Description
Coconut cream pie brings tropical paradise to your dessert table with creamy, luscious filling. Flaky crust and toasted coconut garnish make this classic pie an irresistible treat you’ll savor to the last delightful bite.
Ingredients
Scale
- 1 pie crust (9-inch, homemade or store-bought)
- 13.5 oz (400 ml) coconut milk
- 300 ml whole milk
- 4 large egg yolks
- ½ cup (50 g) sweetened shredded coconut
- ¾ cup (150 g) granulated sugar
- ¼ cup (60 g) cornstarch
- 2 tbsps powdered sugar
- ¼ tsp salt
- 1 tsp vanilla extract
- 1 cup (240 ml) heavy whipping cream
- ½ tsp vanilla extract
- ¼ cup (30 g) toasted coconut flakes
Instructions
- Custard Preparation: Whisk coconut milk, whole milk, sugar, egg yolks, cornstarch, and salt in a saucepan until completely smooth and free of lumpy texture.
- Cooking Custard Base: Heat mixture over medium flame, stirring constantly and vigorously to prevent scorching, watching for gradual thickening and smooth transformation into a glossy pudding-like consistency.
- Texture Verification: Continue cooking until custard reaches a dense, velvety state that coats the back of a spoon, with small bubbles forming around pan edges, indicating proper thickening.
- Flavor Enhancement: Remove from heat and swiftly incorporate vanilla extract and shredded coconut, gently folding to distribute ingredients evenly and create a harmonious flavor profile.
- Pie Assembly: Pour warm custard into pre-baked pie crust, using a silicone spatula to spread filling uniformly and create a perfectly level surface.
- Cooling and Setting: Let pie rest at room temperature for 30 minutes, then transfer to refrigerator to allow custard to firm up and develop a rich, creamy texture before serving.
Notes
- Whisk Continuously: Prevent lumps and burning by maintaining constant, vigorous stirring during custard preparation, ensuring smooth and even texture.
- Temperature Control: Keep medium heat steady to achieve perfect custard consistency without scorching or undercooking the mixture.
- Check Custard Readiness: Test thickness by coating the back of a spoon – the custard should leave a clear path when you run a finger through it, indicating ideal setting point.
- Cooling Strategy: Allow pie to rest at room temperature before refrigerating, which helps custard stabilize and prevents condensation that could make crust soggy.
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Category: Desserts
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 7
- Calories: 400
- Sugar: 34 g
- Sodium: 150 mg
- Fat: 28 g
- Saturated Fat: 20 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 120 mg