Delicious Coconut Cream Pie:
Ingredients: For the crust: 1 1/4 cups all-purpose flour 1/4 teaspoon salt 1/2 cup unsalted butter, cold and cubed 3-4 tablespoons ice water For the filling: 1 cup sweetened shredded coconut 2 1/2 cups coconut milk 1/2 cup granulated sugar 1/4 cup cornstarch 1/4 teaspoon salt 4 large egg yolks 2 tablespoons unsalted butter 1 teaspoon vanilla extract For the topping: 1 1/2 cups heavy cream 2 tablespoons powdered sugar 1/2 teaspoon vanilla extract Additional toasted coconut for garnish (optional)
Instructions: Preheat your oven to 375°F (190°C). In a food processor, combine the flour and salt. Add the cold, cubed butter and pulse until the mixture resembles coarse crumbs. Gradually add the ice water, one tablespoon at a time, pulsing until the dough comes together. Turn the dough out onto a lightly floured surface and shape it into a disk. Wrap in plastic wrap and refrigerate for 30 minutes. After chilling, roll out the dough on a lightly floured surface into a circle slightly larger than your pie dish. Carefully transfer the dough to the dish, pressing it gently into the bottom and sides. Trim any excess dough and crimp the edges. Prick the bottom of the crust with a fork to prevent bubbling. Line the crust with parchment paper or aluminum foil and fill with pie weights or dried beans. Bake in the preheated oven for 15 minutes. Remove the weights and parchment paper/foil, then bake for an additional 10-12 minutes, or until the crust is golden brown.
Allow the crust to cool completely. While the crust is cooling, spread the sweetened shredded coconut evenly on a baking sheet. Toast it in the oven for about 5 minutes, stirring occasionally, until golden brown. Keep a close eye on it to prevent burning. Set aside. In a medium saucepan, whisk together the coconut milk, granulated sugar, cornstarch, and salt. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a gentle boil. In a separate bowl, whisk the egg yolks. Gradually whisk about half of the hot coconut milk mixture into the yolks to temper them. Then pour the tempered yolks back into the saucepan with the remaining coconut milk mixture. Cook the filling over medium heat, whisking constantly, for another 2 minutes. Remove from heat and stir in the butter and vanilla extract until smooth. Fold in the toasted shredded coconut. Pour the filling into the cooled pie crust, smoothing the top with a spatula. Place a piece of plastic wrap directly on the surface of the filling to prevent a skin from forming. Chill in the refrigerator for at least 4 hours, or until set. Just before serving, prepare the whipped cream topping. In a mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract until soft peaks form.
Spread or pipe the whipped cream over the chilled coconut cream filling. Garnish with additional toasted coconut, if desired. Slice and serve your luscious Coconut Cream Pie. It’s a creamy, dreamy dessert that coconut lovers will adore!