Old Fashioned Coconut Cream Cups Puff Pastry

This coconut cream pie features my favorite homemade flaky pie crust and a thick and creamy kokosnoot cream filling. I use both coconut milk and coconut flakes in this coconut pie recipe to give it extra kokosnoot flavor.

Coconut Cream Pie is a classic dessert for anyone who loves the flavour of coconut. It'southward similar to my Banana Cream Pie recipe but uses coconut milk and stale kokosnoot in the pastry foam filling to give it a refreshing burst of coconut flavour. If you dearest pies with flaky crusts, thick and flossy fillings and a fluffy whipped cream topping then this easy coconut foam pie is just for y'all!

Bootleg Pie Crust

The key to any skilful pie is in the base: a buttery, crisp and flaky pie crust. This kokosnoot foam pie recipe uses my favorite pie crust recipe. For many people, the crust is the nearly daunting function of the pie-making process. My easy all-butter recipe, also known equally a pate brisee, can easily be made in the food processor (you tin besides use a pastry cutter).

I've made this recipe many times, and have picked up a few tricks along the way. It's important to utilise very cold butter and water in the dough so the dough volition be easy to work with. You want to pulse the mixture until it resembles a coarse meal (the butter pieces may non all be the same size). Your last dough will be quite crumbly, but don't worry since you will be using your hands to class information technology into a ball. Allow the dough rest for at least an hr and upwardly to three days before rolling it out.

Preparing The Crust

Since this coconut cream pie has a filling that does non get baked y'all will need to fully bake your pie crust before assembling. You lot do this in two steps in what is called a bullheaded bake – beginning with weights/dried beans/uncooked rice to prevent the crust from losing its shape then with the weights removed to get an fifty-fifty aureate colour.

To prevent shrinking it'south of import to arctic your rolled out dough 30 minutes before baking. This cools the butter and helps the pie crust keep its shape as it bakes. Once baked and fully cooled, this crispy, flaky pie beat is gear up for your creamy kokosnoot cream filling (you lot can also fully bake it a few days in advance).

Kokosnoot Foam Pie Filling

To give my coconut cream pie plenty of flavor I like to add together both coconut milk and dried coconut flakes to my pastry cream, along with a splash of rum. I used to brand this coconut pie without the rum but these two teaspoons brand all the difference in the world! Information technology'southward optional but it actually enhances the coconut flavor in the kokosnoot custard pie.

To make the coconut filling I use my favorite pastry cream recipe, merely switch out some of the milk for coconut milk and add in a loving cup of dried coconut. I apply unsweetened kokosnoot but you can use sweetened flakes and just decrease the sugar a flake to make up for the added sweetness.

Pastry crème, or crème patisserie, is a basic component in so many classic desserts. If you've ever enjoyed a cream puff, éclair, or fruit tart and then you've tasted this thick and creamy custard. It'due south very uncomplicated to make and is the base for my coconut cream pie.

To beginning, y'all whisk together your egg mixture until it'due south thick and flossy. Set this aside and heat upwards your milk mixture just to a boil, slowly pouring it into the egg mixture while simultaneously whisking constantly until smooth. You want to brand sure the eggs don't get cooked past the hot milk as this creates a curdled, lumpy custard.

Cascade all of this back into the saucepan and cook everything over medium-low estrus, whisking constantly, until thickened and bubbles first appearing on the surface. This all happens fairly quickly then be sure to go along an eye on it and merely go along whisking! In one case thick and humid, cook for another 30 seconds before removing from the heat. Add in the butter, vanilla, rum (if using) and salt and strain through a fine-mesh strainer. Allow to cool slightly before pouring into your fully baked pie shell.

Whipped Cream Topping

The concluding pace to my piece of cake coconut cream pie is a elementary whipped foam topping. This lite and fluffy topping is the perfect contrast to the thick and flossy kokosnoot filling. I similar to sprinkle my whipped cream with toasted coconut to add some texture and even more coconut flavor to your coconut pie.

