Embark on a journey to coconut heaven with our Killer Creamy Coconut Pie recipe! This dessert is a luscious symphony of velvety coconut cream, toasted coconut, and a flaky, buttery crust. Each bite is a celebration of tropical sweetness that will transport you to an oasis of flavor. Whether you’re a coconut enthusiast or just looking for a divine dessert experience, this pie is the ultimate indulgence that will leave your taste buds in awe.
Exciting Story: Allow me to share a story of culinary passion and the quest for the perfect coconut pie – the story of our Killer Creamy Coconut Pie. It all started with a love for the exotic allure of coconut, the desire to create a dessert that captures its essence. Through a series of kitchen adventures and taste tests, this pie emerged as a showstopper, earning its “killer” title with its irresistibly creamy texture and coconut-infused glory.
Why This Killer Creamy Coconut Pie: Unveiling Why This Recipe Is a Must-Try Dessert Delight!
Selling Points:
- Coconut Symphony: Immerse yourself in the rich, creamy layers of coconut goodness, from the filling to the toasted coconut topping.
- Buttery Bliss: Delight in the buttery perfection of the flaky crust that provides the ideal foundation for the pie.
- Showstopper Dessert: Impress your guests or treat yourself to a slice of pure indulgence with this killer dessert.
- Summer Vibes, All Year Round: Bring the tropical paradise to your table, no matter the season.
Notes:
- For an extra touch, drizzle chocolate ganache over the top before adding the toasted coconut.
- Ensure the pie is fully chilled before slicing to maintain a clean cut.
- Experiment with using coconut flakes for a more textured filling.
FAQ:
Can I use store-bought pie crust?
Yes, you can use a store-bought pie crust for convenience, but the homemade crust adds a delicious buttery flavor.
Can I use unsweetened coconut?
Absolutely! If you prefer less sweetness, you can use unsweetened coconut in both the filling and the topping.
Can I make this pie in advance?
Yes, you can make the pie a day ahead and keep it refrigerated. Add the toasted coconut topping just before serving for the best texture.
Delight in the decadence of our Killer Creamy Coconut Pie – a dessert masterpiece that brings the tropical allure of coconut to your table. Indulge in the creamy layers, the buttery crust, and the toasted coconut topping, creating a dessert experience that’s truly killer. Share the love with friends and family, and let this coconut sensation become a sweet tradition.
KILLER CREAMY COCONUT PIE
4
servings30
minutes40
minutes300
kcal0
minutesKeep the screen of your device on
Ingredients
- Pie Crust:
1 1/4 cups 1 1/4 all-purpose flour
1/2 cup 1/2 unsalted butter, chilled and cubed
1/4 cup 1/4 granulated sugar
1/4 teaspoon 1/4 salt
3 3 -4 tablespoons ice water
- Coconut Filling:
1 1/2 cups 1 1/2 coconut milk
1 1/2 cups 1 1/2 heavy cream
1 cup 1 granulated sugar
1/2 cup 1/2 cornstarch
1/4 teaspoon 1/4 salt
1 cup 1 shredded sweetened coconut
1 teaspoon 1 coconut extract
1 teaspoon 1 vanilla extract
- Toasted Coconut Topping:
1/2 cup 1/2 shredded sweetened coconut, toasted
Directions
- Pie Crust:
- In a food processor, combine the flour, sugar, and salt. Add the chilled, cubed butter and pulse until the mixture resembles coarse crumbs.
- Gradually add ice water, one tablespoon at a time, pulsing until the dough comes together.
- Turn the dough out onto a floured surface, shape it into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- Preheat your oven to 375°F (190°C).
- Roll out the chilled dough on a floured surface and place it in a 9-inch pie dish. Trim any excess dough and crimp the edges. Prick the bottom of the crust with a fork.
- Line the crust with parchment paper and fill it with pie weights or dried beans.
- Bake for 15 minutes. Remove the weights and parchment, and bake for an additional 10-12 minutes or until the crust is golden. Allow it to cool.
- Coconut Filling:
- In a saucepan, combine the coconut milk, heavy cream, sugar, cornstarch, and salt. Whisk until smooth.
- Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens.
- Stir in the shredded coconut, coconut extract, and vanilla extract. Continue cooking for 2-3 minutes.
- Pour the coconut filling into the pre-baked pie crust, smoothing the top.
- Refrigerate the pie for at least 4 hours or until set.
- Toasted Coconut Topping:
- In a dry skillet over medium heat, toast the shredded coconut until golden brown, stirring frequently.
- Sprinkle the toasted coconut over the chilled coconut pie.
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