Coconut cream pie is a luscious dessert that features a rich and creamy coconut custard filling nestled in a flaky pie crust, topped with fluffy whipped cream and toasted coconut.

This pie is a tropical delight that captures the essence of sunny days and warm breezes, making it a perfect treat for any occasion. Whether you’re hosting a gathering or simply indulging yourself, this coconut cream pie is sure to impress with its delightful flavor and creamy texture.

Necessary Kitchen Equipment

9-inch Pie Dish: For baking and serving the pie.
Mixing Bowls: For preparing the filling and whipped cream.
Electric Mixer: For whipping the cream.
Saucepan: For cooking the custard filling.
Whisk: For mixing the custard.
Rubber Spatula: For folding ingredients.

Ingredient Overview

Pie Crust: A pre-baked pie crust, either homemade or store-bought.
Coconut Milk: Provides a rich coconut flavor and creamy texture.
Granulated Sugar: Sweetens the filling.
Cornstarch: Helps thicken the custard.
Egg Yolks: Adds richness and helps set the filling.
Butter: For added creaminess and flavor.
Shredded Coconut: Sweetened or unsweetened, for flavor and texture.
Heavy Whipping Cream: For making the whipped topping.
Powdered Sugar: Sweetens the whipped cream.
Vanilla Extract: Enhances the overall flavor.

Step-by-Step Instructions

Prepare the Pie Crust
Preheat your oven to 350°F (175°C). If using a homemade pie crust, roll it out and fit it into a 9-inch pie dish. Prick the bottom with a fork and bake according to the recipe or package instructions until golden brown. Allow it to cool completely.
Make the Coconut Custard Filling
In a medium saucepan, combine 1 cup of coconut milk, 1/2 cup of granulated sugar, and 1/4 cup of cornstarch. Whisk until smooth and well combined. Place over medium heat and cook, stirring constantly until the mixture thickens and begins to bubble.
Incorporate Egg Yolks
In a separate bowl, whisk together 3 large egg yolks. Once the coconut mixture has thickened, gradually add a small amount of the hot mixture to the egg yolks, whisking constantly to temper the eggs. Then, pour the egg yolk mixture back into the saucepan. Cook for an additional 2-3 minutes until thickened.
Add Butter and Coconut
Remove the saucepan from heat and stir in 2 tablespoons of butter and 1 cup of shredded coconut. Mix until well combined and smooth. Pour the filling into the cooled pie crust, smoothing the top with a spatula.
Chill the Pie
Cover the pie with plastic wrap and refrigerate for at least 4 hours or until set.
Make the Whipped Cream
In a mixing bowl, combine 1 cup of heavy whipping cream, 2 tablespoons of powdered sugar, and 1 teaspoon of vanilla extract. Using an electric mixer, whip until soft peaks form.
Top the Pie
Once the pie is set, spread the whipped cream over the coconut filling. Optionally, sprinkle additional shredded coconut on top and toast it lightly in a dry skillet for extra flavor.
Serve
Slice the pie and serve chilled. Enjoy the tropical flavors of this delicious coconut cream pie!

Recipe Tips

For an extra coconut kick, you can use coconut-flavored gelatin mixed with the filling.
To toast the coconut, place it in a dry skillet over medium heat, stirring frequently until golden brown.
If you prefer a more intense coconut flavor, you can add coconut extract to the filling.

What to Serve With This Recipe

Coconut cream pie pairs beautifully with fresh fruit, such as pineapple or berries, and a scoop of vanilla ice cream for an extra indulgent dessert.

Frequently Asked Questions

Q: Can I make this pie in advance?
A: Yes, coconut cream pie can be made a day ahead. Just be sure to store it covered in the refrigerator.

Q: How do I store leftover pie?
A: Store leftover coconut cream pie in the refrigerator, covered, for up to 3 days.

Serving Suggestions

Serve coconut cream pie as a delightful end to a tropical-themed dinner, or enjoy it on a sunny afternoon with a refreshing beverage. It’s a great addition to any potluck or summer gathering!

Ingredients

For the Pie
- 1 pre-baked 9-inch pie crust
- 1 cup coconut milk
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 3 large egg yolks
- 2 tablespoons unsalted butter
- 1 cup shredded coconut
For the Whipped Cream
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- Additional shredded coconut for topping (optional)

Instructions

Preheat oven to 350°F (175°C) and prepare the pie crust.
In a saucepan, whisk together coconut milk, sugar, and cornstarch. Cook until thickened.
Temper the egg yolks with the hot mixture, then return to saucepan and cook until thick.
Stir in butter and shredded coconut, then pour into the cooled pie crust.
Chill for at least 4 hours.
Whip cream, powdered sugar, and vanilla until soft peaks form. Spread on top of pie.
Garnish with toasted coconut if desired, and serve.

Summary

This coconut cream pie is a delightful combination of creamy coconut custard and fluffy whipped cream, all nestled in a flaky crust. It’s a tropical dessert that’s sure to please anyone with a sweet tooth!

Notes

Feel free to customize this recipe by adding chocolate shavings or fruit as garnishes for an extra touch. Enjoy the rich and creamy goodness of homemade coconut cream pie!