Coconut Cream Pie Recipe

Coconut Cream Pie. Just the name conjures images of creamy, dreamy desserts, doesn’t it? In my family, it’s more than just a dessert; it’s a tradition. From summer barbecues to cozy winter holidays, a slice of homemade coconut cream pie is always met with enthusiastic cheers. I’ve been tweaking and perfecting this recipe for years, passed down from my grandmother with her own little secrets sprinkled in. This isn’t just any coconut cream pie; it’s the coconut cream pie that elicits gasps of delight and empty plates in record time. The rich, velvety custard, the sweet, toasted coconut topping, and the flaky, buttery crust – it’s a symphony of textures and flavors that dance on your palate. If you’re looking for a dessert that’s both comforting and impressive, look no further. This coconut cream pie recipe is a guaranteed crowd-pleaser, and I’m thrilled to share all my tips and tricks for making it absolutely perfect every single time. Get ready to experience coconut cream pie nirvana!

Ingredients

To create the most exquisite Coconut Cream Pie, you need to start with quality ingredients. Each component plays a crucial role in the final taste and texture. Let’s break down what you’ll need for this delectable dessert:

For the Pie Crust:

• 1 ½ cups all-purpose flour: The foundation of our pie, all-purpose flour provides the structure for a tender and flaky crust. Make sure to measure it correctly – spooning and leveling is recommended to avoid using too much flour, which can result in a tough crust.
• ½ teaspoon salt: Salt enhances the flavors of all the ingredients, especially the butter, and balances the sweetness of the filling. Don’t skip it!
• ½ cup (1 stick) unsalted butter, very cold and cut into small cubes: Cold butter is the key to a flaky crust. The cold butter creates steam pockets as it melts during baking, resulting in those desirable layers. Unsalted butter allows you to control the overall saltiness of the crust.
• ¼ cup vegetable shortening, very cold: Shortening, also cold, adds extra flakiness to the crust and contributes to a tender texture. Using a combination of butter and shortening gives you the best of both worlds – flavor and flakiness.
• ¼ cup ice water: Ice water keeps the dough cold and helps bind it together. Use just enough to bring the dough together without making it sticky. The colder the water, the better.

For the Coconut Cream Pie Filling:

• 1 cup granulated sugar: Sugar provides sweetness to the custard filling. Granulated sugar dissolves smoothly and contributes to the creamy texture.
• ⅓ cup cornstarch: Cornstarch is the thickening agent for our custard. It creates a smooth, creamy, and stable filling when heated. Ensure it’s thoroughly combined with the sugar to prevent lumps.
• ½ teaspoon salt: Just like in the crust, salt enhances the flavors in the filling and balances the sweetness.
• 4 large egg yolks: Egg yolks are essential for richness, color, and thickening the custard. They contribute to the velvety smooth texture and give the filling its characteristic yellow hue.
• 3 cups whole milk: Whole milk provides richness and creaminess to the custard. Using whole milk will result in a much richer and more flavorful filling compared to lower-fat milks.
• 1 (13.5 oz) can full-fat coconut milk: This is the star ingredient! Full-fat coconut milk is crucial for that intense coconut flavor and creamy texture. Do not substitute with light coconut milk as it will lack the richness and flavor depth. Shake the can well before measuring.
• 2 tablespoons unsalted butter: Adding butter at the end of cooking the filling enriches the custard and gives it a glossy sheen. It also adds a touch of extra flavor.
• 1 teaspoon vanilla extract: Vanilla extract enhances the overall flavor profile and complements the coconut perfectly. Use pure vanilla extract for the best flavor.
• 1 cup unsweetened shredded coconut, divided: We’ll use shredded coconut both in the filling and for toasting as a topping. Unsweetened coconut allows us to control the sweetness and provides a pure coconut flavor.

