As the end of summer approaches, it's time to savor the flavors of the season one last time. What better way to do that than with a delightful coconut cream pie? This classic dessert brings together the tropical taste of coconut with the richness of creamy custard and a flaky pie crust. Whether you're celebrating the end of summer with a backyard barbecue or just looking for a sweet treat to enjoy, this coconut cream pie recipe is sure to be a hit. So, grab your apron and let's get baking!
Ingredients
For the Pie Crust:
1 1/4 cups all-purpose flour
1/2 teaspoon salt
1/2 cup unsalted butter, cold and cut into small cubes
3-4 tablespoons ice water
For the Coconut Filling:
1 cup sweetened shredded coconut
2 cups whole milk
1 cup heavy cream
1/2 cup granulated sugar
1/4 cup cornstarch
4 large egg yolks
2 tablespoons unsalted butter
1 teaspoon vanilla extract
1/2 teaspoon coconut extract (optional)
For the Topping:
1 cup whipped cream
Toasted coconut flakes for garnish
Instructions
Prepare the Pie Crust:
1. In a food processor, combine the flour and salt.
2. Add the cold, cubed butter and pulse until the mixture resembles coarse crumbs.
3. Gradually add ice water, one tablespoon at a time, and pulse until the dough comes together.
4. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
5. Roll Out and Bake the Crust:
6. Preheat your oven to 375°F (190°C).
7. On a floured surface, roll out the dough into a 12-inch circle.
8. Transfer the dough to a 9-inch pie dish, trim any excess, and crimp the edges.
9. Line the pie crust with parchment paper and fill it with pie weights or dried beans.
10. Bake for about 15 minutes, then remove the parchment and weights and bake for an additional 10-15 minutes or until the crust is golden brown.
11. Allow the crust to cool completely.
Make the Coconut Filling:
1. In a saucepan, combine the shredded coconut, whole milk, and heavy cream. Heat over medium heat until it begins to simmer. Remove from heat and let it steep for 30 minutes.
2. Strain the coconut mixture through a fine-mesh sieve into a clean saucepan.
3. In a separate bowl, whisk together the sugar, cornstarch, and egg yolks. Gradually whisk this mixture into the strained coconut milk.
4. Cook over medium heat, stirring constantly, until the mixture thickens and boils.
5. Remove from heat and stir in the butter, vanilla extract, and coconut extract (if using).
6. Pour the filling into the cooled pie crust and cover with plastic wrap directly on the surface to prevent a skin from forming. Chill in the refrigerator for at least 4 hours or until set.
Top and Serve:
1. Once the pie is set, remove it from the refrigerator.
2. Top with whipped cream and garnish with toasted coconut flakes.
3. Slice, serve, and enjoy the taste of summer in every bite!
This coconut cream pie recipe is the perfect way to bid farewell to summer. Its luscious coconut filling and buttery, flaky crust make it a crowd-pleaser for any occasion. So, as the sun sets on another summer, indulge in this creamy, dreamy dessert one last time. Your taste buds will thank you for it!
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11211 N. Tatum Boulevard Ste. 120
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