This coconut cream pie recipe has a thick, creamy coconut filling piled with swirls of recent whipped cream in a golden, flaky pie crust. There are quarter-hour of hands-on prep whereas the crust blind-bakes, earlier than the pie filling chills within the fridge.
My favourite coconut cream pie recipe encompasses a creamy coconut filling full of toasted coconut, a buttery home made pie crust, and a fluffy whipped cream topping. There’s little or no hands-on time wanted, most of which you’ll do whereas the pie crust par-bakes within the oven. Afterward, the stuffed pie goes into the fridge to relax till it’s thick and sliceable. The freshly whipped cream on prime and toasty coconut all through take this coconut pie excessive.
Causes to Love This Coconut Cream Pie Recipe
- Straightforward to make. There’s no tempering eggs or fancy methods wanted to make the proper coconut cream pie filling.
- Make it forward. Since this pie wants just a few hours to relax within the fridge earlier than serving, it’s a beautiful make-ahead dessert. Put together it the day earlier than and let it chill in a single day!
- Scrumptious distinction. I like the cool, coconut creaminess of the filling towards the toasted coconut, crisp pie crust, and pillowy whipped topping. It’s a significantly luxurious, but low-effort dessert.
Components in Coconut Cream Pie
These are the essential substances on this straightforward coconut cream pie recipe. Scroll to the printable recipe card for the total record with measurements.
- Crust – As an alternative of the flaky pie crust I take advantage of on this recipe, you can even make this pie with a graham cracker crust. On this case, it gained’t want baking. You can even use a pre-baked pie crust, both store-bought or home made.
- Flaked Coconut – This may be sweetened or unsweetened. I’ll present you methods to rapidly toast the coconut to deliver a deeper taste to the filling. You can even go away it untoasted should you’d like.
- Heavy Cream – Full-fat heavy cream yields a thick, silky filling. Don’t substitute entire milk or related, or your pie will probably be runny.
- Coconut Milk – Use full-fat coconut milk (not low-fat or cream of coconut) within the pie filling. In the event you’re after a stronger coconut taste, you may add just a few drops of coconut extract.
- Sugar – I like to recommend white granulated sugar right here for consistency’s sake.
- Eggs and Cornstarch – To present the pie construction and assist thicken the filling.
- Vanilla Extract – Or an equal quantity of vanilla paste. As talked about above, for extra coconut taste, add coconut extract along with the vanilla.
- Whipped Cream – For the pie topping. That is tremendous straightforward to make from scratch with powdered sugar (confectioners’ sugar) and heavy whipping cream. Alternatively, you need to use a store-bought whipped topping, reminiscent of Cool Whip, should you want.
You’ll Have to Blind-Bake the Pie Crust
In contrast to a cherry pie or apple pie, the place the filling bakes contained in the crust, the coconut cream filling on this recipe is left unbaked. Because of this, we’ll bake the pie crust beforehand, utilizing a way referred to as par-baking or “blind-baking”.
You are able to do a full or partial blind-bake. On this case, we’ll absolutely bake the crust. A partial blind bake is usually used when a filling requires a shorter baking time than the crust, to present the pie crust a head begin, like in my peach blueberry pie.
Recipe Ideas
- Use full-fat substances. The coconut cream filling seems one of the best with full-fat heavy cream and coconut milk. Low-fat or non-fat substances have the next water content material.
- Bake with pie weights. Line the ready crust with parchment paper and fill it with pie weights. These are small beads that you simply’ll discover in baking and craft shops, designed to maintain the crust from puffing up whereas it bakes.
- No pie weights? In the event you don’t have pie weights to overwhelm the crust whereas blind-baking, you may fill the liner with dry, raw rice or beans as an alternative.
- Check the thickness of the filling. Your coconut cream pie filling might want to simmer on the range till it’s thick sufficient to coat the again of a spoon. Hold the warmth on low whereas the filling cooks, and don’t let it boil.
- Chill the pie totally. Chill the completed coconut cream pie within the fridge for at least 4 hours. This ensures the filling holds its form when sliced.
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Make the pie crust:
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Mix the crust substances. Within the bowl of a meals processor, pulse collectively the flour and salt. Then, add the butter and blend till it resembles a rough meal.
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Add water. With the machine working, slowly add the ice water and course of till a dough comes collectively. Add extra water if the dough appears too dry.
