Coconut Cream Pie Recipe: Rich, Creamy, and Dreamy

Coconut Cream Pie, a dessert so divine it’s sure to transport you to a tropical state of mind.

This rich and creamy masterpiece is a symphony of flavors and textures, with the sweetness of coconut, the tang of cream, and the crunch of toasted nuts all coming together in perfect harmony.

In this recipe, we’ll show you how to create a Coconut Cream Pie that’s sure to impress even the most discerning palates. 

Coconut Cream Pie Recipe: A Quick Overview

Category	Description
Recipe Description	A rich and creamy coconut cream pie with a flaky pastry crust and toasted coconut flakes on top.
Preparation Time	30 minutes
Cooking Time	40 minutes
Total Time	1 hour 10 minutes
Type of Dish	Dessert
Cuisine	American
Quantity Produced	1 pie (8-10 servings)
Number of Calories	350 per serving (approx.)

About Coconut Cream Pie Recipe

This Coconut Cream Pie Recipe is a classic dessert that’s both elegant and indulgent. With its silky smooth coconut cream filling, flaky pastry crust, and toasted coconut flakes on top, it’s a show-stopping dessert that’s sure to impress at any gathering.

What sets this recipe apart is the perfect balance of flavors and textures, from the sweetness of the coconut to the tang of the cream and the crunch of the toasted nuts.

Plus, with its make-ahead friendly instructions, you can prepare the crust and filling ahead of time, making it a stress-free dessert option for even the busiest of hosts.

Whether you’re a coconut lover, a pie enthusiast, or just looking for a new dessert to wow your friends and family, this Coconut Cream Pie Recipe is sure to become a new favorite.

Why does Coconut Cream Pie Recipe Stand Out?

• Unique Flavor Profile: The combination of coconut cream, sweetened condensed milk, and toasted coconut flakes creates a rich and creamy flavor profile that’s both familiar and exotic.
• Flaky Pastry Crust: The homemade pastry crust is flaky and buttery, providing a perfect contrast in texture to the smooth and creamy filling.
• Toasted Coconut Flakes: The toasted coconut flakes add a delightful crunch and a touch of sweetness to the pie.
• Make-Ahead Friendly: The pie crust and filling can be made ahead of time, making it a great option for busy hosts and hostesses.
• Impressive Presentation: The pie’s golden-brown crust and toasted coconut flakes make for a stunning presentation that’s sure to impress guests.
• Versatile: The recipe can be easily customized with different flavors, such as adding a hint of lime or nutmeg to the filling.
• Crowd-Pleasing: The Coconut Cream Pie is a crowd-pleaser, perfect for special occasions, holidays, and potlucks.

What are the ingredients in the Coconut Cream Pie recipe?

• 2 1/4 cups all-purpose flour
• 1/2 cup cold unsalted butter
• 1 cup heavy cream
• 1/2 cup whole milk
• 1/4 cup granulated sugar
• 1/4 cup unsweetened shredded coconut
• 2 large egg yolks
• 1/4 cup unsalted butter
• 1/4 cup toasted coconut flakes

Must-Have Equipment for Making Coconut Cream Pie Recipe

• 9-inch pie dish: A pie dish is necessary for baking the pie crust and holding the filling.
• Mixing bowls: Stainless steel or glass bowls are ideal for mixing the filling ingredients.
• Whisk: A whisk is necessary for mixing the filling ingredients until smooth and creamy.
• Rubber spatula: A rubber spatula is helpful for scraping the sides of the bowl and folding in the whipped cream.
• Electric mixer: An electric mixer, such as a stand mixer or handheld mixer, is necessary for whipping the heavy cream.
• Measuring cups and spoons: Accurate measurements are crucial in baking, so it’s essential to have measuring cups and spoons on hand.
• Pastry brush: A pastry brush is necessary for applying the egg wash to the pie crust.
• Oven: A reliable oven is necessary for baking the pie crust and filling.
• Cooling rack: A cooling rack is helpful for cooling the pie after it’s been baked.
• Toasting pan: A toasting pan is necessary for toasting the coconut flakes.

