The Absolute Best Coconut Cream Pie
Who can resist the allure of a creamy, coconut-infused pie? The absolute best coconut cream pie is a dessert that captures the essence of paradise in every bite. In this article, we will take you on a culinary journey, unraveling the secrets to create this delightful treat that will tantalize your taste buds.
Ingredients:
To embark on this coconut cream pie adventure, you will need the following ingredients:
| INGREDIENT | QUANTITY |
|---|---|
| Milk | 1 cup |
| Sweetened flaked coconut | 1 cup |
| Light cream | 1 tsp |
| Sugar | 1/2 cup |
| Cornstarch | 2 tablespoons |
| Eggs, separated | 2 |
| Vanilla | 1 teaspoon |
| Pie crust | 1 |
| Whipped cream | 8 ounces |
Instructions:
Now that we have our ingredients ready, let’s dive into the step-by-step directions for crafting the absolute best coconut cream pie:
- Bake the Pie Crust: Start by preheating your oven and baking the pie crust according to the package directions. Allow it to cool completely.
- Prepare the Cream Filling: In a bain-marie, combine 1 cup of milk and 1 tsp of light cream. Add 1/2 cup of sugar and bring the mixture to a gentle boil.
- Create a Cornstarch Mixture: In a separate bowl, beat the egg yolks until they become light and frothy. Add 2 tablespoons of cornstarch dissolved in cold water to the yolks and blend thoroughly.
- Combine Egg Mixture and Milk Mixture: Pour the egg mixture into the milk mixture in the double boiler. Cook for 5 minutes, stirring constantly until the mixture thickens.
- Add Vanilla and Coconut: Remove the mixture from heat and add 1 teaspoon of vanilla and 1 cup of sweetened flaked coconut. Stir well and let it stand for 30 minutes.
- Prepare the Crust: Pour the creamy coconut filling into the prepared pie crust. Cover it with plastic wrap and refrigerate for 30 minutes or until it sets.
- Whipped Cream Topping: Once set, remove the plastic wrap and generously cover the pie with 8 ounces of whipped cream.
