Name: Coconut Cream Pie
Prep time: 35 min
Total time: 35 min
Ingredients: 1 and 3/4 cups Graham cracker crumbs; 6 tablespoons Unsalted butter; 1/4 cup Granulated sugar; 1/8 teaspoon Salt; 3/4 cup Granulated sugar; 1/2 teaspoon Salt; 1/4 cup Cornstarch; 4 large egg yolks Egg yolks (Discard the whites or save for a different recipe.); 1 can (13.5 ounces) Coconut milk (Full-fat.); 1 cup Heavy cream; 2 tablespoons Unsalted butter; 1 teaspoon Vanilla bean paste (Or vanilla extract.); 1/4 to 1 full teaspoon Coconut extract (See note 1.); 1 cup Heavy cream; 2 to 4 tablespoons Powdered sugar; 1/2 teaspoon Vanilla bean paste (Or vanilla extract.); 1 cup Sweetened shredded coconut (Optional.)

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Coconut Cream Pie is one of those desserts that takes me back to my childhood kitchen, where the sweet, creamy aroma would envelop the room, promising a slice of heaven. I remember gathering around the table with my family, eagerly waiting for the first taste of this luscious pie topped with fluffy whipped cream and toasted coconut. The first bite was pure bliss, a delightful combination of flavors and textures that danced on my palate. This pie is not just a dessert; it’s a warm hug on a plate, perfect for summer gatherings or cozy evenings at home. If you’re looking to impress your loved ones or simply indulge yourself, this Coconut Cream Pie is a must-try!

Recipe Snapshot

Total Time:
35 mins

Prep Time:
35 mins

Cook Time:
0 mins

Difficulty:
Hard

Calories:
390 kcal

Protein:
4 g

Diet:
Gluten-Free, Low FODMAP

Fat:
28 g

Tools Used:
9-inch pie pan, Blender or food processor, Medium pot, Stand mixer for whipped topping, Large skillet for toasting coconut

Why We Love This Coconut Cream Pie

1. A Nostalgic Treat

There’s something incredibly nostalgic about a slice of Coconut Cream Pie. It reminds me of sunny days and family gatherings where dessert was the highlight. This pie brings back memories of laughter and joy, making it more than just a recipe; it’s a cherished tradition.

2. Irresistibly Creamy

What sets this Coconut Cream Pie apart is its creamy filling. The combination of coconut milk and heavy cream results in a rich, velvety texture that melts in your mouth. Each bite is a heavenly experience, full of tropical flavors that satisfy any sweet tooth.

3. Homemade Whipped Cream

Nothing beats the taste of freshly whipped cream. Topping your Coconut Cream Pie with a generous layer of whipped cream adds a lightness that perfectly balances the richness of the filling. Plus, it’s so easy to make at home, and it elevates the pie to a whole new level!

4. Customizable

This pie is incredibly versatile. While the classic version is delicious, you can easily customize it to suit your preferences. Want to add a touch of chocolate? Drizzle some melted chocolate on top! Prefer a fruitier flavor? Mix in some fresh berries. The possibilities are endless!

5. Perfect for Any Occasion

Whether it’s a summer barbecue, a holiday dinner, or just a Tuesday night, this Coconut Cream Pie fits any occasion. It’s a crowd-pleaser that will have everyone asking for seconds, making it a go-to dessert for any gathering.

6. Easy to Make

Don’t let the impressive appearance fool you; this pie is surprisingly easy to make. With simple ingredients and straightforward steps, you can whip up this delightful dessert without breaking a sweat. Plus, the satisfaction of making it yourself is unbeatable!

Ingredients You’ll Need for Coconut Cream Pie

When it comes to the ingredients for this Coconut Cream Pie, quality is key. Each component plays a vital role in creating that perfect balance of flavors and textures. From the crunchy crust made of graham cracker crumbs to the rich filling bursting with coconut goodness, these ingredients work harmoniously together to create a pie that’s not only delicious but also memorable.

