Coconut Cream Pie 2

Coconut Cream Pie Recipe

This coconut cream pie recipe showcases a rich and creamy coconut filling, a crispy homemade pie crust, generous amounts of sweet whipped cream, and toasted coconut. Begin by blind baking the pie crust, then allow the pie filling to chill until it reaches a thick and luxurious consistency. It may be beneficial to consult my tutorial on blind baking pie crust before you begin.

slice of coconut cream pie on a plate

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Coconut. You either love it or hate it.

Given my fondness for coconut cake, it is clear that I belong to the former group. If you are reading this, I presume you do as well. Clearly, this is the recipe you should try next!!

If you do not enjoy coconut, you might want to pass on this one. However, coconut cream pie is not exclusively for coconut enthusiasts. If you appreciate thick, creamy pies, flaky pie crusts, and the delightful taste of fresh (not store-bought!) whipped cream, you will savor every bite.

Coconut cream pie

I invested considerable effort into this recipe, drawing from my experiences with butterscotch pudding, dirt pudding, and banana cream pie, and then creating a coconut variation. Let us explore further.

3 Components of Coconut Cream Pie

This pie is entirely made from scratch!

Pie Crust – The pie crust shell must be fully blind baked. Do not worry, I will guide you through the process.

Creamy Coconut Filling – We will prepare this on the stove.

Whipped Cream – Have you tried my homemade whipped cream before? It is quite easy to make. You can also sprinkle toasted coconut on top.

Completely Blind Bake Pie Crust

Certain pie recipes require a fully baked crust, while others need a partially baked crust. For instance, lemon meringue pie necessitates a partially baked pie crust as it continues to bake with the filling. Coconut cream pie, similar to French silk pie, is a no-bake pie—the filling does not go into the oven. We certainly do not want to consume raw pie dough, so a fully blind baked pie crust is essential.

I have published a comprehensive tutorial on how to blind bake pie crust. I reiterate *some* information here, but Please review the tutorial before starting this coconut cream pie recipe.

Prepare the pie dough in advance, then refrigerate or freeze it until you are ready to assemble the pie. The pie crust should chill for a minimum of 2 hours before being rolled out.

Roll it out and fit it into your 9-inch pie dish. Crimp or flute the edges. Here is a comprehensive tutorial on how to crimp and flute pie crust.

Chill the shaped pie crust for at least 30 minutes to prevent shrinking. It is important to keep the pie dough cold.

Fill the crust with pie weights. As the pie dough bakes, the fat will melt, causing the crust to shrink down the sides of the pie dish. To maintain the shape of the pie dough, weigh it down with pie weights. First, carefully line the pie dough with parchment paper, then add pie weights or even dry beans. 

(Note: You will need 2 packs of these pie weights!)

Bake until the edges are lightly browned, approximately 15 minutes.

Remove the pie weights and prick the bottom with a fork to allow air to escape.

Return the pie shell to the oven until it is golden brown all over.

Allow the pie shell to cool completely. This can be done up to 3 days in advance!

This baked pie crust “shell” is crispy, flaky, and ready for a creamy coconut filling.

Blind baked pie crust in a glass pie dish.

Can of coconut milk.

Coconut Cream Pie Filling Ingredients.

Typically, coconut cream pie consists of vanilla pudding with some coconut added on top. However, we will create a genuine coconut filling using thick coconut milk. Since coconut milk has a mild flavor, we will enhance it with sweetened shredded coconut and a dash of coconut extract. If you do not have coconut extract, you may omit it. The sweetened shredded coconut provides ample flavor. Below is a summary of the ingredients:

Egg Yolks & Cornstarch: The combination of egg yolks and cornstarch serves to thicken the pie filling. Begin by mixing these two ingredients, then temper them into the cooking mixture.

Canned Coconut Milk: Canned coconut milk is intended for cooking purposes rather than as a beverage. It is notably thick and is typically located near Thai food products. Avoid using refrigerated carton coconut milk, as there is a significant difference between the two.

