Coconut Cream Pie
Try this Coconut Cream Pie recipe.
Try this Coconut Cream Pie recipe.
- salt
- 1/4 tsp salt
- cream cheese
- topping
- 1/2 tsp vanilla extract
- butter
- 1
- 1/2
- 1 1/2
- 3
- 1/4
- milk
- 2/3
- 4
- vanilla extract
- 4 large egg yolks
- cornstarch
- granulated sugar
- 3/4
- 1/3
- tsp
- divided
- cup (60g)
- toasted
- large egg yolks
- oz.
- 1/4 - 1/2
- heavy cream
- 1/2 cup (120ml) heavy cream
- coconut extract
- ingredients1 pre-baked 9-inch pie crust 3/4 cup (6 divided 1/4 tsp salt 1/3 cup (43g) cornstarch 4 large egg yolks 3 oz. cream cheese, diced into pieces 1 tbsp (14g) butter 1/2 tsp vanilla extract 1/4 - 1/2 tsp coconut extract, to taste (the intensity varies by brand) topping1 1/2 cups (355ml) heavy cream
- 1 pre-baked 9-inch pie crust 3/4 cup (65g) shredded divided 1/4 tsp salt 1/3 cup (43g) cornstarch 4 large egg yolks 3 oz. cream cheese, diced into pieces 1 tbsp (14g) butter 1/2 tsp vanilla extract 1/4 - 1/2 tsp coconut extract, to taste (the intensity varies by brand)
- 1 pre-baked 9-inch pie crust 3/4 cup (65g) shredded divided 1/4 tsp salt 1/3 cup (43g) cornstarch 4 large egg yolks 3 oz. cream cheese, diced into pieces 1 tbsp (14g) butter 1/2 tsp vanilla extract 1/4 - 1/2 tsp coconut extract, to taste (the intensity varies by brand)
- 1 pre-baked 9-inch pie crust
- pre-baked 9-inch pie crust
- 3/4 cup (65g) shredded sweetened coconut
- cup (65g)
- shredded sweetened coconut
- 1 1/2 cups (355ml) canned coconut milk
- cups (355ml)
- canned coconut milk
- 1 cup (235ml) milk (i used 1%)
- cup (235ml)
- (i used 1%)
- cup (120ml)
- 1/2 cup + 3 tbsp (138g) granulated sugar divided
- cup + 3 tbsp (138g)
- 1/3 cup (43g) cornstarch
- cup (43g)
- 3 oz. cream cheese diced into pieces
- diced into pieces
- 1 tbsp (14g) butter
- tbsp (14g)
- 1/4 - 1/2 tsp coconut extract to taste (the intensity varies by brand)
- to taste (the intensity varies by brand)
- topping1 1/2 cups (355ml) heavy cream 2/3 cup (60g toasted
- 1 1/2 cups (355ml) heavy cream 2/3 cup (60g) shredded sweeten toasted
- 1 1/2 cups (355ml) heavy cream
- cups (355ml)
- 2/3 cup (60g) shredded sweetened coconut toasted
- shredded sweetened coconut
- Carbohydrate 182.821870414761 g
- Cholesterol 27025.5796874701 mg
- Fat 917.259803532726 g
- Fiber 15.4739164861694 g
- Protein 366.395115624638 g
- Saturated Fat 329.066875661069 g
- Serving Size 1 1 recipe (3185g)
- Sodium 2066.9001666387 mg
- Sugar 167.347953928592 g
- Trans Fat 43.8717678744824 g
- Calories 10356 calories
Step-by-step
- Preheat oven to 350°F (175°C).
- In a saucepan, combine milk, sugar, cornstarch, and salt. Whisk until smooth.
- Cook over medium heat, whisking constantly, until the mixture thickens.
- Reduce heat to low and stir in cream cheese, butter, vanilla extract, and coconut extract.
- Whisk in egg yolks one at a time, stirring until combined.
- Pour the mixture into the pre-baked pie crust.
- Bake for 15-20 minutes, or until the filling is set.
- Let cool completely.
- Whip heavy cream until stiff peaks form.
- Fold in the toasted sweetened coconut.
- Spread the whipped cream topping over the cooled pie filling.
- Refrigerate for at least 2 hours before serving.
My Coconut Cream Pie Adventure: A Slice of Sweet Success
Baking has always been a form of therapy for me. The rhythmic whisking, the satisfying thud of a perfectly formed crust, the intoxicating aroma that fills the kitchen—it’s a process that soothes my soul and allows me to completely disconnect from the everyday chaos. Lately, I’ve been on a coconut kick. Something about the tropical sweetness and the creamy texture just speaks to my taste buds, and I’ve been experimenting with various coconut-infused recipes. This Coconut Cream Pie, however, has taken the cake (or should I say, the pie?).
The recipe itself is deceptively simple. It’s not one of those elaborate creations that requires hours of meticulous preparation and a culinary degree to execute. No, this is a recipe even a novice baker like myself could tackle with confidence. But simplicity doesn’t mean a lack of flavor. Oh no, this pie is a revelation! The creamy, rich filling, delicately balanced with the sweet and subtle tang of coconut, is a symphony of flavors in every bite. The crust, perfectly crisp and buttery, provides a delightful contrast to the luscious filling. And the toasted coconut topping? A touch of heaven.
But the best part? The process. It wasn't just about the final product; it was about the journey. The quiet time spent in the kitchen, lost in the gentle rhythm of whisking, measuring, and mixing. It was about the anticipation, the building excitement as the pie baked, its aroma promising a delightful treat. It was about sharing the final product with loved ones, watching their faces light up as they tasted a slice of my hard work.
This isn't just a dessert; it’s a memory maker. It's the kind of recipe that evokes feelings of warmth, comfort, and togetherness. And it's a recipe I'll be making again and again, each time reliving the joy of the creation process and the satisfaction of sharing something delicious with those I cherish. The simple act of baking, and the simple joy of this Coconut Cream Pie, has brought a little bit more sunshine into my life.
Beyond the personal satisfaction, this recipe is a testament to the power of simple ingredients, transformed into something extraordinary. It’s proof that you don’t need exotic ingredients or complex techniques to create something truly special. Just a little bit of patience, a dash of love, and the willingness to embrace the process.
So, if you're looking for a dessert that’s both delicious and easy to make, I urge you to give this Coconut Cream Pie a try. It's a perfect ending to any meal, a delightful treat for a special occasion, or a simple pick-me-up on a dreary afternoon. Just be warned: one slice may not be enough! Trust me, you’ll want seconds (and maybe thirds).
I hope you enjoy this recipe as much as I did. Happy baking!
