Coconut Cream Paradise Pie
Indulge in this luscious coconut cream pie, featuring a buttery, flaky crust filled with velvety coconut custard and topped with freshly whipped cream. Toasted coconut flakes add a delightful crunch, while a hint of vanilla enhances every creamy bite. Perfect for special occasions or a sweet everyday treat, this pie is the essence of tropical bliss.
ingredients
- 1 ½ cups all-purpose flour
- ½ cup unsalted butter, chilled and cubed
- ¼ cup granulated sugar
- 1/4 teaspoon salt
- 4-5 tablespoons ice water
- 1 ½ cups coconut milk
- ½ cup granulated sugar
- ¼ cup cornstarch
- ½ teaspoon salt
- 4 egg yolks, lightly beaten
- 1 ½ teaspoons vanilla extract
- 1 ½ cups shredded coconut, toasted (reserve some for topping)
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
steps
- 1.
Preheat the oven to 350°F.
- 2.
In a bowl, mix flour, sugar, and salt. Cut in butter until crumbly.
- 3.
Stir in ice water, one tablespoon at a time, until dough forms.
- 4.
Roll out the dough and fit it into a 9-inch pie pan. Prick with a fork.
- 5.
Bake for 15-20 minutes until golden. Let cool completely.
- 6.
In a saucepan, combine coconut milk, sugar, cornstarch, and salt. Cook over medium heat while stirring constantly until thickened.
- 7.
Temper the egg yolks by adding a bit of the hot mixture. Then mix back into the saucepan.
- 8.
Stir in vanilla extract and shredded coconut; cook for 2 more minutes.
- 9.
Pour filling into the cooled pie crust and chill for at least 4 hours.
- 10.
Whip the cream with powdered sugar until smooth. Spread over the pie.
- 11.
Garnish with toasted coconut flakes and serve chilled.
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