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Certainly! Here’s a classic recipe for Coconut Cream Pie:
Ingredients:
For the Pie Crust:
1 1/4 cups all-purpose flour
1/2 cup unsalted butter, cold and cut into small cubes
1/4 teaspoon salt
2-3 tablespoons ice water
For the Coconut Filling:
1 cup sweetened shredded coconut
2 cups whole milk
1 cup heavy cream
1 cup granulated sugar
1/2 cup cornstarch
1/4 teaspoon salt
4 large egg yolks, lightly beaten
2 tablespoons unsalted butter
1 teaspoon vanilla extract
For the Whipped Cream Topping:
1 cup heavy cream, chilled
2 tablespoons powdered sugar
1/2 teaspoon vanilla extract
Instructions:
Pie Crust:
In a food processor, combine the flour, cold butter, and salt. Pulse until the mixture resembles coarse crumbs.
Add ice water, one tablespoon at a time, and pulse until the dough comes together. Be careful not to overmix.
Turn the dough onto a floured surface and shape it into a disk. Wrap in plastic wrap and refrigerate for at least 30 minutes.
Preheat the oven to 375°F (190°C).
Roll out the chilled dough on a floured surface to fit a 9-inch pie dish. Transfer the dough to the pie dish and trim any excess. Crimp the edges and prick the bottom with a fork.
Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes. Remove the weights and parchment, then bake for an additional 10-15 minutes or until golden brown. Allow the crust to cool completely.
Coconut Filling:
In a dry skillet over medium heat, toast the shredded coconut until it’s lightly browned. Set aside to cool.
In a saucepan, combine the milk, heavy cream, sugar, cornstarch, and salt. Cook over medium heat, stirring constantly until the mixture thickens.
Temper the egg yolks by gradually adding a small amount of the hot milk mixture while whisking continuously. Once tempered, add the egg yolks back into the saucepan.
Continue to cook and stir until the mixture thickens further. Remove from heat and stir in the butter and vanilla extract. Fold in the toasted coconut.
Pour the coconut filling into the cooled pie crust. Cover with plastic wrap directly on the surface of the filling to prevent a skin from forming. Chill the pie in the refrigerator for at least 4 hours or until set.
Whipped Cream Topping:
In a chilled bowl, whip the heavy cream until it begins to thicken. Add powdered sugar and vanilla extract, and continue whipping until stiff peaks form.
Spread the whipped cream over the chilled coconut filling.
Optionally, garnish with additional toasted coconut.
Slice and enjoy your classic Coconut Cream Pie!
This recipe captures the essence of a traditional coconut cream pie, with a buttery crust, rich coconut filling, and a billowy whipped cream topping.