Tropical Coconut Dream Pie

Indulge in the ultimate tropical coconut dream pie, a decadent dessert that combines a creamy coconut filling with a crisp and buttery crust, topped with a cloud of whipped cream and toasted coconut flakes.

Prep time: 20 minutes
Cook time: 30 minutes
Serves: 8

Ingredients

1 1/2 cups all-purpose flour

1/2 cup unsalted butter, cold and cubed

1/4 cup granulated sugar

1/4 teaspoon salt

3 tablespoons ice water

1 1/4 cups coconut milk

1/2 cup heavy cream

3/4 cup granulated sugar

1/4 cup cornstarch

4 large egg yolks

1 cup shredded coconut, unsweetened

1 teaspoon vanilla extract

1 cup heavy cream, chilled

2 tablespoons powdered sugar

1/4 cup toasted coconut flakes

Instructions

1. Preheat the oven to 375°F. Grease a 9-inch pie pan.

2. In a bowl, mix flour, sugar, and salt. Cut in butter until crumbly.

3. Gradually add ice water, mixing until dough forms. Chill for 30 mins.

4. Roll out the dough, press into pie pan, trim the edges, and prick with a fork.

5. Blind bake the crust for 15 mins. Remove weights and bake for another 10 mins until golden. Cool completely.

6. In a saucepan, combine coconut milk, heavy cream, and sugar. Cook over medium heat until steaming.

7. Whisk cornstarch and egg yolks in a bowl. Slowly whisk in 1/2 cup of hot milk mixture, then return to saucepan.

8. Cook until thickened, then stir in shredded coconut and vanilla. Pour into cooled crust.

9. Chill pie for at least 4 hours.

10. Whip heavy cream and powdered sugar until peaks form. Spread over pie and top with toasted coconut flakes.

Storage

Store in the refrigerator, covered with plastic wrap, for up to 3 days.

Reheating

Best enjoyed cold. If desired, reheat individual slices in the microwave for 10-15 seconds.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.