Heavenly Coconut Cream Pie Recipe You’ll Love (Easy!)

Coconut cream pie is a slice of heaven with its rich, creamy filling and sweet, flaky crust. Each bite delivers a tropical escape, leaving you craving more. Picture this: the moment you slice into that golden-brown crust, the fragrant aroma wafts through the air, teasing your senses and promising an explosion of flavor.

I remember the first time I made coconut cream pie for my family. It was a sunny afternoon, and they couldn’t resist gathering around the kitchen, eagerly awaiting a taste of this delightful treat. The smiles on their faces after the first bite are memories I’ll cherish forever. Whether it’s a birthday bash or a casual Sunday dinner, this pie elevates any occasion to a mini celebration.

I still chuckle thinking about how my cousin insisted he didn’t like coconut until he tasted this pie. His eyes widened in disbelief as he savored each forkful.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• All-Purpose Flour: Use high-quality flour for a tender and flaky crust; it’s the foundation of your pie.

• Unsalted Butter: Cold butter yields a flakier crust; cut it into small cubes before mixing.

• Sugar: Granulated sugar adds sweetness; adjust based on your preference.

• Egg Yolks: Fresh yolks give richness to your custard filling; separate them carefully.

• Coconut Milk: Use full-fat coconut milk for creaminess and authentic flavor; shake well before measuring.

• Shredded Coconut: Opt for unsweetened shredded coconut to avoid overpowering sweetness; it adds texture.

• Vanilla Extract: Pure vanilla extract enhances flavor complexity; don’t skimp on quality.

• Heavy Cream: Whipped heavy cream creates that cloud-like topping we adore; chill it beforehand for better results.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Prepare Your Crust: Start by preheating your oven to 350°F (175°C). In a bowl, mix flour and sugar before cutting in butter until crumbly. Add ice water gradually until dough forms.

Roll and Bake the Crust: On a floured surface, roll out the dough into a circle large enough for your pie dish. Transfer it carefully and bake for 20-25 minutes until golden brown.

Create the Coconut Filling: In a saucepan over medium heat, combine sugar, cornstarch, and salt with coconut milk. Stir continuously until thickened and bubbly—about 5-7 minutes should do it.

Add Egg Yolks**: Temper egg yolks by whisking them in a bowl while gradually adding some hot mixture from the saucepan. Return everything to heat and cook for another minute.

Add Coconut Flavors**: Remove from heat, then stir in shredded coconut and vanilla extract. Let the filling cool slightly before pouring it into your baked crust.

Whip Up That Cream**: In another bowl, beat heavy cream until soft peaks form. Top your cooled coconut filling generously with whipped cream—don’t be shy!

This recipe will become a staple in your home as its creamy goodness brings joy to any gathering! Enjoy making memories around this delightful dessert filled with laughter and love!

You Must Know

• Coconut cream pie is not just a dessert; it’s a delightful experience
• The creamy filling, flaky crust, and sweet coconut aroma create a symphony of flavors that will leave everyone wanting more
• Perfect for summer gatherings or cozy nights in, this pie is a crowd-pleaser!

Perfecting the Cooking Process

Start by preparing your pie crust first to ensure it cools properly before adding the filling. While it bakes, whisk up the creamy coconut filling for a seamless workflow.

Add Your Touch

Feel free to swap out the coconut for other flavors like chocolate or lemon. You can also add toasted coconut flakes on top for that extra crunch and visual appeal.

Storing & Reheating

Store leftover coconut cream pie in the refrigerator covered with plastic wrap. Enjoy it chilled for up to three days without losing its delightful texture.

Chef's Helpful Tips

• Make sure your coconut milk is full-fat for a rich, creamy texture
• Don’t rush cooling the crust; it prevents sogginess
• Whip your cream just until stiff peaks form; you want it fluffy, not grainy!

The first time I made coconut cream pie, my friends devoured it within minutes. Their compliments still echo in my mind, making me feel like a baking superstar!

FAQ

Can I use store-bought pie crust?

Yes, store-bought crusts save time without sacrificing flavor in your coconut cream pie.

How do I prevent a soggy crust?

Blind bake the crust until golden brown to ensure it stays crispy under the filling.

What can I substitute for heavy cream?

Coconut whipped cream works as a perfect dairy-free alternative for topping your pie.

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Coconut Cream Pie

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Coconut cream pie is a creamy, dreamy dessert that transports your taste buds to a tropical paradise. With its luscious coconut filling nestled in a flaky crust and topped with fluffy whipped cream, each slice promises a delightful experience. This easy-to-make recipe is perfect for any occasion, from family gatherings to festive celebrations.

• Author: Jennifer
• Prep Time: 30 minutes
• Cook Time: 25 minutes
• Total Time: 55 minutes
• Yield: Serves about 8 slices 1x
• Category: Dessert
• Method: Baking
• Cuisine: Tropical

Ingredients

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• 1 cup all-purpose flour
• 1/2 cup unsalted butter, cold and cubed
• 1/4 cup granulated sugar
• 3 large egg yolks
• 1 can (13.5 oz) full-fat coconut milk
• 1 cup unsweetened shredded coconut
• 1 tsp pure vanilla extract
• 1 cup heavy cream

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Instructions

1. Prepare the crust: Preheat oven to 350°F (175°C). In a bowl, mix flour and sugar; cut in butter until crumbly. Gradually add ice water until dough forms.
2. Roll out dough on a floured surface, transfer to pie dish, and bake for 20–25 minutes until golden brown.
3. Make the filling: In a saucepan over medium heat, whisk together sugar, cornstarch, and salt with coconut milk until thickened (about 5–7 minutes).
4. Temper egg yolks by whisking them in another bowl while slowly adding hot mixture. Return to heat for another minute.
5. Stir in shredded coconut and vanilla extract; let cool slightly before pouring into baked crust.
6. Whip heavy cream until soft peaks form and generously top the cooled filling.

Nutrition

• Serving Size: 1 slice (100g)
• Calories: 350
• Sugar: 18g
• Sodium: 150mg
• Fat: 24g
• Saturated Fat: 15g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 95mg