Coconut Cream Pie

If there’s one dessert that screams “weekend comfort food”, it’s the good ol’ Coconut Cream Pie. It’s creamy, it’s coconutty, and it has that beautiful luscious texture that just makes you want to dive right in. Whether it’s for a Sunday brunch, a festive celebration, or just a weekend treat, this pie never fails to amaze. It has a sweet, crispy crust filled with rich and creamy coconut custard, all topped with a dollop of fluffy whipped cream. Now, how can anyone resist this pie of heavenly goodness? Trust me, you’ll instantly fall in love with its rich and creamy texture, subtle coconut flavor, and golden, buttery crust. But hey, don’t just take my word for it. Let’s whip up some magic in the kitchen, and you be the judge!

Preparation Time: 30 minutes

Cooking Time: 50 minutes

Total Time: 1 hour, 20 minutes

Servings: 8

Yield: 1 9-inch Pie

So folks, are you ready to whip up some pie goodness? Grab your kitchen gears and let’s head straight to pie paradise!

Ingredients & Equipment You’ll Need

• 1 pie crust, unbaked
• 1 cup white sugar
• 1/4 cup cornstarch
• 2 cups milk
• 4 egg yolks
• 3 tablespoons butter
• 1 1/2 cups shredded coconut
• 1 teaspoon vanilla extract
• 1 cup heavy whipping cream

Equipment: saucepan, pie tin, mixing bowls, whisk

Now, coconut is the star of this dish, folks! The shredded coconut adds texture and pure coconutty goodness to the custard. We’re using cornstarch as our thickening agent here, and egg yolks add richness to our custard. Remember, the better quality of ingredients you use, the better the outcome of your pie. If needed, you can substitute whole milk for 2% milk, and butter for margarine.

How To Make Coconut Cream Pie

1. Preheat your oven to 375�� F (190�� C). Press your pie crust into a 9-inch pie dish.
2. In a saucepan, whisk together the sugar, cornstarch, milk, and egg yolks till smooth. Cook over medium heat, stirring constantly, until mixture boils and thickens. Let it cool.
3. Stir in butter, shredded coconut, and vanilla extract into the cooled custard mixture till well combined.
4. Pour the custard into the prepared crust. Bake until the crust and custard are golden, about 20-30 minutes. Let the pie cool completely.
5. Whip the heavy cream until stiff peaks form and spread over the cooled pie. Sprinkle the pie with additional coconut, if desired.

Tips For The Best Results

• Always pre-bake your pie crust to avoid it from getting soggy.
• Use a thermometer to make sure your custard has reached the right temperature of 160�� F.

Storage Tips

• Store your pie in the refrigerator, covered, for up to 3 days.
• You can also freeze the pie for up to 1 month.

Frequently Asked Questions

Q: Can I use coconut milk instead of regular milk?
A: Absolutely! Coconut milk gives it a more intense, coconutty flavor.

Q: Can I use a store-bought crust?
A: Sure, if you’re short on time, a store-bought crust works perfectly fine.

Q: How do I know when my custard is done?
A: The custard should be thick enough to coat the back of a spoon.

Q: Can this pie be made in advance?
A: Yes, you can make it up to 3 days in advance.

Q: Can this pie sit out at room temperature?
A: No, it should be refrigerated after it cools to retain its freshness.

Nutritional Facts of Coconut Cream Pie

Per serving, the pie have about 340 calories, 16g of fat, 45g of carbohydrate, and 4g of protein.

There you have it, folks! The ultimate coconut cream pie in all its coconutty glory! It’s creamy, it’s dreamy and it is a must-try for all pie and coconut enthusiasts. So, what are you waiting for? Get those oven mitts ready and take a delightful trip to pie paradise!