Coconut Cream Pie With Macaroon Press-In Crust
If you're looking for a dessert that's perfect for any occasion, look no further than coconut cream pie with macaroon press-in crust. This delicious pie combines the creamy goodness of coconut with a sweet and crunchy macaroon crust for a dessert that's sure to impress. Best of all, it's easy to make and requires only a few simple ingredients. So why not give it a try?
Ingredients
For the crust:
- 1 cup sweetened shredded coconut
- 1/2 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 6 tablespoons unsalted butter, melted
For the filling:
- 1 can (14 ounces) coconut milk
- 1 cup whole milk
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 4 egg yolks
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 1/2 cup sweetened shredded coconut, toasted
Instructions
1. Preheat your oven to 350°F (175°C).
2. In a large bowl, whisk together the sweetened shredded coconut, all-purpose flour, granulated sugar, and salt until well combined.
3. Add the melted butter to the bowl and mix until the ingredients are evenly moistened.
4. Press the mixture into the bottom and up the sides of a 9-inch pie dish. Use a flat-bottomed measuring cup or glass to press the mixture firmly into the dish.
5. Bake the crust for 10-12 minutes, or until lightly golden brown. Set aside to cool.
6. In a medium saucepan, whisk together the coconut milk, whole milk, granulated sugar, cornstarch, and salt.
7. Place the saucepan over medium heat and cook, whisking constantly, until the mixture starts to thicken and bubble, about 5-7 minutes.
8. In a small bowl, whisk the egg yolks until smooth.
9. Slowly pour about 1/2 cup of the hot milk mixture into the egg yolks, whisking constantly.
10. Pour the egg yolk mixture back into the saucepan with the remaining milk mixture, whisking constantly.
11. Cook the mixture over medium heat, whisking constantly, until it thickens and comes to a boil, about 2-3 minutes.
12. Remove the saucepan from the heat and stir in the butter and vanilla extract until the butter is melted and the mixture is smooth.
13. Stir in the toasted sweetened shredded coconut.
14. Pour the filling into the cooled crust and smooth the top with a spatula.
15. Cover the pie with plastic wrap, making sure the wrap touches the surface of the filling to prevent a skin from forming.
16. Chill the pie in the refrigerator for at least 2 hours, or until the filling is set.
17. Serve the pie chilled, garnished with whipped cream and additional toasted sweetened shredded coconut, if desired.
Variations
If you want to switch up the flavors of this pie, try one of these variations:
- Chocolate Coconut Cream Pie - Add 1/2 cup of semisweet chocolate chips to the filling along with the butter and vanilla extract. Stir until the chocolate is melted and the mixture is smooth.
- Banana Coconut Cream Pie - Slice 2 ripe bananas and arrange them in a single layer over the cooled crust. Pour the filling over the bananas and chill as directed.
- Pineapple Coconut Cream Pie - Stir 1 cup of crushed pineapple (drained) into the filling along with the toasted sweetened shredded coconut.
Conclusion
Coconut cream pie with macaroon press-in crust is a delicious and easy dessert that's perfect for any occasion. With its creamy filling and sweet and crunchy crust, it's sure to be a hit with your family and friends. Give it a try today!
