There’s nothing quite as satisfying as a slice of creamy, dreamy coconut cream pie. This tropical dessert combines the nutty sweetness of coconut with a velvety custard filling, nestled in a flaky, buttery crust. Perfect for summer gatherings, family dinners, or whenever you crave a little island-inspired indulgence, this recipe promises to transport your taste buds to paradise. Let’s dive into the details of crafting this irresistible pie, from scratch-made crust to fluffy whipped topping.
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
- 4–5 tablespoons ice water
For the Coconut Filling:
- 2 cups whole milk
- 1 cup canned coconut milk
- 3/4 cup granulated sugar
- 1/4 cup cornstarch
- 4 large egg yolks
- 1 teaspoon vanilla extract
- 1 cup sweetened shredded coconut
For the Topping:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- Toasted coconut flakes (optional, for garnish)
Preparation Time
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Chilling Time: 3 hours
- Total Time: 4 hours
Instructions
Step 1: Prepare the Crust
- Combine Dry Ingredients: In a mixing bowl, whisk together flour, salt, and sugar.
- Incorporate Butter: Add chilled, diced butter and use a pastry cutter or your fingertips to mix until the texture resembles coarse crumbs.
- Add Ice Water: Gradually add ice water, mixing with a fork, until the dough holds together. Form into a disc, wrap in plastic, and refrigerate for 30 minutes.
- Roll and Bake: Roll out the dough on a floured surface and fit it into a 9-inch pie pan. Prick the bottom with a fork, line with parchment, and fill with pie weights. Bake at 375°F (190°C) for 15 minutes, remove weights, and bake for an additional 7 minutes until golden. Let cool completely.
Step 2: Make the Coconut Filling
- Heat Milk Mixture: In a medium saucepan, combine whole milk, coconut milk, and sugar. Heat over medium heat until warm but not boiling.
- Prepare Egg Mixture: In a separate bowl, whisk cornstarch and egg yolks until smooth.
- Temper the Eggs: Slowly pour 1/2 cup of the warm milk mixture into the egg mixture, whisking constantly to prevent curdling.
- Cook the Custard: Return the tempered mixture to the saucepan. Cook over medium heat, whisking constantly, until thickened (about 5 minutes).
- Add Coconut: Remove from heat, stir in vanilla extract and shredded coconut. Pour into the cooled crust. Smooth the surface and refrigerate for at least 3 hours, or until fully set.
Step 3: Whip the Topping
- Beat Cream: In a chilled bowl, whip heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Assemble: Spread the whipped cream over the set filling. Garnish with toasted coconut flakes for an extra tropical touch.
Serving Suggestions
Serve chilled and slice with a sharp knife for clean cuts. This pie pairs beautifully with a cup of coffee or a tropical fruit salad on the side. It’s perfect for any occasion that calls for a show-stopping dessert.
Creating this Coconut Cream Pie from scratch might require a little effort, but the result is nothing short of magical. From the flaky crust to the luscious coconut filling and cloud-like whipped cream topping, every bite is a celebration of tropical flavors. Whether you’re impressing guests or treating yourself, this pie is a must-try for any dessert enthusiast.
So, what are you waiting for? Grab your apron and whisk, and let’s turn your kitchen into a tropical paradise. Share your experience and enjoy the bliss of this delightful creation!