Description
A delicious coconut cream pie with a flaky crust and creamy filling.
Ingredients
Scale
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 1/2 cup unsalted butter (chilled and cubed)
- 3 tablespoons ice water
- 1/2 cup sugar
- 1/4 cup cornstarch
- 1 1/2 cups coconut milk (full fat)
- 1 1/4 cups heavy cream
- 4 egg yolks (room temperature)
- 1 teaspoon coconut extract
- 1 teaspoon vanilla extract
- 1 1/4 cups whipping cream
- 2 tablespoons confectioners’ sugar
- 1/2 cup coconut flakes
Instructions
- Mix flour, salt, sugar, and butter until a coarse consistency. Add ice water and form a dough until just combined. Cover the bowl then chill the dough for 30 minutes.
- Preheat the oven to 180C/350F.
- Once chilled, roll out the dough and transfer to a 9-inch pie dish.
- Blind bake the pie crust for 20 minutes until lightly golden around the edges, then let it cool to room temperature.
- Make the filling. Whisk sugar and cornstarch in a saucepan. Add the coconut milk, heavy cream, and egg yolks. Whisk until smooth. Place the saucepan over medium heat and allow it to simmer until it thickens- it should be thick enough to coat the back of a spoon.
- Strain the custard through a fine mesh sieve and stir in coconut and vanilla extracts.
- Pour the filling into the cooled pie shell. Cover the filling with plastic wrap. Chill the pie for at least two hours or overnight.
- Make the topping by beating the whipping cream and powdered sugar in a bowl until stiff peaks form. Spoon over the chilled pie and top with shredded coconut flakes.
Notes
- For a sweeter pie, increase the sugar in the filling.
- Chill the pie for several hours for best results.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 15g
- Sodium: 150mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 100mg