COCONUT CREAM PIE

Coconut cream pie is a delightful dessert made with a flaky pie crust filled with a creamy coconut custard and topped with whipped cream and toasted coconut flakes. Here’s a basic recipe to get you started:

Ingredients:

For the crust:

• 1 1/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, cold and cubed
• 3 to 4 tablespoons ice water

For the filling:

• 1 cup coconut milk
• 1 cup heavy cream
• 1/2 cup sweetened shredded coconut
• 1/2 cup granulated sugar
• 1/4 cup cornstarch
• 4 large egg yolks
• 1 teaspoon vanilla extract
• 1/4 teaspoon coconut extract (optional)

For the topping:

• 1 cup heavy cream
• 2 tablespoons powdered sugar
• 1/2 cup sweetened shredded coconut, toasted

Instructions:

1. Prepare the crust:
   • In a food processor, combine flour and salt. Add cold cubed butter and pulse until mixture resembles coarse crumbs.
   • Gradually add ice water, one tablespoon at a time, and pulse until the dough comes together.
   • Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 1 hour.
   • Roll out the chilled dough on a floured surface and transfer it to a 9-inch pie dish. Trim and crimp the edges. Prick the bottom of the crust with a fork and chill for another 30 minutes.
   • Preheat the oven to 375°F (190°C). Line the crust with parchment paper and fill it with pie weights or dried beans. Bake for 15 minutes. Remove the weights and parchment paper, then bake for an additional 10-15 minutes, or until golden brown. Let cool completely.
2. Make the filling:
   • In a saucepan, combine coconut milk, heavy cream, and shredded coconut. Heat over medium heat until steaming, then remove from heat and let steep for 10 minutes.
   • In a separate bowl, whisk together sugar, cornstarch, and egg yolks until smooth.
   • Gradually whisk the hot coconut mixture into the egg mixture. Return the mixture to the saucepan and cook over medium heat, whisking constantly, until thickened.
   • Remove from heat and stir in vanilla extract and coconut extract (if using). Pour the filling into the cooled pie crust. Cover with plastic wrap, pressing it directly onto the surface of the filling to prevent a skin from forming. Chill in the refrigerator for at least 4 hours or until set.
3. Prepare the topping:
   • In a mixing bowl, beat heavy cream and powdered sugar until stiff peaks form.
   • Spread the whipped cream over the chilled pie and sprinkle with toasted coconut flakes.
4. Serve:
   • Slice and serve the coconut cream pie chilled. Enjoy!

This coconut cream pie is rich, creamy, and bursting with coconut flavor. It’s sure to be a hit at any gathering or as a special treat for yourself!