Coconut Cream Pie Recipe: step by step guide

Step 1: Make the Pie Crust

• Preheat oven to 350°F (180°C).
• In a medium-sized bowl, whisk together 2 1/4 cups all-purpose flour, 1 teaspoon salt, and 1/2 cup cold unsalted butter, cut into small pieces.
• Gradually add 1/4 cup ice-cold water, stirring with a fork until the dough comes together.
• Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
• Roll out the dough on a lightly floured surface to a thickness of about 1/8 inch.
• Transfer the dough to a 9-inch pie dish and trim the edges to fit.
• Crimp the edges to form a decorative border.
• Prick the bottom of the crust with a fork to prevent it from bubbling up during baking.
• Line the crust with parchment paper and fill with pie weights or dried beans.
• Bake for 15 minutes, then remove the parchment paper and pie weights or beans.
• Continue baking for an additional 5-7 minutes, or until the crust is lightly golden.

Step 2: Prepare the Coconut Cream Filling

• In a large bowl, whisk together 1 cup heavy cream, 1/2 cup whole milk, 1/4 cup granulated sugar, and 1/4 cup unsweetened shredded coconut.
• Add 1/2 teaspoon kosher salt, 1/2 teaspoon vanilla extract, and 1/4 teaspoon ground cinnamon.
• Whisk until the sugar is dissolved.
• In a separate bowl, whisk together 2 large egg yolks.
• Gradually add the warm coconut cream mixture to the egg yolks, whisking constantly.
• Return the mixture to the saucepan and cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon.
• Remove from heat and stir in 1/4 cup unsweetened shredded coconut and 1 tablespoon unsalted butter, melted.

Step 3: Assemble and Bake the Pie

• Pour the coconut cream filling into the baked pie crust.
• Smooth the top with a spatula.
• Sprinkle 1/4 cup toasted coconut flakes over the top of the pie.
• Bake the pie at 350°F (180°C) for 25-30 minutes, or until the filling is set and the crust is golden brown.
• Remove from the oven and let cool to room temperature.
• Refrigerate the pie for at least 2 hours before serving.

Perfect Pairings for Coconut Cream Pie Recipe

• Coffee or Espresso: A classic combination that pairs the richness of the pie with the boldness of the coffee.
• Fresh Fruit: A simple but elegant pairing that complements the sweetness of the pie with the freshness of the fruit.
• Caramel Sauce: A sweet and salty combination that adds a new dimension to the flavor profile of the pie.
• Whipped Cream: An extra dollop of whipped cream adds a playful touch to the presentation and a creamy contrast to the coconut flakes.
• Toasted Nuts: A sprinkle of toasted nuts, such as almonds or pecans, adds a satisfying crunch to the pie.
• Chocolate Shavings: For a more decadent treat, sprinkle shaved chocolate on top of the pie for a rich and indulgent combination.
• Coconut Whipped Cream: A dollop of coconut whipped cream adds a light and airy texture to the pie, as well as a boost of coconut flavor.

Mastering Coconut Cream Pie Recipe: Insider Tips and Tricks

Crust:

• Use cold ingredients, including ice-cold water, to ensure a flaky crust.
• Don’t overmix the dough, as this can lead to a tough crust.
• Chill the dough for at least 30 minutes to allow the gluten to relax.

Filling:

• Use high-quality coconut cream for the best flavor and texture.
• Don’t overcook the filling, as this can cause it to curdle.
• Stir the filling constantly while it’s cooking to prevent scorching.

Assembly:

• Make sure the crust is completely cooled before filling and baking.
• Don’t overfill the crust, as this can cause it to burst during baking.
• Use a pie shield or crust weights to prevent the crust from burning.

Baking:

• Use a water bath to prevent the crust from burning and to ensure even baking.
• Don’t open the oven door during the baking time, as this can cause the pie to sink.
• Rotate the pie halfway through the baking time to ensure even browning.

Presentation:

• Use a pastry bag or a zip-top bag with a corner cut off to pipe a decorative border around the pie.
• Sprinkle toasted coconut flakes or chopped nuts around the edge of the pie for a decorative touch.
• Serve the pie chilled, garnished with whipped cream or a sprinkle of cinnamon.

