Imagine biting into a creamy, velvety coconut custard nestled between a flaky, buttery crust and a pillowy cloud of whipped cream. This Coconut Cream Pie is a tropical dream come true, and it’s easier to make than you might think. With just a few simple ingredients and a little bit of patience, you’ll be indulging in a slice of heaven.
Whether you’re a die-hard coconut fan or just looking for a new dessert to impress your guests, this Coconut Cream Pie is sure to become a new favorite. The combination of rich, creamy coconut and the crisp, golden crust is simply unbeatable. So, let’s dive in and create a dessert that will have you dreaming of sandy beaches and swaying palm trees.
Ingredients:
- 1 pre-baked 9-inch pie crust
- 1 cup sweetened shredded coconut
- 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
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- Toasted coconut flakes for garnish (optional)
Instructions:
1. Preheat your oven to 350°F (175°C).
2. Spread the shredded coconut evenly on a baking sheet and toast for 5-7 minutes, stirring occasionally, until lightly golden brown. Set aside to cool.
3. In a medium saucepan, whisk together the whole milk, coconut milk, granulated sugar, cornstarch, and salt. Cook over medium heat, stirring constantly, until the mixture thickens and bubbles.
4. In a small bowl, whisk the egg yolks. Slowly pour in about 1/2 cup of the hot milk mixture while whisking constantly, then pour the tempered egg mixture back into the saucepan.
5. Continue cooking, stirring constantly, until the mixture comes to a boil and thickens further, about 2-3 minutes.
6. Remove from heat and stir in the toasted coconut, butter, and vanilla extract until well combined.
7. Pour the coconut custard into the pre-baked pie crust and smooth the top with a spatula. Cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming, and refrigerate for at least 4 hours or until set.
8. In a large bowl, whip the heavy cream and powdered sugar until stiff peaks form.
9. Spread or pipe the whipped cream over the chilled coconut custard, and garnish with toasted coconut flakes if desired.
Serve chilled and enjoy a slice of tropical paradise with every bite!
