Recipe: Coconut Cream Pie

Coconut cream pie is a classic dessert made with a flaky pie crust filled with a luscious coconut-flavored custard or cream filling. The custard is typically prepared by combining ingredients like coconut milk, milk or cream, sugar, eggs, and sometimes cornstarch or flour for thickening. The mixture is cooked until it thickens, then coconut flakes are often added to enhance the coconut flavor and texture.

Once the custard has cooled and set, the pie is typically topped with whipped cream and toasted coconut flakes for added visual appeal and flavor. The result is a creamy, indulgent dessert with a balanced sweetness and a distinct coconut taste. Coconut cream pie is a beloved treat that's commonly enjoyed in various forms across different cultures, often associated with comfort and nostalgia.

Ingredients

For the crust:
1 1/4 cups graham cracker crumbs
1/4 cup granulated sugar
1/3 cup unsalted butter, melted

For the filling:
1 can (14 oz) coconut cream
1 1/2 cups coconut milk
1/2 cup granulated sugar
1/4 cup cornstarch
1/4 teaspoon salt
4 large egg yolks
1 teaspoon vanilla extract
1 cup sweetened shredded coconut

For the topping:
1 cup heavy whipping cream
2 tablespoons powdered sugar
1/2 teaspoon vanilla extract
Toasted coconut flakes for garnish

Instructions

For the crust:

1. Preheat your oven to 350°F (175°C).

2. In a bowl, mix together the graham cracker crumbs, granulated sugar, and melted butter until well combined.

3. Press the mixture into the bottom and up the sides of a 9-inch pie dish to form the crust.

4. Bake the crust in the preheated oven for about 10 minutes, or until it's lightly golden. Remove from the oven and let it cool completely.

For the filling:
1. In a medium saucepan, whisk together the coconut cream, coconut milk, granulated sugar, cornstarch, and salt.

2. Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens and comes to a gentle boil.

3. In a separate bowl, whisk the egg yolks. Gradually whisk in a small amount of the hot coconut mixture to temper the yolks.

4. Pour the tempered egg mixture back into the saucepan and continue to cook, stirring constantly, until the mixture thickens further.

5. Remove the saucepan from heat and stir in the vanilla extract and shredded coconut.

6. Pour the coconut cream filling into the cooled graham cracker crust.
Place a piece of plastic wrap directly on the surface of the filling to prevent a skin from forming. Chill the pie in the refrigerator for at least 4 hours, or until the filling is set.

1. In a mixing bowl, whip the heavy whipping cream until soft peaks form.

2. Add the powdered sugar and vanilla extract, and continue to whip until stiff peaks form.

3. Spread the whipped cream over the chilled coconut cream filling.

4. Sprinkle toasted coconut flakes over the whipped cream for garnish.

Serve:
Slice the coconut cream pie and serve it chilled. Enjoy the luscious and creamy coconut flavor of this classic dessert!

Feel free to experiment with variations, such as adding a layer of chocolate ganache between the crust and filling, or using different types of crusts and toppings to suit your preferences.