Prep Time: 30 mins | Cook Time: 20 mins | Total Time: 50 mins | Yield: 12 Servings
This Coconut Cream Pie is just pure love! Try this recipe now and I promise you that it is worth all your time and effort! Have a blessed day, friends. Enjoy!
Ingredients:
For the pastry:
1 c very cold butter cut into small cubes
¼ c to ⅓ ice water, only enough to make a dough form
½ teaspoon salt
2 ½ c flour
For the Coconut Cream Filling:
3 c whole milk
1 c unsweetened fine coconut
2 teaspoons vanilla extract
⅓ c flour
⅔ c sugar
3 slightly beaten extra-large egg yolks
4 tablespoons butter
A pinch of salt
¼ teaspoon pure almond extract
For the Vanilla Whipped Cream:
3 tablespoons icing sugar, powdered sugar
1 c whipping cream
1 teaspoon vanilla extract
Directions:
Add flour, salt, and cold butter into the food processor, then pulse until well processed.
Add cold water, then use your clean hands to mix everything until it forms into a dough.
Cut the dough into two balls, then flatten each. Cover each with plastic wrap, then place them inside the fridge to chill for about 20 minutes.
Unroll the dough to 12-inch size, then place it into a 10-inch pie plate. Remove the overhang.
Use a fork to poke small holes to the bottom of the pastry, then put it back inside the fridge to chill for another 20 minutes.
Prepare the oven and preheat to 200 degrees C or 400 degrees F.
Place the dough inside the preheated oven and bake for about 15 minutes or until it turns golden brown.
To Make the Coconut Filling:
Heat the milk until just boiling inside the microwave.
Place a pan on the stove, then add salt, sugar, coconut, and flour. Turn the heat to medium. Stir until well blended.
Add 1 cup of the scalded milk, then stir until well blended.
Add 1 more cup of scalded milk, then stir until well blended. Allow it to become thick.
Add the rest of the scalded milk, then stir until well blended.
Remove the pan from the stove.
Add ½ cup of the mixture into a bowl with beaten egg yolks. Whisk until well blended.
Pour the mixture into the pot and stir until well blended.
Cook for three more minutes until the texture becomes smooth.
Add vanilla, almond extract, and butter. Stir until well blended.
Remove from the stove and allow it to cool completely.
Pour over the baked pie shells.
Allow them to cool completely.
Serve and enjoy!
For the Vanilla Whipped Cream:
In a mixing bowl, add icing sugar, vanilla extract, and whipping cream. Beat until soft peaks form.
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
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