Looking for a dessert that whisks you away to a tropical paradise? This Coconut Delight Cream Pie is rich, creamy, and packed with coconut goodness. It's perfect for gatherings or just a cozy night in with a slice of indulgence.
The star of the show is sweetened shredded coconut, giving the pie its signature flavor and a bit of texture. Granulated sugar sweetens the filling just right, while cornstarch helps thicken it to the perfect consistency. You'll need a bit of salt to balance the sweetness. The combination of whole milk and heavy cream creates a rich, velvety base. Egg yolks add richness and help the filling set, while vanilla extract rounds out the flavors. A pre-baked 9-inch pie crust is your canvas, and a cloud of whipped cream on top makes it irresistible. Don't forget the toasted coconut flakes for a finishing touch!
This pie pairs wonderfully with a scoop of vanilla ice cream or a dollop of mango sorbet for a tropical twist. Try serving it with a refreshing mint-infused iced tea to complement the rich coconut flavors.
Start by preheating your oven to 350°F (175°C). Spread the shredded coconut on a baking sheet, and pop it in the oven. Keep an eye on it, giving it a stir now and then, until it turns golden brown—this should take about 5-7 minutes. The aroma will be your cue that it's ready.
In a medium saucepan, combine the sugar, cornstarch, and salt with a whisk. Gradually pour in the milk and heavy cream, whisking to avoid lumps. Place the saucepan over medium heat and stir constantly. You’re looking for the mixture to thicken and just begin to boil.
Meanwhile, in a separate bowl, whisk the egg yolks. Slowly add about half a cup of the hot milk mixture to the yolks while whisking. This step, known as tempering, prevents the yolks from scrambling. Pour this yolk mixture back into the saucepan and continue to cook for another couple of minutes, stirring all the while.
Once it's thickened nicely, remove the saucepan from the heat. Stir in the vanilla extract and your beautifully toasted coconut. Pour this creamy concoction into the pre-baked pie crust, smoothing it out with a spatula. Let the pie cool to room temperature, then transfer it to the fridge for at least four hours to set.
Before serving, whip up some heavy cream and spread it generously over the pie. Sprinkle with toasted coconut flakes for that extra touch of crunch and flavor.
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