The Best Coconut Cream Pie Recipe

Why You’ll Love This Recipe

This coconut cream pie is a standout dessert that brings together the best of both worlds: a creamy coconut custard filling and a delicate, flaky pie crust. It’s a perfect balance of sweet and tropical flavors, with the addition of whipped cream on top to make it even more decadent. Whether you’re a long-time coconut lover or just looking for something new to try, this pie is sure to impress. It's an easy recipe to follow, yet delivers a sophisticated and irresistible result. Plus, it can be made ahead, making it an excellent choice for entertaining.

Ingredients

• 1 pre-baked pie crust (or homemade, if preferred)

• 1 cup sweetened shredded coconut

• 2 cups whole milk

• 1 cup heavy cream

• ¾ cup granulated sugar

• ¼ cup cornstarch

• ¼ teaspoon salt

• 5 large egg yolks

• 2 tablespoons unsalted butter

• 1 ½ teaspoons vanilla extract

• ½ teaspoon coconut extract

• 1 ½ cups heavy whipping cream (for topping)

• 2 tablespoons powdered sugar

• 1 teaspoon vanilla extract (for whipped cream)

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. In a medium saucepan, combine the whole milk, heavy cream, sugar, cornstarch, and salt. Whisk everything together until smooth and set over medium heat. Stir constantly until the mixture thickens and begins to boil. Once it starts to bubble, continue to cook for 1-2 minutes.

2. In a separate bowl, whisk the egg yolks. Slowly pour about ½ cup of the hot milk mixture into the egg yolks while whisking constantly to temper the eggs. Gradually add the tempered egg mixture back into the saucepan with the rest of the milk mixture, continuing to stir.

3. Cook the custard for another 2-3 minutes until it thickens further and coats the back of a spoon. Remove from heat and stir in the butter, vanilla extract, and coconut extract. Mix in the shredded coconut.

4. Pour the custard into the pre-baked pie crust and smooth it out evenly. Cover the pie with plastic wrap or parchment paper and refrigerate for at least 4 hours, or overnight, to allow it to set.

5. Once the pie is chilled, make the whipped cream by beating the heavy whipping cream, powdered sugar, and vanilla extract in a chilled bowl until soft peaks form.

6. Spread the whipped cream over the set coconut cream filling. Garnish with toasted coconut flakes, if desired. Serve chilled and enjoy!

Servings and Timing

• Servings: 8-10 servings

• Prep Time: 20 minutes

• Cook Time: 15 minutes

• Chilling Time: 4 hours (or overnight)

Variations

• Chocolate Coconut Cream Pie: Add a layer of chocolate ganache on top of the crust before pouring in the coconut custard.

• Almond-Coconut Pie: Add a few tablespoons of almond extract along with the vanilla and coconut extracts for a nutty twist.

• Dairy-Free Version: Use coconut milk and coconut cream in place of the dairy products, and a dairy-free pie crust.

Storage/Reheating

Store the coconut cream pie in the refrigerator for up to 4 days. Make sure to cover it tightly with plastic wrap or place it in an airtight container to keep it fresh. The whipped cream topping is best added just before serving, but you can store any leftover whipped cream separately in the fridge and top the pie when ready to serve again.

FAQs

1. Can I use a store-bought pie crust?

Yes, a store-bought pie crust works perfectly for this recipe, saving you time and effort.

2. How do I prevent the custard from curdling?

To prevent curdling, make sure to temper the egg yolks with a small amount of the hot milk mixture before adding them back into the rest of the custard. This helps the eggs blend in without cooking too quickly.

3. Can I make this pie ahead of time?

Yes, this pie can be made a day ahead. In fact, chilling it for several hours or overnight helps the filling set properly.

4. What can I do if the filling doesn't thicken properly?

If the custard doesn’t thicken as expected, you can return it to low heat and continue stirring until it thickens. If it’s still too runny, you can whisk in a little extra cornstarch dissolved in water to thicken it further.

5. Can I use unsweetened coconut?

You can use unsweetened coconut, but you might need to adjust the sugar in the recipe to ensure the pie has enough sweetness.

