The greatest Coconut Cream Pie that’s absolutely the best! It is an old-fashioned recipe that has been used for many years – a winner!
FOR THE PASTRY
1 cup of very cold butter cut into small cubes
2 ½ cups of flour
½ teaspoon salt
1/4 cup to 1/3 ice water, Only enough to make a dough form
OR THE COCONUT CREAM FILLING
3 cups of whole milk
1/3 cup of flour
2/3 cup of sugar
pinch of salt
1 cup of unsweetened fine coconut
3 slightly beaten extra-large egg yolks
4 tablespoons butter
2 teaspoons vanilla extract
1/4 teaspoons pure almond extract
FOR THE VANILLA WHIPPED CREAM
1 cup of whipping cream
1 teaspoon vanilla extract
3 tablespoon icing sugar, powdered sugar
HOW TO MAKE COCONUT CREAM PIE
FOR THE PASTRY (SUFFICIENT FOR 2 PIE SHELLS)
Step 1: Mix the butter into the flour and salt using a food processor or a pastry blender until the mixture resembles a coarse meal. But small pieces of butter should still be visible.
Step 2: Blend in cold water over the mixture and toss with a fork until the dough begins to form. Use your hands and work the knead the dough as little as possible.
Step 3: Evenly divide the dough into 2 balls. Flatten the balls into 2 rounds and wrap in a plastic wrap. Put in the fridge to rest for a minimum of 20 minutes. Or you can freeze the second round for another time.
Step 4: The dough can be made the day before but make sure to take it out and let it rest for 10 to 20 minutes to slightly warm before rolling out.
Step 5: Roll the dough into a 12 inch round. Then, place in the bottom of a 10-inch plate. Tou can trim and flute the edges.
Step 6: Now, poke the bottom of the pastry with a few holes and let it rest in the fridge for 20 minutes more before baking.
Step 7: place inside the fridge and bake for 12 to 15 minutes at 400 degrees F or until golden brown.
Step 8: Remove from the oven and let it cool completely before adding the filling.
FOR THE COCONUT CREAM FILLING
Step 1: In the microwave or stovetop, scald the milk until almost boiling.
Step 2: Combine the flour, sugar, salt, and coconut in a saucepan. And cook over medium-low flame. Then, stir in a cup of the scalded milk while constantly whisking.
Step 3: Once the mixture begins to thicken, stir in another cup of the scalded milk while continuously stirring. Continue to cook over medium-low heat until slightly thickened.
Step 4: At this point, you want to remove from heat and pour about half a cup of this mixture onto the beaten egg yolks while whisking constantly.
Step 5: Then, pour the egg mixture back into the pot and continue to stir constantly.
Step 6: Coom for 2 to 3 minutes more until the filling reaches a pudding consistency. Remove from the flame when the mixture is about to boil.
Step 7: Mix in the butter, vanilla, and almond extract.
Step 8: Cool the filling for about 20 minutes. Then, pour into the baked pie shells.
Step 9: Place the pie in the fridge to chill for several hours or overnight before adding the vanilla whipped cream.
FOR THE VANILLA WHIPPED CREAM
Step 1: In a bowl, combine the whipping cream, icing sugar, and vanilla extract. Beat until soft peaks. Spread over the cooled coconut cream filling and garnish with roasted coconut and serve. Enjoy!
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