Indulge in a slice of tropical heaven with this delightful Coconut Cream Pie, perfectly complemented by a luscious cherry-blueberry citrus topping. The creamy coconut filling, nestled in a flaky pie crust, is rich and velvety, offering a smooth texture that contrasts beautifully with the bright, tangy fruit topping. This pie is a perfect blend of sweet and tart, making it an irresistible dessert for any occasion, whether you’re hosting a summer gathering or just craving a taste of the tropics. Get ready to impress your guests with this show-stopping dessert!
Ingredients
| Egg Yolks | 4 | |
| Cornstarch | Cup | ¼ |
| Coconut Milk | oz | 14 |
| Half and Half | Cup | 1 |
| Sugar | Cup | ⅔ |
| Salt | tsp | ¼ |
| Shredded Coconut | Cup | 1 |
| Butter | Tbsp | 2 |
| Vanilla Extract | tsp | 1 |
Cherry blueberry citrus topping
| Cherries | Cup | 1 |
| Blueberries | Cup | ½ |
| Honey | Tbsp | ½ – 1 |
| Powdered Sugar | Tbsp | 1 |
| Cornstarch | Tbsp | 1 – 1.5 |
| Lemon Juice | Tbsp | 1 ½ |
| Orange Juice | Tbsp | 1 |
| Lemon Zest | tsp | 1 |
| Orange Zest | tsp | ½ |
| Orange Extract | tsp | ¼ |
Instructions
- In a medium saucepan, whisk together the egg yolks, cornstarch, coconut milk, half and half, sugar, and salt until smooth.
- Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens and comes to a gentle boil. This should take about 5-7 minutes.
- Once the mixture has thickened, remove it from the heat and stir in the shredded coconut, butter, and vanilla extract until the butter is melted and the mixture is smooth.
- Add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract.
- Pour the coconut cream filling into a pre-baked pie crust and smooth the top with a spatula. Allow it to cool to room temperature, then refrigerate for at least 2 hours to set.
- To prepare the topping, combine the cherries, blueberries, honey, powdered sugar, cornstarch, lemon juice, orange juice, lemon zest, orange zest, and orange extract in a small saucepan over medium heat.
- Cook the mixture, stirring occasionally, until the fruit breaks down and the topping thickens, about 5-7 minutes. Allow it to cool slightly before spooning it over the chilled coconut cream pie.
- Once the topping is on the pie, refrigerate for an additional 30 minutes before serving.
- Slice and enjoy your Coconut Cream Pie with Cherry-Blueberry Citrus Topping!
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