Creamy Coconut Cream Pie is a delightful dessert that combines a rich, velvety filling with a crisp crust, topped with fluffy whipped cream and toasted coconut. This classic recipe is perfect for special occasions or a sweet treat any day of the week. With its tropical flavors and creamy texture, this pie is sure to become a family favorite. In this article, we’ll guide you through the ingredients and the step-by-step process to create this delicious Coconut Cream Pie.
Ingredients
- 1 pre-made 9-inch pie crust
- 1 cup sweetened shredded coconut
- 1 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 2 3/4 cups whole milk
- 3 large egg yolks, beaten
- 2 tablespoons unsalted butter
- 1 teaspoon pure vanilla extract
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- Extra shredded coconut for topping
Instructions
- Prepare the Pie Crust: Preheat your oven to 350°F (175°C). Place the pre-made pie crust in a pie dish and bake according to package instructions until golden brown. Allow it to cool completely before filling.
- Toast the Coconut: In a dry skillet over medium heat, add the sweetened shredded coconut. Stir frequently until it turns golden brown, then remove from heat and set aside.
- Make the Filling: In a medium saucepan, whisk together the granulated sugar, cornstarch, and salt. Gradually whisk in the whole milk, ensuring there are no lumps. Cook over medium heat, stirring constantly until the mixture thickens and starts to bubble.
- Add Egg Yolks: In a small bowl, whisk the beaten egg yolks. Slowly add a few tablespoons of the hot milk mixture to the egg yolks to temper them. Then, gradually whisk the egg yolk mixture back into the saucepan. Cook for an additional 2 minutes, stirring constantly.
- Finish the Filling: Remove the saucepan from heat and stir in the butter, vanilla extract, and half of the toasted coconut. Mix until smooth and well combined.
- Assemble the Pie: Pour the coconut filling into the cooled pie crust, smoothing the top with a spatula. Cover with plastic wrap and refrigerate for at least 4 hours or until set.
- Prepare the Whipped Cream: In a large bowl, beat the heavy whipping cream and powdered sugar until soft peaks form. Spread the whipped cream over the chilled coconut filling.
- Garnish: Sprinkle the remaining toasted coconut over the whipped cream for an extra touch of flavor and texture.
FAQs
Can I use a homemade pie crust for this Coconut Cream Pie?
Yes, using a homemade pie crust can add a personal touch and enhance the flavor of your Coconut Cream Pie. Just make sure to pre-bake it until golden brown.
How can I store leftover Coconut Cream Pie?
Leftover Coconut Cream Pie can be stored in the refrigerator for up to 3 days. Cover it tightly with plastic wrap to keep it fresh.
Can I make this pie ahead of time?
Absolutely! You can prepare the pie a day in advance. Just make sure to add the whipped cream topping right before serving for the best texture.
What can I substitute for heavy cream?
If you’re looking for a lighter alternative, you can use whipped topping or a non-dairy whipped cream substitute. However, the texture and flavor may vary slightly.