I remember the first time I made this pie; it was a sunny afternoon, and we were getting ready for a family barbecue. My grandmother, who was visiting us, shared her secret for the perfect flaky crust. Her advice was to keep everything as cold as possible, and she even had me chill the rolling pin!
This coconut cream pie recipe has become a staple for family gatherings and special occasions. I’ve tweaked it over the years, adding a bit more coconut extract here and using full-fat coconut milk there, to make it even richer and creamier. One thing I love about this recipe is how versatile it is. You can toast the coconut flakes for an extra depth of flavor or even add a bit of rum extract to the filling for a tropical twist.
I find that this pie works wonderfully with a variety of toppings. Sometimes I’ll sprinkle some toasted almonds on top for a bit of crunch, or I’ll swirl in some melted chocolate for an added layer of decadence. It’s these little variations that keep this recipe exciting every time I make it.
Whether you’re a seasoned baker or just starting out, this coconut cream pie is a delightful treat that’s sure to impress. It’s perfect for summer picnics, holiday dinners, or just because you want a taste of something sweet and creamy. Give it a try and make it your own, and I’m sure it’ll become a favorite in your home too.
How to Prepare the Coconut Cream Pie
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Ingredients
- 1/2 teaspoon salt
- 1 1/4 cups heavy cream
- 1/2 teaspoon sugar
- 1 teaspoon coconut extract
- 1/4 cup sugar
- 1 teaspoon vanilla extract
- 1/2 cup coconut flakes
- 4 egg yolks
- 1/2 cup unsalted butter (chilled and cubed)
- 1 1/4 cups all-purpose flour
- 3 tablespoons ice water
- 1/4 cup cornstarch
- 1 1/2 cups coconut milk (full fat)
- 2 tablespoons confectioners’ sugar
- 1 1/4 cups whipping cream
Directions
- In a bowl, mix together flour, salt, sugar, and butter until the mixture resembles coarse crumbs. Add ice water and combine to form a dough. Wrap the dough and refrigerate for 30 minutes.
- Preheat your oven to 350°F (175°C).
- After chilling, roll out the dough and fit it into a 9-inch pie dish.
- Blind bake the crust for 20 minutes and then let it cool to room temperature.
- For the filling, whisk together sugar and cornstarch in a saucepan. Add coconut milk, heavy cream, and egg yolks, whisking until the mixture is smooth. Cook over medium heat until the mixture thickens.
- Strain the thickened custard through a fine mesh sieve, then stir in coconut and vanilla extracts.
- Pour the prepared filling into the cooled pie crust. Cover the filling with plastic wrap and refrigerate for at least two hours or overnight.
- To prepare the topping, beat whipping cream with confectioners’ sugar in a bowl until stiff peaks form. Spread this whipped cream over the chilled pie and sprinkle with coconut flakes.
FAQs:
Can I use a pre-made pie crust instead of making it from scratch?
Yes, you can use a pre-made pie crust to save time. Simply follow the package instructions for blind baking before adding the filling.
How can I prevent my pie crust from becoming soggy?
To avoid a soggy crust, ensure you blind bake it properly and let it cool completely before adding the filling. Additionally, you can brush the crust with a beaten egg white before blind baking.
What can I use as a substitute for coconut extract?
If you don’t have coconut extract, you can use an equal amount of vanilla extract. However, keep in mind that the coconut flavor might be slightly less pronounced.
How do I know when the filling has thickened enough?
The filling is thick enough when it coats the back of a spoon and leaves a trail when you run your finger through it. It should have a pudding-like consistency.
Can I make the coconut cream pie ahead of time?
Yes, you can prepare the pie a day in advance. Make sure to keep it chilled in the refrigerator, and add the whipped cream topping just before serving for the best texture.
Is it possible to use light coconut milk instead of full-fat coconut milk?
While you can use light coconut milk, the filling may not be as rich and creamy. Full-fat coconut milk provides a better texture and flavor for the pie.
Coconut Cream Pie
Ingredients
- 1/4 cup cornstarch
- 1/2 teaspoon salt
- 1 1/4 cups heavy cream
- 1 teaspoon vanilla extract
- 1/2 teaspoon sugar
- 1 teaspoon coconut extract
- 1/2 cup unsalted butter chilled and cubed
- 4 egg yolks
- 1 1/4 cups all-purpose flour
- 3 tablespoons ice water
- 1/4 cup sugar
- 1 1/2 cups coconut milk full fat
- 1/2 cup coconut flakes
- 1 1/4 cups whipping cream
- 2 tablespoons confectioners' sugar
Instructions
- Combine flour, salt, sugar, and butter in a bowl until it resembles coarse crumbs. Add ice water to form a dough. Cover and chill the dough for 30 minutes.
- Preheat your oven to 350F.
- Roll out the chilled dough and place it in a 9-inch pie dish.
- Blind bake the pie crust for 20 minutes, then let it cool to room temperature.
- To make the filling, whisk sugar and cornstarch in a saucepan. Add coconut milk, heavy cream, and egg yolks. Whisk until smooth. Cook over medium heat until the mixture thickens.
- Strain the custard through a fine mesh sieve and stir in coconut and vanilla extracts.
- Pour the filling into the cooled pie shell. Cover the filling with plastic wrap and chill for at least two hours or overnight.
- For the topping, beat whipping cream and powdered sugar in a bowl until stiff peaks form. Spoon this over the chilled pie and sprinkle with shredded coconut flakes.
