Trust Me...The BEST Coconut Cream Pie EVER! Meemaw Eats from www.pinterest.com
Description
This coconut pie recipe is the perfect dessert for coconut lovers. The creamy and sweet filling is made with coconut milk, shredded coconut, and vanilla extract. The pie is topped with whipped cream and toasted coconut flakes. It's easy to make and will impress anyone who tries it.
Prep Time
The prep time for this coconut pie recipe is around 15 minutes.
Cook Time
The cook time for this coconut pie recipe is around 45 minutes.
Ingredients
For the crust:
1 1/4 cups all-purpose flour
1/2 cup unsalted butter, cold and cubed
1/4 cup granulated sugar
1/4 teaspoon salt
1 large egg yolk
2 tablespoons ice water
For the filling:
1 1/2 cups sweetened shredded coconut
1 can (14 ounces) unsweetened coconut milk
3/4 cup granulated sugar
1/4 cup cornstarch
4 large egg yolks
2 tablespoons unsalted butter
1 teaspoon vanilla extract
For the topping:
1 cup heavy cream
2 tablespoons granulated sugar
1/2 teaspoon vanilla extract
1/2 cup toasted coconut flakes
Equipment
9-inch pie dish
Rolling pin
Mixing bowls
Whisk
Saucepan
Mixing spoon
Electric mixer
Method
1. To make the crust: In a large mixing bowl, whisk together flour, sugar, and salt. 2. Add cold butter cubes and use your fingers to work the butter into the flour mixture until it resembles coarse sand. 3. Add egg yolk and ice water into the mixture and combine until the dough comes together. 4. Roll out the dough on a floured surface to fit a 9-inch pie dish. 5. Preheat the oven to 375°F. 6. Place the crust into the pie dish and trim the edges. 7. To make the filling: In a saucepan, combine coconut milk, sugar, cornstarch, egg yolks, and shredded coconut. 8. Cook over medium heat, stirring constantly until the mixture thickens and boils. 9. Take the mixture off the heat and add butter and vanilla extract. Stir until the butter is melted and everything is combined. 10. Pour the filling into the pie crust and smooth it out. 11. Bake for 30-35 minutes until the filling is set and the crust is golden brown. 12. Allow the pie to cool completely. 13. To make the topping: Using an electric mixer, beat heavy cream, sugar, and vanilla extract until stiff peaks form. 14. Spread the whipped cream over the cooled pie. 15. Sprinkle toasted coconut flakes on top of the whipped cream.
Notes
This coconut pie recipe is best served chilled. You can store it in the fridge for up to 3 days.
Can I use unsweetened shredded coconut instead of sweetened?
Yes, you can use unsweetened shredded coconut. However, the pie may not be as sweet.
Can I use a store-bought crust instead of making my own?
Yes, you can use a store-bought crust. However, making your own crust will give the pie a better texture and taste.
Recipe Tips
- Make sure your butter is cold when making the crust. This will help create a flaky crust. - When toasting the coconut flakes, keep an eye on them as they can burn quickly. - You can use a food processor to make the crust if you don't want to use your fingers. - You can use a mix of sweetened and unsweetened shredded coconut to balance out the sweetness.
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