Coconut cream pie

Name: Coconut cream pie
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Ingredients: 1.5 cups Graham cracker crumbs (Finely crushed); 0.33 cup Granulated sugar; 6 tablespoons Melted butter (Unsalted); 4 cups Milk (Whole milk recommended); 1 cup Granulated sugar; 0.5 cup Cornstarch; 0.25 teaspoon Salt; 4 large Egg yolks; 2 tablespoons Butter (Unsalted); 1.5 teaspoons Vanilla extract; 2 cups Shredded coconut (Sweetened); 4 large Egg whites; 0.5 cup Granulated sugar; 0.25 teaspoon Cream of tartar

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Okay, friends, let’s talk pie.coconut cream pie is a favorite ofI know pies can seem intimidating, but trust me on this one. This recipe? What’s so simple, yet delivers a flavor that’ll transport you straight to the tropical island. With every bite. Is it creamier than a cloud, bursting with coconut flavor, and honestly, it’s way easier to whip up. What is better, say, a French silk pie? If you love the taste of coconut, this is your new go-to dessert.

What is Coconut Cream Pie?

What is coconut cream pie? Is it a creamy custard filling infused with coconut milk and shredded coconut? Is it a good idea to make meringue topped with Whipped Cream? I’m feeling fancy! Is it the kind of pie that makes you close your eyes and sigh contentedly with each spoonful? I like to think of it as the vanilla pudding’s more adventurous cousin. What’s all about creamy coconut goodness?

Why you’ll love this recipe?

Where do I start? Is this a symphony of creamy, coconutty goodness that’s perfectly balanced – not too sweet, not to sweet. Rich, just absolutely perfect. What I love most about this is how unbelievably easy it is to make. I don’t need any fancy equipment or advanced baking skills – just a few simple ingredients and some good recipes. I have a little patience. Plus, it’s budget-friendly, which is always a win in my book. A lot of the ingredients are things I usually have kicking around in my pantry. If you’re a fan of coconut in any form (like coconut macaroons or even just good coconut), why not try it out? What is your new obsession with pie? Can you serve it cold, chilled, or even at room temperature? What are some of the best crowd pleasers? What’s so good, my friend Amy ate a slice and asked for the recipe!

How do I make coconut cream pie?

Quick Overview

What is the easiest way to make coconut cream pie? What is the best way to make a pie crust? ), then whip up a creamy coconut filling on the stovetop. Once that’s cooled slightly, you’ll pour it into the crust, chill it until firm, and top it with a little chocolate. Then, if you want to serve it, top with some Whipped Cream. whipped cream) or toasted meringue – decisions, decisions! What makes this recipe special is that it uses both coconut milk and shredded coconut for a double dose of flavor? Coconut flavor, and it includes a secret ingredient for extra richness and smoothness (more on that later).

Ingredients

For the Pie Crust: What is the recipe?
* 1 1/2 cups all-purpose flour
* 1/2 teaspoon salt
* 1/2 cup (1 stick) cold unsalted butter, cut into cubes.
* 1/4 cup ice water

For the Coconut Cream Filling:
* 1 (13.5 ounce) can full-fat coconut milk
* 1/2 cup granulated sugar
* 1/4 cup cornstarch
* 1/4 teaspoon salt
* 3 large egg yolks
* 2 tablespoons unsalted butter
* 1 teaspoon vanilla extract
* 1 cup shredded coconut, sweetened or unsweetened. * 2 cups toasted coconut.

What is the Whipped Cream Topping?
* 1 cup heavy cream
* 2 tablespoons powdered sugar
* 1/2 teaspoon vanilla extract
* Toasted coconut flakes, for garnish (optional)

What are the step by

Step 1: Preheat & Prep Pan

Preheat your oven to 375°F (190°C). If you’re making your own crust, roll it out and place it into a 9-inch pie plate. Crimp the edges for a pretty presentation. Blind bake the crust for 15-20 minutes, or until lightly golden brown. Let it cool completely before filling. I always prick the bottom of the crust with a fork before baking to prevent it from puffing up too much.

Step 2: Whisk Together Dry Ingredients

In a medium saucepan, whisk together the sugar, cornstarch, and salt. This is super important to prevent lumps in your filling later on. Make sure everything is evenly distributed.

Step 3: Add Wet Ingredients & Cook

Gradually whisk in the coconut milk until smooth. Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens and comes to a simmer. Reduce the heat to low and continue cooking for 1 minute, stirring constantly. Don’t walk away! This can scorch easily. The mixture will become nice and glossy.

Step 4: Temper Egg Yolks

In a small bowl, whisk the egg yolks until slightly pale. Slowly drizzle about 1/2 cup of the hot coconut milk mixture into the egg yolks, whisking constantly. Is it necessary to temper them (this prevents them from scrambling when you add them to the hot mixture). Then, pour the tempered egg yolk mixture back into the saucepan and cook for 1 minute more, stirring constantly.

Step 5: Finish the Filling

Remove the saucepan from the heat and stir in the butter, vanilla extract, and shredded coconut. Stir until the butter is melted and everything is well combined. Should the filling be thick and creamy?

