Coconut Cream Pie
Ingredients
The crust
-
1 ¼
cups
all-purpose flour
-
½
teaspoon
salt
-
½
teaspoon
sugar
-
½
cup
unsalted butter, chilled and cubed
-
3
tablespoons
ice water
The filling
-
½
cup
sugar
-
¼
cup
cornstarch
-
1 ½
cups
coconut milk, full fat
-
1 ¼
cups
heavy cream
-
4
large
egg yolks
-
1
teaspoon
coconut extract
-
1
teaspoon
vanilla extract
The topping
-
1 ¼
cups
whipping cream
-
2
tablespoons
confectioners' sugar
-
½
cup
coconut flakes
Instructions
- Prepare the pie crust by mixing flour, salt, sugar, and butter until coarse, then add ice water to form a dough and chill for 30 minutes.
- Preheat the oven and roll out the dough, transferring it to a pie dish, then blind bake for 20 minutes and let it cool.
- For the filling, whisk sugar and cornstarch in a saucepan, then add coconut milk, heavy cream, and egg yolks, whisking until smooth. Heat until thickened.
- Strain the custard and stir in coconut and vanilla extracts, then pour into the cooled pie shell and chill for at least two hours or overnight.
- Make the topping by beating whipping cream and powdered sugar until stiff peaks form, then spoon over the pie and top with coconut flakes.
Nutrition Facts (estimated)
Servings
12
Calories
294
Total fat
20g
Total carbohydrates
26g
Total protein
4g
Sodium
113mg
Cholesterol
0mg
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