Coconut Cream Pie is the ultimate dessert for coconut lovers! With its velvety coconut custard filling, crisp flaky crust, and a cloud of freshly whipped cream topped with toasted coconut, it’s a show-stopping treat for any occasion. If you are hosting a dinner party or simply indulging yourself, this pie will leave everyone craving more.
Thank you for reading this post, don't forget to subscribe!Ingredients
For the Crust:
- 1 pre-baked 9-inch pie crust. (homemade or store-bought)
For the Filling:
- 2 ½ cups whole milk
- 1 cup canned coconut milk
- 12 cup granulated sugar. 12 cup
- ¼ cup cornstarch
- 4 large egg yolks
- 1 cup shredded sweetened coconut. 1 cup shredded coconut.
- 1 tsp vanilla extract 1 tsp vanilla extract 1
- 12 tsp coconut extract. 12 t
- ¼ tsp salt
For the Topping:
- 1 cup heavy whipping cream. 1 cup heavy whipping cream.
- 2 tbsp powdered sugar. 2 tb
- 1 tsp vanilla extract 1 tsp vanilla extract 1
- 14 cup toasted shredded coconut. 14 cup shredded coconut.
Directions
- Prepare the Crust: Bake the pie crust according to the package or recipe instructions. Let it cool completely before filling.
- Make the CustardIn a medium saucepan, whisk together the milk, coconut milk, sugar, and salt. Heat over medium heat until steaming, but not boiling.
- Temper the Egg Yolks: What are some of the bestIn a small bowl, whisk the egg yolks with the cornstarch. Slowly add 12 cup of the hot milk mixture to the yolks, whisking constantly to prevent curdling.
- Combine and Thicken: Pour the tempered egg yolks back into the saucepan. Cook over medium heat, whisking constantly, until the mixture thickens and comes to a gentle boil. Remove from heat and stir in the vanilla, coconut extract, and shredded coconut.
- Cool the Filling: Pour the custard into a bowl and cover with plastic wrap directly on the surface to prevent a skin from forming. Let it cool to room temperature.
- Assemble the Pie: Pour the cooled filling into the prepared pie crust. Spread evenly and refrigerate for at least 4 hours, or until fully set.
- How do you make Whipped Cream?In a chilled mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Top and Garnish: Spread or pipe the whipped cream over the chilled pie and sprinkle with toasted coconut.
- Serve: Slice and enjoy this tropical delight!
Notes
- Coconut Toasting Tip: What is the best way: Spread shredded coconut on a baking sheet and toast in 350°F (175°C) oven for 5–7 minutes, stirring occasionally, until golden brown.
- Crust Options: Use a graham cracker crust for a different flavor twist.
- Storage: Store the pie in the refrigerator for up to 3 days. Avoid freezing, as the custard may separate.
- Make Ahead: Prepare the crust and custard filling a day ahead, then top with whipped cream and coconut just before serving.
- Optional Additions: For extra indulgence, drizzle melted chocolate over the whipped cream or add a layer of sliced bananas under the custard.
Coconut Cream Pie is a luxurious dessert that brings tropical flavors and creamy textures together in every bite.
What are the most frequently asked questions on Quora
How do I make coconut cream pie ahead of time?
Can you prepare the crust and custard filling a day in advance? The whipped cream and toasted coconut should be added before serving to maintain their texture and freshness. How do you store pie in refrigerator for up to 3 days?
What are some of the best ingredient substitutions I can make?
Can you substitute a graham cracker crust for a pre-baked pie crust? If you’re out of sweetened shredded coconut, you can use unsweetened coconut, but you may need to increase the sugar in the custard by 1-2 tablespoons to compensate. If you use different milk types, such as almond or oat milk, will alter the flavor and consistency of custard slightly, so be mindful of the taste.
How do you know if the custard is cooked?
The custard is perfectly cooked when it thickens enough to coat the back of a spoon and comes to a gentle boil, indicating that the cornstarch has fully activated and the eggs are set. Visually, the mixture will be noticeably thicker than when you started. It should also have a smooth, creamy texture with no lumps. You can also test the temperature with a thermometer; The temperature should reach around 170°F (77°C).
Can I make a larger coconut cream pie?
Can you double this recipe? You may also need to increase the cooking time for the custard slightly, but continue to monitor for the thickening and gentle boiling indicators. Ensure you have a larger mixing bowl for the whipped cream as well. For a larger pie, you’ll need a larger pie crust, and you might need to adjust baking times accordingly.
What are the nutritional highlights of this coconut cream pie?
Coconut cream pie provides some nutritional benefits from its ingredients. Coconut milk provides healthy fats, while the eggs contribute protein and essential nutrients. The milk provides calcium, and the shredded coconut offers fiber. However, it is primarily a dessert, so it’s important to consider the sugar content and enjoy it in moderation.
The Absolute Best Coconut Cream Pie
This coconut cream pie is a luscious treat, perfect for pie lovers! With a creamy filling and a decadent pie crust, it's an irresistible dessert.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 1.5 cups unsweetened coconut milk canned is preferable
- 1 cup granulated sugar
- 0.5 cup cornstarch
Instructions
Preparation Steps
- In a medium saucepan, combine coconut milk and sugar. Heat over medium heat until the mixture is warm.
- Whisk in the cornstarch slowly, and continue to stir until the mixture thickens.
Notes
For a richer flavor, you can use full-fat coconut milk and adjust sugar to taste.
