Welcome to the delightful world of Coconut Cream Pie! This creamy, dreamy dessert is perfect for any occasion, and the combination of toasted coconut and rich cream will have everyone coming back for seconds. Ready to impress your friends and family?
Tips for Perfection
This part’s so satisfying: toasting the coconut adds a wonderful depth of flavor! Just keep an eye on it to avoid burning.
Serving Suggestions
Serve chilled for the best texture, and don’t forget the extra toasted coconut on top!
Ingredients
- For the Pie:
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- For Topping:
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Instructions
- Prepare the Coconut:
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Step 1- Toast coconut: Add coconut to a large skillet. Cook over medium-low heat, stirring and tossing frequently, until the flakes are mostly golden brown. Watch it closely because it happens quickly and you don't want to burn it. Remove from heat then transfer to a bowl to cool completely. Store at room temperature for up to several days.
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Step 2- Mix egg yolks: Mix egg yolks, cornstarch and ¼ cup of milk in a bowl. Set aside.
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Step 3- Combine milks and sugar: In a medium saucepan combine remaining 1 cup milk, canned coconut milk, granulated sugar and salt. Set mixture over medium heat, and bring to a simmer, stirring occasionally.
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Step 4- Temper eggs: While mixing eggs with a whisk, slowly spoon a ladleful of simmering milk into the bowl with the beaten eggs, mixing well, to temper the eggs (warm them up slowly). Repeat with another spoonful of simmering milk.
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Step 5- Combine mixtures: Pour the egg yolk mixture into saucepan, stirring constantly. Cook, stirring vigorously, for 2-3 minutes, until thickened.
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Step 6- Add flavorings: Remove from heat and stir in butter, vanilla extract and coconut extract, stirring until butter has melted. Stir in 3/4 cup of the toasted coconut (reserve the rest for topping on the finished pie).
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Step 7- Cool the filling: Pour coconut cream filling into cooled, baked pie crust. Place a piece of plastic wrap or parchment paper directly over the surface of the pudding (to prevent a skin from forming), and refrigerate for at least 4 hours, or overnight.
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Step 8- Whip the cream: Add cream, powdered sugar and vanilla to a bowl then mix with electric whisks until peaks form. Pipe or smooth whipped cream over pie filling. Top with remaining toasted coconut.
Nutrition
- Calories: 450, Fat: 30g, Carbs: 45g, Protein: 4g
Cooking techniques
Toasting coconut enhances its flavor and adds a crunchy texture, making your pie even more delicious!
Variations or substitutions
You can use different types of milk, such as almond or oat milk, for a dairy-free version. Additionally, try using different extracts like almond or even a hint of lime for a twist!
Storage tips
Store leftover pie in the refrigerator, covered, for up to 3 days. If you need to store the filling separately, it can last in the fridge for up to 5 days.
Notes
Make sure to watch the coconut carefully while toasting to avoid burning. Also, feel free to adjust the sweetness of the whipped cream to your taste!
