If you're dreaming of a tropical getaway but find yourself stuck at home, this Tropical Citrus Coconut Cream Pie might just be the escape you need. Bursting with tangy lime and orange flavors, enveloped in creamy coconut goodness, it's a slice of paradise on a plate.
The foundation of our pie is a prepared pie crust, making it easy for you to jump right into the fun part — the filling! We’re using sweetened shredded coconut to add a delightful texture and nutty sweetness. The granulated sugar sweetens the filling perfectly, while cornstarch thickens it to a luscious consistency. A pinch of salt enhances the overall flavor.
Full-fat coconut milk is the star, bringing rich, creamy coconut flavor that’s essential for this tropical treat. Freshly squeezed lime juice and orange juice add the citrusy zing, while lime zest introduces a fragrant, aromatic note. Vanilla extract rounds out the flavors with its warm sweetness. Egg yolks enrich the filling, while a touch of unsalted butter gives it a silky finish.
For the topping, heavy cream whipped with powdered sugar creates a fluffy, cloud-like layer. Lime slices and toasted coconut flakes provide vibrant garnishes that make the pie look as good as it tastes.
This pie pairs beautifully with a light, chilled white wine or a zesty iced tea. For a complete tropical experience, serve it alongside a fresh fruit salad with mango and pineapple.
First, preheat your oven to 350°F (175°C). Spread the shredded coconut evenly on a baking sheet. Pop it into the oven for 5-7 minutes, stirring occasionally until it turns a lovely golden brown. This toasting intensifies the coconut flavor. Once done, take it out and let it cool.
Next, in a medium saucepan, combine the sugar, cornstarch, and salt with a whisk. Slowly pour in the coconut milk, lime juice, and orange juice, whisking until smooth. Place the saucepan over medium heat and continue whisking constantly. You'll notice the mixture begins to thicken after about 7-10 minutes.
While that's happening, take a separate bowl and whisk the egg yolks. Now, here's a little trick — to avoid scrambling the eggs, gradually add about 1/2 cup of the hot coconut mixture to the yolks, whisking all the while. Return this tempered egg mixture to the saucepan and keep whisking for another 2-3 minutes until it thickens nicely.
Remove the saucepan from the heat and stir in the lime zest, vanilla extract, and butter until smooth. Pour this fragrant filling into your prepared pie crust, smoothing the top with a spatula. Now, refrigerate it for at least 4 hours to set.
For the topping, whip the heavy cream with powdered sugar until it forms stiff peaks. Spread it generously over the chilled pie. Garnish with lime slices and the toasted coconut flakes for that final tropical touch. Serve it chilled and enjoy the flavors of a sunny paradise!
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