Coconut Cream Pie with Massgass Whipped Topping

A game-changing velvety coconut pie, filled with toasted coconut shreds and a silky coconut custard,  Buttery crust + tropical flavors + effortless assembly—perfect for spring gatherings, Easter brunches, or showing off your kitchen gadget prowess!

Ingredients:

For the Crust:

• 1 pre-baked 9-inch pie shell (store-bought or homemade)

For the Filling:

• 1 (13.5 oz) can full-fat coconut milk

• 1 cup whole milk

• 3/4 cup granulated sugar

• 4 large egg yolks

• 1/4 cup cornstarch

• 1/4 tsp salt

• 1 tsp vanilla extract

• 1 cup unsweetened shredded coconut (toasted, for texture)

For the Massgas Whipped Cream:

• 1 cup heavy cream (chilled)

• 2 tbsp powdered sugar

• 1/2 tsp vanilla extract

• 1 Massgas cream charger cartridge (N₂O)

Garnish (optional):

• Toasted coconut flakes

• Lime zest

Instructions:

1. Make the Coconut Filling:

• In a saucepan, whisk together coconut milk, whole milk, sugar, egg yolks, cornstarch, and salt. Cook over medium heat, stirring constantly, until thickened (about 8-10 minutes). It should coat the back of a spoon.

• Remove from heat; stir in vanilla and toasted shredded coconut. Pour into the pre-baked pie shell. Press plastic wrap directly onto the surface to prevent a skin from forming. Chill for at least 4 hours.

2. Prep the Massgass Whipped Cream:

• Chill everything: Ensure your cream charger tank, whipped cream dispenser, and heavy cream are all refrigerated for 30 minutes before starting.

• Load the dispenser: Pour chilled heavy cream, powdered sugar, and vanilla into the cream dispenser. Screw on the head tightly.

• Charge it up: Attach the Massgass cream charger cartridge to the dispenser’s valve. Follow your device’s instructions to release the gas—usually a firm, quick twist. Shake the dispenser vigorously upside-down for 10 seconds to integrate the gas.

3. Assemble the Pie:

• Remove the chilled pie from the fridge. Discard the plastic wrap.

• Dispense the cream: Hold the whipped cream dispenser upside-down. Pipe fluffy swirls over the entire surface of the pie. (Pro tip: Start from the edges and work inward for a bakery-style look.)

• Sprinkle toasted coconut flakes and lime zest on top.