Delicious Coconut Cream Pie Recipe by Paula Deen
Coconut cream pie is a classic dessert that brings a taste of tropical paradise to any table. With its velvety filling, light whipped topping, and a hint of toasted coconut, this pie is a crowd-pleaser for any occasion. In this article, we’ll explore Paula Deen's beloved coconut cream pie recipe, providing you with step-by-step instructions and tips to create this delightful treat at home.
Coconut cream pie is not just a dessert; it's an experience. The combination of creamy custard, sweet coconut flakes, and a buttery crust creates a rich yet light flavor profile. Whether you're celebrating a holiday, hosting a summer BBQ, or simply indulging yourself, this pie is sure to impress.
To make Paula Deen's famous coconut cream pie, you will need the following ingredients:
Cook the Custard: In a medium saucepan, combine the sugar, cornstarch, and salt. Gradually whisk in the coconut milk over medium-low heat. Stir continuously until the mixture thickens, ensuring it does not boil.
Incorporate Egg Yolks: Once the mixture has thickened, temper the egg yolks by whisking them in a separate bowl. Slowly add a small amount of the hot mixture to the yolks, stirring constantly. Then, pour the yolk mixture back into the saucepan.
Add Flavor: Remove the saucepan from heat and stir in the sweetened coconut flakes, coconut extract, and vanilla extract. Mix well until combined.
Make the Whipped Cream: In a mixing bowl, beat the heavy cream and powdered sugar until stiff peaks form.
Top the Pie: Once the pie has set, spread the whipped cream over the top. Sprinkle toasted coconut flakes for garnish.
Coconut cream pie is perfect for any gathering. Serve it chilled for a refreshing dessert that complements a variety of meals. It pairs wonderfully with tropical-themed dishes or can stand alone as a sweet treat.
Paula Deen's coconut cream pie is a delightful dessert that embodies the essence of comfort food. With its rich filling and light whipped topping, it’s sure to become a favorite in your household. Whether you’re making it for a special occasion or just to satisfy your sweet tooth, this recipe is easy to follow and yields delicious results. Try it out, and prepare for rave reviews!
For more details, you can check Paula Deen's original recipe here or watch her preparation video here. Enjoy your baking!
To make Paula Deen's Coconut Cream Pie, you'll need 7 egg yolks, 1 can of coconut milk, 2 cups of sweetened coconut flakes, coconut and vanilla extracts, granulated sugar, cornstarch, a pinch of salt, a pre-made pie crust, heavy cream, powdered sugar, and toasted coconut flakes for garnish.
To prepare the filling, combine sugar, cornstarch, and salt in a saucepan, whisk in coconut milk, and cook until thickened. Temper the egg yolks, mix them back into the saucepan, then add sweetened coconut flakes and extracts before pouring the mixture into the pre-baked pie crust.
Refrigerate the coconut cream pie for at least 4 hours or overnight for the best results, allowing the filling to set properly before serving.
Serve coconut cream pie chilled, topped with whipped cream and toasted coconut flakes. It pairs well with tropical-themed dishes or can be enjoyed as a sweet treat on its own.
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