For the Topping:

• 1 cup heavy cream: Heavy cream is essential for a stable and luscious whipped cream topping. Make sure it’s very cold for best whipping results.
• 2 tablespoons powdered sugar: Powdered sugar sweetens the whipped cream and helps stabilize it due to the cornstarch content in some brands.
• ½ teaspoon vanilla extract: A touch of vanilla extract in the whipped cream elevates its flavor and complements the coconut pie.
• ½ cup toasted sweetened shredded coconut (optional, but highly recommended): Toasted sweetened coconut adds a delightful crunch and sweetness to the topping, enhancing both the flavor and texture of the pie. You can toast it yourself or use pre-toasted coconut.

Instructions

Now that we have all our ingredients ready, let’s dive into the step-by-step instructions for creating this incredible Coconut Cream Pie. Follow these directions carefully for pie perfection!

Making the Pie Crust:

1. Combine dry ingredients: In a large bowl, whisk together the flour and salt. This ensures the salt is evenly distributed throughout the flour.
2. Cut in the cold fats: Add the cold, cubed butter and cold shortening to the flour mixture. Using a pastry blender or your fingertips, cut the fats into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter and shortening remaining. The goal is to keep the fats cold and prevent them from melting into the flour. Working quickly is key.
3. Add ice water gradually: Drizzle ice water, one tablespoon at a time, over the flour mixture. Gently toss with a fork after each addition until the dough just comes together. Be careful not to add too much water, as this can make the crust tough. You want the dough to be moist enough to hold together but not sticky.
4. Form dough into disks: Divide the dough in half and gently form each half into a flat disk. Wrap each disk tightly in plastic wrap.
5. Chill the dough: Refrigerate the dough disks for at least 1 hour, or preferably 2 hours, to allow the gluten to relax and the fats to firm up. This chilling step is crucial for a tender and flaky crust. You can even chill it overnight.
6. Roll out the crust: On a lightly floured surface, roll out one disk of dough into a 12-inch circle. Roll from the center outwards, rotating the dough as you go to ensure an even circle.
7. Transfer to pie plate: Gently fold the rolled dough in half, then in half again, and transfer it to a 9-inch pie plate. Unfold the dough and ease it into the pie plate, pressing it gently against the bottom and sides. Trim any excess dough hanging over the edge, leaving about a ½-inch overhang.
8. Crimp the edges: Crimp the edges of the crust using your fingers or a fork to create a decorative and sealed edge. This helps prevent the filling from leaking out.
9. Pre-bake the crust (blind bake): Prick the bottom of the crust all over with a fork to prevent it from puffing up during baking. Line the crust with parchment paper and fill it with pie weights or dried beans. Bake in a preheated oven at 375°F (190°C) for 20 minutes.
10. Remove weights and bake further: Carefully remove the parchment paper and pie weights. Return the crust to the oven and bake for another 10-15 minutes, or until lightly golden brown. This ensures the crust is fully cooked and will hold the filling without becoming soggy. Let the crust cool completely on a wire rack while you prepare the filling.

Making the Coconut Cream Pie Filling:

1. Combine dry ingredients in saucepan: In a medium saucepan, whisk together the granulated sugar, cornstarch, and salt. Make sure the cornstarch is fully incorporated into the sugar to prevent lumps in the custard.
2. Whisk in egg yolks: In a separate bowl, lightly whisk the egg yolks. Gradually whisk the egg yolks into the sugar mixture in the saucepan until well combined and smooth.
3. Gradually whisk in milk and coconut milk: Slowly whisk in the whole milk and coconut milk, ensuring there are no lumps. Whisk until the mixture is smooth and homogenous.
4. Cook the filling: Place the saucepan over medium heat and cook, stirring constantly with a whisk, until the mixture thickens and comes to a gentle simmer. This will take about 10-15 minutes. Continue to stir constantly to prevent scorching on the bottom of the pan. The mixture is ready when it coats the back of a spoon and leaves a clear trail when you run your finger through it.
5. Remove from heat and stir in butter and vanilla: Remove the saucepan from the heat. Stir in the butter until it is melted and fully incorporated into the custard. Then, stir in the vanilla extract and ½ cup of the unsweetened shredded coconut.
6. Pour filling into crust: Pour the hot coconut cream filling into the cooled pre-baked pie crust, spreading it evenly.
7. Press plastic wrap onto surface: To prevent a skin from forming on the surface of the filling, gently press a piece of plastic wrap directly onto the hot filling. This creates an airtight seal.
8. Chill the pie: Refrigerate the pie for at least 4 hours, or preferably overnight, to allow the filling to set completely and become firm. Chilling is essential for the pie to slice cleanly and have the right texture.

