Coconut Cream Pie

Introduction:
Coconut Cream Pie is a classic dessert that’s rich, creamy, and bursting with coconut flavor. With a flaky crust, a velvety coconut custard filling, and a topping of whipped cream and toasted coconut, this pie is sure to impress at any gathering.

Ingredients:

For the Crust:

• 1 1/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup (1 stick) cold unsalted butter, cubed
• 3-4 tablespoons ice water

For the Filling:

• 1 cup whole milk
• 1 cup coconut milk
• 1/2 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

For the Topping:

• 1 cup heavy whipping cream
• 2 tablespoons powdered sugar
• 1/2 teaspoon vanilla extract
• 1/4 cup toasted coconut flakes

Instructions:

1. Make the Crust:

• In a large bowl, whisk together the flour and salt.
• Add the cold butter cubes and use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs.
• Add the ice water, one tablespoon at a time, and mix until the dough comes together.
• Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

1. Bake the Crust:

• Preheat the oven to 375°F (190°C).
• Roll out the chilled dough on a floured surface to fit a 9-inch pie dish.
• Transfer the dough to the pie dish, trim any excess, and crimp the edges.
• Line the crust with parchment paper and fill it with pie weights or dried beans.
• Bake for 15 minutes, then remove the weights and parchment paper, and bake for another 10 minutes or until golden brown.
• Allow the crust to cool completely.

1. Make the Filling:

• In a medium saucepan, combine the whole milk, coconut milk, sugar, cornstarch, and salt. Whisk until smooth.
• Cook over medium heat, stirring constantly, until the mixture thickens and begins to bubble.
• In a separate bowl, whisk the egg yolks.
• Gradually add a small amount of the hot milk mixture to the egg yolks, whisking constantly, to temper them.
• Pour the tempered yolks back into the saucepan and continue cooking for 2-3 minutes until thickened.
• Remove from heat and stir in the shredded coconut, butter, and vanilla extract.
• Pour the filling into the cooled pie crust and spread it evenly.
• Refrigerate for at least 4 hours or until set.

1. Make the Topping:

• In a large bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
• Spread the whipped cream over the chilled pie filling.
• Sprinkle the top with toasted coconut flakes.

1. Serve:

• Slice the Coconut Cream Pie and serve chilled. Enjoy the creamy coconut goodness with each bite!

Tips:

• Toast the coconut flakes for the topping by spreading them on a baking sheet and baking at 350°F (175°C) for 5-7 minutes, stirring occasionally until golden brown.
• For an extra coconut flavor, consider adding a few drops of coconut extract to the filling.

Nutritional Estimate (per serving, assuming 8 servings):

• Calories: 450
• Protein: 6g
• Carbohydrates: 40g
• Fat: 30g
• Fiber: 3g
• Sugar: 22g

Recommendation:
This Coconut Cream Pie pairs wonderfully with a cup of coffee or tea. It’s an excellent dessert for holidays, special occasions, or simply when you’re in the mood for something indulgent and tropical.