Indulge in the creamy, dreamy delight of coconut cream pie, a classic dessert that promises to transport you to a tropical paradise with every bite. With a rich custard filling, topped with luscious whipped cream and toasted coconut, this pie is a celebration of flavors and textures. Whether you’re hosting a gathering or treating yourself, this recipe is bound to become a favorite at your dinner table.
Ingredients
- 1 pre-baked pie crust
- 1 cup coconut milk
- 1 cup heavy cream
- 3/4 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 4 large egg yolks
- 1 teaspoon vanilla extract
- 1 cup sweetened shredded coconut
- Whipped cream for topping
Servings and Cooking Time
This recipe makes 8 servings. Preparation time is about 20 minutes, with a cooking time of 30 minutes.
Nutritional Value
Each serving (1 slice) contains approximately 350 calories, 25g of fat, 30g of carbohydrates, and 4g of protein. This nutritional breakdown is for one person and can vary based on specific ingredients used.
Step-by-Step Cooking Process
- In a saucepan, whisk together the sugar, cornstarch, and salt.
- Gradually add the coconut milk and heavy cream, stirring continuously.
- Cook over medium heat until the mixture thickens and bubbles.
- In a separate bowl, whisk the egg yolks.
- Slowly add a cup of the hot mixture to the egg yolks, whisking constantly.
- Pour the egg mixture back into the saucepan.
- Cook for an additional 2 minutes, stirring constantly.
- Remove from heat and stir in the vanilla extract and shredded coconut.
- Pour the filling into the pre-baked pie crust.
- Chill in the refrigerator for at least 4 hours until set.
- Top with whipped cream and toasted coconut before serving.
Alternative Ingredients
You can substitute coconut milk with almond milk for a lighter version. For a gluten-free crust, use a gluten-free pie crust or make one from ground nuts.
Serving and Pairings
Coconut cream pie pairs wonderfully with fresh tropical fruits like mango or pineapple. Serve it alongside a scoop of vanilla ice cream for an extra treat.
Storage and Reheating
Store any leftovers in the refrigerator, covered with plastic wrap, for up to 3 days. This pie is best enjoyed chilled and does not freeze well due to the cream-based filling.
Cooking Mistakes
- Not whisking constantly can lead to lumps in the filling.
- Overheating the custard can cause it to curdle.
- Using cold ingredients can affect the texture of the pie.
- Skipping the chilling time will result in a runny pie.
- Forgetting to toast the coconut may lead to a less flavorful topping.
Helpful Tips
- Use fresh coconut for added flavor if available.
- Let the pie sit for a few minutes before slicing for cleaner cuts.
- Consider adding a dash of coconut extract for a stronger flavor.
- Garnish with chocolate shavings for an elegant presentation.
FAQs
Can I make coconut cream pie ahead of time?
Yes, you can prepare the pie a day in advance. Just store it in the refrigerator until you are ready to serve.
What can I use instead of heavy cream?
You can use a non-dairy whipped topping or coconut whipped cream as a lighter alternative.
How do I know when the filling is thick enough?
The filling should coat the back of a spoon and hold its shape when you run your finger through it.
Is it necessary to chill the pie?
Yes, chilling is crucial for the filling to set properly and achieve the right texture.
Can I use unsweetened coconut?
Absolutely! Unsweetened coconut can be used for a less sweet pie but may require adjusting the sugar in the recipe.
How can I prevent a soggy crust?
Bake the crust until golden brown before adding the filling, and consider brushing it with egg white for extra protection.
What is the best way to slice the pie?
Use a sharp knife and clean it between cuts to maintain neat slices.
Conclusion
This coconut cream pie recipe is a delightful way to enjoy tropical flavors in a classic dessert. With its creamy filling and light, fluffy topping, it’s sure to please everyone. Enjoy making and sharing this treat with your loved ones!
Coconut Cream Pie
Ingredients
- 1 pre-baked pie crust
- 1 cup coconut milk
- 1 cup heavy cream
- 3/4 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 4 large egg yolks
- 1 teaspoon vanilla extract
- 1 cup sweetened shredded coconut
- Whipped cream for topping
Instructions
- In a saucepan, whisk together the sugar, cornstarch, and salt.
- Gradually add the coconut milk and heavy cream, stirring continuously.
- Cook over medium heat until the mixture thickens and bubbles.
- In a separate bowl, whisk the egg yolks.
- Slowly add a cup of the hot mixture to the egg yolks, whisking constantly.
- Pour the egg mixture back into the saucepan.
- Cook for an additional 2 minutes, stirring constantly.
- Remove from heat and stir in the vanilla extract and shredded coconut.
- Pour the filling into the pre-baked pie crust.
- Chill in the refrigerator for at least 4 hours until set.
- Top with whipped cream and toasted coconut before serving.
Nutrition
