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Coconut Cream Pie layers in flavor from the buttery crust to the creamy coconut filling and light whipped cream. Being so easy to prepare, the results are so delicious!
When it comes to easy dessert recipes, our favorites include Banana Blondes, Brownie Bites, and Coconut Cream Pie.
Like key lime pie, coconut cream pie is a classic American dessert made with a vanilla coconut-flavored pudding crust topped with whipped cream and coconut shavings.
*ingredients:
+Crust ingredients:
°1 cup (2 sticks) butter
°2 cups of all-purpose flour
°1/2 cup powdered sugar
+Coconut Cream Filling Ingredients:
°3 cups half and half
°3 cups of coconut milk
°4 eggs
°1 1/2 cups white sugar
°2/3 cup starch
°salt 1/2 tsp
°1 1/2 cups shredded coconut
°1/2 teaspoon coconut extract
° 1/2 teaspoon of vanilla extract
+Whipped cream ingredients:
°2 c heavy whip cream
°1 tablespoon cold water (for fixing)
°1 teaspoon gelatin (for fixing)
°3-4 tablespoons of powdered sugar
°1 cup coconut for roasting
* Methods :
Make the shortbread crust: Preheat oven to 350 degrees Fahrenheit. Line a 9″ by 13″ baking dish with aluminum foil ropes (I use 1 long sheet the length of my dish, and 2 short sheets staggered across the width of the dish – just arrange them so they have some overlap and overhangs to help you pull the bars off after you’re done).
Cut the butter into the flour and powdered sugar and then press into the baking dish (I used a food processor to chop the fat into the flour – about 6-10 sticks – then the bottom of a cup to press the mixture into the pan). Bake for 18-20 minutes or until lightly browned. Put on a wire rack.
Toast Coconut for Garnish: Spread about 1 cup of coconut flakes on a baking sheet and bake in the oven with your shortbread dough for 3-6 minutes, flipping every minute or so, until the coconut is golden brown.
Spread it on a plate to cool completely.
Prepare the Coconut Cream Filling: Combine half-and-half coconut milk, eggs, sugar, cornstarch, and salt in a large saucepan and bring to a boil over medium-low heat, whisking constantly, until thick and bubbling (this may take 15 to 30 minutes. Just do it. It’s worth it. ) Add coconut, vanilla extracts, and 1 1/2 cups untoasted coconut. Pour this filling over the cooled crust, and let it cool slightly on the counter before placing it in the refrigerator to chill, about 2 to 4 hours.
Make whipped cream: Put 1 tablespoon of cold water into a small bowl and sprinkle gelatin evenly over top. Let it soften for 2 minutes before microwaving it for 30 seconds and whisking to dissolve the gelatin. Using chilled bowl and paddle attachment, whisk together 2 cups heavy cream and powdered sugar until stiff peaks form, stopping to add gelatin mixture about halfway through. Apply the cream to the bars and spread it gently. Sprinkle over toasted coconut.
Refrigerate until ready to serve until the whipped cream has set. Use the lever to pull the bars out of the plate, slice them with a sharp
& Enjoy !
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