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!
The star of the show is undoubtedly the homemade filling. It’s made completely from scratch which is evident at first bite, this is the real deal. The custard base uses a whopping seven egg yolks and a full can of coconut milk so you know it’s going to be rich. Slowly cook the mixture over medium-low heat, carefully not to let it boil. Once it’s good and thick, remove the filling from the stovetop and stir in two cups of sweetened coconut flakes, coconut extract, and vanilla. The filling is then ready to be poured into the prepared cust and chilled until set. Top it off with the homemade coconut whipped cream and a sprinkle of toasted coconut and this showstopper is ready to be served.
INGREDIENTS
2 premade pie dough rounds
2 cups whole milk
1 ( X oz) 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
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