Description
Coconut Cream Pie
Ingredients
For the Crust:
1 ½ cups graham cracker crumbs
¼ cup granulated sugar
6 tbsp unsalted butter, melted
For the Coconut Filling:
1 can (14 oz) sweetened condensed milk
1 ½ cups whole milk
1 cup heavy cream
¾ cup granulated sugar
½ cup cornstarch
4 egg yolks
1 ½ cups sweetened shredded coconut
1 tsp vanilla extract
For the Topping:
1 ½ cups heavy whipping cream
3 tbsp powdered sugar
1 tsp vanilla extract
½ cup toasted coconut flakes
Instructions
Prepare the Crust:
Mix graham cracker crumbs, sugar, and melted butter in a bowl.
Press into a 9-inch pie dish.
Bake at 350°F (175°C) for 10 minutes. Let cool completely.
Make the Coconut Filling:
In a saucepan, whisk sugar and cornstarch.
Gradually whisk in milk, heavy cream, and egg yolks.
Cook over medium heat, stirring constantly, until thickened.
Remove from heat and stir in sweetened condensed milk, shredded coconut, and vanilla extract.
Pour filling into the cooled crust and chill for at least 4 hours or until set.
Whip the Topping:
Beat heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
Spread over the chilled pie.
Garnish:
Sprinkle with toasted coconut flakes.
Serve and Enjoy!
Slice and savor every creamy, coconutty bite!
Perfect for coconut lovers and any special occasion!
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Step-by-Step Guide
Follow these detailed instructions for a foolproof pie. First, ensure all ingredients are measured and ready. For the crust, use a food processor for fine, even crumbs if you don’t have pre-crushed ones. Press the mixture firmly up the sides of the pie dish first, then across the bottom, using a flat-bottomed cup to compact it. While the crust cools, start the filling. The key is to whisk the cornstarch and sugar thoroughly before adding any liquid to prevent lumps. When cooking the filling, switch to a silicone spatula once it begins to thicken to ensure you scrape the corners of the saucepan. Cook until large bubbles break the surface for a full minute—this deactivates the cornstarch. Chill the filled pie uncovered for 15 minutes before loosely covering with plastic wrap to prevent a skin from forming.
Serving Suggestions
This rich pie is best served chilled. For an elegant presentation, use a piping bag with a star tip to apply the whipped cream topping. Pair a slice with a cup of strong black coffee or a dessert wine like Moscato to balance the sweetness. For a tropical twist, serve alongside fresh mango or pineapple slices. If making for a party, consider creating individual mini pies in a muffin tin for easy, single-serving portions.
How-to Summary
To summarize, the process involves three main stages: 1) Creating and baking a simple graham cracker crust. 2) Cooking a thick, coconut-infused custard filling on the stovetop and pouring it into the cooled crust. 3) Chilling the pie until set, then topping with freshly whipped cream and toasted coconut. The active preparation time is about 45 minutes, with several hours of crucial chilling time.
Frequently Asked Questions
Can I use a pre-made pie crust? Yes, a pre-baked traditional pie crust or a store-bought graham cracker crust can be used to save time. If using a traditional crust, blind bake it according to package directions.
How do I toast coconut flakes? Spread sweetened shredded coconut on a baking sheet and bake at 325°F (165°C) for 5-10 minutes, stirring occasionally, until golden brown. Watch closely as it burns easily.
Can I make this pie ahead of time? Absolutely. The filled pie (without the whipped cream topping) can be made 1-2 days in advance. Add the whipped cream and toasted coconut garnish the day you plan to serve it for the best texture.
Why is my filling runny? This usually means the cornstarch wasn’t fully activated. Ensure the filling comes to a full boil and cooks for a full 60 seconds while bubbling. Also, verify your cornstarch is fresh and was measured accurately.
How should I store leftovers? Cover leftovers loosely with plastic wrap or in a cake carrier and refrigerate for up to 3 days. The whipped cream may soften but will still be delicious.
Common Mistakes to Avoid
- Not letting the crust cool completely before adding the filling, which can cause it to become soggy.
- Adding the sweetened condensed milk too early. Adding it after the cornstarch base has thickened prevents curdling and ensures proper setting.
- Under-whipping the topping. Beat the heavy cream until truly stiff peaks form so it holds its shape when sliced.
- Over-toasting the coconut garnish, which will give it a bitter flavor. Remove it from the oven when it’s just lightly golden.
Conclusion
This Coconut Cream Pie is a celebration of tropical flavor and creamy texture, perfect for impressing guests or treating your family. By following the step-by-step guide and heeding the common pitfalls, you can create a dessert that rivals any bakery’s version. The combination of the crisp crust, lush coconut custard, and light whipped topping is truly irresistible. Remember, the patience required for proper chilling is the final, crucial ingredient for a slice that holds together beautifully. Enjoy the delicious rewards of your homemade effort!