Coconut Pie Recipe

Sure, here’s a classic coconut pie recipe that’s simple to make and delicious!

Classic Coconut Pie Recipe

Ingredients:

For the Pie Crust:

• 1 1/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, chilled and cut into small pieces
• 1/4 cup ice water

For the Coconut Filling:

• 3/4 cup granulated sugar
• 1/4 cup cornstarch
• 1/4 teaspoon salt
• 2 cups whole milk
• 4 large egg yolks
• 1 1/2 cups sweetened shredded coconut
• 2 tablespoons unsalted butter
• 1 teaspoon vanilla extract

For the Whipped Cream Topping:

• 1 cup heavy whipping cream
• 2 tablespoons powdered sugar
• 1/2 teaspoon vanilla extract

Instructions:

1. Prepare the Pie Crust:
   1. In a large bowl, combine the flour and salt.
   2. Add the chilled butter pieces and use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.
   3. Gradually add the ice water, one tablespoon at a time, mixing until the dough comes together.
   4. Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
   5. Preheat the oven to 375°F (190°C).
   6. Roll out the chilled dough on a lightly floured surface to fit a 9-inch pie dish.
   7. Transfer the dough to the pie dish, trim any excess, and crimp the edges.
   8. Line the crust with parchment paper and fill with pie weights or dried beans.
   9. Bake for 15 minutes, remove the weights and parchment paper, and bake for an additional 10 minutes or until the crust is golden brown. Let cool completely.
2. Prepare the Coconut Filling:
   1. In a medium saucepan, whisk together the sugar, cornstarch, and salt.
   2. Gradually whisk in the milk until smooth.
   3. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil.
   4. Boil for 1 minute, then remove from heat.
   5. In a small bowl, lightly beat the egg yolks.
   6. Gradually whisk about 1/2 cup of the hot milk mixture into the egg yolks to temper them.
   7. Return the egg yolk mixture to the saucepan and cook over medium heat, stirring constantly, for another 2 minutes.
   8. Remove from heat and stir in the shredded coconut, butter, and vanilla extract until the butter is melted and everything is well combined.
   9. Pour the filling into the cooled pie crust and smooth the top.
   10. Refrigerate the pie for at least 4 hours, or until fully set.
3. Prepare the Whipped Cream Topping:
   1. In a large bowl, beat the heavy cream, powdered sugar, and vanilla extract with an electric mixer until stiff peaks form.
   2. Spread the whipped cream over the chilled pie.
4. Garnish and Serve:
   1. Optional: Toast additional shredded coconut and sprinkle over the whipped cream for a decorative touch.
   2. Slice and serve chilled.

Enjoy your homemade coconut pie!