Coconut Cream Pie

If you crave a dessert that embodies the essence of tropical bliss, look no further than Coconut Cream Pie. This delectable treat offers a delightful balance of creamy richness and a subtle sweetness, enveloped in a perfectly flaky pie crust. Picture gathering your loved ones around the table, the aroma of coconut wafting through the air, and the first slice being served—pure comfort in every bite. Did you know that coconut has been cherished in culinary traditions around the world for centuries? Few desserts showcase its flavor as splendidly as this pie!

Coconut Cream Pie is not just another dessert; it’s a family favorite that evokes memories of cozy gatherings and laughter. Its simplicity makes it achievable for both novice bakers and seasoned chefs alike. Speaking of simple yet impressive, you might also enjoy my recipe for S’mores Pie, which brings together familiar flavors in a buttery crust. Now, let’s dive into the magical world of Coconut Cream Pie and awaken your inner chef!

What is Coconut Cream Pie?

What’s in a name, you ask? Coconut Cream Pie originates from the delightful combination of coconut milk and cream, lovingly mixed and poured into a crust. But, the real question is—do we really need to ask how pie became a dessert icon? After all, they say “the way to a man’s heart is through his stomach,” and this pie will surely secure a spot there! Imagine it served at cozy family gatherings, where laughter echoes and sweet conversations flow. So why not grab some coconuts and add this easy recipe to your collection? Let’s create delicious memories together, shall we?

Why You’ll Love This Coconut Cream Pie

First and foremost, Coconut Cream Pie is the epitome of creamy decadence. The smooth filling, combined with a hint of coconut flavor, creates an indulgent dessert that dances on your taste buds. Moreover, making this pie at home is pocket-friendly, allowing you to enjoy a gourmet treat without the hefty price tag. Why dine out when you can whip up this culinary delight in your own kitchen?

And let’s not forget the toppings! Whipped cream, toasted coconut, or even a sprinkle of chocolate shavings can elevate this pie to heavenly heights. If you’ve enjoyed a traditional vanilla custard pie, imagine the coconut twist as your new favorite! Get ready to impress your family and friends with a dessert that’s as scrumptious as it is easy to make.

How to Make Coconut Cream Pie

Quick Overview

Making Coconut Cream Pie is a breeze! With a prep time of just 15 minutes, you’ll be on your way to dessert heaven in no time. The creamy filling paired with the buttery crust is the ultimate comfort food, making it the perfect finish to any family gathering.

Ingredients

• 1 pre-made pie crust
• 1 cup coconut milk
• 1 cup heavy cream
• 1/2 cup sugar
• 3 tablespoons cornstarch
• 1/4 teaspoon salt
• 3 egg yolks
• 1 teaspoon vanilla extract
• 1 cup shredded coconut (unsweetened if possible)
• Whipped cream for topping

Step-by-Step Instructions

1. Prepare Your Ingredients: Start by gathering all your ingredients. Preheat your oven to 350°F (175°C) if you’re baking your pie crust.
2. Blind Bake the Pie Crust: If using a raw pie crust, place it in the oven and bake for 10 minutes or until lightly golden. Let it cool.
3. Combine Coconut Milk and Cream: In a medium saucepan, mix together coconut milk, heavy cream, and sugar over medium heat until the sugar has dissolved, stirring occasionally.
4. Create the Custard Mixture: In a separate bowl, whisk together cornstarch, salt, and egg yolks until smooth. Slowly add a small amount of the warm coconut mixture to temper the eggs, mixing continuously.
5. Thicken the Filling: Gradually add the egg mixture back into the saucepan with the coconut mix. Cook, stirring constantly, until thickened, about 5 minutes. Remove from heat and stir in vanilla extract and shredded coconut.
6. Fill the Pie Crust: Pour the coconut filling into the cooled pie crust, smoothing the top with a spatula. Cover with plastic wrap and refrigerate for at least 4 hours, or overnight for the best set.
7. Serve: Top with whipped cream and extra shredded coconut if desired. Slice and serve chilled.

Top Tips for Perfecting Coconut Cream Pie

1. Substitutions: If you want a lighter pie, you can replace the heavy cream with a cream alternative, such as coconut cream or even silken tofu blended until smooth.
2. Timing: Make sure to allow ample time for chilling; this helps the filling set properly, so plan to prepare it a day ahead if possible.
3. Avoiding Common Mistakes: Keep an eye on the heat—you want to thicken the filling gently to avoid scrambling the eggs. Stir continuously for an extra smooth texture!

Storing and Reheating Tips

To maintain the freshness of your Coconut Cream Pie, cover it well and store it in the refrigerator. It will last about 3-4 days. For longer storage, consider freezing individual slices wrapped tightly in plastic wrap and then in aluminum foil; they can be kept for up to two months. When you’re ready to enjoy, let them thaw in the refrigerator overnight to preserve their delicious creaminess without the risk of soggy crust.

In summary, Coconut Cream Pie is not only a tantalizing treat for the palate but also a celebration of family traditions and gatherings. It’s easy to make, budget-friendly, and utterly satisfying—a perfect addition to your dessert repertoire. So roll up your sleeves and prepare to taste a slice of paradise!

Coconut Cream Pie

A delicious tropical dessert with a creamy coconut filling and flaky pie crust.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 4 hours hrs 30 minutes mins

Course Dessert

Cuisine American, Tropical

Servings 8 servings

Calories 320 kcal

Ingredients

  

For the Pie Crust

• 1 piece pre-made pie crust You can use store-bought or homemade.

For the Filling

• 1 cup coconut milk
• 1 cup heavy cream Can be replaced with a lighter cream alternative.
• 1/2 cup sugar
• 3 tablespoons cornstarch
• 1/4 teaspoon salt
• 3 pieces egg yolks
• 1 teaspoon vanilla extract
• 1 cup shredded coconut (unsweetened if possible)

For Topping

• to taste Whipped cream Optional, for serving.

Instructions

 

Preparation

• Gather all your ingredients. Preheat your oven to 350°F (175°C) if you're baking your pie crust.
• If using a raw pie crust, place it in the oven and bake for 10 minutes or until lightly golden. Let it cool.

Making the Filling

• In a medium saucepan, mix together coconut milk, heavy cream, and sugar over medium heat until the sugar has dissolved, stirring occasionally.
• In a separate bowl, whisk together cornstarch, salt, and egg yolks until smooth. Slowly add a small amount of the warm coconut mixture to temper the eggs, mixing continuously.
• Gradually add the egg mixture back into the saucepan with the coconut mix. Cook, stirring constantly, until thickened, about 5 minutes. Remove from heat and stir in vanilla extract and shredded coconut.

Assembling and Chilling

• Pour the coconut filling into the cooled pie crust, smoothing the top with a spatula. Cover with plastic wrap and refrigerate for at least 4 hours, or overnight for the best set.

Serving

• Top with whipped cream and extra shredded coconut if desired. Slice and serve chilled.

Notes

Store in the refrigerator for 3-4 days. For longer storage, freeze individual slices wrapped tightly.

Keyword Coconut Cream Pie, Dessert, Easy Pie Recipe, Family Favorite, Tropical Dessert