Coconut Cream Pie

If you’re looking for a dessert that’s creamy, luscious, and bursting with flavor, then look no further than this Coconut Cream Pie. It’s the perfect treat for any occasion, whether you’re celebrating a special event or simply indulging on a cozy afternoon. With a rich coconut filling nestled in a flaky, buttery crust, this pie is a delightful nod to tropical flavors that will transport you to a sun-kissed beach with every bite. Let’s dive into the details of creating this irresistible Coconut Cream Pie that’s sure to wow your friends and family!

Why This Coconut Cream Pie Stands Out

This Coconut Cream Pie stands out for several reasons. First, it strikes the perfect balance between sweetness and creaminess, thanks to the combination of whole milk and coconut milk. Second, the addition of both shredded coconut and coconut extract amplifies the flavor, ensuring that coconut lovers will be in heaven. Finally, the light and airy whipped cream topping makes each slice feel like a cloud. Plus, it’s a showstopper at any gathering, making it the centerpiece of your dessert table.

Ingredient Notes

• 19-inch pre-baked pie crust: Follow my recipe and blind bake the pie crust to achieve a perfect, flaky base.
• 1 cup shredded sweetened coconut: This adds texture and a burst of coconut flavor.
• 4 large egg yolks: These help create a rich, custardy filling.
• 1/3 cup cornstarch: This acts as a thickening agent for the filling.
• 1 1/4 cups whole milk: This provides creaminess and helps balance the sweetness.
• 14-ounce can unsweetened coconut milk: For an extra depth of coconut flavor.
• 1/2 cup + 2 tablespoons granulated sugar: Sweetens the filling perfectly.
• 1/4 teaspoon salt: Enhances the overall flavors.
• 3 tablespoons unsalted butter, room temperature: Adds richness to the filling.
• 1 teaspoon vanilla extract: A classic flavor enhancer.
• 1/2 teaspoon coconut extract: For a more pronounced coconut flavor, adjust to taste.
• 1 1/2 cups heavy cream, lightly sweetened: For the whipped topping.
• 3-4 tablespoons powdered sugar: To sweeten the whipped cream.
• 1/2 teaspoon vanilla extract: To flavor the whipped cream.

Kitchen Gear Checklist

• Mixing bowls: For preparing the filling and whipped cream.
• Whisk: Essential for mixing ingredients smoothly.
• Rubber spatula: To scrape down the sides of bowls and fold ingredients.
• Pie dish: A 19-inch dish is ideal for this recipe.
• Electric mixer: To whip the heavy cream easily.
• Measuring cups and spoons: For accurate ingredient measurements.

Directions: Coconut Cream Pie

Step 1: Prepare the Pie Crust

Begin with your pre-baked pie crust. If you haven’t already, follow my recipe to blind bake the crust until it’s golden and fully cooked. Allow it to cool completely before filling.

Step 2: Toast the Coconut

In a dry skillet over medium heat, toast the 1 cup of shredded sweetened coconut until it’s golden brown, stirring frequently. This step enhances the coconut flavor and adds a delightful crunch. Once toasted, remove from heat and set aside to cool.

Step 3: Make the Coconut Filling

In a medium saucepan, whisk together the 4 large egg yolks, 1/3 cup cornstarch, 1/2 cup + 2 tablespoons granulated sugar, and 1/4 teaspoon salt. Gradually whisk in 1 cup of whole milk and the 14-ounce can of unsweetened coconut milk until smooth.

Step 4: Cook the Filling

Place the saucepan over medium heat. Stir constantly until the mixture thickens and bubbles, about 5-7 minutes. Once thick, remove from heat and stir in the 3 tablespoons unsalted butter, 1 teaspoon vanilla extract, and 1/2 teaspoon coconut extract until fully combined.

Step 5: Add the Toasted Coconut

Gently fold in the toasted coconut into the filling mixture. Then, pour the filling into the cooled pie crust, smoothing the top with a spatula. Cover the pie with plastic wrap and refrigerate for at least 4 hours, or until set.

Step 6: Prepare the Whipped Cream Topping

In a large mixing bowl, combine the 1 1/2 cups heavy cream, 3-4 tablespoons powdered sugar, and 1/2 teaspoon vanilla extract. Using an electric mixer, whip the cream until soft peaks form. Be careful not to over-whip; you want a light and fluffy texture.

Step 7: Assemble the Pie

Once the filling has set, spread the whipped cream evenly over the top of the pie, creating swirls and peaks as you go. You can sprinkle additional toasted coconut on top for garnish if desired.

Step 8: Chill and Serve

Chill the assembled pie in the refrigerator for an additional hour before serving. This final chill helps meld the flavors together and keeps the whipped cream fresh. When ready to serve, slice and enjoy this heavenly Coconut Cream Pie!

Ingredient Swaps & Substitutions

• Granulated sugar: You can use coconut sugar for a more caramel-like flavor.
• Whole milk: Substitute with almond milk or oat milk for a dairy-free option, but note that it may alter the pie’s creaminess.
• Shredded coconut: Unsweetened coconut can be used if you prefer less sweetness.
• Heavy cream: For a lighter option, consider using coconut cream whipped with a bit of sweetener.

Slip-Ups to Skip

• Don’t skip blind baking the pie crust, as it ensures a crisp texture and prevents sogginess.
• When making the filling, avoid cooking over high heat; this can cause the eggs to scramble.
• Be careful not to over-whip the cream; it should be light and fluffy, not grainy.
• Ensure the filling has fully set before adding the whipped cream topping; this prevents it from sinking.

Leftovers & Meal Prep

This Coconut Cream Pie is best enjoyed fresh, but you can store leftovers in the refrigerator for up to 3 days. Just cover the pie with plastic wrap to keep it fresh. For meal prep, you can make the pie crust and filling in advance, storing them separately until you’re ready to assemble and serve. This way, you can enjoy this delicious dessert without the last-minute rush!

Quick Questions

Can I make Coconut Cream Pie in advance?

Absolutely! You can make the crust and filling up to a day in advance. Just assemble the pie with the whipped cream topping on the day you plan to serve it for the best results.

Can I use a different type of milk?

Yes, you can substitute whole milk with almond milk, oat milk, or any non-dairy milk. Just keep in mind that the consistency and flavor may vary slightly.

What if I can’t find unsweetened coconut milk?

If you can’t find unsweetened coconut milk, you can use regular coconut milk, but reduce the sugar in the recipe slightly to balance the sweetness.

How do I store leftover Coconut Cream Pie?

Store leftover pie in the refrigerator, covered with plastic wrap, for up to 3 days. It’s best to consume it within this time frame for optimal freshness.

Healthy-ish Favorites

• Avocado Chocolate Mousse
• Banana Oatmeal Cookies
• Chia Seed Pudding
• Coconut Macaroons

That’s a Wrap

This Coconut Cream Pie is a delightful blend of flavors and textures that’s sure to impress anyone lucky enough to have a slice. With its creamy filling, flaky crust, and light whipped topping, it truly encapsulates the essence of a classic dessert. So gather your ingredients, follow the steps above, and treat yourself and your loved ones to a slice of paradise. You’ll be savoring the tropical notes and creamy goodness long after the last bite! Enjoy your baking adventure, and may your Coconut Cream Pie turn out absolutely perfect!