Classic recipe for Coconut Cream Pie, a creamy, coconut-filled dessert with a crisp pie crust, topped with whipped cream and toasted coconut.
Ingredients:
For the crust:
1 ½ cups graham cracker crumbs (or sweetened shredded coconut for a coconut crust)
⅓ cup granulated sugar
6 tbsp unsalted butter, melted
For the coconut custard filling:
2 ½ cups whole milk
1 cup heavy cream
½ cup granulated sugar
¼ cup cornstarch
¼ tsp salt
4 large egg yolks
2 tbsp unsalted butter
1 ½ tsp vanilla extract
1 ½ cups shredded sweetened coconut (preferably toasted, for extra flavor)
For the topping:
1 cup heavy cream
2 tbsp powdered sugar
1 tsp vanilla extract
½ cup toasted coconut (for garnish)
Instructions:
1. Make the crust:
Preheat the oven to 350°F (175°C).
In a medium bowl, combine the graham cracker crumbs (or shredded coconut), sugar, and melted butter. Mix until the crumbs are evenly coated.
Press the mixture into the bottom and sides of a 9-inch pie dish to form a crust.
Bake for 8-10 minutes or until golden. Allow the crust to cool completely before filling.
2. Make the coconut custard filling:
In a medium saucepan, combine the milk, heavy cream, sugar, cornstarch, and salt. Whisk to dissolve the cornstarch.
In a separate bowl, whisk the egg yolks. Gradually add about ½ cup of the hot milk mixture into the egg yolks, whisking constantly to temper them. Slowly whisk the egg mixture back into the saucepan.
Bring the mixture to a boil over medium heat, whisking constantly. Once it boils and thickens, reduce the heat to low and cook for another 1-2 minutes.
Remove from heat and stir in the butter, vanilla extract, and shredded coconut (save a little toasted coconut for garnish).
Let the filling cool for a few minutes, then pour it into the cooled crust. Smooth the top with a spatula.
3. Chill the pie:
Cover the pie with plastic wrap, ensuring the wrap doesn’t touch the filling to prevent a skin from forming.
Refrigerate for at least 4 hours or overnight to allow the filling to set.
4. Make the whipped cream topping:
In a chilled mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form.
Spread the whipped cream over the top of the chilled pie.
5. Garnish and serve:
Sprinkle the top of the pie with the toasted coconut.
Slice and enjoy!
Tips:
To toast coconut: Spread the shredded coconut on a baking sheet in a single layer and bake at 350°F (175°C) for 5-7 minutes, stirring halfway through, until golden and fragrant.
Make it ahead: Coconut cream pie is great for making ahead. It keeps well in the fridge for up to 2 days.
This pie combines a rich, creamy coconut filling with a crunchy crust and a light, fluffy whipped cream topping. Perfect for any special occasion or just because!
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