1 and 3/4 cups graham cracker crumbs: These form the base of your pie, providing a sweet, crunchy contrast to the creamy filling.
6 tablespoons unsalted butter: Melted butter binds the crumbs together, creating a rich crust.
1/4 cup granulated sugar: A touch of sweetness to balance the flavors in the crust.
1/8 teaspoon salt: Enhances the flavors of the crust and filling.
3/4 cup granulated sugar: Sweetens the custard filling, ensuring each bite is deliciously sweet.
1/2 teaspoon salt: Adds depth to the filling.
1/4 cup cornstarch: Thickens the filling, giving it that perfect pudding-like consistency.
4 large egg yolks: Adds richness and helps thicken the custard.
1 can (13.5 ounces) coconut milk: The star of the pie, providing a creamy coconut flavor.
1 cup heavy cream: Adds richness to the filling and is also used for the whipped topping.
2 tablespoons unsalted butter: Enriches the filling.
1 teaspoon vanilla bean paste: Adds a lovely vanilla flavor to the custard.
1/4 to 1 full teaspoon coconut extract: Enhances the coconut flavor in the filling.
1 cup heavy cream: For the whipped topping, making the pie light and airy.
2 to 4 tablespoons powdered sugar: Sweetens the whipped cream.
1/2 teaspoon vanilla bean paste: For flavoring the whipped cream.
1 cup sweetened shredded coconut: Optional topping that adds texture and flavor.

The Process for Making Coconut Cream Pie

Now that you have all your ingredients ready, let’s dive into the process of making this delightful Coconut Cream Pie. I can assure you, the steps are straightforward and will lead you to a pie that’s sure to impress. Follow along closely, and soon you’ll be savoring your own slice of this creamy bliss!

Preheat your oven to 350°F (175°C). Start by lightly greasing a 9-inch pie pan with cooking spray. This will ensure your pie comes out easily once it’s baked.
Melt 6 tablespoons of unsalted butter in a microwave-safe bowl. Once melted, set it aside to cool for about 5 minutes to prevent a greasy crust.
In a blender or food processor, process 12 to 13 full sheets of graham crackers into fine crumbs. If you have any large chunks, re-blend them until everything is uniformly ground. Transfer the crumbs to a large bowl.
Add 1/4 cup of granulated sugar and 1/8 teaspoon of salt to the graham cracker crumbs, and mix until well combined. Then, pour in the melted butter and stir until everything is thoroughly mixed.
Pour the crumb mixture into the prepared pie pan. Use your fingers to press the crumbs firmly along the sides and bottom of the pan. To create a solid crust, use the bottom of a flat measuring cup to compress the crumbs evenly.
Bake the crust in the preheated oven for about 10 minutes. Once done, remove it from the oven and allow it to cool completely. You can prepare and bake the crust up to 24 hours in advance; just cover it with plastic wrap and store it at room temperature.
In a medium pot, off heat, combine 3/4 cup of granulated sugar, 1/2 teaspoon of salt, and 1/4 cup of cornstarch. Whisk together until evenly mixed. Then, add 4 large egg yolks and whisk until combined.
While whisking constantly, pour in 1 can of coconut milk followed by 1 cup of heavy cream. Continue whisking until all ingredients are fully integrated. Place the pot on the stove over just below medium heat.
Whisk occasionally as the mixture heats up, alternating between whisking and using a rubber spatula to scrape the sides and bottom of the pot to prevent the cornstarch from sticking.
As soon as the mixture begins to thicken, start whisking constantly. When you see large bubbles forming in the center, set a timer for 1 minute and continue whisking. If bubbling becomes too intense, reduce the heat slightly. The mixture should reach a pudding-like consistency.
After 1 minute, remove the pot from heat. Whisk off the heat for another full minute. Add 2 tablespoons of unsalted butter and whisk until fully melted. Then, add 1 teaspoon of vanilla bean paste and 1/4 to 1 full teaspoon of coconut extract to taste. Whisk until the mixture is completely smooth.
Carefully transfer the mixture from the pot into the cooled crust, smoothing the top with a spatula. To prevent a skin from forming on the pudding, gently lay a piece of plastic wrap directly on the surface of the filling.
Refrigerate for at least 8 hours or until the filling is fully set. This is crucial for that creamy texture!
Pour 1 cup of heavy cream, 2 to 4 tablespoons of powdered sugar, and 1/2 teaspoon of vanilla bean paste into a bowl attached to a stand mixer. Whisk on low speed to combine, then gradually increase to high speed. Whisk until medium-to-stiff peaks form, about 2 to 4 minutes. Be careful not to overbeat!
Smooth the whipped cream over the pie, covering the filling beautifully.
Toast 1 cup of sweetened shredded coconut in a large skillet over low-to-medium heat, stirring frequently, until mostly golden brown, about 3 to 6 minutes. Once done, transfer to a plate to cool completely. Once cooled, sprinkle evenly over the pie for a delightful finish.

