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Easy Coconut Cream Pie

Ingredients

Before we dive into the steps, let’s gather all the ingredients we’ll need for this delectable pie:

  • 1 cup sweetened shredded coconut
  • 1 pre-baked 9-inch pie crust (homemade or store-bought)
  • 2 cups whole milk
  • 1 cup heavy cream
  • 3/4 cup granulated sugar
  • 1/4 cup cornstarch
  • 4 large egg yolks
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 teaspoon coconut extract
  • 1 1/2 cups whipped cream (for topping)

Kitchen Equipment Needed

To make this Easy Coconut Cream Pie, you’ll need the following kitchen tools:

  • Medium saucepan
  • Whisk
  • Mixing bowls
  • Measuring cups and spoons
  • Spatula
  • Plastic wrap
  • Pie dish
  • Cooling rack
  • Hand mixer or stand mixer (for whipping cream)

Directions

Step 1: Toast the Coconut

Preheat your oven to 350°F (175°C). Spread the shredded coconut evenly on a baking sheet and toast in the oven for about 5-7 minutes, or until golden brown. Stir occasionally to ensure even toasting. Remove from the oven and set aside to cool.

Step 2: Prepare the Filling

In a medium saucepan, combine the whole milk, heavy cream, sugar, and salt. Cook over medium heat, stirring occasionally until the mixture begins to steam but not boil.

Step 3: Thicken the Filling

In a separate bowl, whisk together the cornstarch and egg yolks until smooth. Gradually pour about 1 cup of the hot milk mixture into the egg mixture, whisking constantly to temper the eggs. Then, pour the egg mixture back into the saucepan with the remaining milk mixture.

Step 4: Cook the Filling

Continue to cook the mixture over medium heat, whisking constantly, until it thickens and begins to bubble. This should take about 5-7 minutes. Once thickened, remove from heat and stir in the vanilla and coconut extracts.

Step 5: Assemble the Pie

Pour the coconut filling into the pre-baked pie crust. Smooth the top with a spatula and cover with plastic wrap, pressing it directly onto the surface of the filling to prevent a skin from forming. Let it cool to room temperature, then refrigerate for at least 4 hours, or until set.

Step 6: Add the Topping

Once the pie is set, spread the whipped cream evenly over the top. Sprinkle the toasted coconut over the whipped cream for a beautiful finish.

Storing Leftovers

If you have any leftovers, cover the pie with plastic wrap or store it in an airtight container in the refrigerator. It will keep well for up to 3 days. For best results, wait to add the whipped cream topping until just before serving if you plan to store the pie for a day or two.

Recipe Variations and Swaps

  • Chocolate Coconut Cream Pie: Add a layer of melted chocolate to the bottom of the pie crust before adding the coconut filling.
  • Coconut Banana Cream Pie: Add sliced bananas to the bottom of the pie crust before pouring in the coconut filling.
  • Dairy-Free Version: Substitute the whole milk and heavy cream with coconut milk and use a dairy-free whipped topping.

Tips and Shortcuts

  • Pre-baked Pie Crust: To save time, use a store-bought pre-baked pie crust. If you prefer homemade, you can make the crust ahead of time and store it in the freezer.
  • Whipped Cream: Use store-bought whipped cream if you’re in a hurry, but homemade whipped cream really enhances the flavor and texture of this pie.
  • Tempering Eggs: Make sure to temper the eggs slowly to avoid scrambling them. This step is crucial for a smooth and creamy filling.

Food and Drink Pairings

This Easy Coconut Cream Pie pairs wonderfully with a variety of beverages:

  • Coffee or Espresso: The rich, bitter notes of coffee complement the sweet, creamy pie perfectly.
  • Tropical Cocktails: A piña colada or a mojito can enhance the coconut flavor and provide a refreshing contrast.
  • Light White Wine: A crisp Sauvignon Blanc or a lightly sweet Riesling can balance the richness of the pie.

FAQ

Can I make this pie ahead of time?

Yes, you can prepare the pie a day in advance. Just keep it refrigerated and add the whipped cream topping before serving.

Can I freeze Coconut Cream Pie?

Freezing is not recommended as the texture of the cream filling can become watery and grainy upon thawing.

What can I use instead of cornstarch?

You can substitute cornstarch with an equal amount of all-purpose flour, but the texture might be slightly different.

How do I prevent my crust from getting soggy?

Make sure the filling is completely cool before pouring it into the crust. Also, a layer of melted chocolate or even a thin layer of coconut flakes can help to create a barrier.

Can I use light coconut milk?

While you can use light coconut milk, it might result in a less rich and creamy filling. Full-fat coconut milk or regular milk and cream are recommended for the best texture and flavor.

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