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Coconut Cream Pie

Coconut Cream Pie

Coconut Cream Pie, with its velvety custard filling, flaky crust, and generous layer of whipped cream and toasted coconut, is a beloved dessert enjoyed by many around the world. Its origins, like those of many classic desserts, are a bit murky, but its evolution offers fascinating insights into the culinary history of coconut and pie-making traditions.
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Ingredients
  

  • 1 pre-baked pie crust 9 inches
  • 1 cup sweetened shredded coconut
  • 2 1/2 cups whole milk
  • 3/4 cup granulated sugar
  • 1/3 cup cornstarch
  • 4 large egg yolks
  • 2 tablespoons unsalted butter
  • 1 teaspoon vanilla extract
  • 1 cup heavy cream
  • 2 tablespoons powdered sugar
  • For Garnish:
  • Additional sweetened shredded coconut toasted (optional)

Instructions
 

  • Preheat Oven: Preheat your oven to 350°F (175°C).
  • Prepare Pie Crust: Prepare a 9-inch pie crust according to your favorite recipe or use a pre-baked pie crust. Allow it to cool completely.
  • Toast Coconut: Spread the sweetened shredded coconut on a baking sheet lined with parchment paper. Toast it in the preheated oven for 5-7 minutes, or until golden brown. Keep an eye on it to prevent burning. Set aside to cool.
  • Prepare Filling: In a medium saucepan, combine the whole milk and shredded coconut. Heat over medium heat until the mixture is hot but not boiling. Remove from heat and let it steep for about 5-10 minutes to infuse the coconut flavor.
  • Strain Mixture: Strain the milk mixture through a fine-mesh sieve or cheesecloth into a clean bowl, pressing down on the coconut to extract as much flavor as possible. Discard the coconut solids.
  • Prepare Custard: In the same saucepan, whisk together the granulated sugar and cornstarch. Add the egg yolks and whisk until smooth. Gradually whisk in the strained milk mixture.
  • Cook Custard: Place the saucepan over medium heat and cook the mixture, stirring constantly, until it thickens and comes to a gentle boil. Let it boil for about 1-2 minutes, then remove from heat.
  • Add Butter and Vanilla: Stir in the unsalted butter and vanilla extract until the butter is melted and the mixture is smooth.
  • Cool Filling: Transfer the filling to a heatproof bowl and cover the surface with plastic wrap to prevent a skin from forming. Let it cool to room temperature, then refrigerate for at least 2 hours, or until chilled and set.
  • Assemble Pie: Once the filling is chilled and set, spoon it into the cooled pie crust, spreading it evenly. Smooth the top with a spatula.
  • Whip Cream: In a separate bowl, whip the heavy cream and powdered sugar together until stiff peaks form.
  • Top with Whipped Cream: Spread the whipped cream over the chilled filling, covering it completely.
  • Garnish: Sprinkle the toasted coconut over the whipped cream for garnish, if desired.
  • Chill: Refrigerate the coconut cream pie for at least 4 hours, or until fully chilled and set.
  • Serve: Slice and serve chilled. Enjoy your homemade coconut cream pie!