This Tropical Coconut Dream Pie is like a vacation on a plate. With its creamy coconut filling and buttery crust, it's a refreshing treat that brings a taste of the tropics to your table.
The crust combines all-purpose flour, butter, and a touch of sugar for sweetness, creating a flaky base that holds everything together. The coconut milk and heavy cream form the heart of the filling, offering a luscious, creamy texture. Cornstarch acts as a thickener, ensuring the pie sets beautifully. Egg yolks add richness, while shredded coconut enhances the tropical vibe. Vanilla extract rounds out the flavors, and finally, a crown of whipped cream and toasted coconut flakes adds aesthetic and taste appeal.
For a delightful pairing, serve this pie with a scoop of mango sorbet or a chilled glass of pineapple juice. The tropical flavors complement each other beautifully, making every bite a refreshing experience.
Start by preheating your oven to 375°F and greasing a 9-inch pie pan. Mix together 1 1/2 cups of flour, 1/4 cup of sugar, and a pinch of salt in a bowl. Add in 1/2 cup of cold, cubed butter and cut it into the flour mixture until it resembles coarse crumbs.
Gradually add 3 tablespoons of ice water, mixing just until a dough forms. Wrap the dough in plastic wrap and chill it in the fridge for 30 minutes. After chilling, roll out the dough on a floured surface and press it into your pie pan. Trim the edges and prick the base with a fork.
Blind bake the crust for 15 minutes using pie weights or dried beans. Remove the weights and bake for another 10 minutes until golden brown. Let it cool completely on a wire rack.
To make the filling, combine 1 1/4 cups of coconut milk, 1/2 cup of heavy cream, and 3/4 cup of sugar in a saucepan. Cook over medium heat until the mixture starts steaming. In a separate bowl, whisk together 1/4 cup of cornstarch and 4 large egg yolks. Slowly whisk in about 1/2 cup of the hot milk mixture to temper the eggs, then return everything to the saucepan.
Cook the mixture over medium heat until it thickens, stirring constantly. Once thickened, remove from heat and stir in 1 cup of shredded coconut and 1 teaspoon of vanilla extract. Pour the filling into the cooled crust and chill the pie in the fridge for at least 4 hours.
Before serving, whip 1 cup of heavy cream with 2 tablespoons of powdered sugar until soft peaks form. Spread the whipped cream over the pie and sprinkle with 1/4 cup of toasted coconut flakes.
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