Delicious Coconut Cream Pie Recipe

Coconut cream pie is a classic dessert that combines a rich, creamy coconut filling with a flaky pie crust, topped with fluffy whipped cream. Whether you're a coconut lover or just someone who enjoys a good pie, this recipe is sure to impress. Below, we’ll guide you through the steps to make the perfect coconut cream pie, from the crust to the filling and topping.

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Ingredients for Coconut Cream Pie

Before diving into the recipe, let's gather the necessary ingredients:

For the Pie Crust:

1 unbaked flaky pie crust (homemade or store-bought)

For the Coconut Filling:

4 large egg yolks

1/4 cup cornstarch

1 can (14 ounces) full-fat coconut milk

1 cup half-and-half

2/3 cup granulated sugar

1/4 teaspoon salt

1 cup sweetened shredded coconut

2 tablespoons unsalted butter, softened

1 teaspoon vanilla extract

Optional: 1/2 teaspoon coconut extract

For the Whipped Cream:

1 and 1/2 cups cold heavy cream

3 tablespoons confectioners’ sugar

3/4 teaspoon vanilla extract

Optional: additional coconut flakes for garnish

Step-by-Step Instructions

Step 1: Prepare the Pie Crust

Blind Bake the Crust: Preheat your oven to 375°F (190°C). Roll out your pie crust and fit it into a 9-inch pie dish. Chill the crust for at least 30 minutes to prevent shrinking.

Bake: Line the crust with parchment paper, fill with pie weights or dried beans, and bake for about 15 minutes until the edges are lightly browned. Remove the weights and bake for an additional 5-10 minutes until golden brown. Let it cool completely.

Step 2: Make the Coconut Filling

Combine Ingredients: In a medium saucepan, whisk together the coconut milk, half-and-half, sugar, and salt. Heat over medium until it just begins to boil.

Temper the Egg Yolks: In a separate bowl, whisk together the egg yolks and cornstarch. Gradually add a ladleful of the hot mixture to the egg yolks, whisking constantly to prevent the eggs from scrambling. Repeat this process with another ladleful.

Thicken the Filling: Pour the egg yolk mixture back into the saucepan. Cook over medium heat, whisking constantly, until the mixture thickens (about 2-3 minutes). Remove from heat and stir in the shredded coconut, butter, vanilla, and coconut extract (if using).

Cool the Filling: Pour the warm filling into the cooled pie crust. Cover the surface with plastic wrap to prevent a skin from forming, and refrigerate for at least 3 hours or overnight until set.

Step 3: Prepare the Whipped Cream

Whip the Cream: In a mixing bowl, beat the heavy cream, sugar, and vanilla extract until medium peaks form. This should take about 3-4 minutes.

Top the Pie: Once the filling is set, spread or pipe the whipped cream over the top of the pie. Garnish with additional coconut flakes if desired.

Tips for Success

Chill the Pie Crust: Always chill your pie crust before baking to prevent shrinking.

Use Full-Fat Coconut Milk: For the best flavor and texture, use canned full-fat coconut milk rather than carton coconut milk.

Allow Time to Set: Make sure to let the pie chill fully; this allows the filling to firm up properly.

Conclusion

This homemade coconut cream pie is a delightful dessert that's perfect for any occasion. With its creamy coconut filling, flaky crust, and luscious whipped cream, it’s sure to be a hit at your next gathering. Whether you're serving it for a holiday or just as a treat for yourself, this coconut cream pie will satisfy your sweet cravings. Enjoy every bite!

For more delicious recipes, check out Sally's Baking Addiction and Tastes Better From Scratch. Happy baking!

FAQs About Coconut Cream Pie

1. What ingredients do I need to make coconut cream pie?
To make coconut cream pie, you will need a flaky pie crust, egg yolks, cornstarch, full-fat coconut milk, half-and-half, granulated sugar, salt, sweetened shredded coconut, unsalted butter, vanilla extract, and heavy cream for the whipped topping.

2. How do I prepare the pie crust for coconut cream pie?
To prepare the pie crust, preheat your oven to 375°F (190°C), roll out the crust, chill it for at least 30 minutes, then blind bake it with weights for 15 minutes. Remove the weights and bake for an additional 5-10 minutes until golden brown. Let it cool completely before adding the filling.

3. How long should I refrigerate the coconut cream pie before serving?
After pouring the coconut filling into the cooled pie crust, cover it with plastic wrap and refrigerate for at least 3 hours, or overnight, to allow the filling to set properly.

4. What is the best way to make whipped cream for topping the pie?
To make whipped cream, beat cold heavy cream with confectioners’ sugar and vanilla extract in a mixing bowl until medium peaks form, which takes about 3-4 minutes. Spread or pipe it over the chilled pie before serving.

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