The Best Coconut Cream Pie Ever

If you’re a fan of coconut, this Coconut Cream Pie is bound to become your new favorite dessert. With its rich, creamy filling, flaky crust, and a topping of toasted coconut, it offers a perfect balance of textures and flavors. Here’s how to make the best Coconut Cream Pie ever:

Ingredients:

For the Crust:

• 1 1/4 cups all-purpose flour
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 1/2 cup cold unsalted butter, cut into small pieces
• 3-4 tablespoons ice water

For the Filling:

• 1 cup sweetened shredded coconut
• 2 1/2 cups whole milk
• 1 cup coconut milk
• 3/4 cup sugar
• 1/3 cup cornstarch
• 4 large egg yolks
• 1 teaspoon vanilla extract
• 1/2 teaspoon coconut extract
• 2 tablespoons unsalted butter

For the Topping:

• 1 cup heavy whipping cream
• 2 tablespoons powdered sugar
• 1/2 teaspoon vanilla extract
• 1/2 cup toasted sweetened shredded coconut

Instructions:

1. Prepare the Crust:
   • In a large bowl, combine the flour, sugar, and salt.
   • Cut in the butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
   • Add ice water, one tablespoon at a time, until the dough begins to come together.
   • Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 1 hour.
2. Bake the Crust:
   • Preheat the oven to 375°F (190°C).
   • Roll out the dough on a lightly floured surface to fit a 9-inch pie plate.
   • Transfer the dough to the pie plate, trim the edges, and crimp if desired.
   • Line the crust with parchment paper and fill with pie weights or dried beans.
   • Bake for 15 minutes, then remove the weights and parchment paper.
   • Bake for an additional 10-12 minutes, or until the crust is golden brown. Let it cool completely.
3. Make the Filling:
   • In a large saucepan, combine the whole milk, coconut milk, sugar, and shredded coconut. Heat over medium heat until the mixture begins to steam.
   • In a separate bowl, whisk together the cornstarch and egg yolks until smooth.
   • Slowly add the hot milk mixture to the egg yolks, whisking constantly to temper the eggs.
   • Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens and begins to bubble.
   • Remove from heat and stir in the vanilla extract, coconut extract, and butter.
   • Pour the filling into the cooled pie crust. Cover with plastic wrap, pressing it directly onto the surface of the filling to prevent skin from forming.
   • Refrigerate for at least 4 hours, or until set.
4. Prepare the Topping:
   • In a large bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
   • Spread the whipped cream over the chilled pie filling.
   • Sprinkle the toasted coconut evenly over the top.
5. Serve:
   • Slice and enjoy this heavenly Coconut Cream Pie. For best results, keep the pie refrigerated until ready to serve.

This Coconut Cream Pie is sure to be a hit with its luscious, coconut-infused filling and light, fluffy whipped cream topping. Whether it’s a special occasion or just a treat for yourself, this pie is the ultimate coconut dessert!

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