KILLER CREAMY COCONUT PIE

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.

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KILLER CREAMY COCONUT PIE

Recipe by Alexandra

0.0 from 0 votes

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

Cook Mode

Keep 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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