Coconut Cream Pie

This coconut cream pie recipe features a thick and creamy coconut filling, crispy homemade pie crust, mounds of sweet whipped cream, and toasted coconut. Blind bake the pie crust first, then chill the pie filling until thick and lush.

Considering my adoration for coconut cake, you know I fall in the first category. And if you’re reading this, I assume you do too. Obviously, this is what you need to make next!!

If you’re not in the coconut gang, you should probably skip this one. But coconut cream pie isn’t just for coconut lovers. If you appreciate thick creamy pies, flaky pie crust, and all that fresh (not store-bought!) whipped cream has to offer, you’ll enjoy each forkful.

I’m hosting Easter Sunday this year and have my heart set on coconut cream pie for Easter dessert. I worked HARD on this recipe, taking what I learned from butterscotch pudding and banana cream pie, then incorporating both into a coconut variation. Let’s dive in.

Why You’ll Love This Recipe

This coconut cream pie is a luscious treat that’s perfect for any coconut or dessert enthusiast. The combination of the flaky pie crust, creamy coconut filling, and the light, fluffy whipped cream creates a delightful texture and taste. Each bite is a heavenly experience that balances sweetness with the rich flavor of toasted coconut.

Kitchen Equipment You’ll Need

• Medium saucepan
• Whisk
• 9-inch pie dish
• Plastic wrap
• Cookie sheet (optional for toasting coconut)

Ingredients

• 1 9-inch baked pie crust
• 2/3 cup sugar
• 1/3 cup cornstarch
• 2 tablespoons all-purpose flour
• 1/4 teaspoon salt
• 3 eggs
• 3 cups milk
• 1 tablespoon butter
• 2 teaspoons vanilla extract
• 1 1/4 cups sweetened flaked coconut

Step-by-step Instructions

1. In a medium saucepan, stir together the sugar, cornstarch, flour, and salt. Stir in the eggs until the mixture is well blended.
2. Gradually stir in the milk.
3. Cook over medium heat, stirring constantly with a whisk, until the mixture boils. Boil and stir for 1 minute.
4. Remove from heat and stir in the butter and vanilla extract.
5. Stir in the coconut until well blended, then pour the mixture into the baked pie crust.
6. Press plastic wrap directly onto the surface to prevent a skin from forming and refrigerate for 6 to 8 hours or until set.
7. Just before serving, spread whipped cream over the pie and sprinkle with toasted coconut.
8. Cover and refrigerate any leftover pie.

Tips for Success

• Ensure your pie crust is completely blind baked before adding the filling to avoid a soggy bottom.
• Stir the custard continuously while cooking to prevent it from sticking to the pan or forming lumps.
• For a richer flavor, consider toasting the coconut before adding it to the pie.

Additional Tips or Variations

To toast the coconut, preheat the oven to 350 degrees. Spread the coconut evenly on a cookie sheet and bake, stirring once or twice, for 5 to 10 minutes or until light golden brown.

Nutritional Highlights (Per Serving)

Each serving of this coconut cream pie is a delightful indulgence, rich in flavor and texture. The nutritional information can vary based on the specific brands and measurements used, but typically, a slice offers a balance of carbohydrates, fats, and proteins, with the sweetened coconut adding a touch of natural sweetness.

Frequently Asked Questions (FAQ)

• Can I make this pie ahead of time?
  Yes, you can prepare the pie a day in advance. Just add the whipped cream and toasted coconut right before serving.
• Can I use store-bought pie crust?
  Absolutely, a store-bought crust will work if you’re short on time.
• How do I store leftovers?
  Cover the pie with plastic wrap and store it in the refrigerator for up to 3 days.

Conclusion

This coconut cream pie is a delightful dessert that’s sure to impress your family and friends. Its creamy coconut filling and fluffy whipped cream topping make it an irresistible treat. I hope you’ll give this recipe a try and share your experiences with us. Enjoy every delicious bite!