Coconut Cream Pie

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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.

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