Half-and-Half: I discovered that heavy cream was excessively thick, while whole milk was too thin. Half-and-half emerged as the optimal choice for this coconut cream pie recipe.

Sugar: Incorporate 2/3 cup of sugar to enhance the sweetness of the filling. The addition of sweetened coconut also contributes positively!

Salt: A small amount of salt enhances the flavor.

Sweetened Shredded Coconut: Sweetened shredded coconut is characterized by its softness, moisture, and sweetness, ensuring that no dry, crunchy pieces are present in the creamy filling.

Butter: Incorporate 2 tablespoons of softened butter to achieve a soft, buttery texture.

Vanilla Extract & Coconut Extract: Both extracts impart exceptional flavor.

2 images of egg yolks for coconut cream pie in glass measuring cup

How to Make Coconut Cream Pie Filling: Similar to most homemade puddings, the coconut filling is prepared on the stove.

Begin by bringing the coconut milk, half-and-half, sugar, and salt to a boil. Whisk the egg yolks and cornstarch together and have them prepared for tempering. To temper, introduce *some* of the boiling coconut mixture into the egg yolks, then return it all to the pot. This process *gradually* elevates the temperature of the egg yolks. The aim of tempering is to avoid scrambling them. You can observe me tempering the egg yolks in the video above.

Once off the heat, mix in the coconut, butter, vanilla, and coconut extracts. Subsequently, pour the warm pudding into the cooled crust, cover it, and refrigerate until it thickens.

Ideal Make-Ahead Dessert!

The coconut filling needs to "set" within the baked pie crust shell. This process typically requires around 3 hours, although it can be stored in the refrigerator for up to a full day… provided you keep it out of sight from those with a sweet tooth!! This pie is incredibly enticing, even without a layer of whipped cream on top.

If you are in search of dessert ideas for Easter, this make-ahead pie should be prioritized on your list!

Whipped cream in glass bowl

Homemade Whipped Cream

It is essential to add decoration, and the preferred accompaniment for this pie is whipped cream. It is simply… indispensable! You can choose to apply a generous or light layer of whipped cream. Personally, I enjoy a substantial mound of it, particularly when paired with the rich coconut filling and the crispy pie crust. The ingredients required are heavy cream, sugar, and vanilla extract. If you wish, you may also include a dash of coconut extract. Whip the ingredients together until medium peaks are achieved. When you lift the mixer from the bowl, a slightly firm peak should form. It should not be liquid nor curdled. Keep a close watch on it and do not hesitate to pause the mixer to check the consistency as you whip.

You can either pipe or spread the whipped cream on top. I utilized the Ateco 849 piping tip, and you can observe me piping swirls in the video above. Remember to sprinkle additional coconut on top! I actually used coconut flakes that I purchased from the grocery store, but you may opt for sweetened shredded coconut or any type of coconut flakes you prefer. You can also toast them if you like!

Refrigerate the pie for a few hours, or you may serve it right away.

Would you prefer to create a coconut cream pie with a meringue topping instead? Meringue is a practical method to utilize leftover egg whites. I suggest using the meringue topping from my s’mores brownie cupcakes. If desired, you can toast it with a kitchen torch. It has a flavor reminiscent of marshmallows!

Coconut Cream Pie Success Tips

Follow the recipe meticulously, ensuring the use of canned coconut milk, half-and-half, and properly tempering the egg yolks.

Chill the pie crust within the pie dish prior to blind baking. The pie dough must be kept cold.

Thoroughly chill the pie filling before serving; otherwise, the pie will completely disintegrate… and no one enjoys warm coconut pudding.

