Prep Time: 30 mins | Cook Time: 20 mins | Total Time: 50 mins | Yield: 12 Servings
The best indeed! This Coconut Cream Pie is my ultimate comfort dessert! Made with layers of amazing flavors, you will be so glad that you gave this recipe a try. Enjoy!
INGREDIENTS :
For the Pastry:
- ½ teaspoon salt
- 1/4 c to 1/3 ice water, only enough to make a dough form
- 1 c very cold butter, cut into small cubes
- 2 ½ c flour
For the Coconut Cream Filling:
- A pinch of salt
- 3 c whole milk
- 3 slightly beaten extra-large egg yolks
- 1 c unsweetened fine coconut
- 1/4 teaspoon pure almond extract
- 2 teaspoons vanilla extract
- 4 tablespoons butter
- 1/3 c flour
- 2/3 c sugar
For the Vanilla Whipped Cream:
- 1 teaspoon vanilla extract
- 3 tablespoons icing sugar, powdered sugar
- 1 c whipping cream
DIRECTIONS :
- Add salt, cold butter, and flour to your food processor. Pulse a few times until well incorporated. Transfer the dough onto a floured surface.
- Add a bit of cold water, then use your hands to mix everything until it forms a dough.
- Cut the dough into two, then flatten each and cover with plastic wrap. Place them in the fridge to chill for at least 20 minutes.
- Unroll the dough to about 12-inch. Place it into a 10-inch pie plate.
- Use a fork to poke small holes in the bottom of the pastry, then put it back in the fridge and let it chill for 20 more minutes.
- Prepare the oven and preheat it to 200 degrees C or 400 degrees F. Place the dough in it and bake for about 15 minutes.
Coconut Cream Filling:
- Add the milk into a heat-proof bowl, then place it in the microwave. Heat just until warm.
- Place a pan on the stove, then add sugar, salt, coconut, and flour. Turn the heat to medium-low. Gradually add the warm milk and stir to combine. Simmer until the texture becomes thick. Remove from the heat.
- Add 1/2 cup of the mixture into a bowl with beaten egg yolks. Whisk to combine. Transfer the mixture to the pan. Simmer for about 3 minutes. Stir in the vanilla extract, almond extract, and butter. Remove from the heat and let it cool.
- Pour the filling over the baked pie shells.
For the Vanilla Whipped Cream:
- In a mixing bowl, add vanilla extract, whipping cream, and icing sugar. Beat everything until soft peaks form. Pour it over the cream filling and spread it evenly.
- Scatter the toasted coconut on top.
- Serve and enjoy!
Nutrition Facts:
Calories 614 | Total Fat 37g | Saturated Fat 22g | Trans Fat 1g | Unsaturated Fat 12g | Cholesterol 141mg | Sodium 410mg | Carbohydrates 63g | Fiber 2g | Sugar 29g | Protein 8g
THE ABSOLUTE BEST COCONUT CREAM PIE
Yield:
12
Prep Time:
30 minutes
Cook Time:
20 minutes
Total Time:
50 minutes
Ingredients
- For the Pastry:
- ½ teaspoon salt
- 1/4 c to 1/3 ice water, only enough to make a dough form
- 1 c very cold butter, cut into small cubes
- 2 ½ c flour
- For the Coconut Cream Filling:
- A pinch of salt
- 3 c whole milk
- 3 slightly beaten extra-large egg yolks
- 1 c unsweetened fine coconut
- 1/4 teaspoon pure almond extract
- 2 teaspoons vanilla extract
- 4 tablespoons butter
- 1/3 c flour
- 2/3 c sugar
- For the Vanilla Whipped Cream:
- 1 teaspoon vanilla extract
- 3 tablespoons icing sugar, powdered sugar
- 1 c whipping cream
Instructions
- Add salt, cold butter, and flour to your food processor. Pulse a few times until well incorporated. Transfer the dough onto a floured surface.
- Add a bit of cold water, then use your hands to mix everything until it forms a dough.
- Cut the dough into two, then flatten each and cover with plastic wrap. Place them in the fridge to chill for at least 20 minutes.
- Unroll the dough to about 12-inch. Place it into a 10-inch pie plate.
- Use a fork to poke small holes in the bottom of the pastry, then put it back in the fridge and let it chill for 20 more minutes.
- Prepare the oven and preheat it to 200 degrees C or 400 degrees F. Place the dough in it and bake for about 15 minutes.
Coconut Cream Filling:
- Add the milk into a heat-proof bowl, then place it in the microwave. Heat just until warm.
- Place a pan on the stove, then add sugar, salt, coconut, and flour. Turn the heat to medium-low. Gradually add the warm milk and stir to combine. Simmer until the texture becomes thick. Remove from the heat.
- Add 1/2 cup of the mixture into a bowl with beaten egg yolks. Whisk to combine. Transfer the mixture to the pan. Simmer for about 3 minutes. Stir in the vanilla extract, almond extract, and butter. Remove from the heat and let it cool.
- Pour the filling over the baked pie shells.
For the Vanilla Whipped Cream:
- In a mixing bowl, add vanilla extract, whipping cream, and icing sugar. Beat everything until soft peaks form. Pour it over the cream filling and spread it evenly.
- Scatter the toasted coconut on top.
- Serve and enjoy!