Old Fashioned Coconut Cream Pie

Indulge in a slice of tropical paradise with our Coconut Cream Pie recipe. Bursting with creamy coconut flavor and nestled in a flaky pre-baked crust, this delightful dessert is sure to transport you to sun-kissed beaches and swaying palm trees. With its rich custard filling and luscious whipped topping, this pie is a perfect balance of sweetness and decadence. Whether you’re treating yourself or sharing with loved ones, this recipe promises a taste of heaven in every bite. Let’s dive into the steps of creating this irresistible Coconut Cream Pie together!

Ingredients:

• 1 pre-baked pie crust
• 1 cup shredded sweetened coconut
• 1 1/2 cups half and half
• 1 cup white sugar
• 1/2 cup cornstarch
• 5 egg yolks
• 100 g cream cheese
• 1 tsp pure vanilla extract
• 1 tsp coconut extract
• 1 can coconut milk
• A pinch of salt

Directions:

Step 1: Prepare the Coconut Custard Filling

1. In a medium saucepan, combine milk, 1 cup of half and half, sugar, and a pinch of salt. Place the saucepan over medium heat, stirring occasionally until the mixture is heated through.
2. In a separate medium bowl, beat the egg yolks. Gradually whisk in a small amount of the warm milk mixture, whisking constantly to prevent the eggs from scrambling.
3. In another small mixing bowl, whisk together the remaining 1/2 cup of half and half and cornstarch until well blended.
4. Slowly pour the egg yolk mixture and cornstarch mixture into the saucepan, stirring constantly to combine.
5. Cook the mixture over medium heat for about 3 minutes, or until it thickens and coats the back of a spoon.
6. Remove the saucepan from heat and stir in the cream cheese, coconut extract, and vanilla extract until smooth and creamy.

Step 2: Assemble the Pie

1. Pour the coconut custard filling into the pre-baked pie crust, spreading it out evenly.
2. Place the pie in the refrigerator to chill for at least 2 hours, or until set.

Step 3: Prepare the Topping

1. Before serving, spread the thawed whipped topping over the chilled pie, covering the entire surface.
2. Sprinkle shredded sweetened coconut over the whipped topping for added texture and flavor.

Step 4: Serve and Enjoy

1. Slice the Coconut Cream Pie into servings and serve chilled.
2. Enjoy the tropical flavors and creamy goodness with each heavenly bite!

FAQs (Frequently Asked Questions):

1. Can I use homemade pie crust instead of a pre-baked one?
   • Yes, you can use either a pre-baked pie crust or make your own homemade crust according to your preference.
2. Can I use unsweetened coconut instead of sweetened coconut?
   • While sweetened coconut adds extra sweetness to the pie, you can use unsweetened coconut if you prefer a less sweet filling. Adjust the amount of sugar accordingly.
3. Can I substitute whole milk for half and half?
   • Yes, you can substitute whole milk for half and half, but keep in mind that the filling may be slightly less creamy.
4. Can I make the pie ahead of time and store it overnight?
   • Absolutely! You can make the Coconut Cream Pie ahead of time and store it in the refrigerator overnight. Just add the whipped topping and shredded coconut before serving.
5. Can I use coconut cream instead of coconut milk?
   • Yes, you can use coconut cream for a richer coconut flavor. Adjust the amount according to your taste preference.
6. Can I toast the shredded coconut for a more intense flavor?
   • Yes, toasting the shredded coconut adds a delicious nutty flavor. Simply spread the coconut on a baking sheet and toast in the oven at 350°F (175°C) for a few minutes until golden brown, stirring occasionally.
7. Can I add rum or rum extract to enhance the tropical flavor?
   • Absolutely! Adding a splash of rum or a few drops of rum extract can elevate the flavor of the pie with a hint of tropical indulgence.
8. Can I use a dairy-free alternative for the cream cheese?
   • Yes, you can use a dairy-free cream cheese alternative for a lactose-free version of the pie.

Tips:

1. To prevent the pie crust from becoming soggy, ensure it is fully cooled before adding the coconut custard filling.
2. For a smoother texture, strain the custard filling through a fine mesh sieve before pouring it into the pie crust.
3. Garnish the pie with toasted coconut flakes or fresh fruit slices for an extra touch of elegance.
4. Store any leftover Coconut Cream Pie in the refrigerator, covered with plastic wrap or an airtight container, for up to 3 days.

With these simple steps and tips, you’ll create a Coconut Cream Pie that’s as stunning as it is delicious. Indulge in the creamy coconut goodness and savor the tropical flavors with each luxurious bite. Whether enjoyed as a refreshing dessert or a sweet ending to a meal, this pie is sure to delight your senses and leave you craving more. Happy baking!

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