Coconut Cream Pie is a delightful dessert known for its creamy coconut filling, topped with whipped cream and toasted coconut flakes. Making this pie from scratch allows you to savor every layer of flavor, from the buttery crust to the rich coconut custard. Whether it’s for a special occasion or a sweet treat at home, this ultimate Coconut Cream Pie recipe will guide you through creating a pie that’s truly amazing.
Ingredients for Coconut Cream Pie
For the Pie Crust:
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cut into cubes
- 1/4 cup ice water
For the Coconut Custard Filling:
- 1 cup granulated sugar
- 1/4 cup cornstarch
- 1/2 teaspoon salt
- 2 cups whole milk
- 1 cup coconut milk
- 4 large egg yolks
- 1 teaspoon vanilla extract
- 1 1/2 cups sweetened shredded coconut
For the Whipped Cream Topping:
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- 1/4 cup toasted coconut flakes, for garnish
How to Make Coconut Cream Pie
Step 1: Make the Pie Crust
- Prepare the dough: In a large mixing bowl, whisk together the flour and salt. Add the cold cubed butter and use a pastry cutter or fork to cut the butter into the flour mixture until it resembles coarse crumbs.
- Form the dough: Gradually add the ice water, a tablespoon at a time, mixing gently with a fork until the dough begins to come together. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 1 hour.
- Roll out the dough: On a lightly floured surface, roll out the chilled dough into a circle about 12 inches in diameter. Carefully transfer the dough to a 9-inch pie dish. Trim any excess dough hanging over the edges and crimp the edges decoratively. Prick the bottom of the crust with a fork.
- Pre-bake the crust: Preheat the oven to 375°F (190°C). Line the pie crust with parchment paper or foil and fill it with pie weights or dried beans. Bake for 15 minutes. Remove the weights and parchment/foil, then bake for an additional 10-12 minutes, or until the crust is golden brown. Allow the crust to cool completely on a wire rack.
Step 2: Make the Coconut Custard Filling
- Prepare the filling mixture: In a medium saucepan, whisk together the granulated sugar, cornstarch, and salt. Gradually whisk in the whole milk and coconut milk until smooth.
- Cook the custard: Place the saucepan over medium heat. Cook, whisking constantly, until the mixture begins to thicken and bubble, about 5-7 minutes. Remove from heat.
- Temper the egg yolks: In a separate bowl, whisk the egg yolks. Gradually whisk in about 1 cup of the hot milk mixture to temper the yolks, then pour the tempered yolks back into the saucepan with the remaining milk mixture, whisking constantly.
- Cook the custard further: Return the saucepan to medium heat. Cook, whisking constantly, until the custard thickens further, about 2-3 minutes. Remove from heat and stir in the vanilla extract and shredded coconut.
- Cool the filling: Pour the hot custard filling into the cooled pie crust. Smooth the top with a spatula. Place plastic wrap directly on the surface of the custard to prevent a skin from forming. Chill in the refrigerator for at least 4 hours or until set.
Step 3: Make the Whipped Cream Topping
- Whip the cream: In a chilled mixing bowl, whip the heavy cream using a hand mixer or stand mixer fitted with the whisk attachment until soft peaks form.
- Sweeten and flavor the whipped cream: Add the powdered sugar and vanilla extract. Continue to whip until stiff peaks form.
Step 4: Assemble the Coconut Cream Pie
- Top the pie: Remove the chilled pie from the refrigerator. Spread the whipped cream evenly over the chilled custard filling.
- Garnish: Sprinkle toasted coconut flakes over the whipped cream topping for an added crunch and coconut flavor.
- Serve: Slice and serve chilled. Enjoy this amazing Coconut Cream Pie with friends and family!
About the Main Ingredients
Pie Crust
The buttery pie crust provides a sturdy and flavorful base for the Coconut Cream Pie. Pre-baking ensures it stays crisp even after adding the creamy filling.
Coconut Milk and Shredded Coconut
Coconut milk and shredded coconut are essential for imparting the distinct coconut flavor throughout the pie. They add richness and texture to the custard filling, making each bite creamy and delightful.
Egg Yolks
Egg yolks serve as a thickening agent in the custard filling, creating a smooth and velvety texture. They also contribute to the rich yellow color of the filling.
Heavy Cream
Heavy cream is whipped to create a light and fluffy topping for the pie. It adds a creamy contrast to the coconut custard filling and complements the pie’s overall texture.
Vanilla Extract
Vanilla extract enhances the flavor profile of both the custard filling and whipped cream topping, providing a warm and comforting aroma that ties all the flavors together.
Toasted Coconut Flakes
Toasted coconut flakes not only add visual appeal but also bring a nutty and crunchy texture to the pie. They enhance the coconut flavor and provide a delightful contrast to the smooth custard and whipped cream.
By following this comprehensive Coconut Cream Pie recipe, you’ll create a dessert that’s sure to impress with its homemade goodness and irresistible coconut flavor.
