This coconut cream pie recipe has a thick, creamy coconut filling piled with swirls of contemporary 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 includes a creamy coconut filling filled with 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
- Simple to make. There’s no tempering eggs or fancy methods wanted to make the right coconut cream pie filling.
- Make it forward. Since this pie wants a number of 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 really 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.
Elements 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 listing 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 may also 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 may also depart it untoasted in case you’d like.
- Heavy Cream – Full-fat heavy cream yields a thick, silky filling. Don’t substitute entire milk or comparable, or your pie might be runny.
- Coconut Milk – Use full-fat coconut milk (not low-fat or cream of coconut) within the pie filling. In case you’re after a stronger coconut taste, you’ll be able to add a number of 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 should utilize a store-bought whipped topping, corresponding to Cool Whip, in case you desire.
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. For that reason, we’ll bake the pie crust beforehand, utilizing a way known as par-baking or “blind-baking”.
You are able to do a full or partial blind-bake. On this case, we’ll totally bake the crust. A partial blind bake is usually used when a filling requires a shorter baking time than the crust, to provide 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 a better 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 just’ll discover in baking and craft shops, designed to maintain the crust from puffing up whereas it bakes.
- No pie weights? In case you don’t have pie weights to crush the crust whereas blind-baking, you’ll be able to fill the liner with dry, raw rice or beans as a substitute.
- 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. Preserve 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. Fastidiously line the pie dough with parchment paper, then add some weight, corresponding to 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 quiet 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 consistently. 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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Cook dinner. Cook 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 at the very least 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. Preserve 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 should utilize a pre-baked pie crust.
- Use full-fat coconut milk for the recipe. For extra coconut taste, you’ll be able to add coconut extract.
- Ensure 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 supplied as courtesy. Values could fluctuate in accordance with the substances and instruments used. Please use your most well-liked dietary calculator for extra detailed data.
Methods to Make Coconut Cream Pie
This pie is very cherished 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 usually and watch the coconut intently 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 at the very least 4 hours.
- Whip the cream for the topping. When it’s time to serve, whip heavy cream with powdered sugar till you will have 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
Preserve your leftover coconut cream pie refrigerated for as much as 3 days. In case you’re making the pie forward, I like to recommend leaving off the whipped topping till you’re able to serve.