Step 6: Pour into Crust & Chill

Pour the coconut cream filling into the cooled pie crust. Cover the surface of the filling with plastic wrap, pressing it directly onto the Filling to prevent it from sticking. Is there a chemical that prevents skin from Is it safe to chill in the refrigerator for at least 4 hours?

Step 7: Make Whipped Cream

In a chilled bowl, beat the heavy cream until soft peaks form. Set aside. Add the powdered sugar and vanilla extract and continue beating until stiff peaks form. How do I not overwhip?

Step 8: Garnish & Serve

Remove the plastic wrap from the pie and spread the whipped cream evenly over the top. Garnish with toasted coconut flakes, if desired. Slice and serve! I find it’s easier to get clean slices if I use a warm, wet knife.

What should I serve it with?

This coconut cream pie is delicious on its own, but it’s also fantastic with a few simple accompaniments. For a truly tropical experience, try serving it with a scoop of mango sorbet or a few slices of fresh pineapple. If you’re serving it for breakfast (hey, no judgement!), a cup of strong coffee or a creamy latte is the perfect pairing. For brunch, a glass of sparkling wine or a mimosa adds a touch of elegance. As a dessert, it’s lovely with a dessert wine or a cup of herbal tea. For a cozy snack, I love it with a mug of Hot Chocolate or a glass of cold milk. My family tradition is to serve it with a dollop of whipped cream and a sprinkle of toasted coconut – simple, but perfect!

How do I make a perfect coconut cream pie?

Coconut Milk Quality: Use full-fat coconut milk for the richest, creamiest flavor. Don’t use the “lite” version, it won’t be nearly as good.

Preventing Lumps: Whisk the sugar, cornstarch, and salt together thoroughly before adding the coconut milk. This will help prevent lumps from forming in the filling.

Tempering the Egg Yolks: This is a crucial step! Don’t skip it, or you’ll end up with scrambled eggs in your pie.

Chilling Time: Be patient and let the pie chill for at least 4 hours, or preferably overnight. This allows the filling to set properly and the flavors to meld together.

Whipped Cream: Use chilled heavy cream and a chilled bowl for the best results. This will help the whipped cream whip up quickly and easily.

Toasting Coconut: Toasting the coconut flakes adds a nutty flavor and a beautiful golden color. Just be sure to watch them closely, as they can burn quickly.

I’ve learned over the years that using a really good quality vanilla extract makes a huge difference. It really elevates the flavor! And if you’re feeling adventurous, try adding a tablespoon of rum to the filling for an extra kick.

Storing and Reheating Tips

This coconut cream pie is best enjoyed fresh, but it can be stored in the refrigerator for up to 3 days. Cover it tightly with plastic wrap to prevent it from drying out. I usually wait to add the whipped cream until just before serving, as it can sometimes get a little soggy in the fridge.

Room Temperature: Do not leave the pie at room temperature for more than 2 hours, as the filling can spoil.

Refrigerator Storage: Store the pie in the refrigerator for up to 3 days. It’s best to keep it in an airtight container to maintain its freshness.

Freezer Instructions: I don’t recommend freezing this pie, as the texture of the filling can change. However, you can freeze the baked pie crust for up to 2 months. Just wrap it tightly in plastic wrap and then in foil.

Glaze Timing Advice: As mentioned above, wait to add the whipped cream until just before serving for the best results.

Frequently Asked Questions

Can I make this gluten-free?

Yes, you can easily make this pie gluten-free by using a gluten-free pie crust and ensuring that all of your other ingredients are gluten-free. There are some great pre-made gluten-free crusts available, or you can make your own using a blend of gluten-free flours. I’ve found that a blend of rice flour, tapioca starch, and almond flour works well. You might need to adjust the baking time slightly, so keep an eye on it.

Can I use a store-bought pie crust?

Absolutely! In fact, that’s what I usually do when I’m short on time. Just make sure to get a good quality one, and blind bake it according to the package instructions.

Can I use coconut cream instead of coconut milk?

Coconut cream is a bit *too* thick on its own for this recipe. I suggest sticking to canned, full-fat coconut milk for the best results. It has the right balance of richness and liquid.

Can I make this vegan?

Yes, it’s definitely possible! Use a vegan pie crust, replace the egg yolks with a cornstarch slurry (mix 2 tablespoons of cornstarch with 1/4 cup of water), and use a vegan butter substitute. For the whipped cream topping, you can use coconut whipped cream.

Why is my filling lumpy?

Lumpy filling is usually caused by not whisking the dry ingredients together thoroughly enough, or by not tempering the egg yolks properly. Make sure to whisk the sugar, cornstarch, and salt together well, and slowly drizzle the hot coconut milk mixture into the egg yolks while whisking constantly.

Final Thoughts

Honestly, this coconut cream pie recipe is one of my all-time favorites. It’s the perfect combination of creamy, coconutty, and comforting, and it’s always a hit with family and friends. It’s a taste of sunshine in every bite, and it’s guaranteed to brighten your day. If you’re looking for a dessert that’s both delicious and easy to make, look no further. And if you love this recipe, be sure to check out my other pie recipes – I’ve got something for everyone! Happy baking, friends! I can’t wait to hear how yours turns out. Don’t forget to leave a comment and let me know what you think, and be sure to share your own variations – I’m always looking for new ideas!

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