If you're dreaming of sun-kissed beaches and swaying palm trees, this Easy Tropical Coconut Cream Pie is your ticket to paradise. With its creamy coconut filling and a hint of zesty lime, it's a refreshing treat that's perfect for any occasion.
The foundation of this pie is a classic 9-inch pie crust, which provides a sturdy base for our tropical filling. The granulated sugar sweetens the custard just right, while cornstarch is the key thickening agent for that perfect, sliceable consistency. A pinch of salt enhances all the flavors.
The combination of whole milk and coconut milk creates a rich and creamy texture, essential for a decadent cream pie. Adding egg yolks enriches the custard, making it smooth and luscious. We finish off the filling with unsalted butter for a velvety finish and vanilla extract for depth of flavor.
The tropical twist comes from sweetened shredded coconut and crushed pineapple, bringing a natural sweetness and fruity touch, while lime zest adds a refreshing zing. The heavy whipping cream with powdered sugar transforms into a fluffy topping, and toasted coconut flakes offer a delightful crunch.
This pie pairs beautifully with a scoop of vanilla ice cream or a fresh fruit salad. For a more decadent experience, serve with a drizzle of chocolate sauce or a side of tropical fruit sorbet.
First things first, preheat your oven to 350°F. You'll want to blind bake your pie crust for about 15 minutes. This step ensures that the crust stays crispy and doesn't get soggy from the filling. Once it's done, set it aside to cool completely.
In a medium-sized saucepan, whisk together the sugar, cornstarch, and salt. Slowly add the whole milk and coconut milk, whisking the mixture continuously to avoid any lumps. Cook this over medium heat, stirring constantly until it thickens and starts to boil. This usually takes a few minutes, so keep an eye on it.
Meanwhile, in a separate bowl, beat the egg yolks. To prevent them from scrambling, you'll need to temper them. Gradually add about a cup of the hot milk mixture to the yolks, whisking continuously. Once tempered, pour this back into the saucepan and cook everything together for another 2 minutes.
Remove the saucepan from the heat and stir in the butter, vanilla extract, shredded coconut, crushed pineapple, and lime zest. Mix everything well until the butter is fully melted and the ingredients are evenly combined. Pour this delightful filling into your pre-baked pie crust and chill it in the fridge for at least 4 hours to set.
When you're ready to serve, whip the heavy cream and powdered sugar together until stiff peaks form. Spread this whipped cream over the chilled pie, and finish it off with a sprinkle of toasted coconut flakes for that extra tropical touch.
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