Coconut Cream Pie Recipe

Introduction

Coconut Cream Pie is a classic, decadent dessert that’s as creamy and indulgent as it is comforting. With a rich, velvety coconut filling nestled in a buttery, flaky pie crust and topped with a generous layer of whipped cream, this pie is a delightful treat for any occasion. Whether you’re celebrating a special holiday, gathering with family, or simply satisfying your sweet tooth, Coconut Cream Pie will undoubtedly impress your guests and leave them asking for seconds.

The combination of smooth coconut custard, toasted coconut, and fresh whipped cream creates an irresistible dessert experience. This recipe is simple to follow, and the result is a pie that’s sure to become a favorite in your recipe rotation.

Why You’ll Love Coconut Cream Pie

• Decadent and Creamy: The filling is luxuriously smooth and rich, with just the right amount of coconut flavor. It’s not too sweet, making each bite absolutely delightful.
• Homemade Whipped Cream: The topping is made from fresh whipped cream, which adds a light, fluffy contrast to the creamy coconut filling. It’s the perfect finishing touch for this indulgent dessert.
• Versatile: Coconut Cream Pie is perfect for any occasion—from family dinners to holiday gatherings. It’s a dessert that fits right in with any celebration and is guaranteed to please a crowd.
• Make-Ahead Dessert: This pie can be prepared ahead of time, which is perfect for stress-free entertaining. Just store it in the refrigerator and serve when ready.
• Nut-Free Option: Unlike some cream pies, this recipe is naturally nut-free, making it safe for those with nut allergies (unless you use a crust with nuts in it).

Preparation and Cooking Time

• Total Time: 4 hours (including cooling time)
• Preparation Time: 30 minutes
• Cooking Time: 15-20 minutes (for the filling and crust)
• Chill Time: 3 hours (to set the pie)
• Servings: Approximately 8 servings
• Calories per Serving: Around 400-450 calories per serving, depending on portion sizes.

Nutrition Facts (Per Serving)

• Calories: 400-450 kcal
• Fat: 30-35g
• Carbohydrates: 40-45g
• Protein: 3-5g
• Fiber: 2g
• Sugar: 25-30g

Ingredients

For the Pie Crust:

• 1 1/4 cups all-purpose flour
• 1/4 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, cold and cut into cubes
• 2-3 tablespoons ice water (more if needed)

For the Coconut Cream Filling:

• 2 cups whole milk
• 1 cup heavy cream
• 1 cup sweetened shredded coconut
• 3/4 cup granulated sugar
• 4 large egg yolks
• 1/4 cup cornstarch
• 1/4 teaspoon salt
• 2 tablespoons unsalted butter
• 1 teaspoon vanilla extract
• 1 teaspoon coconut extract (optional, for extra coconut flavor)

Whipped Cream Topping:

• 1 cup heavy cream
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract
• 1/2 cup toasted shredded coconut (for garnish)

Special Equipment

Making Coconut Cream Pie doesn’t require many specialized tools, but a few items will make the process smoother:

1. Pie Dish: A 9-inch pie dish is ideal for this recipe. A glass or ceramic pie dish works best to ensure even cooking and easy serving.
2. Food Processor or Pastry Cutter: For making the pie crust, a food processor can quickly mix the ingredients and cut the butter into the flour. If you prefer, you can also use a pastry cutter or two forks to manually cut the butter into the flour.
3. Medium Saucepan: You’ll need a saucepan to cook the coconut cream filling. A medium-size saucepan will give you plenty of room to stir the ingredients together without spilling.
4. Whisk: A good whisk is essential for ensuring that the filling is smooth and free from lumps as you cook it over the heat.
5. Electric Mixer: For the whipped cream topping, an electric mixer or hand whisk will make the process much quicker and easier. Whipping by hand is possible, but it can take some time and effort.
6. Cooling Rack: A cooling rack is important for cooling the baked pie crust before adding the filling. It helps air circulate around the crust, preventing it from becoming soggy.

Step-by-Step Instructions

1. Make the Pie Crust

Start by preheating your oven to 375°F (190°C). In a medium bowl, whisk together the flour and salt. Add the cold, cubed butter to the flour mixture. Use a pastry cutter, fork, or food processor to cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter.

Gradually add the ice water, one tablespoon at a time, and mix until the dough begins to come together. You may need more or less water depending on the humidity. Once the dough is formed, turn it out onto a lightly floured surface and knead it a few times to bring it together. Shape the dough into a disk, wrap it in plastic wrap, and chill it in the refrigerator for at least 30 minutes.

After chilling, roll out the dough on a lightly floured surface into a 12-inch circle. Carefully transfer it into a 9-inch pie dish and trim the edges. Press the dough gently into the dish and use a fork to prick the bottom of the crust to prevent it from puffing up while baking.

Bake the crust in the preheated oven for 10-12 minutes or until lightly golden. Remove it from the oven and let it cool completely on a cooling rack.

2. Prepare the Coconut Cream Filling

While the pie crust is cooling, you can prepare the coconut cream filling. In a medium saucepan, combine the milk, heavy cream, and shredded coconut. Bring the mixture to a simmer over medium heat, stirring occasionally.

