Indulge in the creamy, coconut-filled delight of our Exquisite Coconut Dream Pie recipe. This classic dessert features a flaky pie crust filled with a luscious coconut custard, topped with whipped cream and toasted coconut flakes. Treat yourself to a slice of tropical paradise with every bite.
☆Ingredients:
1/4 cup cornstarch
1/4 teaspoon salt
2 cups coconut milk
1 cup heavy cream
1 pre-baked pie crust (9 inches)
1 cup sweetened shredded coconut, divided
1/2 cup granulated sugar
4 large egg yolks
2 tablespoons unsalted butter
1 teaspoon vanilla extract
For topping:
2 tablespoons powdered sugar
1 cup heavy cream
1/2 teaspoon vanilla extract
☆Instructions:
Preheat your oven to 350°F (175°C). Spread half of the shredded coconut on a baking sheet and toast it in the oven for 5-7 minutes, or until golden brown. Set aside to cool.
In a medium saucepan, whisk together the sugar, cornstarch, and salt. Gradually whisk in the coconut milk and heavy cream until smooth.
Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens and comes to a boil, about 5-7 minutes.
In a separate bowl, lightly beat the egg yolks. Gradually whisk in about 1/2 cup of the hot coconut mixture to temper the eggs, then pour the egg mixture back into the saucepan, whisking constantly.
Cook the mixture for an additional 2-3 minutes, stirring constantly, until thickened. Remove from heat and stir in the butter and vanilla extract until smooth. Fold in the remaining half of the shredded coconut.
Pour the coconut filling into the pre-baked pie crust, smoothing the top with a spatula. Cover the surface with plastic wrap, pressing it directly onto the filling to prevent a skin from forming. Chill the pie in the refrigerator for at least 4 hours, or until set.
Enjoy