Making the Whipped Cream Topping and Assembling the Pie:

1. Make whipped cream: In a chilled bowl, combine the heavy cream, powdered sugar, and vanilla extract. Using an electric mixer or whisk, beat until stiff peaks form. Be careful not to overwhip, or the cream can become grainy.
2. Frost the pie: Once the pie is fully chilled and set, remove the plastic wrap. Spread the whipped cream evenly over the top of the coconut cream filling, creating swirls or decorative peaks as desired.
3. Garnish with toasted coconut: Sprinkle the remaining ½ cup of unsweetened shredded coconut (or toasted sweetened coconut, if using) evenly over the whipped cream topping.
4. Serve and enjoy: Slice and serve chilled. For the best flavor and texture, enjoy within 2-3 days.

Nutrition Facts

(Estimated values, may vary based on specific ingredients and serving size)

Servings: 8

Calories per serving: Approximately 450-550 calories

• Fat: 30-35g
• Saturated Fat: 20-25g
• Cholesterol: 150-180mg
• Sodium: 250-300mg
• Carbohydrates: 45-55g
• Sugar: 30-35g
• Protein: 5-7g

Please note that these are estimates and can vary. For precise nutritional information, use a nutrition calculator with the specific brands and quantities of ingredients you use.

Preparation Time

• Prep time: 1 hour (including dough chilling)
• Cook time: 45 minutes (crust and filling)
• Chill time: Minimum 4 hours (preferably overnight)
• Total time: Approximately 6-8 hours (including chilling)

While the total time seems long due to chilling, active preparation and cooking time is relatively shorter. Most of the time is hands-off chilling time.

How to Serve

Coconut Cream Pie is a delightful dessert that can be served in various ways to enhance the experience. Here are some serving suggestions:

• Chilled: The classic and most recommended way to serve coconut cream pie is chilled straight from the refrigerator. This allows the filling to be firm and the whipped cream to be cool and refreshing.
• With a dollop of extra whipped cream: For an even more decadent treat, serve each slice with an extra dollop of fresh whipped cream on the side.
• With fresh fruit: Complement the richness of the pie with fresh berries like raspberries, strawberries, or blueberries. The tartness of the berries provides a nice contrast to the sweetness of the pie.
• With a dusting of cocoa powder: A light dusting of unsweetened cocoa powder over the whipped cream adds a subtle hint of bitterness and visual appeal.
• With a sprinkle of toasted coconut flakes: For extra coconut flavor and texture, sprinkle a few more toasted coconut flakes over each slice just before serving.
• Alongside a scoop of vanilla ice cream: For a truly indulgent dessert experience, serve a slice of warm (slightly warmed in microwave, optional) or chilled coconut cream pie with a scoop of creamy vanilla ice cream.
• With a drizzle of caramel sauce: A drizzle of homemade or store-bought caramel sauce adds a layer of warm, buttery sweetness that pairs beautifully with coconut.
• As part of a dessert platter: Coconut cream pie slices can be a wonderful addition to a dessert platter alongside other pies, cakes, and cookies, offering variety and appeal.
• For special occasions: Decorate the pie more elaborately for special occasions like birthdays or holidays. Use piping bags to create intricate whipped cream designs and add candied coconut or chocolate shavings.

