Indulge in a slice of paradise with this coconut cream pie recipe! This dessert combines a buttery crust with a luscious coconut filling, topped with fluffy whipped cream and toasted coconut flakes. It’s not just a treat for the taste buds but also a feast for the eyes, making it perfect for gatherings or a cozy family dinner. Get ready to impress your guests with this easy yet impressive dessert that embodies the tropical flavors of coconut.
Ingredients
– 1 pre-made pie crust
– 1 cup coconut milk
– 1 cup heavy cream
– 1 cup shredded coconut (sweetened or unsweetened)
– 1/2 cup granulated sugar
– 1/4 cup cornstarch
– 1/4 teaspoon salt
– 4 large egg yolks
– 2 tablespoons unsalted butter
– 1 teaspoon vanilla extract
– Whipped cream for topping
– Toasted coconut flakes for garnish
Servings and Cooking Time
This recipe serves 8. Preparation time is approximately 20 minutes, with a cooking time of about 30 minutes, plus chilling time.
Nutritional Value
Each serving (1 slice) contains approximately 350 calories, 25g fat, 30g carbohydrates, and 3g protein. This is based on one serving for one person.
Step-by-Step Cooking Process
1. Preheat the oven to 350°F (175°C).
2. Bake the pie crust according to package instructions until golden brown.
3. In a medium saucepan, whisk together coconut milk, heavy cream, sugar, cornstarch, and salt.
4. Heat the mixture over medium heat, stirring continuously until it thickens.
5. In a separate bowl, whisk the egg yolks.
6. Gradually add a small amount of the hot mixture to the egg yolks to temper them.
7. Slowly whisk the tempered egg yolks back into the saucepan.
8. Cook for an additional 2-3 minutes, stirring constantly.
9. Remove from heat and stir in butter and vanilla extract.
10. Mix in the shredded coconut, then pour the filling into the baked pie crust.
11. Allow the pie to cool to room temperature, then refrigerate for at least 2 hours.
12. Before serving, top with whipped cream and sprinkle toasted coconut flakes on top.
Alternative Ingredients
You can substitute coconut milk with almond milk for a lighter version, or use a gluten-free pie crust for a gluten-free option. For a richer flavor, consider using dark chocolate shavings as a topping.
Serving and Pairings
Coconut cream pie pairs beautifully with fresh tropical fruits like pineapple or mango. It can also be served alongside a scoop of vanilla ice cream or a refreshing fruit sorbet for a delightful dessert experience.
Storage and Reheating
Store any leftover pie in the refrigerator, covered with plastic wrap, for up to three days. It is best served cold. Freezing is not recommended as it can alter the texture of the cream filling.
Cooking Mistakes
- Using cold ingredients can cause the filling to clump.
- Overcooking the filling may result in a grainy texture.
- Not tempering the egg yolks can lead to scrambled eggs in the filling.
- Skipping the chilling step can make the pie too runny.
- Using a dull knife to cut the pie can result in messy slices.
Helpful Tips
- Toast the coconut flakes before garnishing for added flavor.
- For a more intense coconut flavor, add coconut extract to the filling.
- Chill your mixing bowl and beaters before whipping the cream for better results.
- Use a pie shield to prevent the crust from over-browning.
FAQs
Can I make coconut cream pie in advance?
Yes, you can prepare the pie a day ahead. Just ensure it’s well covered and refrigerated. This allows the flavors to meld beautifully.
What can I use instead of heavy cream?
If you prefer a lighter option, you can use coconut cream or a non-dairy whipping cream. Just be aware that the texture may vary.
How do I prevent the filling from being runny?
Make sure to cook the filling until it’s thick and bubbly. Chilling the pie for several hours helps set the filling further.
Is coconut cream pie gluten-free?
The standard recipe is not gluten-free due to the pie crust. However, you can easily use a gluten-free pie crust to make it suitable.
Can I use fresh coconut?
Absolutely! Freshly grated coconut can enhance the flavor of the pie, but ensure it’s properly dried before using.
Conclusion
Coconut cream pie is a delightful dessert that brings a taste of the tropics to your table. With its creamy filling and crisp crust, it’s sure to be a hit at any gathering. Enjoy making this sweet treat as a perfect way to celebrate life’s moments!
Coconut Cream Pie
Ingredients
- 1 pre-made pie crust
- 1 cup coconut milk
- 1 cup heavy cream
- 1 cup shredded coconut
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 4 large egg yolks
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- Whipped cream for topping
- Toasted coconut flakes for garnish
Instructions
- Preheat the oven to 350°F (175°C).
- Bake the pie crust according to package instructions until golden brown.
- In a medium saucepan, whisk together coconut milk, heavy cream, sugar, cornstarch, and salt.
- Heat the mixture over medium heat, stirring continuously until it thickens.
- In a separate bowl, whisk the egg yolks.
- Gradually add a small amount of the hot mixture to the egg yolks to temper them.
- Slowly whisk the tempered egg yolks back into the saucepan.
- Cook for an additional 2-3 minutes, stirring constantly.
- Remove from heat and stir in butter and vanilla extract.
- Mix in the shredded coconut, then pour the filling into the baked pie crust.
- Allow the pie to cool to room temperature, then refrigerate for at least 2 hours.
- Before serving, top with whipped cream and sprinkle toasted coconut flakes on top.