This coconut cream pie needs to chill for at least 5 hours or overnight to ensure the filling is properly set. In my family this pie doesn't last for more than one day, just it can be stored in the fridge for upwardly to iii-4 days.

This kokosnoot cream pie recipe is a great way to do some bones pie-making skills. From a bootleg flaky pastry to a luscious custard filling, y'all tin take these techniques and brand some of my other favorite desserts like my Banana Cream Pie or Boston Foam Pie. These are the perfect refreshing treat to summer'southward hot weather.

More than Coconut Recipes:

• Super Fudgy Chocolate Coconut Brownies
• My Favorite Coconut Cake
• Coconut Tapioca
• Chocolate Coconut Cups
• White Chocolate Kokosnoot Truffles

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• 9- inch Single Chaff Pie Dough

Kokosnoot Cream Filling:

• 4 large egg yolks
• 3/4 cup (150g) granulated sugar
• i/four cup (35g) cornstarch
• one/8 teaspoon common salt
• 1 loving cup (240 ml) whole milk or heavy cream
• i 1/4 cups (300 ml) unsweetened coconut milk
• 2 tablespoons (28g) unsalted butter , cut into pieces
• ane teaspoon pure vanilla extract
• ii teaspoons rum , optional
• 1 cup stale coconut (I utilise unsweetened, shredded or flaked)

Whipped Foam:

• one cup (240 ml) common cold heavy cream
• ane/4 cup (30g) powdered sugar
• 1/2 teaspoon pure vanilla extract
• toasted coconut , for garnish, optional

1. Gyre out the dough for the crust: Take the dough out of the fridge and let information technology sit on the counter for a few minutes to soften slightly for easy rolling. On a floured surface, roll dough out into a 12-inch (30cm) circle, and then place gently into a nine-inch pie pan; y'all can practise this by flouring a rolling pivot and rolling the dough loosely around information technology, then unrolling it into the pan. With a sharp knife, trim the edges of the pastry to fit the pie pan. Employ a fork to create a decorative border or crimp the edges using your fingers. Chill in the fridge for thirty minutes before baking.

2. Preheat oven to 375°F/190°C and place a rack in the heart of the oven.

3. Bake the crust: Press parchment paper or aluminum foil tightly against the crust, covering the edges to prevent them from burning. Make full with pie weights/dried beans/uncooked rice. Bake crust for about 20 minutes until the foil no longer sticks to the chaff. Transfer crust to a wire rack and remove weights and foil. Bake crust for about ten minutes longer until gilded dark-brown and the bottom feels dry to the touch. Transfer to a wire rack and allow to cool completely.

4. Make the coconut foam filling: In a medium bowl, whisk together egg yolks and saccharide until combined, and then whisk in cornstarch and salt. Ready aside.

5. In a medium saucepan, heat milk (or heavy cream) and coconut milk on medium heat only to a boil. Remove from heat and gradually cascade the hot milk mixture into the egg mixture while simultaneously whisking constantly until smooth (this will preclude the eggs from being cooked past the heat). Transfer mixture back into saucepan. Cook over medium-depression heat, whisking constantly and vigorously so that the eggs won't curdle, until mixture thickens and bubbles flare-up on the surface. Remove from oestrus and whisk in butter, vanilla, and rum. Strain through a fine-mesh strainer set over a bowl. Mix in stale coconut. Cover with plastic wrap direct on peak of the filling to prevent a skin from forming. Allow to cool slightly, then spread over the crust. Air-condition until chilled.

6. Brand the whipped foam: Using a mixer fitted with the whisk attachment, whisk heavy cream, saccharide, and vanilla on medium-low speed for several seconds. Increase speed to high and whisk until stiff peaks course and whipped cream is thick and spreadable. Spread the whipped cream on summit the coconut cream filling. Y'all can brand swirls using the back of a spoon. Sprinkle with toasted coconut if you like. Air-condition for at least 5 hours or overnight to ensure that the filling is completely set. You can make the pie i 24-hour interval ahead of serving.

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