COCONUT CREAM PIE RECIPE 5

COCONUT CREAM PIE RECIPE 5

Here’s a longer, classic, and beautifully detailed Coconut Cream Pie recipe — the kind you’d expect from an old-fashioned bakery. 🥥🥧

It’s creamy, rich, and loaded with tropical coconut flavor, with a buttery crust and billowy whipped cream topping. Perfect for holidays, family dinners, or any time you want to impress.

🥥 Homemade Coconut Cream Pie

✨ Overview

Coconut Cream Pie is a timeless dessert that combines a flaky pie crust, silky coconut custard, and fresh whipped cream. Each bite gives you a balance of creamy, toasty, and buttery textures — a true comfort classic with a tropical twist.

🧺 Ingredients

🥧 For the Pie Crust:

1 ¼ cups all-purpose flour

½ teaspoon salt

½ cup (1 stick) unsalted butter, cold and cut into cubes

3–4 tablespoons ice water

(You can also use a store-bought 9-inch pie crust if preferred.)

🥥 For the Coconut Filling:

1 can (13.5 oz) coconut milk

1 cup whole milk (or half-and-half for extra richness)

¾ cup granulated sugar

¼ cup cornstarch

¼ teaspoon salt

4 large egg yolks

2 tablespoons unsalted butter

1 ½ teaspoons vanilla extract

1 ½ cups sweetened shredded coconut, divided (1 cup for filling, ½ cup for topping)

🍦 For the Whipped Cream Topping:

1 cup heavy whipping cream

3 tablespoons powdered sugar

½ teaspoon vanilla extract

👩‍🍳 Instructions

Step 1: Prepare the Pie Crust

In a large bowl, mix flour and salt. Cut in the cold butter with a pastry blender or fork until crumbly — pea-sized bits of butter are perfect.

Sprinkle in ice water, 1 tablespoon at a time, mixing until dough comes together.

Shape into a disc, wrap in plastic, and refrigerate for at least 30 minutes.

Roll out the chilled dough on a lightly floured surface and fit it into a 9-inch pie pan.

Trim and crimp the edges, then blind bake:

Line crust with parchment and fill with pie weights or beans.

Bake at 375°F (190°C) for 15 minutes, remove weights, then bake 10 minutes more until golden.

Cool completely before filling.

Step 2: Make the Coconut Cream Filling

In a medium saucepan, whisk together sugar, cornstarch, and salt.

Gradually whisk in coconut milk and whole milk until smooth.

In a small bowl, beat egg yolks.

Heat the milk mixture over medium heat, stirring constantly until warm (not boiling).

Slowly pour about ½ cup of the warm mixture into the yolks, whisking constantly to temper them.

Return the tempered yolk mixture to the saucepan.

Continue cooking over medium heat, stirring constantly, until the mixture thickens and starts to bubble — about 5–7 minutes.

Remove from heat and stir in butter, vanilla extract, and 1 cup shredded coconut.

Pour the hot filling into the cooled crust and smooth the top.

Step 3: Chill the Pie

Cover the pie with plastic wrap, pressing it directly against the surface to prevent a skin from forming.

Refrigerate for at least 4 hours, or until completely set.

Step 4: Make the Whipped Cream Topping

In a cold bowl, beat heavy cream, powdered sugar, and vanilla with an electric mixer until stiff peaks form.

Spread or pipe the whipped cream evenly over the chilled pie.

Toast the remaining ½ cup of coconut flakes in a dry skillet over low heat until golden brown.

Sprinkle the toasted coconut evenly on top of the whipped cream.

🍰 Serving Tips

Serve cold for the creamiest texture.

Slice with a sharp knife dipped in warm water for clean cuts.

Garnish with extra coconut flakes or even white chocolate curls for elegance.

💡 Pro Tips

For extra flavor, add a splash of coconut extract to the filling.

If you love caramel, drizzle salted caramel sauce on top of the whipped cream before serving.

For a no-bake version, use a graham cracker crust and chill the filling instead of baking the crust.

The pie keeps in the refrigerator for up to 3 days, covered loosely with plastic wrap.

🧾 Quick Recipe Summary

Classic Coconut Cream Pie

🥧 Flaky crust

🥥 Creamy coconut custard made with coconut milk

🍦 Topped with whipped cream and toasted coconut

Chill for 4 hours → slice cold → serve and enjoy tropical bliss!