Classic Coconut Cream Pie

There’s something magical about biting into a slice of Classic Coconut Cream Pie. The creamy, coconut-infused filling, nestled inside a perfectly flaky crust, and topped with luscious whipped cream and golden toasted coconut, creates a symphony of flavors and textures that is truly irresistible. Whether you’re a lifelong coconut lover or someone who is just discovering the joys of this tropical delight, this pie promises to be a showstopper at your next gathering.

Why You’ll Love This Recipe

This Coconut Cream Pie recipe is a must-try for several reasons. First, the combination of coconut milk and cream gives the filling a rich, velvety texture that is simply divine. The homemade crust adds a touch of rustic charm and complements the filling perfectly. Plus, the toasted coconut on top not only adds visual appeal but also a delightful crunch. It’s a dessert that is sure to impress both in taste and presentation.

Kitchen Equipment You’ll Need

• Food processor
• Rolling pin
• 9-inch glass pie dish
• Aluminum foil
• Pie weights or dried beans
• Medium saucepan
• Whisk
• Electric mixer
• Small skillet

Ingredients

Crust

• 1 1/2 cups all-purpose flour
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 6 tablespoons chilled unsalted butter, cut into small pieces
• 3 tablespoons chilled solid vegetable shortening, cut into small pieces
• 4 tablespoons (or more) ice water

Filling

• 1/2 cup sugar
• 2 large eggs
• 1 large egg yolk
• 3 tablespoons all-purpose flour
• 1 1/2 cups whole milk
• 1 1/2 cups sweetened flaked coconut
• 1 teaspoon vanilla extract
• 1/8 teaspoon coconut extract

Topping

• 2/3 cup sweetened flaked coconut
• 1 1/4 cups chilled whipping cream
• 2 tablespoons sugar
• 1/8 teaspoon coconut extract

Step-by-Step Instructions

For the Crust:

1. Blend flour, sugar, and salt in a food processor. Add butter and shortening; using on/off turns, cut in until the mixture resembles coarse meal. Drizzle 4 tablespoons of ice water over the mixture. Process just until moist clumps form, adding more ice water by teaspoonfuls if the dough is dry. Gather dough into a ball; flatten into a disk. Wrap in plastic. Chill for 1 hour.
2. Roll out dough between 2 sheets of plastic wrap to a 14-inch round. Transfer dough to a 9-inch-diameter glass pie dish. Fold overhang under and crimp edges decoratively. Pierce the bottom of the crust all over with a fork. Freeze crust for 15 minutes. (Can be made 1 day ahead. Keep frozen.)
3. Preheat oven to 375°F. Line crust with aluminum foil. Fill with pie weights or dried beans. Bake for 20 minutes. Remove weights and foil. Bake until golden and set, about 10 minutes. Cool. (Crust can be made 1 day ahead. Wrap tightly with plastic wrap. Let stand at room temperature.)

For the Filling:

1. Whisk 1/2 cup sugar, eggs, egg yolk, and flour in a medium bowl. Bring milk and coconut to a simmer in a medium saucepan over medium heat. Gradually add the hot milk mixture to the egg mixture, whisking constantly. Return to the same saucepan; cook until pastry cream thickens and boils, stirring constantly, about 4 minutes. Remove from heat. Mix in vanilla and coconut extracts. Transfer pastry cream to a medium bowl. Press plastic wrap directly onto the surface to prevent the formation of skin. Chill until cold, at least 2 hours and up to 1 day. Transfer filling to crust. Cover; chill overnight.

For the Topping:

1. Toast coconut in a heavy small skillet over medium heat until lightly browned, stirring occasionally, about 3 minutes. Cool completely.
2. Using an electric mixer, beat cream, sugar, and coconut extract in a medium bowl until peaks form. Spread whipped cream all over the top of the filling. Sprinkle evenly with toasted coconut. (Can be prepared 4 hours ahead. Cover and refrigerate.) Serve cold.

Tips for Success

• Ensure all your ingredients, especially the butter and shortening, are well-chilled for a flaky crust.
• When making the filling, constant whisking is key to prevent lumps and ensure a smooth texture.
• Allow the pie to chill thoroughly, which helps the flavors meld and the filling to set properly.

Additional Tips or Variations

• For a different flavor profile, try adding a pinch of nutmeg or cinnamon to the filling.
• If you prefer a non-dairy option, substitute coconut milk for the whole milk in the filling.

Nutritional Highlights (Per Serving)

While specific nutritional values can vary, a serving of this pie is generally rich in healthy fats from coconut and cream, with a moderate amount of sugar. It’s a decadent treat best enjoyed in moderation.

Frequently Asked Questions (FAQ)

Can I use store-bought crust? Yes, a pre-made crust can save time, but making your own adds a homemade touch that’s hard to beat.

How long will the pie keep? The pie can be stored in the refrigerator for up to 3 days. Keep it covered to maintain freshness.

Can I freeze the pie? While you can freeze the crust, it’s best to enjoy the pie fresh for optimal texture and flavor.

Conclusion

This Classic Coconut Cream Pie is a delightful dessert that promises to be a crowd-pleaser. With its creamy filling, flaky crust, and crunchy topping, it’s a recipe you’ll want to make again and again. Give it a try, and don’t forget to share your results and any personal tweaks you made. We can’t wait to hear how it turns out!