If you are fond of creamy pie recipes…

• Key Lime Pie
• Banoffee Pie
• Lemon Meringue Pie
• Mocha Chocolate Pudding Pie
• Pumpkin Pie
• Chocolate Mousse Pie
• Butterscotch Pie

Notes

Make Ahead & Freezing Instructions: The pie dough can be made in advance and kept in the refrigerator for a maximum of 5 days or in the freezer for up to 3 months. There are numerous methods to prepare this recipe ahead of time. Refer to the end of step 2, the end of step 5, and the end of step 7. You may freeze the pie after completing step 5. Ensure that the filling is entirely cooled within the pie shell before freezing. Cover it with an additional layer of plastic wrap prior to freezing. It can be frozen for up to 3 months. Thaw it in the refrigerator or on the counter before adding whipped cream.

Special Tools: 9-inch Pie Dish | Pie Weights | Glass Mixing Bowls | Whisk | Electric Mixer (Handheld or Stand) | Piping Bag (Disposable or Reusable) | Ateco 849 Piping Tip

Pie Crust: Both linked pie crust recipes yield 2 crusts. You will only require 1 crust for this pie, so store the second half for future use.

Coconut Milk: You will need one 13-14 ounce can of full-fat unsweetened coconut milk. (It is typically not sweetened.) Canned coconut milk is intended for cooking, not for drinking. It is quite thick and is usually located near the Thai food products. Shake it well before use. Avoid using refrigerated carton coconut milk.

Sugar in Whipped Cream: Some individuals prefer granulated sugar in whipped cream, while others advocate for confectioners’ sugar. If you are only using a few tablespoons of sugar, it does not significantly matter. Choose whichever you prefer.

Coconut Topping: I utilized unsweetened coconut flakes that I purchased at the grocery store, but you may opt for sweetened shredded coconut or any type of coconut flakes you wish. You are welcome to toast them: Bake in a 300°F (149°C) oven for 6-8 minutes or until browned to your preference.

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

INSTRUCTIONS

For the crust:

Combine flour, sugar, and salt in a food processor. Incorporate butter and shortening; using intermittent pulses, mix until the texture resembles coarse meal. Drizzle 4 tablespoons of ice water over the mixture. Process briefly until moist clumps form, adding additional ice water by teaspoonfuls if the dough appears dry. Shape the dough into a ball; flatten it into a disk. Wrap it in plastic wrap. Refrigerate for 1 hour.

Roll out the dough between two sheets of plastic wrap to a 14-inch round. Transfer the dough to a 9-inch-diameter glass pie dish. Tuck the overhanging edges underneath. Crimp the edges decoratively. Prick the bottom of the crust thoroughly with a fork. Freeze the crust for 15 minutes. (This can be prepared 1 day in advance. Keep it frozen.)

Preheat the oven to 375°F. Line the crust with aluminum foil. Fill it with pie weights or dried beans. Bake for 20 minutes. Remove the weights and foil. Continue baking until golden and set, approximately 10 minutes. Allow to cool. (The crust can be made 1 day in advance. Wrap it tightly in plastic wrap and let it sit at room temperature.)

For the filling:

In a medium bowl, whisk together 1/2 cup of sugar, eggs, egg yolk, and flour. In a medium saucepan over medium heat, bring milk and coconut to a simmer. Gradually incorporate the hot milk mixture into the egg mixture, whisking continuously. Return the mixture to the same saucepan; cook until the pastry cream thickens and reaches a boil, stirring constantly, for about 4 minutes. Remove from heat. Stir in vanilla and coconut extracts. Transfer the pastry cream to a medium bowl. Press plastic wrap directly onto the surface to prevent a skin from forming. Chill until cold, for at least 2 hours or up to 1 day. Pour the filling into the crust. Cover and refrigerate overnight.

For the topping:

In a heavy small skillet over medium heat, toast the coconut until lightly browned, stirring occasionally, for about 3 minutes. Allow to cool completely. Using an electric mixer, beat cream, sugar, and coconut extract in a medium bowl until peaks form. Spread the whipped cream evenly over the top of the filling. Evenly sprinkle with the toasted coconut.

The coconut cream pie recipe is now ready to be served cold....enjoy the pie!

/coconut-cream-dream-pie.