Coconut Cream Pie Recipe 🥥🥧 This creamy, dreamy coconut pie is the perfect dessert for any coconut lover!

 

Coconut Cream Pie Recipe 🥥🥧

This creamy, dreamy coconut pie is the perfect dessert for any coconut lover! 

With a rich and silky coconut filling, a buttery shortcrust pastry base, and a fluffy whipped cream topping, it’s a guaranteed crowd-pleaser.

---

Ingredients

For the Pie Base:

• 1 sheet store-bought shortcrust pastry
• Baking beads and grease-proof paper (for blind baking)

For the Coconut Filling:

• 3 large eggs (egg yokes only)
• ½ cup sugar
• 1 ½ cups milk
• 1 cup sweetened desiccated coconut
• 2 tbsp cornflour mixed with 2 tbsp water (cornflour slurry)
• A few drops of coconut flavouring

For the Topping:

• 1 cup whipping cream
• 2 tbsp icing sugar
• ¼ cup toasted desiccated coconut or large flake coconut (for garnish)

---

Instructions

1. Prepare the Pie Base

1. Preheat your oven to 180°C (350°F).
2. Roll out the shortcrust pastry into a pie dish and trim the edges.
3. Line the pastry with baking paper and fill with baking beads (or dried beans).
4. Blind bake for 15 minutes, then remove the beads and bake for another 5-7 minutes until golden. Let it cool completely.

2. Make the Coconut Filling

1. In a saucepan, whisk together the egg yokes, sugar, coconut flavouring and milk over medium heat.
2. Stir in the sweetened desiccated coconut and let it warm through.
3. In a small bowl, mix cornflour with water to make a slurry.
4. Gradually whisk the slurry into the saucepan, stirring continuously until the mixture thickens (about 5 minutes).
5. Once thick and creamy, remove from heat and let it cool before pouring into the baked pie crust.
6. Chill in the refrigerator for at least 4 hours until set or overnight if you can.

3. Whip the Cream & Assemble

1. Whip the whipping cream and icing sugar together until soft peaks form.
2. Spread or pipe the whipped cream over the set coconut filling.
3. Sprinkle with toasted desiccated coconut for the perfect finishing touch.

---

Serving & Storage

• Let the pie chill for at least an hour before slicing.
• Store in the fridge for up to 3 days (if it lasts that long!).

Enjoy your homemade coconut cream pie—a slice of tropical heaven! 🌴🥥💛

Use up them left over egg whites, don’t let them go to waste! 🍳✨ Here are a few delicious ways to use them up:

• Meringues – Light, crispy, and perfect for a sweet treat!
• Egg white omelette – A healthy, protein-packed breakfast option.
• Extra egg white quiche – Add them to your quiche mix for a fluffier texture.
• Macarons – If you're feeling fancy, why not try making these delicate French cookies?
• Homemade marshmallows – A fun and fluffy sweet treat!
• Pavlova – A show-stopping dessert topped with fruit and cream.
• Cocktails – Use them in drinks like whiskey sours for a silky foam topping.

I hope you have liked my little pie recipe for today xo