Life with sonja

There’s nothing quite like a homemade coconut cream pie—creamy, rich, and topped with luscious whipped cream and toasted coconut. Here’s everything you need to create the best coconut cream pie right at home.

Ingredients:

1. Pie Crust:
   • Frozen Deep Dish Pie Crust: For convenience, a frozen deep dish pie crust works wonders. Bake it according to the package instructions until golden brown. If you’re feeling adventurous, a homemade crust can take your pie to the next level.
2. Coconut Custard:
   • 1/2 cup Granulated Sugar: This adds just the right amount of sweetness to the custard.
   • 1/4 cup Cornstarch: Acts as the thickening agent, ensuring your custard sets beautifully.
   • 2 cups Half-and-Half: A mix of milk and cream that provides the perfect balance of richness without being too heavy.
   • 4 Egg Yolks: These give the custard its creamy texture and rich flavour.
   • 3 Tablespoons Butter (cubed): Adds a touch of smoothness and depth.
   • 1¼ cups Sweetened Flaked Coconut: This is where the coconut flavour truly shines, giving the custard its signature taste.
   • 2 teaspoons Vanilla Extract: Enhances the flavours, making the custard irresistibly fragrant.
3. Whipped Topping:
   • 2 cups Heavy Whipping Cream: The base of your whipped topping, this adds lightness and creaminess to the pie.
   • 1/3 cup Confectioners’ Sugar: Sweetens the whipped cream without making it too heavy.
4. Toasted Coconut:
   • 1 cup Sweetened Flaked Coconut (toasted): A final touch that adds texture and a beautiful golden finish to your pie.

Instructions:

1. Prepare the Custard:
   • In a medium saucepan, whisk together the granulated sugar and cornstarch.
   • Add the half-and-half and egg yolks, whisking until smooth and well combined.
   • Cook over medium heat, whisking constantly until the mixture comes to a boil. Continue boiling for 1 minute, then remove from heat.
   • Stir in the butter, 1¼ cups of sweetened flaked coconut, and vanilla extract, whisking vigorously until fully combined.
   • Cover the custard with plastic wrap, placing the wrap directly on the surface to prevent a skin from forming. Let it cool for 30 minutes.
2. Assemble the Pie:
   • Pour the cooled custard into the prepared pie crust, smoothing the top.
   • Refrigerate for 1-2 hours, allowing the custard to set.
3. Make the Whipped Cream:
   • In a stand mixer, beat the heavy whipping cream and confectioners’ sugar on high speed until stiff peaks form, about 5-7 minutes.
   • Spread the whipped cream evenly over the chilled pie.
4. Toast the Coconut:
   • To toast the coconut, place it in a dry small skillet over medium-low heat. Stir occasionally for about 5-8 minutes until the coconut is nutty, fragrant, and golden brown. Allow it to cool before sprinkling it over the whipped cream.
5. Serve and Enjoy:
   • Your coconut cream pie is now ready to be served. Store any leftovers covered in the fridge for up to 3 days.

This coconut cream pie is a perfect dessert for any occasion. The combination of creamy coconut custard, fluffy whipped cream, and crunchy toasted coconut will have everyone coming back for seconds!

Watch a full recipe video here

Recipe source: https://greensnchocolate.com/crock-pot-chicken-rice-soup/#recipe

Happy Baking

Sonja