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Coconut Cream Pie is a slice of tropical heaven. Imagine a buttery, flaky crust filled with a rich, creamy coconut custard, topped with fluffy whipped cream. This pie is perfect for any occasion, whether it's a family gathering or a casual weekend treat. The combination of sweetened shredded coconut and vanilla extract creates a flavor that's both comforting and indulgent. Ready to dive in? Let's get baking!
Coconut Cream Pie Recipe
Ingredients:
- 1 pre-baked pie crust
- 1 cup sugar
- 1/2 cup all-purpose flour
- 1/4 tsp salt
- 2 cups whole milk
- 1 cup sweetened shredded coconut
- 3 beaten egg yolks
- 2 tbsp butter
- 1 tsp vanilla extract
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- 1/2 tsp vanilla extract
Instructions:
- In a saucepan, combine sugar, flour, and salt. Gradually stir in milk until smooth.
- Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil for 1 minute, then remove from heat.
- Stir a small amount of hot mixture into egg yolks, then return all to the saucepan. Cook for 2 more minutes, stirring constantly.
- Remove from heat and stir in butter, vanilla, and coconut. Pour into pre-baked pie crust.
- For the topping, whip the cream with powdered sugar and vanilla until stiff peaks form. Spread over cooled pie.
- Refrigerate for at least 2 hours before serving.
What You Will Need to Make This Pie
Read more: Coconut Ice Cream Recipe
What you will need to make coconut cream pie
- Pre-baked pie crust: Provides a sturdy base for the creamy filling, saving time and ensuring a perfect texture.
- Sugar: Sweetens the filling, balancing the coconut flavor and adding a delightful sweetness.
- All-purpose flour: Thickens the filling, giving it a smooth, creamy consistency.
- Whole milk: Adds richness and creaminess to the filling, enhancing the overall texture.
- Sweetened shredded coconut: Infuses the pie with a rich coconut flavor and adds a bit of texture.
- Beaten egg yolks: Help thicken the filling, adding richness and a smooth texture.
- Butter: Adds a rich, creamy texture and enhances the flavor of the filling.
- Vanilla extract: Provides a warm, sweet aroma and enhances the overall flavor of the pie.
- Heavy whipping cream: Whipped into a fluffy topping, adding a light, airy contrast to the dense filling.
- Powdered sugar: Sweetens the whipped cream, balancing the flavors and adding a smooth texture.
What Tools/Instruments Will Be Needed
What tools/instruments will be needed to make Coconut Cream Pie Recipe
- Saucepan: Essential for cooking the filling mixture until it thickens and boils.
- Whisk: Helps to combine ingredients smoothly and prevent lumps in the filling.
- Mixing bowl: Needed for beating egg yolks and whipping cream.
- Measuring cups: Ensures accurate measurement of ingredients for consistent results.
- Spatula: Useful for stirring the filling and spreading whipped cream on the pie.
- Pie dish: Holds the pre-baked crust and filling, giving the pie its shape.
- Refrigerator: Necessary for chilling the pie, allowing it to set properly before serving.
Coconut Cream Pie
A delicious and creamy coconut pie perfect for any occasion.
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Ingredients:
Pie Crust
- 1 Pre-baked pie crust
Filling
- 1 cup Sugar
- 1/2 cup All-purpose flour
- 1/4 tsp Salt
- 2 cups Whole milk
- 1 cup Sweetened shredded coconut
- 3 Egg yolks Beaten
- 2 tbsp Butter
- 1 tsp Vanilla extract
Topping
- 1 cup Heavy whipping cream
- 2 tbsp Powdered sugar
- 1/2 tsp Vanilla extract
Instructions:
- 1. In a saucepan, combine sugar, flour, and salt. Gradually stir in milk until smooth.
- 2. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil for 1 minute, then remove from heat.
- 3. Stir a small amount of hot mixture into egg yolks, then return all to the saucepan. Cook for 2 more minutes, stirring constantly.
- 4. Remove from heat and stir in butter, vanilla, and coconut. Pour into pre-baked pie crust.
- 5. For the topping, whip the cream with powdered sugar and vanilla until stiff peaks form. Spread over cooled pie.
- 6. Refrigerate for at least 2 hours before serving.
Notes:
For a toasted coconut topping, sprinkle extra shredded coconut on top and toast under the broiler for a few minutes.
Read more: Coconut Beef Stew Recipe
Nutrition value:
Calories: 450kcalCarbohydrates: 45gProtein: 6gFat: 28gSaturated Fat: 20gCholesterol: 150mgSodium: 200mgPotassium: 200mgFiber: 2gSugar: 30gVitamin A: 500IUVitamin C: 1mgCalcium: 150mgIron: 1mg
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Tried this recipe?Let us know how it was!
Make Ahead / Freezing Instructions
Make Ahead Instructions
- Prepare the pie filling and pour it into the pre-baked crust.
- Let the pie cool completely.
- Cover the pie tightly with plastic wrap or aluminum foil.
- Store in the refrigerator for up to 2 days.
- Whip the cream and add it just before serving.
Freezing Instructions
- Prepare the pie filling and pour it into the pre-baked crust.
- Let the pie cool completely.
- Wrap the pie tightly with plastic wrap, then with aluminum foil.
- Freeze for up to 1 month.
- Thaw in the refrigerator overnight.
- Whip the cream and add it just before serving.
Did you know that adding a pinch of salt to the whipped cream can enhance its sweetness and balance the flavors in your coconut cream pie?
FAQ About This Recipe
FAQ:
How do I prevent the pie crust from getting soggy?
Blind bake the crust before adding the filling. This means baking it without any filling until it’s partially cooked.
Can I use a store-bought pie crust?
Yes, a store-bought crust works fine. Just make sure to pre-bake it.
How do I know when the filling is thick enough?
The filling should coat the back of a spoon and hold its shape when you run your finger through it.
Can I use coconut milk instead of whole milk?
Yes, coconut milk can be used for a richer coconut flavor.
How long does the pie need to chill before serving?
Refrigerate the pie for at least 2 hours to allow it to set properly.
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