Easy Coconut Cream Pie

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   In a medium saucepan, whisk together the granulated sugar, all-purpose flour, and salt until combined.

   Ca. 1 min.

   Kokkens note: Combining the dry ingredients first helps prevent lumps when you add the milk.

2. 2

   Gradually pour in the whole milk while whisking constantly until the mixture is completely smooth.

   Ca. 2 min.

3. 3

   Place the saucepan over medium heat and cook, whisking constantly, until the custard thickens and begins to bubble. This should take about 5-7 minutes.

   Ca. 7 min.

   Kokkens note: Constant whisking is crucial to prevent the bottom from scorching and to ensure a smooth texture.

4. 4

   In a separate small bowl, lightly beat the egg yolk.

   Ca. 1 min.

5. 5

   Temper the egg by slowly pouring about half a cup of the hot custard into the yolk while whisking vigorously.

   Ca. 1 min.

   Kokkens note: This process, called tempering, gently raises the egg's temperature to prevent it from scrambling.

6. 6

   Pour the tempered egg mixture back into the saucepan with the rest of the custard and cook for one more minute, whisking constantly.

   Ca. 1 min.

7. 7

   Remove the saucepan from the heat. Stir in the unsalted butter and vanilla extract until the butter is fully melted and incorporated.

   Ca. 1 min.

8. 8

   Fold in the shredded coconut designated for the custard.

   Ca. 1 min.

9. 9

   Let the custard cool for at least 1 hour. Press plastic wrap directly onto the surface to prevent a skin from forming.

   Ca. 1 t.

   Kokkens note: You can place the saucepan in an ice bath to speed up the cooling process.

10. 10

    Pour the cooled custard into the pre-baked pie crust and use a spatula to smooth the top.

    Ca. 2 min.

11. 11

    Refrigerate the pie for at least 3 hours, or until the filling is completely firm.

    Ca. 3 t.

    Kokkens note: For best results, let the pie chill overnight to ensure it's fully set.

12. 12

    Toast the remaining shredded coconut for the topping in a dry skillet over medium-low heat, stirring frequently until lightly golden. Remove from the skillet and let cool completely.

    Ca. 5 min.

    Kokkens note: Watch the coconut closely as it can burn quickly.

13. 13

    Spread the thawed whipped topping over the chilled pie filling.

    Ca. 2 min.

14. 14

    Sprinkle the cooled, toasted coconut over the whipped topping before slicing and serving.

    Ca. 1 min.