Coconut Cream Pie

Coconut Cream Pie

Coconut cream pie is a timeless dessert that combines a rich, creamy coconut filling with a flaky pie crust, topped with a luscious layer of whipped cream. This dessert is perfect for coconut lovers and those who appreciate a well-balanced, flavorful pie. In this recipe, we’ll guide you through the steps to create a stunning coconut cream pie from scratch, along with the benefits of its ingredients.

Introduction

Coconut cream pie is more than just a dessert; it’s a slice of tropical heaven. The creamy coconut filling paired with a buttery crust and airy whipped cream creates a symphony of textures and flavors. This recipe will walk you through the process of making a homemade coconut cream pie, ensuring a delightful and satisfying treat for any occasion.

Ingredients

Crust

• 1 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, chilled and cubed
• 1/4 cup ice water

Filling

• 1 cup whole milk
• 1 cup coconut milk
• 3/4 cup granulated sugar
• 1/4 cup cornstarch
• 1/4 teaspoon salt
• 4 large egg yolks
• 1 1/2 cups sweetened shredded coconut
• 2 tablespoons unsalted butter
• 1 teaspoon vanilla extract

Topping

• 1 cup heavy whipping cream
• 2 tablespoons powdered sugar
• 1/2 teaspoon vanilla extract
• Toasted coconut flakes (for garnish)

Instructions

Crust

1. Prepare the Dough: In a large bowl, mix the flour and salt. Add the cubed butter and use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.
2. Add Ice Water: Gradually add ice water, one tablespoon at a time, until the dough begins to come together. Form the dough into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
3. Roll Out the Dough: On a lightly floured surface, roll out the dough to fit a 9-inch pie dish. Transfer the dough to the dish, trim excess, and crimp the edges.
4. Blind Bake: Preheat the oven to 375°F (190°C). Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, remove the weights and parchment, and bake for an additional 10 minutes or until golden brown. Let cool completely.

Filling

1. Heat Milk Mixture: In a medium saucepan, combine whole milk, coconut milk, and 1/2 cup of sugar. Heat over medium heat until hot but not boiling.
2. Mix Dry Ingredients: In a separate bowl, whisk together the remaining sugar, cornstarch, and salt.
3. Temper Egg Yolks: In another bowl, whisk the egg yolks. Gradually add the hot milk mixture to the yolks, whisking constantly to temper them.
4. Cook Filling: Return the tempered egg yolk mixture to the saucepan. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a gentle boil. Boil for 1 minute while stirring.
5. Add Coconut: Remove from heat and stir in shredded coconut, butter, and vanilla extract. Pour the filling into the cooled crust and smooth the top. Let cool to room temperature, then refrigerate for at least 4 hours or until set.

Topping

1. Whip Cream: In a large bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
2. Top the Pie: Spread or pipe the whipped cream over the chilled pie filling.
3. Garnish: Sprinkle with toasted coconut flakes.

Benefits

• Coconut: Rich in healthy fats, boosts brain function, and aids in nutrient absorption.
• Egg Yolks: High in vitamins A, D, E, and K, and essential fatty acids.
• Whole Milk: Provides calcium, vitamin D, and protein.
• Whipping Cream: Though high in fat, it adds a luxurious texture and can be enjoyed in moderation.

Conclusion

Coconut cream pie is a celebration of flavors and textures, offering a creamy, rich experience with every bite. The combination of a buttery crust, creamy coconut filling, and fluffy whipped cream makes it a standout dessert. This recipe ensures you can recreate this classic pie with ease, bringing a touch of tropical bliss to your table. Enjoy the process of making it from scratch and savor the rewarding taste of homemade coconut cream pie.