6. How do I toast the coconut for garnish?

To toast coconut, spread it out in a single layer on a baking sheet and bake at 350°F (175°C) for 5-10 minutes, stirring occasionally, until golden brown.

7. Can I use a different type of crust?

Yes, you can use a graham cracker crust or even a chocolate cookie crust if you prefer.

8. Is there an alternative to heavy cream?

If you don’t have heavy cream, you can substitute it with a combination of milk and butter or a non-dairy option like coconut cream.

9. Can I freeze coconut cream pie?

Coconut cream pie is not ideal for freezing, as the whipped cream topping can change texture once thawed. The filling may also become watery. However, you can freeze just the pie filling and reassemble it with fresh whipped cream when you’re ready to serve.

10. Can I make this recipe without eggs?

Yes, you can make a vegan version by using a plant-based custard made with cornstarch and coconut milk, and replacing the eggs with a thickening agent like agar-agar.

Conclusion

The Best Coconut Cream Pie is a delightful dessert that will have your guests coming back for seconds. It’s creamy, sweet, and perfectly balanced with the crunch of toasted coconut on top. Whether you’re baking for a special occasion or simply craving a comforting treat, this coconut cream pie is sure to be a hit. With simple ingredients and easy-to-follow steps, you'll be enjoying this delicious pie in no time!

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Coconut cream pie combines a rich, velvety coconut custard filling with a buttery pie crust and a whipped cream topping, making it a perfect dessert for any occasion.

• Author: Janet
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 4 hours (or overnight)
• Yield: 8-10 servings
• Category: Dessert
• Method: Stovetop, Refrigeration
• Cuisine: American
• Diet: Vegetarian

Ingredients

1 pre-baked pie crust (or homemade, if preferred)

1 cup sweetened shredded coconut

2 cups whole milk

1 cup heavy cream

¾ cup granulated sugar

¼ cup cornstarch

¼ teaspoon salt

5 large egg yolks

2 tablespoons unsalted butter

1 ½ teaspoons vanilla extract

½ teaspoon coconut extract

1 ½ cups heavy whipping cream (for topping)

2 tablespoons powdered sugar

1 teaspoon vanilla extract (for whipped cream)

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Instructions

1. In a medium saucepan, combine the whole milk, heavy cream, sugar, cornstarch, and salt. Whisk until smooth and set over medium heat. Stir constantly until the mixture thickens and boils. Cook for 1-2 minutes after it starts to bubble.
2. In a separate bowl, whisk the egg yolks. Slowly pour about ½ cup of the hot milk mixture into the egg yolks while whisking constantly. Gradually add the egg mixture back into the saucepan with the rest of the milk mixture, continuing to stir.
3. Cook the custard for another 2-3 minutes until it thickens further and coats the back of a spoon. Remove from heat and stir in the butter, vanilla extract, and coconut extract. Mix in the shredded coconut.
4. Pour the custard into the pre-baked pie crust and smooth it out evenly. Cover with plastic wrap or parchment paper and refrigerate for at least 4 hours, or overnight, to set.
5. Once chilled, make the whipped cream by beating the heavy whipping cream, powdered sugar, and vanilla extract in a chilled bowl until soft peaks form.
6. Spread the whipped cream over the set coconut cream filling. Garnish with toasted coconut flakes, if desired. Serve chilled and enjoy!

Notes

• You can use a store-bought pie crust to save time.
• If the custard doesn’t thicken as expected, return it to low heat and continue stirring. Add extra cornstarch if needed.
• The pie can be made a day ahead and chilled overnight for best results.
• To toast coconut, bake at 350°F (175°C) for 5-10 minutes, stirring occasionally until golden brown.
• For a dairy-free version, substitute coconut milk and coconut cream for the dairy ingredients.
• Store the pie in the fridge for up to 4 days. Add whipped cream just before serving.

Nutrition

• Serving Size: 1 slice
• Calories: 350
• Sugar: 25g
• Sodium: 150mg
• Fat: 25g
• Saturated Fat: 15g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 120mg