Classic Coconut Cream Pie

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Classic Coconut Cream Pie

Introduction:**

Coconut cream pie is a nostalgic dessert loved for its creamy coconut custard, tender crust, and dreamy whipped topping. It’s a favorite at diners, holidays, and summer picnics alike. This recipe is rich, velvety, and topped with toasted coconut for that irresistible finish.

Ingredients:

For the Pie Crust:

  • 1 9-inch pre-baked pie crust (store-bought or homemade)

For the Coconut Filling:

  • 1 can (13.5 oz) full-fat coconut milk
  • 1 ½ cups whole milk
  • ¾ cup granulated sugar
  • ⅓ cup cornstarch
  • ¼ teaspoon salt
  • 4 large egg yolks
  • 1 ½ teaspoons vanilla extract
  • 2 tablespoons unsalted butter
  • 1 ¼ cups sweetened shredded coconut

For the Topping:

  • 2 cups heavy whipping cream
  • ¼ cup powdered sugar
  • ½ teaspoon vanilla extract
  • ½ cup toasted coconut flakes (for garnish)

Instructions:

1. Prepare the Crust:

  • Bake your 9-inch pie crust until golden brown.
  • Let it cool completely before adding the filling.

2. Make the Coconut Filling:

  1. In a medium saucepan, whisk together coconut milk, whole milk, sugar, cornstarch, salt, and egg yolks.
  2. Place over medium heat and stir constantly until the mixture thickens (about 8–10 minutes).
  3. Once thick, remove from heat and stir in vanilla extract, butter, and shredded coconut.
  4. Let the filling cool for 5 minutes, then pour into the baked pie crust.
  5. Cover with plastic wrap directly on the surface of the filling to prevent a skin from forming.
  6. Refrigerate for at least 4 hours, or until fully set.

3. Whip the Cream:

  • Beat the heavy whipping cream, powdered sugar, and vanilla extract together until stiff peaks form.
  • Spread or pipe the whipped cream over the chilled pie.

4. Add Toasted Coconut:

  • Toast coconut flakes in a dry skillet over medium heat, stirring often, until golden (2–4 minutes).
  • Let cool and sprinkle generously over the whipped cream.

Method Summary:

  • Whisk and cook the custard base.
  • Chill in a flaky shell.
  • Top with whipped cream and toasted coconut.
  • Slice and serve cold!

Formation Time:

  • Prep Time: 20 mins
  • Cook Time: 10 mins
  • Chill Time: 4 hours
  • Total Time: ~4 hours 30 minutes

History:

Coconut cream pie gained popularity in the early 20th century as tropical ingredients like coconut became widely available in the U.S. It quickly became a favorite in American diners and Southern kitchens due to its creamy texture and exotic flavor.

Benefits:

  • Tropical flavor twist: Coconut adds a unique richness and fiber.
  • Homemade custard: No artificial flavorings.
  • Versatile: Can be made gluten-free or dairy-free with substitutes.

Nutrition (per slice, approx. 1/8 of pie):

  • Calories: ~420
  • Fat: ~30g
  • Carbs: ~34g
  • Protein: ~5g
  • Fiber: ~2g

Lovers of This Pie Say:

  • “Tastes like a vacation in a bite!”
  • “The whipped cream and toasted coconut topping makes it divine!”
  • “So creamy and rich, I could eat the whole pie.”

Conclusion:

This coconut cream pie is a showstopper—a luscious, indulgent dessert that feels like home and summer combined. With a buttery crust, silky filling, and that perfect cloud of whipped cream, it’s a recipe to save, share, and fall in love with all over again

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