There's something truly special about a well-made coconut cream pie. This recipe offers a luscious, creamy filling with just the right amount of coconut flavor, all tucked into a perfectly baked pie crust. It's an elegant dessert that feels like a tropical escape with every bite.
The foundation of this pie is the 9-inch pie crust, which provides the perfect crispy base for our creamy filling. We use a mix of whole milk and half-and-half to create a rich and smooth custard. Granulated sugar adds sweetness without overpowering, while all-purpose flour and a pinch of salt help thicken the filling.
The custard gains depth from egg yolks, which also add richness. Unsalted butter lends a creamy texture and a subtle, luxurious flavor, while vanilla extract brings a warmth and aroma that complements the coconut. Speaking of which, sweetened shredded coconut is the star, providing that signature tropical flavor.
For the topping, heavy cream is whipped with powdered sugar and a touch of vanilla extract to create a light, fluffy contrast to the dense pie. Finally, toasted coconut flakes add a delightful crunch and visual appeal.
This elegant coconut cream pie pairs beautifully with a glass of chilled white wine or a refreshing iced tea. For a more indulgent experience, serve it with a scoop of vanilla ice cream on the side.
Start by pre-baking your pie crust according to the package instructions. Once baked, let it cool completely on a wire rack. This step ensures your crust stays crisp and doesn't get soggy once the filling is added.
In a medium saucepan, combine the whole milk, half-and-half, sugar, flour, and salt. Stir these together over medium heat, making sure to stir constantly until the mixture thickens. This patience here is key, as you don’t want lumps in your custard.
In a separate bowl, whisk the egg yolks until smooth. Gradually add a cup of the hot milk mixture to the yolks, whisking constantly to temper them. This step prevents the eggs from scrambling. Pour this egg mixture back into the saucepan and continue to cook, stirring constantly, until the custard thickens again.
Remove from heat and stir in the butter and vanilla extract until the butter melts completely. Fold in the sweetened shredded coconut, ensuring it's evenly distributed. Pour this creamy coconut filling into your cooled pie crust, spreading it out evenly. Now, pop it in the fridge for at least 4 hours to set.
When you're ready to serve, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form. Spread this whipped cream over the chilled pie, and sprinkle with toasted coconut flakes for a touch of elegance and crunch.
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