Coconut Cream Pie is a delightful dessert that brings a taste of the tropics right to your table. With its creamy filling and sweet coconut flavor, this pie is sure to become a family favorite. Whether you enjoy it for special occasions or just because, each slice is a little piece of paradise!
Why Make This Recipe
Making Coconut Cream Pie is a fun and rewarding experience. It’s simple enough for beginners, yet impressive enough to wow your guests. The combination of smooth custard, crunchy crust, and fluffy whipped cream makes it a treat everyone loves. Plus, it’s a great way to use sweetened shredded coconut, which adds so much flavor!
How to Make Coconut Cream Pie
Ingredients:
- 1 1/2 cups sweetened shredded coconut
- 1 cup granulated sugar
- 1/3 cup cornstarch
- 1/4 teaspoon salt
- 4 cups whole milk
- 4 large egg yolks
- 2 teaspoons vanilla extract
- 3 tablespoons unsalted butter
- 1 pre-baked pie crust
- Whipped cream for topping
Directions:
- Preheat the oven to 350°F (175°C). In a medium saucepan, combine the sugar, cornstarch, and salt. Gradually whisk in the milk until smooth. Cook over medium heat, stirring constantly, until the mixture thickens and bubbles.
- In a separate bowl, whisk the egg yolks. Slowly add a small amount of the hot mixture to the egg yolks, stirring constantly to temper the eggs.
- Pour the egg mixture back into the saucepan and cook for an additional 2 minutes, stirring. Remove from heat and stir in the butter, vanilla extract, and shredded coconut.
- Pour the filling into the pre-baked pie crust. Refrigerate for at least 4 hours or until set.
- Serve topped with whipped cream and additional shredded coconut if desired.
How to Serve Coconut Cream Pie
Coconut Cream Pie is best served chilled. Cut the pie into nice slices and dollop some whipped cream on top for a fluffy finish. You can sprinkle extra shredded coconut on top for a nice touch. This pie is great for family dinners, potlucks, or any sweet craving you have.
How to Store Coconut Cream Pie
To keep your Coconut Cream Pie fresh, cover it with plastic wrap or store it in an airtight container. Keep it in the refrigerator, and it will last for about 3-4 days. If you’re planning to make it ahead of time, it’s best to wait to add the whipped cream until you’re ready to serve.
Tips to Make Coconut Cream Pie
- Make sure to stir constantly while cooking the filling to avoid lumps.
- Chill the pie for a full 4 hours or overnight for the best texture.
- If you want to add more coconut flavor, you can toast some shredded coconut and sprinkle it on top before serving.
Variation
If you want to switch things up, you can add a layer of chocolate ganache underneath the coconut filling for a chocolate coconut pie. Another option is to use a graham cracker crust instead of the traditional pie crust for a different texture.
Print
Coconut Cream Pie
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 4 hours 45 minutes (including chilling time)
- Yield: 8 servings 1x
- Category: Dessert
- Method: Stovetop and Refrigeration
- Cuisine: American
- Diet: Vegetarian
Description
Coconut Cream Pie is a delightful dessert that brings a taste of the tropics right to your table. With its creamy filling and sweet coconut flavor, this pie is sure to become a family favorite. Whether you enjoy it for special occasions or just because, each slice is a little piece of paradise!
Ingredients
- 1 1/2 cups sweetened shredded coconut
- 1 cup granulated sugar
- 1/3 cup cornstarch
- 1/4 teaspoon salt
- 4 cups whole milk
- 4 large egg yolks
- 2 teaspoons vanilla extract
- 3 tablespoons unsalted butter
- 1 pre-baked pie crust
- Whipped cream for topping
Instructions
- Toast 1/2 cup of the shredded coconut in a dry skillet over medium heat until golden brown, stirring frequently. Set aside for topping.
- In a medium saucepan, combine sugar, cornstarch, and salt.
- Gradually whisk in milk until smooth.
- Cook over medium heat, stirring constantly, until mixture comes to a boil and thickens, about 5-7 minutes.
- Beat egg yolks in a small bowl. Temper the eggs by slowly adding about 1 cup of the hot milk mixture while whisking constantly.
- Pour the egg mixture back into the saucepan and cook for an additional 2 minutes, stirring constantly.
- Remove from heat and stir in vanilla extract, butter, and the remaining 1 cup of shredded coconut.
- Pour filling into the pre-baked pie crust and smooth the top.
- Cover with plastic wrap directly touching the surface to prevent a skin from forming.
- Refrigerate for at least 4 hours or overnight until completely set.
- Before serving, top with whipped cream and sprinkle with the toasted coconut.
Notes
- For best results, refrigerate the pie for at least 4 hours before serving.
- Store leftover pie covered in the refrigerator for up to 3 days.
- You can use a homemade or store-bought pie crust.
- For extra coconut flavor, add 1/2 teaspoon of coconut extract along with the vanilla.
- Make sure to stir the custard constantly to prevent lumps or scorching.
Nutrition
- Serving Size: 1 slice
- Calories: 385
- Sugar: 32g
- Sodium: 215mg
- Fat: 18g
- Saturated Fat: 12g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 115mg
FAQs
1. Can I use unsweetened shredded coconut?
Yes, you can use unsweetened coconut, but you may want to add a little extra sugar for sweetness.
2. How can I prevent the crust from getting soggy?
Make sure your pie crust is fully baked before adding the filling. You can also brush it with a little melted butter to create a barrier.
3. Can I freeze Coconut Cream Pie?
It’s best to eat it fresh, but you can freeze the filling and crust separately. Just remember that the texture may change after thawing.
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