Paula Deen Coconut Cream Pie Recipe
Do you love creamy desserts? This Paula Deen Coconut Cream Pie Recipe is perfect for you.
Ingredients
- 1 9-inch Pie Crust Baked
- 2 cups Whole Milk
- 3/4 cup Granulated Sugar
- 1/3 cup All-purpose Flour
- 3 Large Egg Yolks
- 1 cup Shredded Coconut
- 2 tbsp Butter
- 1 tsp Vanilla Extract
- 1 cup Heavy Cream
- 2 tbsp Powdered Sugar
Instructions
- Prepare the Crust: Bake your pie crust first. Let it cool completely on the counter.
- Mix Dry Ingredients: Whisk sugar and flour in a pan. This prevents clumping later.
- Add Milk: Slowly pour the milk into the pan. Stir it constantly over medium heat.
- Temper the Eggs: Add a little hot milk to yolks. This stops them from scrambling.
- Thicken the Filling: Pour the eggs back into the pan. Cook until it looks like thick pudding.
- Add Flavor: Remove the pan from the heat. Stir in the butter, vanilla, and coconut.
- Fill the Pie: Pour the hot custard into the crust. Smooth the top with a spatula.
- Chill the Pie: Put the pie in the fridge. Let it sit for four hours.
- Make Topping: Whip heavy cream and powdered sugar. Spread it over the cold pie.
- Garnish: Sprinkle extra toasted coconut on top. It looks very professional and pretty.
Notes
➔ Use cold heavy cream for the best peaks.
➔ Toast the coconut for a nuttier flavor profile.
➔ Whisk the custard constantly to avoid burning it.
➔ Let the pie chill fully before you slice.
➔ Temper eggs slowly to keep the filling smooth.
➔ Use a deep dish plate for more filling.
➔ Store vanilla in a cool and dark place.
➔ Pre-bake the crust until it is golden brown.
➔ Use whole milk for the creamiest texture results.
➔ Sift the flour to remove any tiny lumps.