This coconut cream pie is a delightful treat, boasting a flaky, buttery crust filled with a luscious coconut custard and finished off with whipped cream and toasted coconut flakes. It’s an easy yet sophisticated dessert.
Coconut Cream Pie
Ingredients
- For the Crust:
- 1 1/4 cups of all-purpose flour
- 1/2 teaspoon of salt
- 1/2 teaspoon of sugar
- 1/2 cup of chilled, cubed unsalted butter
- 3 tablespoons of ice water
- For the Filling:
- 1/2 cup of sugar
- 1/4 cup of cornstarch
- 1 1/2 cups of full-fat coconut milk
- 1 1/4 cups of heavy cream
- 4 egg yolks
- 1 teaspoon of coconut extract
- 1 teaspoon of vanilla extract
- For the Topping:
- 1 1/4 cups of whipping cream
- 2 tablespoons of confectioners' sugar
- 1/2 cup of coconut flakes
Instructions
- Mix the flour, salt, sugar, and butter until it forms a coarse consistency. Add the ice water to create a dough. Cover the bowl and chill the dough for 30 minutes.
- Preheat your oven to 350°F.
- Once chilled, roll out the dough and place it in a 9-inch pie dish.
- Blind bake the pie crust for 20 minutes, then allow it to cool to room temperature.
- For the filling, whisk together sugar and cornstarch in a saucepan. Add coconut milk, heavy cream, and egg yolks, whisking until smooth. Simmer the mixture over medium heat until it thickens.
- Strain the custard through a fine sieve, then stir in the coconut and vanilla extracts.
- Pour the filling into the cooled pie shell. Cover it with plastic wrap and chill the pie for at least two hours or overnight.
- Prepare the topping by whipping the whipping cream and powdered sugar until stiff peaks form. Spoon it over the chilled pie and sprinkle shredded coconut flakes on top. Enjoy your delicious coconut cream pie!
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