Homemade Coconut Cream Pie

This Homemade Coconut Cream Pie is a creamy, dreamy dessert that combines a buttery coconut-infused crust with a rich, velvety coconut custard filling, all topped with fluffy whipped cream and toasted coconut flakes. Perfect for coconut lovers, this pie is a show-stopping treat for any occasion. The layers of flavor and texture—from the crisp crust to the silky custard—make every bite irresistible.

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Ingredients

For the Crust

• 1 single pie crust (homemade or refrigerated/frozen)
• ½ cup coconut flakes
• 1 egg white

For the Coconut Custard

• 2 large eggs
• 13.5 oz coconut milk
• 1 ⅓ cups light cream or half & half
• ½ cup cornstarch
• ¾ cup granulated sugar
• ⅛ teaspoon salt
• ¾ cup coconut flakes, toasted
• 1 teaspoon vanilla extract

For the Topping

• 2 cups whipped cream or whipped topping
• ¼ cup coconut flakes, toasted

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Instructions

Step 1: Prepare the Crust

1. Preheat Oven: Heat the oven to 450°F.
2. Prepare the Crust: Roll out the pie crust into a 9″ pie plate. Brush with egg white and sprinkle ½ cup coconut over it, pressing the flakes gently into the crust.
3. Bake Blind: Poke the bottom of the crust with a fork. Line the crust with parchment paper and fill it with pie weights or beans. Bake for 10-12 minutes or until lightly golden.
4. Finish Baking: Remove the parchment and weights, then bake for another 10 minutes. Let the crust cool completely.

Step 2: Make the Coconut Custard

1. Toast Coconut: Heat a pan over medium heat, stirring the coconut flakes until they are lightly browned and fragrant. Set aside.
2. Mix Liquids: Combine coconut milk and light cream in a measuring cup to make about 3 cups of liquid.
3. Cook the Custard: In a large saucepan, whisk together eggs, the coconut milk mixture, cornstarch, sugar, and salt. Cook over medium-low heat, whisking constantly, until the mixture thickens and bubbles.
4. Add Flavor: Remove from heat and stir in vanilla and ¾ cup toasted coconut.
5. Assemble the Pie: Pour the custard into the cooled pie crust. Cover the filling with plastic wrap to prevent a skin from forming. Refrigerate for at least 4 hours or overnight.

Step 3: Add the Topping

1. Remove the plastic wrap. Spread whipped cream evenly over the top of the pie.
2. Garnish with remaining toasted coconut flakes for a finishing touch.

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Description

Coconut Cream Pie is a classic dessert that never fails to impress. The secret to this pie’s indulgent flavor lies in the use of coconut milk and toasted coconut in both the crust and filling, enhancing its tropical allure. Topped with fluffy whipped cream and a sprinkle of toasted coconut flakes, this pie is as beautiful as it is delicious.

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Tips for Perfect Coconut Cream Pie

1. Blind Baking: Use pie weights or dried beans to keep the crust from puffing up while baking. This ensures a crisp and even base for the filling.
2. Prevent Custard Skin: Cover the custard directly with plastic wrap while it chills to avoid an unappetizing skin.
3. Custard Thickness: Cook the custard low and slow, whisking constantly. It should be thick enough to coat the back of a spoon before removing from heat.
4. Toasting Coconut: Toasting the coconut enhances its flavor and adds a lovely crunch. Stir constantly to prevent burning.
5. Make Ahead: Prepare the pie a day in advance for the best texture and flavor, giving the custard time to set.

This recipe combines tradition with a few extra touches, making it the ultimate dessert for coconut enthusiasts!