Coconut Cream Pie Recipe
Coconut Cream Pie Recipe
Table of Contents
Coconut Cream Pie Recipe
This Coconut Cream Pie Recipe combines a flaky, buttery pie crust with a rich, creamy coconut filling, topped off with a light and fluffy whipped cream. Perfect for any occasion, from family dinners to holiday gatherings, this pie will quickly become a favorite. The coconut filling is smooth and indulgent, making every bite a sweet, tropical treat. This coconut cream pie is easy to make, with simple ingredients that deliver an extraordinary dessert experience.
Description
Looking for the best coconut cream pie recipe? You’ve come to the right place;This coconut cream pie recipe features a perfectly balanced combination of textures, with a crisp, buttery pie crust that holds a rich, velvety coconut custard filling. Topped with a generous swirl of freshly whipped cream and a sprinkle of toasted coconut, this dessert is a crowd pleaser that brings together the sweet flavors of coconut in every bite.
The History of Coconut Cream Pie
Coconut Cream Pie Recipe is a classic American dessert that has been a staple in Southern kitchens and beyond for generations. While the exact origins are unclear, it is believed that this dessert became popular in the United States in the mid 1900s. Its popularity soared due to the combination of simple ingredients like coconut, sugar, and eggs, which created a smooth, custardy filling. The pie has remained a beloved treat due to its tropical flavor and indulgent yet light texture.
What Makes This Coconut Cream Pie Recipe Special?
This coconut cream pie recipe stands out due to its homemade custard filling that’s thickened with egg yolks and cornstarch, creating a silky smooth texture. The filling is enhanced with coconut milk and shredded coconut, giving it a rich coconut flavor without being too overpowering. The pie crust is a buttery, flaky delight that provides the perfect contrast to the creamy filling. And of course, no coconut cream pie would be complete without a generous dollop of whipped cream, which lightens the overall richness and adds an airy finish to the dessert.
Perfect for Any Occasion
Whether you’re serving it for a special celebration or just a casual family meal, this coconut cream pie will wow your guests. It’s especially ideal for summer parties, holidays like Thanksgiving or Easter, or even a simple weekend dessert. This pie can be made ahead of time, saving you time on the day of your event. Plus, it keeps well in the fridge for up to three days, making it a great make ahead dessert.
Ingredients
For the Pie Crust:
- 1 pre baked 9-inch pie crust (store bought or homemade)
For the Coconut Filling:
- 2 cups whole milk
- 1 cup coconut milk (from a can, not sweetened)
- 3/4 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 4 large egg yolks
- 2 tablespoons unsalted butter
- 1 teaspoon pure vanilla extract
- 1 1/2 cups sweetened shredded coconut (divided)
For the Whipped Cream Topping:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- 1/4 cup toasted coconut (for garnish)
Instructions
- Prepare the Pie Crust: If you are using a store bought crust, bake it according to package directions. If making a homemade pie crust, roll it out, place it in a 9-inch pie dish, and bake it at 375°F for 10-12 minutes or until golden brown. Let it cool completely before adding the filling.
- Make the Coconut Filling: In a medium saucepan, combine the whole milk, coconut milk, sugar, cornstarch, and salt. Whisk the ingredients together over medium heat until the mixture starts to steam and bubble.
- Temper the Egg Yolks: In a separate bowl, lightly whisk the egg yolks. Gradually add about a cup of the hot milk mixture into the egg yolks, stirring constantly to temper them. Slowly pour the egg yolk mixture back into the saucepan with the rest of the milk mixture, whisking constantly.
- Thicken the Custard: Continue to cook the mixture over medium heat, stirring constantly, until it thickens and begins to boil. Once thickened, remove from the heat and stir in the butter, vanilla extract, and 1 cup of shredded coconut. Mix until smooth.
- Chill the Filling: Pour the coconut filling into the cooled pie crust, spreading it out evenly. Cover the pie with plastic wrap and refrigerate for at least 4 hours, or overnight, to allow the filling to set.
- Whip the Cream: Once the pie has chilled, prepare the whipped cream. In a chilled mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract until soft peaks form.
- Assemble the Pie: After the pie has set, top with the freshly whipped cream, spreading it evenly over the coconut filling. Sprinkle the remaining 1/2 cup of toasted coconut over the whipped cream for garnish.
- Serve: Slice the pie into 8 equal portions and serve. Enjoy the creamy, coconut filled goodness!
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Coconut Cream Pie Recipe
Ingredients
- For the Pie Crust:
- 1 pre baked 9-inch pie crust store bought or homemade
- For the Coconut Filling:
- 2 cups whole milk
- 1 cup coconut milk from a can, not sweetened
- 3/4 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 4 large egg yolks
- 2 tablespoons unsalted butter
- 1 teaspoon pure vanilla extract
- 1 1/2 cups sweetened shredded coconut divided
- For the Whipped Cream Topping:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- 1/4 cup toasted coconut for garnish
Instructions
- Prepare the Pie Crust: If you are using a store bought crust, bake it according to package directions. If making a homemade pie crust, roll it out, place it in a 9-inch pie dish, and bake it at 375°F for 10-12 minutes or until golden brown. Let it cool completely before adding the filling.
- Make the Coconut Filling: In a medium saucepan, combine the whole milk, coconut milk, sugar, cornstarch, and salt. Whisk the ingredients together over medium heat until the mixture starts to steam and bubble.
- Temper the Egg Yolks: In a separate bowl, lightly whisk the egg yolks. Gradually add about a cup of the hot milk mixture into the egg yolks, stirring constantly to temper them. Slowly pour the egg yolk mixture back into the saucepan with the rest of the milk mixture, whisking constantly.
- Thicken the Custard: Continue to cook the mixture over medium heat, stirring constantly, until it thickens and begins to boil. Once thickened, remove from the heat and stir in the butter, vanilla extract, and 1 cup of shredded coconut. Mix until smooth.
- Chill the Filling: Pour the coconut filling into the cooled pie crust, spreading it out evenly. Cover the pie with plastic wrap and refrigerate for at least 4 hours, or overnight, to allow the filling to set.
- Whip the Cream: Once the pie has chilled, prepare the whipped cream. In a chilled mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract until soft peaks form.
- Assemble the Pie: After the pie has set, top with the freshly whipped cream, spreading it evenly over the coconut filling. Sprinkle the remaining 1/2 cup of toasted coconut over the whipped cream for garnish.
- Serve: Slice the pie into 8 equal portions and serve. Enjoy the creamy, coconut-filled goodness!
Notes
- To Toast Coconut: Spread shredded coconut on a baking sheet in an even layer and bake at 350°F for 5-7 minutes, stirring halfway through until golden brown. Keep an eye on it, as coconut can burn quickly.
- Pie Crust Tip: If you prefer a homemade crust, make sure to blind bake it to avoid sogginess when filling it with the coconut custard.
- Make Ahead: This coconut cream pie can be made up to 24 hours in advance and kept refrigerated. The flavors deepen and the pie sets beautifully overnight.
- Storage: Store any leftover pie in an airtight container in the refrigerator for up to 3 days.
