Paula’s Coconut Cream Pie
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Coconut can be a pretty polarizing flavor, but I personally cannot get enough of it! Cookies, cakes, candies– I’m here for all of it. One of my all-time favorites would have to be Coconut Cream Pie, and this version from Paula Deen is nothing short of a showstopper. With a smooth and velvety homemade coconut filling and a light and creamy whipped topping, this treat is nothing short of heavenly. It strikes the perfect balance of rich and yet somehow also light and airy. All in all, it’s a dessert that’s not to be missed!
Why You’ll Love This Recipe
This Coconut Cream Pie is a delicious blend of creamy and coconutty goodness. It’s made from scratch, ensuring a rich and authentic flavor, and is perfect for any coconut lover. The combination of a crispy crust, smooth filling, and fluffy whipped topping is simply irresistible.
Kitchen Equipment You’ll Need
- 9×13 inch baking dish
- Heavy bottom saucepan
- Whisk
- Large mixing bowl
- Electric mixer
Ingredients
- 2 premade pie dough rounds
- 2 cups whole milk
- 1 can unsweetened coconut milk
- 7 egg yolks
- 1 cup sugar
- ⅓ cup cornstarch
- ½ teaspoon salt
- 2 cups sweetened coconut flakes
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract
- ¼ cup sweetened coconut flakes, toasted
Whipped Topping
- 2 cups heavy whipping cream, cold
- ⅓ cup powdered sugar
- 1 teaspoon coconut extract
Step-by-Step Instructions
- Preheat oven to 350 degrees F.
- Roll dough into a rectangular shape and fit it to a 9×13 inch baking dish.
- Crimp edges and pierce the bottom of the dough with a fork to prevent rising. Bake for 10-12 minutes or until golden brown. Set aside to cool.
- In a heavy-bottom saucepan, add milk, coconut milk, egg yolks, sugar, cornstarch, and salt. Cook over medium heat, whisking constantly until the mixture has thickened to a pudding consistency. Do not let the mixture boil.
- Remove filling from heat and stir in coconut flakes, coconut extract, and vanilla extract.
- Spoon filling into the pie crust and cool at room temperature for about 12 minutes. Cover tightly and refrigerate for 3 hours or until set.
- In a large bowl, beat the heavy whipping cream, powdered sugar, and coconut extract until stiff peaks form.
- Spread whipped cream on top of the coconut filling and sprinkle with the remaining toasted coconut flakes.
Tips for Success
Whisk the filling constantly to prevent lumps and ensure a smooth texture. Make sure the crust is completely cooled before adding the filling to avoid sogginess.
Additional Tips or Variations
For a deeper coconut flavor, try adding a tablespoon of coconut rum to the filling. You can also garnish with chocolate shavings or fresh fruit for a twist.
Nutritional Highlights (Per Serving)
Calories: 450 | Fat: 30g | Carbohydrates: 40g | Protein: 6g
Frequently Asked Questions (FAQ)
Can I use homemade pie crust?
Yes, a homemade pie crust will work beautifully with this recipe.
How long will this pie last?
Store it in the refrigerator for up to 3 days.
Can I make this pie ahead of time?
Yes, you can prepare the pie a day in advance. Just add the whipped topping before serving.
Conclusion
Paula’s Coconut Cream Pie is a delightful dessert that you’ll want to make over and over again. Its rich coconut flavor and creamy texture are sure to impress your family and friends. Give it a try and let me know how it turns out for you!
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