Coconut Cream Pie is a luscious, creamy dessert that combines the tropical flavor of coconut with a silky custard filling and a light, flaky crust. Topped with whipped cream and garnished with flaked coconut, this classic pie is perfect for special occasions or simply indulging in a sweet treat.
With its rich texture and sweet, nutty taste, this pie is as elegant as it is comforting. The recipe is straightforward, yet the results are truly spectacular, making it a guaranteed crowd-pleaser.
Why You’ll Love This Recipe
• Tropical Flavors: Sweet coconut and creamy custard bring a taste of the tropics.
• Classic Comfort: A timeless dessert that’s always a hit at gatherings.
• Make-Ahead Friendly: Perfect for prepping in advance and serving chilled.
Ingredients
For the Filling
• 1 cup milk
• 1 cup sweetened, flaked coconut
• 1 cup light cream
• ½ cup sugar
• 2 tablespoons cornstarch
• 2 eggs, separated
• 1 teaspoon vanilla extract
For the Crust and Topping
• 1 pre-baked pie crust
• 8 ounces whipped cream (store-bought or homemade)
• Additional flaked coconut or chocolate shavings (optional, for garnish)
Instructions
Step 1: Prepare the Pie Crust
1. Bake your pie crust according to the package directions or your favorite homemade recipe.
2. Allow the crust to cool completely before filling.
Step 2: Prepare the Cream Mixture
1. In a double boiler, combine the milk, light cream, and sugar. Heat over medium heat, stirring frequently, until the mixture comes to a boil.
Step 3: Create the Cornstarch Slurry
1. In a small bowl, mix 2 tablespoons of cold water with the cornstarch until dissolved and smooth.
Step 4: Beat the Egg Yolks
1. Separate the eggs, placing the yolks in a small bowl.
2. Beat the yolks until light and frothy.
Step 5: Combine Egg Mixture and Cornstarch Slurry
1. Mix the cornstarch slurry into the beaten egg yolks, whisking until fully combined.
Step 6: Add the Egg Mixture to the Milk Mixture
1. Gradually pour the egg and cornstarch mixture into the boiling milk mixture, stirring constantly to avoid curdling.
2. Continue cooking for about 5 minutes, stirring frequently, until the mixture thickens to a custard-like consistency.
Step 7: Finish the Filling
1. Remove the custard from heat. Stir in the vanilla extract and the sweetened, flaked coconut.
2. Allow the mixture to cool slightly, about 30 minutes, before assembling the pie.
Step 8: Assemble the Pie
1. Pour the cooled coconut cream mixture into the pre-baked pie crust.
2. Smooth the surface with a spatula and refrigerate for at least 30 minutes, or until the filling is fully set.
Step 9: Add the Whipped Cream
1. Once the filling is set, spread the whipped cream evenly over the top of the pie.
2. Garnish with additional flaked coconut or chocolate shavings, if desired.
Step 10: Serve and Enjoy
1. Slice the pie and serve chilled.
2. Pair with a cup of coffee or tea for a delightful dessert experience.
Tips
• Double Boiler Alternative: If you don’t have a double boiler, use a heatproof bowl set over a pot of simmering water.
• Homemade Whipped Cream: Whip 1 cup of heavy cream with 2 tablespoons of powdered sugar and 1 teaspoon of vanilla extract until soft peaks form.
• Toasted Coconut Garnish: Toast flaked coconut in a dry skillet over medium heat, stirring frequently, until golden brown for a nutty, crunchy topping.
• Prevent Lumps: Stir constantly when adding the egg mixture to the hot milk to ensure a smooth custard.
Storage Options
• Refrigeration: Store the pie covered in the refrigerator for up to 4 days.
• Freezing: Avoid freezing, as the custard filling may become watery when thawed.
This Coconut Cream Pie is a dreamy dessert that combines creamy textures and sweet, tropical flavors for a slice of pure indulgence. It’s sure to be a hit at your next gathering or family dinner!