Things Worth Knowing

Watch the Custard: When mixing the custard, keep an eye out for large bubbles forming in the center of the pot. This is a sign that it’s thickening properly.
Cooling Time: Be patient! The custard will thicken slightly as it cools, so it should already be very thick before adding it to the crust.
Whipped Cream Peaks: When making whipped cream, whisk until medium-to-stiff peaks form. This gives the perfect texture for topping your pie.
Storage: Store leftover pie in the refrigerator, covered with plastic wrap. It’s best enjoyed within a few days.
Make Ahead: You can prepare the crust and filling up to a day in advance, just be sure to keep them separate until ready to serve.

Tips and Tricks about Coconut Cream Pie

Making a Coconut Cream Pie can be an effortless and enjoyable experience with the right tips. Here are some insights to help you create the perfect pie.

Storage: Keep any leftover pie in the refrigerator. Cover it with plastic wrap to maintain freshness and prevent drying out.
Freezing: You can freeze this pie for up to two months. Just ensure it’s well-wrapped to avoid freezer burn.
Pairing: This pie pairs beautifully with tropical fruits like pineapple or fresh berries. Consider serving with a scoop of coconut ice cream for an extra treat!
Variations: Feel free to experiment with flavors. Adding a layer of chocolate ganache can elevate the pie to a whole new level.
Serving: For a fancy touch, garnish with extra toasted coconut and a sprinkle of chocolate shavings.
Testing for Doneness: When making the custard, it should be thick enough to coat the back of a spoon. This is the perfect consistency!

Pairing Suggestions for Coconut Cream Pie

When it comes to serving your Coconut Cream Pie, there are plenty of delightful options to enhance the experience. Here are some suggestions:

Fresh Fruit: Serve slices of pie alongside fresh tropical fruits like pineapple or mango for a refreshing contrast.
Ice Cream: A scoop of vanilla or coconut ice cream makes for a rich, creamy accompaniment.
BBQ Gatherings: This pie is perfect for summer barbecues. Its lightness is a great balance after a hearty meal.
Holiday Dessert: Consider serving this pie during festive occasions, such as Easter or summer parties, where it can shine on the dessert table.
Storage Tips: If you have leftovers, store them covered in the refrigerator. Best enjoyed within two days for optimal freshness.
Seasonal Pairing: During the summer months, this pie shines with its cool, creamy texture, making it a hit on hot days.

FAQ

Absolutely! Using a store-bought crust can save you time and effort. Just make sure to choose a high-quality graham cracker crust for the best flavor. Follow the rest of the recipe as is, and you’ll have a delicious Coconut Cream Pie in no time!

For the best results, refrigerate your Coconut Cream Pie for at least 8 hours, or overnight if possible. This allows the filling to set properly, giving you that perfect creamy texture. The longer it chills, the better the flavors meld together!

Yes! You can prepare the crust and filling up to a day in advance. Just keep them separate until you’re ready to serve. This makes it a great option for gatherings where you want to minimize last-minute prep work.

Yes, you can freeze Coconut Cream Pie! Just make sure to cover it well to prevent freezer burn. It can be stored in the freezer for up to two months. When you’re ready to enjoy it, let it thaw in the refrigerator overnight before serving.

If your Coconut Cream Pie filling turns out too runny, it may not have cooked long enough or was removed from heat too soon. Make sure to whisk constantly and wait for the mixture to thicken significantly before transferring it to the crust. If it still doesn’t set, you can try adding a bit more cornstarch when reheating it.

Conclusion

This Coconut Cream Pie is truly a delightful treat that combines the creaminess of coconut with a crunchy crust and fluffy whipped topping. It’s not only a dessert but a slice of nostalgia that can transport you back to joyful moments spent with loved ones. I encourage you to try making this pie for your next gathering or simply as a special treat for yourself. You won’t regret it!