Coconut Pie

Few desserts capture the essence of tropical bliss like a well-crafted coconut pie. With its rich, creamy filling and tender, flaky crust, this pie is a perfect blend of textures and flavors, sure to transport you to a sunny beach with each bite. Whether you’re a seasoned baker or a novice in the kitchen, this coconut pie recipe is straightforward and rewarding. Let’s dive into the ingredients and steps to create this delectable treat.

Ingredients

For the Crust:

• 1 1/2 cups of all-purpose flour
• 1/2 cup of cold unsalted butter, cubed
• 1/4 cup of granulated sugar
• 1/4 teaspoon of salt
• 1/4 cup of ice water

For the Filling:

• 1 cup of granulated sugar
• 1/2 cup of all-purpose flour
• 1/4 teaspoon of salt
• 1 1/2 cups of whole milk
• 1/2 cup of coconut milk
• 4 large egg yolks
• 2 tablespoons of unsalted butter
• 1 teaspoon of vanilla extract
• 1 1/2 cups of sweetened shredded coconut

For the Topping:

• 1 cup of heavy whipping cream
• 2 tablespoons of powdered sugar
• 1/2 teaspoon of vanilla extract
• Toasted coconut flakes (for garnish)

Instructions

1. Prepare the Crust:

• Preheat your oven to 375°F (190°C).
• In a large bowl, combine the flour, sugar, and salt.
• Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
• Gradually add the ice water, mixing until the dough comes together.
• Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
• Roll out the chilled dough on a lightly floured surface to fit a 9-inch pie dish.
• Transfer the dough to the pie dish, trim the edges, and crimp if desired.
• Prick the bottom of the crust with a fork, line with parchment paper, and fill with pie weights or dried beans.
• Bake for 15 minutes, remove the weights and parchment, and bake for an additional 10 minutes until golden brown. Let it cool completely.

2. Prepare the Filling:

• In a medium saucepan, combine the sugar, flour, and salt.
• Gradually whisk in the whole milk and coconut milk until smooth.
• Cook over medium heat, stirring constantly, until the mixture thickens and begins to boil.
• In a separate bowl, whisk the egg yolks. Gradually add a small amount of the hot milk mixture to the yolks to temper them, then return the mixture to the saucepan.
• Cook for an additional 2-3 minutes, stirring constantly, until thick and bubbling.
• Remove from heat and stir in the butter, vanilla extract, and shredded coconut.
• Pour the filling into the cooled pie crust and smooth the top. Let it cool to room temperature, then refrigerate for at least 2 hours until set.

3. Prepare the Topping:

• In a large bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
• Spread the whipped cream over the chilled pie filling.
• Garnish with toasted coconut flakes.

4. Serve:

• Slice the pie and serve chilled. Enjoy the creamy, tropical flavors of your homemade coconut pie.

Tips for the Perfect Coconut Pie

1. Use Fresh Ingredients: For the best flavor and texture, use fresh, high-quality ingredients, especially for the coconut milk and shredded coconut.
2. Temper the Eggs: When adding hot liquid to egg yolks, do it gradually to prevent scrambling.
3. Chill Properly: Allowing the pie to chill adequately ensures a firm, sliceable filling.
4. Toast the Coconut: Toasting the coconut flakes for garnish adds a delightful crunch and enhances the coconut flavor.

This coconut pie recipe promises a delightful, tropical dessert that’s sure to impress your family and friends. Happy baking!