Coconut Cream Pie Recipe
Ingredients:
For the crust:
1 ½ cups all-purpose flour
½ tsp salt
½ cup cold unsalted butter (cubed)
4–6 tbsp ice water
(Or use a pre-baked pie crust for convenience.)
For the coconut filling:
¾ cup granulated sugar
¼ cup cornstarch
¼ tsp salt
2 ¾ cups whole milk
4 large egg yolks (lightly beaten)
2 tbsp unsalted butter
1 ½ tsp vanilla extract
1 cup sweetened shredded coconut
For the topping:
1 cup heavy whipping cream
3 tbsp powdered sugar
½ tsp vanilla extract
½ cup toasted coconut flakes
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Instructions:
1. Make the crust:
1. In a bowl, mix flour and salt. Cut in butter until mixture resembles coarse crumbs.
2. Add ice water a tablespoon at a time until dough comes together.
3. Shape into a disk, wrap, and chill for 1 hour.
4. Roll out dough and fit into a 9-inch pie dish. Prick bottom with a fork.
5. Line with parchment and pie weights, bake at 375°F (190°C) for 15 min. Remove weights, bake another 10 min until golden. Cool completely.
2. Make the filling:
1. In a saucepan, whisk sugar, cornstarch, and salt. Gradually whisk in milk until smooth.
2. Cook over medium heat, whisking constantly, until thickened and bubbling.
3. Temper egg yolks: slowly whisk in a little hot mixture, then return to saucepan. Cook 2 more minutes.
4. Remove from heat, stir in butter, vanilla, and shredded coconut.
5. Pour filling into cooled crust. Press plastic wrap directly on surface to prevent skin. Chill until firm (about 4 hours).
3. Make whipped cream topping:
1. Beat heavy cream, powdered sugar, and vanilla until stiff peaks form.
2. Spread or pipe over chilled pie.
3. Sprinkle toasted coconut on top.