Coconut Cream Pie Recipe
Coconut Cream Pie Recipe is adelicious, rich, and creamy dessert. They’re also a good way to add extraprotein to your diet. This recipe is sure to satisfy your sweet tooth. It’svery easy to make and looks just as impressive as it tastes. This recipe isperfect for the budding coconut lover and can be made with various otheringredients to change things up!
Equipment
- pan
Ingredients
For Coconut Crust
- 1 1/4 cup all-purpose flour
- 1/2 cup cold unsalted butter
- 1/3 cup shredded sweetened coconut
- 1/2 tbsp salt
- 3-5 tbsp coconut rum 'ice cold
For Coconut Cream Pie
- 5.1 ounces instant vanilla pudding
- 15 ounces cream of coconut
- 1/2 cup coconut milk, or cows milk
- 12 ounces cream cheese
- 2 cup heavy whipping cream
- 1 tbsp sugar
- 1 cup toasted coconut
Instructions
- Make sure the butter is very cold by cutting it into small cubes and placing it in the freezer. In a food processor, combine 1/3 cup coconut shredded. Pulse until finely chopped. Once the flour and salt have been added, pulse again.
- Chill coconut rum over ice with a couple of ounces. Pulse the mixture until the cold butter is finely chopped and combined with the flour. If it resembles oatmeal or little pellets, it should be crumbly. Adding chilled coconut rum (not ice cubes) a tablespoon at a time, pulse until clumpy. A firm, non-sticky texture is ideal. 4 tablespoons are usually enough for me. Form the dough into a disk by dumping it onto plastic wrap. For at least 30 minutes, wrap and refrigerate.
- Heat the oven to 375 degrees Fahrenheit. Once the dough has chilled, roll it into a 14-inch circle on a floured surface. To transfer the pie crust to the pie pan, roll one side of the pie crust over the top of the rolling pin.
- Make sure the pie crust is not stretched, but gently inserted into the pie pan. Seal the edges by turning them underneath and crimping them. Forks or fingers can be used for this. Cover the pie crust with foil and gently shape it. You can use dried beans or ceramic pie weights to fill the foil. For 15 minutes, bake the crust.
- Once the foil and weights have been removed, carefully remove them. Then bake for another 10 minutes. Before filling, let the cake cool completely.
- On a baking sheet, spread the coconut out. Just until golden, toast for 3-5 minutes. After that, remove and cool. While the coconut is in the oven, do not lose sight of it. A second can be all it takes for it to turn black!