Coconut Cream Pie
Coconut Cream Pie
Ingredients
The secret to this pie lies in its layers of flavor and texture. Here’s what you’ll need:
For the Crust:
- 1 1/2 cups graham cracker crumbs (or crushed cookies like vanilla wafers)
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter (melted)
For the Filling:
- 3 cups whole milk
- 1 can (13.5 oz) coconut milk
- 3/4 cup granulated sugar
- 1/2 cup cornstarch
- 1/4 teaspoon salt
- 4 large egg yolks (lightly beaten)
- 2 teaspoons vanilla extract
- 1 teaspoon coconut extract (optional, for extra flavor)
- 1 cup sweetened shredded coconut (plus extra for garnish)
For the Topping:
- 1 1/2 cups heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Optional Garnish:
- Toasted shredded coconut
- Chocolate shavings
Step-by-Step Instructions
Ready to whip up this dreamy, tropical pie? Follow these easy steps:
Step 1: Make the Crust
- Preheat your oven to 350°F (175°C) .
- In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter until the mixture resembles wet sand.
- Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish.
- Bake the crust for 8–10 minutes , or until lightly golden. Let it cool completely.
Step 2: Prepare the Filling
- In a medium saucepan, whisk together the whole milk, coconut milk, sugar, cornstarch, and salt until smooth.
- Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil (about 8–10 minutes).
- Gradually whisk about 1 cup of the hot mixture into the beaten egg yolks to temper them, then slowly pour the tempered yolks back into the saucepan.
- Continue cooking for 2–3 minutes, stirring constantly, until the filling is thick and glossy.
- Remove from heat and stir in the vanilla extract, coconut extract (if using), and shredded coconut.
Step 3: Assemble the Pie
- Pour the warm filling into the cooled crust, spreading it evenly.
- Press a piece of plastic wrap directly onto the surface of the filling to prevent a skin from forming.
- Chill the pie in the refrigerator for at least 4 hours , or until set.
Step 4: Make the Whipped Cream Topping
- In a large mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract on high speed until stiff peaks form.
- Spread the whipped cream evenly over the chilled pie.
Step 5: Garnish and Serve
- Sprinkle toasted shredded coconut (and optional chocolate shavings) over the whipped cream for a beautiful finish.
- Slice and serve chilled, savoring every bite of this tropical delight!
