Coconut Cream Pie is a classic dessert that combines a flaky pie crust with a rich, creamy coconut filling and is topped with fluffy whipped cream and toasted coconut. This delightful pie is perfect for any occasion, from holiday dinners to casual gatherings. The combination of textures and flavors makes it a favorite among coconut lovers. Let’s dive into the recipe and learn how to make this delicious Coconut Cream Pie step-by-step.
Ingredients
Pie Crust
- ½ cup chilled butter, cut into small cubes
- 1 ½ cups all-purpose flour
- ½ teaspoon salt
- 5-6 tablespoons chilled water
Coconut Cream Pie Filling
- 2/3 cup sugar
- ¼ cup cornstarch
- 1 13.5-ounce can coconut milk (full fat)
- ½ cup half-and-half
- 4 egg yolks
- 1 ¼ cups sweetened shredded coconut
- 2 tablespoons butter
- 1 ½ teaspoons vanilla extract
Whipped Cream
- 1 ⅓ cups whipping cream
- ¼ cup powdered sugar
- 1 teaspoon vanilla
- 1 ¼ teaspoons cornstarch (optional, see notes)
- ⅓ cup toasted coconut
Instructions
Step 1: Prepare the Pie Crust
- Mix Dry Ingredients: In a large mixing bowl, combine the all-purpose flour and salt.
- Cut in Butter: Add the chilled butter cubes to the flour mixture. Using a pastry cutter or your hands, cut the butter into the flour until the mixture resembles coarse crumbs.
- Add Water: Gradually add the chilled water, one tablespoon at a time, mixing until the dough comes together. Be careful not to add too much water.
- Form the Dough: Gather the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- Roll Out the Dough: On a lightly floured surface, roll out the dough into a circle about 12 inches in diameter. Transfer the dough to a 9-inch pie dish, pressing it gently into the bottom and up the sides.
- Bake the Crust: Preheat the oven to 375°F (190°C). Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment paper and bake for an additional 10 minutes, or until golden brown. Allow to cool completely.
Step 2: Make the Coconut Cream Pie Filling
- Mix Sugar and Cornstarch: In a medium saucepan, whisk together the sugar and cornstarch.
- Add Liquids: Gradually whisk in the coconut milk and half-and-half until smooth.
- Cook the Mixture: Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil. Continue cooking for 1-2 minutes.
- Temper the Eggs: In a small bowl, beat the egg yolks. Gradually whisk about 1/2 cup of the hot mixture into the yolks to temper them, then return the egg mixture to the saucepan.
- Add Coconut: Cook for an additional 2 minutes, stirring constantly, until the mixture is thick and creamy. Remove from heat and stir in the shredded coconut, butter, and vanilla extract.
- Cool the Filling: Pour the filling into the cooled pie crust. Cover with plastic wrap, pressing it directly onto the surface of the filling to prevent a skin from forming. Refrigerate until completely chilled, about 2-3 hours.
Step 3: Prepare the Whipped Cream
- Whip the Cream: In a large mixing bowl, beat the whipping cream, powdered sugar, and vanilla until soft peaks form. If using, add the cornstarch to help stabilize the whipped cream and beat until stiff peaks form.
- Top the Pie: Spread the whipped cream evenly over the chilled coconut cream filling.
- Add Toasted Coconut: Sprinkle the toasted coconut over the whipped cream.
Step 4: Serve
- Chill Before Serving: For best results, refrigerate the pie for an additional hour before serving to allow the flavors to meld.
- Slice and Serve: Slice the pie into wedges and serve chilled. Enjoy the rich, creamy, and coconutty goodness!
Cooking Notes
- Pie Crust: Ensure the butter is well-chilled before mixing into the flour to achieve a flaky crust. Using a food processor can make this step quicker and easier.
- Stabilizing Whipped Cream: Adding cornstarch helps stabilize the whipped cream, keeping it firm for longer. This step is optional but recommended if you’re making the pie ahead of time.
- Toasting Coconut: To toast the coconut, spread it in a single layer on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, stirring occasionally, until golden brown.
Frequently Asked Questions
Q: Can I use a store-bought pie crust? A: Yes, a store-bought pie crust can be used to save time. Simply bake it according to the package instructions before adding the filling.
Q: How do I store the pie? A: Store the pie in the refrigerator, covered, for up to 3 days. The whipped cream may soften slightly over time, but the pie will still taste delicious.
Q: Can I make this pie ahead of time? A: Yes, this pie can be made a day in advance. Prepare the crust and filling, then store in the refrigerator. Add the whipped cream and toasted coconut just before serving.
Keto/Low Carb Version
To make a keto or low-carb version of this recipe, follow these modifications:
- Sweeteners: Replace the sugar with a keto-friendly sweetener such as erythritol or monk fruit sweetener.
- Crust: Use a low-carb crust made with almond flour and butter.
- Milk: Use full-fat coconut milk and heavy cream instead of half-and-half.
Coconut Cream Pie is a rich, creamy, and indulgent dessert that’s perfect for any occasion. With its flaky crust, luscious coconut filling, and fluffy whipped cream topping, this pie is sure to impress. Whether you’re making it for a holiday feast or a simple family gathering, this Coconut Cream Pie is a delightful treat that everyone will love.
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