What nutritional benefits do the Coconut Cream Pie Offer?

• Healthy Fats: Coconut cream is a rich source of medium-chain triglycerides (MCTs), which are easily absorbed and can provide a quick source of energy.
• Protein Content: The egg yolks in the filling provide a good amount of protein, which is essential for muscle growth and maintenance.
• Fiber Content: The coconut cream and shredded coconut in the filling provide a good amount of dietary fiber, which can help promote digestive health and support healthy blood sugar levels.
• Antioxidants: The coconut cream and shredded coconut in the filling contain antioxidants, which can help protect the body against free radicals and oxidative stress.
• Vitamins and Minerals: The egg yolks in the filling are a good source of various vitamins and minerals, including vitamin D, vitamin B12, and iron.
• Satisfying and Filling: The combination of healthy fats, protein, and fiber in the Coconut Cream Pie makes it a satisfying and filling dessert option.

How can you preserve leftovers of Coconut Cream Pie?

Refrigeration:

• Store the pie in an airtight container in the refrigerator for up to 3 days.
• Keep the pie away from strong-smelling foods, as it can absorb odors easily.

Freezing:

• Wrap the pie tightly in plastic wrap or aluminum foil and place it in a freezer-safe bag.
• Store the pie in the freezer for up to 2 months.
• When you’re ready to serve, thaw the pie overnight in the refrigerator or at room temperature for a few hours.

Freezing Individual Slices:

• Wrap individual slices of pie tightly in plastic wrap or aluminum foil and place them in a freezer-safe bag.
• Store the slices in the freezer for up to 2 months.
• When you’re ready to serve, thaw a slice overnight in the refrigerator or at room temperature for a few hours.

Dehydrating:

• Dehydrate the pie at 135°F (57°C) for 6-8 hours, or until the filling is dry and the crust is crispy.
• Store the dehydrated pie in an airtight container for up to 2 weeks.

Canning:

• Use a pressure canner to can the pie, following safe canning practices.
• Store the canned pie in a cool, dark place for up to 12 months.

Conclusion

In conclusion, this Coconut Cream Pie Recipe is a true showstopper that’s sure to delight anyone with a sweet tooth.

With its creamy coconut filling, flaky pastry crust, and toasted coconut flakes on top, it’s a dessert that’s both elegant and indulgent.

Whether you’re a seasoned baker or a beginner in the kitchen, this recipe is easy to follow and yields impressive results. So go ahead, give it a try, and get ready to impress your friends and family with this tropical twist on a classic cream pie.

With its perfect balance of flavors and textures, this Coconut Cream Pie is sure to become a new favorite in your household, and one that you’ll return to again and again.

FAQs

Q: Can I use sweetened coconut flakes instead of unsweetened?
A: Yes, you can use sweetened coconut flakes, but keep in mind that it will add extra sugar to the pie. If you do choose to use sweetened coconut flakes, you may want to reduce the amount of sugar in the filling recipe.

Q: Can I make the pie crust ahead of time?
A: Yes, you can make the pie crust up to 2 days in advance. Simply wrap it tightly in plastic wrap and store it in the refrigerator until you’re ready to fill and bake it.

Q: Can I use a store-bought pie crust instead of making my own?
A: Yes, you can use a store-bought pie crust if you prefer. Just be sure to follow the package instructions for thawing and baking.

Q: How do I toast coconut flakes?
A: To toast coconut flakes, simply spread them on a baking sheet and bake in a preheated oven at 350°F (180°C) for 5-7 minutes, or until lightly browned and fragrant. Keep an eye on them to prevent burning.

Q: Can I make the coconut cream filling ahead of time?
A: Yes, you can make the coconut cream filling up to 1 day in advance. Store it in the refrigerator until you’re ready to assemble and bake the pie.

Q: How do I store leftover pie?
A: Store leftover pie in the refrigerator for up to 3 days. You can also freeze the pie for up to 2 months. Thaw frozen pie overnight in the refrigerator before serving.