THE ABSOLUTE BEST COCONUT CREAM PIE - Delish Grandma's Recipes (2024)

Prep Time:30 mins| Cook Time:20 mins |Total Time:50 mins |Yield:12 Servings

The best indeed! This Coconut Cream Pie is my ultimate comfort dessert! Made with layers of amazing flavors, you will be so glad that you gave this recipe a try. Enjoy!

INGREDIENTS :

For the Pastry:

• ½ teaspoon salt
• 1/4 c to 1/3 ice water, only enough to make a dough form
• 1 c very cold butter, cut into small cubes
• 2 ½ c flour

For the Coconut Cream Filling:

• A pinch of salt
• 3 c whole milk
• 3 slightly beaten extra-large egg yolks
• 1 c unsweetened fine coconut
• 1/4 teaspoon pure almond extract
• 2 teaspoons vanilla extract
• 4 tablespoons butter
• 1/3 c flour
• 2/3 c sugar

For the Vanilla Whipped Cream:

• 1 teaspoon vanilla extract
• 3 tablespoons icing sugar, powdered sugar
• 1 c whipping cream

DIRECTIONS :

1. Add salt, cold butter, and flour to your food processor. Pulse a few times until well incorporated. Transfer the dough onto a floured surface.
2. Add a bit of cold water, then use your hands to mix everything until it forms a dough.
3. Cut the dough into two, then flatten each and cover with plastic wrap. Place them in the fridge to chill for at least 20 minutes.
4. Unroll the dough to about 12-inch. Place it into a 10-inch pie plate.
5. Use a fork to poke small holes in the bottom of the pastry, then put it back in the fridge and let it chill for 20 more minutes.
6. Prepare the oven and preheat it to 200 degrees C or 400 degrees F. Place the dough in it and bake for about 15 minutes.

Coconut Cream Filling:

1. Add the milk into a heat-proof bowl, then place it in the microwave. Heat just until warm.
2. Place a pan on the stove, then add sugar, salt, coconut, and flour. Turn the heat to medium-low. Gradually add the warm milk and stir to combine. Simmer until the texture becomes thick. Remove from the heat.
3. Add 1/2 cup of the mixture into a bowl with beaten egg yolks. Whisk to combine. Transfer the mixture to the pan. Simmer for about 3 minutes. Stir in the vanilla extract, almond extract, and butter. Remove from the heat and let it cool.
4. Pour the filling over the baked pie shells.

For the Vanilla Whipped Cream:

1. In a mixing bowl, add vanilla extract, whipping cream, and icing sugar. Beat everything until soft peaks form. Pour it over the cream filling and spread it evenly.
2. Scatter the toasted coconut on top.
3. Serve and enjoy!

Nutrition Facts:

Calories 614 | Total Fat 37g | Saturated Fat 22g | Trans Fat 1g | Unsaturated Fat 12g | Cholesterol 141mg | Sodium 410mg | Carbohydrates 63g | Fiber 2g | Sugar 29g | Protein 8g

Yield: 12

Prep Time: 30 minutes

Cook Time: 20 minutes

Total Time: 50 minutes

Ingredients

• For the Pastry:
• ½ teaspoon salt
• 1/4 c to 1/3 ice water, only enough to make a dough form
• 1 c very cold butter, cut into small cubes
• 2 ½ c flour
• For the Coconut Cream Filling:
• A pinch of salt
• 3 c whole milk
• 3 slightly beaten extra-large egg yolks
• 1 c unsweetened fine coconut
• 1/4 teaspoon pure almond extract
• 2 teaspoons vanilla extract
• 4 tablespoons butter
• 1/3 c flour
• 2/3 c sugar
• For the Vanilla Whipped Cream:
• 1 teaspoon vanilla extract
• 3 tablespoons icing sugar, powdered sugar
• 1 c whipping cream

Instructions

1. Add salt, cold butter, and flour to your food processor. Pulse a few times until well incorporated. Transfer the dough onto a floured surface.
2. Add a bit of cold water, then use your hands to mix everything until it forms a dough.
3. Cut the dough into two, then flatten each and cover with plastic wrap. Place them in the fridge to chill for at least 20 minutes.
4. Unroll the dough to about 12-inch. Place it into a 10-inch pie plate.
5. Use a fork to poke small holes in the bottom of the pastry, then put it back in the fridge and let it chill for 20 more minutes.
6. Prepare the oven and preheat it to 200 degrees C or 400 degrees F. Place the dough in it and bake for about 15 minutes.

Coconut Cream Filling:

1. Add the milk into a heat-proof bowl, then place it in the microwave. Heat just until warm.
2. Place a pan on the stove, then add sugar, salt, coconut, and flour. Turn the heat to medium-low. Gradually add the warm milk and stir to combine. Simmer until the texture becomes thick. Remove from the heat.
3. Add 1/2 cup of the mixture into a bowl with beaten egg yolks. Whisk to combine. Transfer the mixture to the pan. Simmer for about 3 minutes. Stir in the vanilla extract, almond extract, and butter. Remove from the heat and let it cool.
4. Pour the filling over the baked pie shells.

For the Vanilla Whipped Cream:

1. In a mixing bowl, add vanilla extract, whipping cream, and icing sugar. Beat everything until soft peaks form. Pour it over the cream filling and spread it evenly.
2. Scatter the toasted coconut on top.
3. Serve and enjoy!