Paula’s Coconut Cream Pie

“`html

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

1. Preheat oven to 350 degrees F.
2. Roll dough into a rectangular shape and fit it to a 9×13 inch baking dish.
3. 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.
4. 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.
5. Remove filling from heat and stir in coconut flakes, coconut extract, and vanilla extract.
6. 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.
7. In a large bowl, beat the heavy whipping cream, powdered sugar, and coconut extract until stiff peaks form.
8. 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!

“`