Coconut cream pie
Delight in the creamy goodness of homemade Coconut Cream Pie with this easy-to-follow recipe. Featuring a buttery crust, rich coconut milk filling, and topped with a layer of whipped cream and coconut meat, this pie is sure to be a hit. Perfect for dessert lovers and tropical flavor enthusiasts!
Cook time 30 min
Prep time 190 min
Ingredients:
1.50 cups all-purpose white wheat flour2 tbsp powdered sugar
1/2 cup butter
4 yolks
1 tbsp water
1 cup coconut milk
1.50 cups milk (1% fat)
1/2 cup sugar
1/3 cup corn flour
1 tsp vanilla extract
1/2 cup heavy whipping cream
1/3 cup coconut meat
Coconut cream pie is a classic, rich dessert that combines creamy coconut filling with a tender, buttery crust. Perfect for coconut lovers, this pie brings together the tropical flavors of coconut milk and coconut meat, enhanced by a smooth, custard-like filling.
Instructions:
- In a large mixing bowl, combine the all-purpose white wheat flour and powdered sugar.
- Add the cold, cubed butter into the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs.
- Add 1 tablespoon of water and mix until the dough comes together. If the dough is too dry, add a tiny bit more water (a few drops at a time).
- Gather the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- Preheat your oven to 350°F (175°C).
- On a lightly floured surface, roll out the chilled dough to fit a 9-inch pie dish. Carefully transfer the rolled dough to the pie dish and press it into the bottom and up the sides.
- Prick the bottom of the crust with a fork several times to prevent it from puffing up during baking.
- Bake in the preheated oven for about 15-20 minutes, or until the crust is golden brown. Remove from the oven and let it cool completely on a wire rack.
- In a medium saucepan, combine the coconut milk, 1% milk, sugar, and corn flour. Whisk until the mixture is smooth.
- Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil.
- Once the mixture reaches a boil, reduce the heat to low and continue to cook for an additional 2 minutes, stirring constantly.
- Remove the saucepan from the heat. Gradually whisk about 1/2 cup of the hot mixture into the beaten egg yolks to temper them, then slowly pour the egg yolk mixture back into the saucepan, whisking constantly.
- Return the saucepan to the heat and cook for another 2 minutes, stirring constantly, until the filling is thick and bubbling.
- Remove from heat and stir in the vanilla extract. Allow the filling to cool slightly before pouring it into the cooled pie crust.
- Once the filling is in the crust, cover the pie with plastic wrap, pressing it directly onto the surface of the filling to prevent a skin from forming.
- Refrigerate the pie for at least 4 hours, or until it is completely set.
- In a medium bowl, whip the heavy whipping cream until stiff peaks form.
- Spread the whipped cream evenly over the chilled pie.
- Sprinkle the shredded coconut meat over the top of the whipped cream. If desired, you can toast the coconut meat in a dry skillet over medium heat until it turns golden brown.
- Slice and serve the coconut cream pie chilled. Enjoy!
Tips:
- Ensure your butter is cold when you start making the crust to achieve a flaky texture.
- When blind baking the crust, use pie weights or dried beans to keep it from puffing up.
- Stir the coconut custard constantly while cooking to avoid lumps and achieve a smooth texture.
- Use full-fat coconut milk for a richer flavor.
- Allow the pie to cool completely before adding the whipped cream to prevent it from melting.
- Chill the pie in the refrigerator for at least 4 hours or overnight for the best results.
Once your coconut cream pie is fully set and chilled, it's ready to be served. Each bite promises a delightful combination of smooth coconut custard and a flaky, tender crust, making it a perfect ending to any meal. Enjoy this pie with your family and friends, and bask in the compliments!
Nutrition per serving
10 ServingsCalories 370kcal
Protein 6g
Carbohydrates 36g
Fiber 1.73g
Sugar 16g
Fat 24g
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