Additional Tips for the Perfect Coconut Cream Pie

To ensure your Coconut Cream Pie is a resounding success, keep these helpful tips in mind:

• Use Cold Ingredients for the Crust: For a truly flaky and tender crust, ensure all your ingredients are cold – especially the butter, shortening, and water. Cold fats create steam during baking, resulting in those desirable layers. If your kitchen is warm, consider chilling your flour and bowl as well.
• Don’t Overwork the Pie Dough: Overworking the dough develops gluten, which can make the crust tough. Mix the dough just until it comes together, and handle it gently when rolling it out. Less is more when it comes to pie crust dough.
• Cook the Filling Over Medium Heat and Stir Constantly: Cooking the custard filling requires patience and attention. Use medium heat to prevent scorching, and stir constantly with a whisk to ensure a smooth, lump-free custard. Don’t rush this step; proper cooking is crucial for thickening and flavor development.
• Chill the Pie Thoroughly: Resist the temptation to slice into the pie too soon. Chilling the pie for at least 4 hours, or preferably overnight, is essential for the filling to set completely and for the flavors to meld together. A well-chilled pie will slice cleanly and have the perfect creamy texture.
• Toast Your Coconut for Enhanced Flavor: Toasting coconut flakes before using them as a topping (or even in the filling) intensifies their coconut flavor and adds a delightful crunch. Spread the coconut on a baking sheet and toast in a 350°F (175°C) oven for 5-7 minutes, stirring occasionally, until golden brown and fragrant. Watch it closely as it can burn quickly.

FAQ Section

Here are some frequently asked questions about making Coconut Cream Pie:

Q1: Can I use a store-bought pie crust to save time?

A: Yes, you can definitely use a store-bought pie crust to simplify the process. Look for a refrigerated pie crust that fits a 9-inch pie plate. Follow the package instructions for pre-baking (blind baking) the crust before filling it. While homemade crust is superior in flavor and texture, a store-bought crust is a convenient option when you’re short on time.

Q2: Can I use light coconut milk instead of full-fat coconut milk?

A: It’s highly recommended to use full-fat coconut milk for the best flavor and creamy texture in coconut cream pie. Light coconut milk will result in a less rich and less flavorful filling. Full-fat coconut milk provides the essential richness and coconut flavor that defines this pie. If you are concerned about fat content, consider smaller slices rather than substituting the key ingredient.

Q3: How do I prevent my pie crust from shrinking during baking?

A: Pie crust shrinkage can be minimized by several techniques. First, ensure your dough is well-chilled. Second, don’t stretch the dough when placing it in the pie plate; gently ease it in. Third, blind bake the crust using pie weights or dried beans to prevent it from puffing up and shrinking. Finally, avoid over-baking the crust, as this can also contribute to shrinkage.

Q4: My coconut cream pie filling is too runny. What did I do wrong?

A: A runny filling is usually caused by not cooking the custard long enough or not using enough cornstarch. Ensure you cook the filling over medium heat, stirring constantly, until it thickens and comes to a gentle simmer. It should coat the back of a spoon. If it remains runny even after proper cooking, you may have under-measured the cornstarch. While it’s difficult to fix a runny filling after it’s cooked, chilling it thoroughly will help it set up somewhat. For future pies, double-check your cornstarch measurement and cooking time.

Q5: How long does coconut cream pie last in the refrigerator?

A: Coconut cream pie is best consumed within 2-3 days when stored in the refrigerator. After this time, the crust may start to soften, and the whipped cream topping might begin to weep or deflate. Store the pie covered in plastic wrap or in an airtight container in the refrigerator to maintain its freshness and prevent it from absorbing odors. While it can be safe to eat for up to 4-5 days if properly refrigerated, the quality will diminish over time. It’s always best to enjoy it fresh for the optimal taste and texture.

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