Indulge in the tropical goodness of coconut cream pie! This delightful dessert features a luscious coconut filling, topped with fluffy whipped cream and toasted coconut flakes. It’s a classic treat that will whisk you away to a sunny beach with every bite. Perfect for gatherings or as a sweet ending to your dinner, this recipe is both simple and satisfying, making it a must-try for coconut lovers!
Ingredients
– 1 pre-baked pie crust
– 1 cup coconut milk
– 1 cup heavy cream
– 1 cup shredded coconut (sweetened or unsweetened)
– 3/4 cup sugar
– 1/4 cup cornstarch
– 1/4 teaspoon salt
– 4 egg yolks
– 2 tablespoons butter
– 1 teaspoon vanilla extract
– Whipped cream for topping
Servings and Cooking Time
This recipe makes 8 servings. Preparation time is approximately 20 minutes, and cooking time is about 15 minutes.
Nutritional Value
Per serving (1 slice): Calories: 320, Protein: 3g, Carbohydrates: 45g, Fat: 15g, Fiber: 1g. This nutritional information is based on one serving of the pie.
Step-by-Step Cooking Process
1. Begin by preheating your oven to 350°F (175°C).
2. In a saucepan, combine coconut milk, heavy cream, and sugar over medium heat.
3. In a separate bowl, whisk together cornstarch, salt, and egg yolks.
4. Gradually pour the warm coconut mixture into the egg mixture, whisking constantly.
5. Return the mixture to the saucepan and cook until it thickens, stirring continuously.
6. Once thickened, remove from heat and stir in butter and vanilla extract.
7. Fold in the shredded coconut until well combined.
8. Pour the filling into the pre-baked pie crust.
9. Chill in the refrigerator for at least 4 hours until set.
10. Before serving, top with whipped cream and sprinkle with toasted coconut flakes.
Alternative Ingredients
You can substitute coconut milk with almond milk for a lighter version. Additionally, use unsweetened coconut flakes for a less sugary taste. If you prefer a gluten-free option, choose a gluten-free pie crust.
Serving and Pairings
Coconut cream pie pairs beautifully with fresh tropical fruits like pineapple or mango. Serve it alongside a scoop of vanilla ice cream for an extra indulgence or with a cup of coffee for a delightful afternoon treat.
Storage and Reheating
Store leftover coconut cream pie in the refrigerator, covered to prevent drying out. It will keep well for 3-4 days. It’s best served chilled and does not freeze well due to the cream filling.
Cooking Mistakes
– Don’t skip pre-baking the crust; it helps prevent sogginess.
– Avoid overcooking the filling, which can lead to graininess.
– Make sure to whisk the egg yolks gently to avoid scrambling.
– Use a fine mesh strainer to ensure a smooth filling.
– Don’t forget to cool the pie completely before refrigerating.
Helpful Tips
– Use fresh coconut for a more intense flavor.
– Toast the coconut flakes before using for added crunch.
– Chill the mixing bowl before whipping cream for better volume.
– Adjust sweetness by varying the amount of sugar.
– Always taste the filling before pouring it into the crust.
FAQs
Can I use low-fat milk instead of coconut milk?
While you can use low-fat milk, it will alter the rich flavor and creaminess of the pie. Coconut milk is recommended for the best results.
How long will the pie stay fresh?
The pie can be stored in the refrigerator for 3-4 days. Make sure to cover it to keep it fresh.
Can I make this pie in advance?
Yes, you can prepare the filling a day in advance and store it in the fridge. Just pour it into the crust and chill it before serving.
Is this recipe suitable for a gluten-free diet?
Yes, if you use a gluten-free pie crust, this recipe can be made gluten-free.
Can I add other flavors to the filling?
Absolutely! Adding a bit of lime zest or almond extract can enhance the flavor profile of the pie.
Conclusion
Coconut cream pie is a delightful dessert that brings tropical flavors to your table. With its creamy coconut filling and fluffy whipped topping, it’s sure to be a hit at any gathering. Enjoy this classic treat as a sweet end to your meal or as a special indulgence any time of the year.
Coconut Cream Pie
Ingredients
- 1 pre-baked pie crust
- 1 cup coconut milk
- 1 cup heavy cream
- 1 cup shredded coconut
- 3/4 cup sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 4 egg yolks
- 2 tablespoons butter
- 1 teaspoon vanilla extract
- Whipped cream for topping
Instructions
- Preheat your oven to 350°F (175°C).
- In a saucepan, combine coconut milk, heavy cream, and sugar over medium heat.
- In a separate bowl, whisk together cornstarch, salt, and egg yolks.
- Gradually pour the warm coconut mixture into the egg mixture, whisking constantly.
- Return the mixture to the saucepan and cook until it thickens, stirring continuously.
- Remove from heat and stir in butter and vanilla extract.
- Fold in the shredded coconut until well combined.
- Pour the filling into the pre-baked pie crust.
- Chill in the refrigerator for at least 4 hours until set.
- Before serving, top with whipped cream and sprinkle with toasted coconut flakes.