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Form and chill the pie dough. Flatten the dough right into a disk, wrap it in plastic wrap, and chill for 1 hour.
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Prep for baking. Preheat the oven to 350°F.
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Roll out the crust. Roll the dough out on a floured floor. Then place it in a pie pan. Rigorously line the pie dough with parchment paper, then add some weight, reminiscent of pie weights or dry beans.
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Bake the pie crust. Blind bake the pie crust for quarter-hour. Take away the pie crust from the oven, after which take away the pie weights and parchment. Pop it again within the oven and proceed baking the crust for one more 10 minutes, or till golden. Let the pie crust settle down whilst you make the filling.
Make the pie filling:
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Toast the coconut. Add the coconut to a big skillet. Toast the coconut over medium warmth for 1 to 2 minutes, stirring continually. As soon as toasted, take away from the range and put aside.
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Make the creamy filling. Whisk the heavy cream, coconut milk, sugar, cornstarch, eggs, salt, and vanilla extract in a saucepan.
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Prepare dinner. Prepare dinner the cream combination for quarter-hour over low warmth, stirring sometimes, till it thickens and coats the again of a spoon.
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Add coconut. Stir within the toasted coconut, reserving a few of it (round ¼ cup) for topping the pie.
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Fill the pie. Pour the cream combination into the baked pie crust. Switch the pie to the fridge and chill it for no less than 4 hours, or in a single day till it’s chilled and thickened.
Make the topping:
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Whip the cream. Add heavy cream and powdered sugar to a bowl and beat it with an electrical mixer till stiff peaks type, about 3 to 4 minutes.
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Assemble the pie. Unfold or pipe the whipped cream topping over the pie. Add toasted coconut on prime. Slice the pie and serve. Hold the pie refrigerated.
- As an alternative of my pie crust, you can also make the pie with a graham cracker crust, and also you gained’t must bake it. Additionally, you need to use a pre-baked pie crust.
- Use full-fat coconut milk for the recipe. For extra coconut taste, you may add coconut extract.
- Ensure that to chill the pie correctly earlier than slicing. It will make sure the filling stays in place.
Serving: 1slice | Energy: 572kcal | Carbohydrates: 36g | Protein: 6g | Fats: 46g | Saturated Fats: 32g | Polyunsaturated Fats: 2g | Monounsaturated Fats: 10g | Trans Fats: 0.4g | Ldl cholesterol: 138mg | Sodium: 48mg | Potassium: 196mg | Fiber: 2g | Sugar: 19g | Vitamin A: 1381IU | Vitamin C: 1mg | Calcium: 64mg | Iron: 2mg
Dietary data is an estimate and offered as courtesy. Values might differ in line with the substances and instruments used. Please use your most popular dietary calculator for extra detailed data.
The best way to Make Coconut Cream Pie
This pie is particularly beloved by coconut followers, however nearly anybody who loves a thick, silky pie with a crispy crust will take pleasure in it. Right here’s methods to make it in 5 straightforward steps.
- Put together the pie crust. Put together and chill the pie crust dough, and press the crust right into a 9-inch pie plate. Bake the pie crust with pie weights at 350ºF for quarter-hour. Take away the weights and bake for one more 10 minutes, till the crust is browned.
- Toast the coconut. Whereas the crust cools, toast the coconut in a dry skillet over medium warmth. Stir typically and watch the coconut carefully so it doesn’t burn. Put aside ¼ cup of the toasted coconut for adorning the completed pie; the remaining will go into the filling.
- Make the cream filling. In a saucepot, whisk the heavy cream with coconut milk, sugar, cornstarch, eggs, salt, and vanilla. Simmer for quarter-hour on low warmth till the combination thickens. It ought to coat the again of a spoon. Lastly, stir within the toasted coconut.
- Assemble and refrigerate the pie. Pour the filling into your baked and cooled pie crust. Place the pie into the fridge to relax for no less than 4 hours.
- Whip the cream for the topping. When it’s time to serve, whip heavy cream with powdered sugar till you have got stiff peaks. Unfold or pipe the whipped cream on prime of the chilled pie. Sprinkle over the reserved toasted coconut from earlier, and serve!
Storage
Hold your leftover coconut cream pie refrigerated for as much as 3 days. In the event you’re making the pie forward, I like to recommend leaving off the whipped topping till you’re able to serve.
