Coconut Cream Pie

Rich, creamy and decadent- this coconut cream pie is one indulgent dessert you need to try your hands at this weekend.

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Course: Side Dish

Cuisine: Indian

Prep Time: 1 15

Cook Time: 45

Total Time: 2

Servings: Servings

Calories: 808kcal

Author: Enozia Zehra Vakil

Ingredients

Ingredients For the pie crust

2.5 cup All purpose flour
¼ cup Granulated sugar
1 pinch Salt
1 cup Unsalted butter
2 tablespoon Lemon juice
5 tablespoon Water

Ingredients For the coconut cream filling

1 cup Coconut (shredded)
1 cup Cream
1.5 cup High-fat milk
½ cup Sugar
2 pcs Eggs
1 pinch Salt
½ teaspoon Vanilla extract

Instructions

To start with the pie crust, add the all purpose flour, granulated sugar, and salt to a mixing bowl and start whisking to combine.
Break the unsalted butter into smaller pieces and add it to the mixing bowl.
Add in the lemon juice and water.
Use your hands to knead the dough. Keep kneading until the dough starts coming together and binds to itself.
Next, make a flat disc shape of the dough and wrap it in a plastic wrap.
Place the wrapped dough in there frigerator to chill for 30 minutes to 1 hr.
Pre-heat the oven at 425F for 30 minutes.
Once the dough has chilled enough, take it out of the refrigerator and let it come back to room temperature.
Roll the dough evenly until it becomes ¼ of an inch. You can use flour while rolling it out.
Transfer the rolled out dough into a pie pan and adjust it properly. Do not push it into the pan. Let it rest gently. Just take a fork and make marks.
Beat an egg in a small bowl and keep it in the fridge for future use.
Next, make aluminum foil into a circular shape and put it on top of the pie. This is to support the empty pie crust while baking. You can use pie weights or just dry beans to put weight on the pie so that the crust doesn’t puff up while baking.
Now bake the pie at 425F for 15 minutes.
Take the pie out of the oven and remove the weights. Brush the crust with egg wash and put it back in the oven to bake for another 30 minutes. Keep checking the crust to ensure that it doesn’t burn. Bake until the crust is cooked. Once done, take it out of the oven and let it rest.
Meanwhile, take the shredded coconut and dry roast them on a pan. Keep aside.
For the coconut cream filling, take a deep vessel and pour in the milk.
Next, add in the cream and sugar and whisk them together.
Add in the eggs next and continue whisking. Make sure there are no lumps in the mixture.
Heat the mixture and slowly bring it to a simmer. Continue whisking so that no lumps are formed. Simmer it until you get a thick consistency.
Remove the mixture from heat and add in the vanilla extract and salt.
Transfer the mixture onto the pie crust and use a spatula to evenly spread it out.
Top it with a layer of the toasted coconut.
Transfer the pie to a refrigerator and let it chill for 3-4 hours.
To serve, cut a slice of the pie. Garnish with whipped cream and some toasted coconut shards.

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