Coconut Cream Pie is the easiest recipe but consists of multiple steps. The crust of the pie filled with the creamy, fluffy, and delicious filling turns out to be a great dessert and can also be served to formal guests.
The flavor of the coconut in every single bite of the pie is the best ever thing to exist for coconut lovers You should make this pie more often.
INGREDIENTS
For making crust
- 4 tablespoons whole buttermilk
- 1 cup and 2 tablespoons all-purpose flour
- 1/2 cup cold butter
- 1 tablespoon sugar
- 1 tablespoon salt
For preparing the Filling
- 2 tablespoon vanilla extract
- 1 cup sugar
- 2 cups whole milk
- 6 tablespoon cornstarch
- 8 large egg yolks
- 1/4 tablespoon salt
- 2 1/2 cups unsweetened coconut milk
- 2 1/2 cups sweetened coconut flakes
For toppings
- 1/4 cup confectioner’s sugar
- 16 oz heavy whipping cream
Method to make the Coconut Cream Pie Recipe Paula Deen
Firstly you have to prepare the crust for your coconut pie. For this purpose, take a bowl and add flour into this bowl. In this flour, you must add the sugar which is then followed by the addition of salt.
Bring an electric blender or a hand blender and blend the mixture well after adding the butter into it.
Add the buttermilk to the blended dough mixture and then you have to refrigerate it.
Continue refrigeration for half an hour and then take it out of the fridge.
Then you have to preheat the oven for baking the pie crust and for this purpose maintain the temperature of 350 degrees.
Sprinkle flour on a surface and then roll the dough, place it in the baking pan and then Bake this dough for half an hour and you will get a perfectly bakes golden-colored dough.
How to make the filling?
Take a bowl of large size and then add sugar to this bowl. Mix the cornstarch with the sugar and also add salt to it. Add all of them together in a saucepan and pour milk into it for boiling.
Also in the next step, pour the coconut milk into this boiling mixture and blend the egg yolks into it.
Blend well to turn the mixture into a smooth one. Keep the heat low and also add the vanilla extract into it. Wait for the mixture to get thick and in the end, add the coconut to it.
Bring the cooked crust and pour this filling into this crust. Allow 10 minutes of cooling to the pie and cover using foil or plastic cover.
Put this filled pie crust in the refrigerator for a few hours.
For Topping the Pie
Bring the heavy whipping cream, pour it into the bowl and then blend it really well. You must add granulated sugar or powdered sugar to this cream while beating to make it yummier.
Then roast the crushed coconut in a baking pan and put this roasted coconut all over the top of the yummy coconut pie.
FAQs?
Can we make the Coconut pie the previous day of serving?
Yes, you can make this coconut pie the previous day before the actual day. This pie will stay good and taste fresh for at least 3-4 days. So, you can make it for your ease.
Is it necessary to make the fresh topping?
The fresh topping is obviously more flavorful and yummy. It makes your pie fresher and I suggest that you should make it just before using it.
Easy Coconut Cream Pie Recipe Paula Deen
Ingredients
For making crust
- 4 tablespoons whole buttermilk
- 1 cup and 2 tablespoons all-purpose flour
- 1/2 cup cold butter
- 1 tablespoon sugar
- 1 tablespoon salt
For preparing the Filling
- 2 tablespoon vanilla extract
- 1 cup sugar
- 2 cups whole milk
- 6 tablespoon cornstarch
- 8 large egg yolks
- 1/4 tablespoon salt
- 2 1/2 cups unsweetened coconut milk
- 2 1/2 cups sweetened coconut flakes
For toppings
- 1/4 cup confectioner’s sugar
- 16 oz heavy whipping cream
Instructions
- Firstly you have to prepare the crust for your coconut pie. For this purpose, take a bowl and add flour into this bowl. In this flour, you must add the sugar which is then followed by the addition of salt.
- Bring an electric blender or a hand blender and blend the mixture well after adding the butter into it.
- Add the buttermilk to the blended dough mixture and then you have to refrigerate it.
- Continue refrigeration for half an hour and then take it out of the fridge.
- Then you have to preheat the oven for baking the pie crust and for this purpose maintain the temperature of 350 degrees.
- Sprinkle flour on a surface and then roll the dough, place it in the baking pan and then Bake this dough for half an hour and you will get a perfectly bakes golden-colored dough.
How to make the filling?
- Take a bowl of large size and then add sugar to this bowl. Mix the cornstarch with the sugar and also add salt to it. Add all of them together in a saucepan and pour milk into it for boiling.
- Also in the next step, pour the coconut milk into this boiling mixture and blend the egg yolks into it.
- Blend well to turn the mixture into a smooth one. Keep the heat low and also add the vanilla extract into it. Wait for the mixture to get thick and in the end, add the coconut to it.
- Bring the cooked crust and pour this filling into this crust. Allow 10 minutes of cooling to the pie and cover using foil or plastic cover.
- Put this filled pie crust in the refrigerator for a few hours.
For Topping the Pie
- Bring the heavy whipping cream, pour it into the bowl and then blend it really well. You must add granulated sugar or powdered sugar to this cream while beating to make it yummier.
- Then roast the crushed coconut in a baking pan and put this roasted coconut all over the top of the yummy coconut pie.