Meanwhile, whisk the egg yolks, sugar, cornstarch, and salt in a separate bowl until smooth and creamy. Once the milk mixture is simmering, slowly add about 1/2 cup of the hot milk mixture to the egg mixture, whisking constantly to temper the eggs. Gradually pour the tempered egg mixture back into the saucepan, whisking constantly to avoid curdling.

Continue to cook the mixture over medium heat, whisking constantly, until it thickens to a pudding-like consistency, about 5-7 minutes. Remove the saucepan from the heat and stir in the butter, vanilla extract, and coconut extract (if using). Stir until the butter is fully melted and the filling is smooth.

Pour the coconut cream filling into the cooled pie crust. Use a spatula to smooth the top, and refrigerate the pie for at least 3 hours to allow the filling to set properly.

3. Prepare the Whipped Cream Topping

While the pie is chilling, prepare the whipped cream topping. In a large mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract with an electric mixer on medium speed until soft peaks form. This should take about 3-5 minutes.

Once the pie has fully chilled and the filling has set, spread the whipped cream evenly over the top of the coconut filling. Be generous with the whipped cream to create a fluffy, creamy topping.

4. Toast the Coconut for Garnish

For an extra touch of flavor and texture, toast the shredded coconut before garnishing the pie. Spread the coconut in a single layer on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, stirring occasionally, until the coconut is golden brown and fragrant.

Once toasted, sprinkle the coconut evenly over the whipped cream topping for added flavor and visual appeal.

5. Serve and Enjoy

Once the coconut cream pie is fully assembled and garnished, slice it into 8 servings and enjoy. The pie can be kept refrigerated until ready to serve, ensuring it remains cold and creamy. It’s best to enjoy it within 2-3 days for optimal freshness.

Tips for Perfect Coconut Cream Pie

• Chill the Pie Crust: Before baking, be sure to chill the pie dough for at least 30 minutes. This helps the crust maintain its shape and prevents it from shrinking during baking.
• Tempering the Eggs: When adding the hot milk mixture to the egg yolks, make sure to whisk constantly and slowly to prevent the eggs from cooking too quickly and turning into scrambled eggs.
• Use Full-Fat Dairy: For the creamiest and most flavorful filling, use whole milk and heavy cream. Low-fat versions won’t give the same rich texture or taste.
• Make the Whipped Cream from Scratch: While store-bought whipped cream can be convenient, homemade whipped cream adds a fresher taste and a fluffier texture that takes this dessert to the next level.
• Toast the Coconut: Toasting the shredded coconut before using it as a garnish enhances its flavor and adds a nice crunch to the topping.

Variations of Coconut Cream Pie

• Chocolate Coconut Cream Pie: Add a layer of chocolate ganache to the bottom of the pie crust before filling it with the coconut cream filling. This adds a delicious chocolatey twist to the classic coconut cream pie.
• Mini Coconut Cream Pies: Instead of making one large pie, prepare individual mini coconut cream pies in muffin tins or tart pans. This is a fun and easy way to serve this dessert at parties or gatherings.
• Keto Coconut Cream Pie: For a low-carb version of this dessert, use a keto-friendly pie crust made from almond flour or coconut flour. You can also substitute the sugar with a low-carb sweetener like Swerve or erythritol.
• Pineapple Coconut Cream Pie: Add some crushed pineapple to the filling for a tropical twist. The pineapple adds extra sweetness and a hint of acidity to balance the richness of the coconut cream.

Storage and Shelf Life

Coconut Cream Pie is best enjoyed within 2-3 days of making it, as the whipped cream can begin to lose its texture over time. Here’s how to store it properly:

• Refrigeration: Store leftover pie in the refrigerator, covered with plastic wrap or in an airtight container, to keep it fresh. The pie will keep for up to 3 days.
• Freezing: While the whipped cream topping doesn’t freeze well, the coconut cream filling and pie crust can be frozen. To freeze the pie, wrap it tightly in plastic wrap and then foil. Freeze for up to 1 month. To thaw, place it in the refrigerator overnight and add fresh whipped cream before serving.

Side Dishes and Pairings for Coconut Cream Pie

Coconut Cream Pie pairs wonderfully with a variety of beverages and side dishes:

• Coffee or Espresso: The rich and creamy nature of coconut cream pie pairs perfectly with a cup of freshly brewed coffee or a shot of espresso. The slight bitterness of coffee balances the sweetness of the pie.
• Tropical Fruit Salad: A refreshing tropical fruit salad made with pineapple, mango, and berries provides a light, tangy contrast to the rich pie.
• Sorbet: For a light and refreshing dessert pairing, serve the coconut cream pie with a scoop of coconut or lemon sorbet.

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Conclusion

Coconut Cream Pie is a deliciously indulgent dessert that’s perfect for any special occasion or just when you need a little treat. With its rich coconut filling, buttery pie crust, and fluffy whipped cream topping, it’s a dessert that will satisfy your sweet cravings. Whether you serve it for a holiday celebration, a family gathering, or just because, Coconut Cream Pie is sure to be a hit with everyone at the table.