Coconut Cream Pie: A Deliciously Easy Recipe to Satisfy Your Sweet Tooth

Coconut Cream Pie is a delightful dessert that has captured the hearts of many with its luscious layers and tropical flavor. This classic pie, with its velvety coconut custard filling and fluffy whipped cream topping, is not just a treat for the taste buds but also a nostalgic reminder of family gatherings and summer picnics. Originating in the United States, this pie has roots in the early 20th century, where it became a staple in American kitchens, celebrated for its simplicity and rich flavor.

People love Coconut Cream Pie for its perfect balance of sweetness and creaminess, combined with the satisfying crunch of a flaky crust. The texture is a heavenly mix of smooth custard and airy whipped cream, making each bite a delightful experience. Whether you’re serving it at a holiday dinner or enjoying a slice on a warm afternoon, Coconut Cream Pie is sure to bring smiles and satisfaction to everyone at the table. Join me as we explore this beloved recipe and learn how to create your own Coconut Cream Pie masterpiece!

Ingredients:

• 1 pre-baked 9-inch pie crust (store-bought or homemade)
• 1 cup sweetened shredded coconut
• 1 cup whole milk
• 1 cup heavy cream
• 3/4 cup granulated sugar
• 1/4 cup cornstarch
• 1/4 teaspoon salt
• 4 large egg yolks
• 2 tablespoons unsalted butter
• 1 teaspoon pure vanilla extract
• 1 cup heavy whipping cream (for topping)
• 2 tablespoons powdered sugar (for topping)
• 1/2 teaspoon vanilla extract (for topping)
• Additional shredded coconut for garnish (toasted, if desired)

Preparing the Coconut Filling

1. In a medium saucepan, combine the whole milk, heavy cream, and granulated sugar. Stir the mixture over medium heat until the sugar dissolves and the mixture is warm, but not boiling.
2. In a separate bowl, whisk together the cornstarch, salt, and egg yolks until smooth. This will help to thicken our filling.
3. Once the milk mixture is warm, slowly pour about a cup of it into the egg yolk mixture while whisking constantly. This process is called tempering and prevents the eggs from scrambling.
4. After tempering, pour the egg yolk mixture back into the saucepan with the remaining milk mixture. Stir continuously over medium heat until the mixture thickens and starts to bubble, about 5-7 minutes. You want it to be thick enough to coat the back of a spoon.
5. Once thickened, remove the saucepan from the heat and stir in the butter, vanilla extract, and shredded coconut. Mix until the butter is melted and everything is well combined.
6. Transfer the coconut filling into the pre-baked pie crust, smoothing the top with a spatula. Cover the pie with plastic wrap, pressing it directly onto the surface of the filling to prevent a skin from forming. Refrigerate for at least 4 hours, or until set.

Preparing the Whipped Cream Topping

1. In a large mixing bowl, pour in the heavy whipping cream. Make sure your bowl and beaters are cold for best results.
2. Add the powdered sugar and vanilla extract to the cream. This will sweeten the whipped cream and add flavor.
3. Using an electric mixer, beat the cream on medium-high speed until soft peaks form. This usually takes about 3-5 minutes. Be careful not to overbeat, or you’ll end up with butter!
4. Once you have soft peaks, you can stop mixing. The whipped cream should be fluffy and hold its shape.

Assembling the Coconut Cream Pie

1. Once the coconut filling has set in the refrigerator, remove the pie from the fridge and take off the plastic wrap.
2. Using a spatula, gently spread the whipped cream over the top of the coconut filling. You can create swirls or peaks for a decorative touch.
3. If you like, you can toast some additional shredded coconut in a dry skillet over medium heat until golden brown. This adds a nice crunch and flavor to the pie.
4. Sprinkle the toasted coconut over the whipped cream topping for garnish. This step is optional but highly recommended for that extra coconut flavor and texture.
5. Slice the pie into wedges and serve immediately, or return it to the refrigerator until you’re ready to serve. Enjoy the creamy, dreamy coconut goodness!

