator for up to 3 days.

Nutrition Info

Serving size: 1/8 of pie
Calories: 532
Total fat: 39g
Saturated fat: 25g
Cholesterol: 203mg
Sodium: 233mg
Total carbohydrates: 44g
Dietary fiber: 2g
Sugars: 28g
Protein: 5g

Recipes FAQ

Can I use a store-bought pie crust?

Yes, you can use a store-bought pie crust if you prefer. Just make sure to follow the package instructions for baking the crust before adding the filling.

Can I use coconut milk instead of whole milk?

Yes, you can use coconut milk instead of whole milk for a more pronounced coconut flavor. Just make sure to use full-fat coconut milk for the best results.

Can I make this pie ahead of time?

Yes, you can make the pie ahead of time and store it in the refrigerator for up to 3 days. Just add the whipped cream and toasted coconut flakes before serving.

Recipe Tips

Make sure to whisk the filling constantly to prevent lumps from forming.
Don't overmix the dough for the crust or it will become tough.
For a more pronounced coconut flavor, you can add a teaspoon of coconut extract to the filling.