Delicious, creamy coconut pie filling, topped with wonderfully fluffy real whipped cream with toasted coconut.
Keyword: Easy Coconut Cream Pie Recipe Paula Deen
1 cup2 tbspall-purpose flour
½cupcold butter, cubed
4tbspwhole buttermilk, chilled
2cupsunsweetened, canned coconut milk
2½cupssweetened coconut flakes
16ozheavy whipping cream
Prepare the crust by whisking together flour, salt and sugar in a medium bowl. Using a stand mixer or a pastry blender, cut in cold butter until the mixture is crumbly. Stir in buttermilk until a dough forms. Turn out dough onto a lightly floured surface and wrap in plastic wrap. Refrigerate for 30minutes.
Preheat oven to 350F.
On a lightly floured surface, roll the dough to fit the baking pan. Press dough to the bottom and the sides of the pan.
Bake for 20-30 minutes or until crust is golden brown.
For the filling, whisk together sugar, cornstarch, and salt in a medium saucepan. Slowly whisk in milk, coconut milk and egg yolks until smooth. Cook over medium heat, whisking constantly until mixture is thickened, about 10 minutes. Remove from heat and whisk in coconut and vanilla.
Spread filling into prepared crust. Let cool for 10 minutes. Cover with plastic wrap, pressing directly on the surface of the filling to prevent a skin from forming. Refrigerate until cold and firm, about 3 hours.
For the topping, beat heavy whipping cream and powdered sugar at high speed until medium peaks form. Wait until filling is thoroughly cooled before adding the whipped cream.
Fortoasted coconut, prepare ¼ cup shredded coconut in a thin layer in the bottom of the baking dish. Bake at 350F until golden brown, about 10 minutes. Spread on top of the whipped topping before serving.