Tips for the Perfect Coconut Cream Pie

• For a richer flavor, consider using coconut milk in place of some of the whole milk.
• Make sure to use fresh, high-quality coconut for the best taste. If you can find unsweetened shredded coconut, feel free to use that and adjust the sugar in the filling to your liking.
• To make the pie ahead of time, you can prepare the filling and crust a day in advance. Just add the whipped cream topping right before serving to keep it fresh.
• If you want to add a little

  Conclusion:

  In summary, this Coconut Cream Pie recipe is an absolute must-try for anyone who loves a delightful dessert that combines creamy textures with a tropical twist. The rich coconut flavor, paired with the buttery crust and fluffy whipped topping, creates a harmonious balance that will leave your taste buds dancing with joy. Whether you’re serving it at a family gathering, a summer barbecue, or simply indulging yourself on a quiet evening, this pie is sure to impress. For serving suggestions, consider garnishing your Coconut Cream Pie with toasted coconut flakes or a sprinkle of chocolate shavings for an extra touch of elegance. You can also experiment with variations by adding a layer of fresh fruit, like sliced bananas or strawberries, to elevate the flavor profile even further. If you’re feeling adventurous, try swapping out the coconut milk for almond or macadamia nut milk for a unique twist. I wholeheartedly encourage you to give this Coconut Cream Pie recipe a try. I promise you won’t be disappointed! Once you’ve made it, I would love to hear about your experience. Share your thoughts, any variations you tried, or even a picture of your beautiful creation. Let’s spread the joy of this delicious dessert together! Happy baking! Print
  

  Coconut Cream Pie: A Deliciously Easy Recipe to Satisfy Your Sweet Tooth

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  • Author: Dottie
  • Total Time: 275 minutes
  • Yield: 8 servings 1x

  Print Recipe

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  Description

  Enjoy a delightful Coconut Cream Pie with a creamy coconut filling in a flaky crust, topped with fluffy whipped cream and toasted coconut. This refreshing dessert is a must-try for coconut enthusiasts!

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  Ingredients

  Scale 1x2x3x

  • 1 pre-baked 9-inch pie crust (store-bought or homemade)
  • 1 cup sweetened shredded coconut
  • 1 cup whole milk
  • 1 cup heavy cream
  • 3/4 cup granulated sugar
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 4 large egg yolks
  • 2 tablespoons unsalted butter
  • 1 teaspoon pure vanilla extract
  • 1 cup heavy whipping cream (for topping)
  • 2 tablespoons powdered sugar (for topping)
  • 1/2 teaspoon vanilla extract (for topping)
  • Additional shredded coconut for garnish (toasted, if desired)

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  Instructions

  1. In a medium saucepan, combine the whole milk, heavy cream, and granulated sugar. Stir over medium heat until the sugar dissolves and the mixture is warm, but not boiling.
  2. In a separate bowl, whisk together the cornstarch, salt, and egg yolks until smooth.
  3. Slowly pour about a cup of the warm milk mixture into the egg yolk mixture while whisking constantly to temper the eggs.
  4. Pour the tempered egg yolk mixture back into the saucepan with the remaining milk mixture. Stir continuously over medium heat until thickened and bubbling, about 5-7 minutes.
  5. Remove from heat and stir in the butter, vanilla extract, and shredded coconut until well combined.
  6. Transfer the coconut filling into the pre-baked pie crust, smoothing the top. Cover with plastic wrap pressed directly onto the filling and refrigerate for at least 4 hours, or until set.
  7. In a large mixing bowl, pour in the heavy whipping cream.
  8. Add the powdered sugar and vanilla extract to the cream.
  9. Using an electric mixer, beat on medium-high speed until soft peaks form, about 3-5 minutes. Be careful not to overbeat.
  10. Once the filling has set, remove the pie from the fridge and take off the plastic wrap.
  11. Spread the whipped cream over the top of the coconut filling using a spatula.
  12. Optionally, toast additional shredded coconut in a dry skillet over medium heat until golden brown.
  13. Sprinkle the toasted coconut over the whipped cream topping for garnish.
  14. Slice into wedges and serve immediately, or return to the refrigerator until ready to serve.

  Notes

  • For a richer flavor, consider using coconut milk in place of some of the whole milk.
  • Use fresh, high-quality coconut for the best taste. Unsweetened shredded coconut can be used with adjusted sugar.
  • Prepare the filling and crust a day in advance; add the whipped cream topping just before serving for freshness.

  • Prep Time: 20 minutes
  • Cook Time: 15 minutes