Experience the joy of baking with this delightful Coconut Cream Pie recipe. This pie, filled with rich and creamy coconut custard, nestled in a crisp, buttery crust, and topped with airy whipped cream, is a delightful mix of textures that will make your taste buds sing. Its tropical flair is a guaranteed crowd-pleaser and a fantastic way to end any meal.
Enjoying this Coconut Cream Pie and craving more sweet treats? Don't miss our mouth-watering No-Bake Kinder Cheesecake, perfect for every dessert lover!
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- Sweetened coconut flakes
- Vegetable shortening
- All-purpose flour
- Cold water
- Coconut milk
- Whipping cream
- Vanilla extract
See recipe card for quantities.
Prepare and Bake Coconut
Preheat your oven to 325°F (163°C), spread out the coconut flakes on a baking sheet, and bake until they turn golden. This should take around 10-12 minutes. Set them aside to cool.
Make the Pie Crust
In a blender, mix flour, salt, cold butter cubes, and cold vegetable shortening. Add cold water and blend until the dough starts to come together. Form a ball with the dough, refrigerate for 45 minutes, and then roll out the dough to fit a 9-inch Pie Mold. Bake the crust at 350°F (177°C) for about 30 minutes or until golden brown.
Prepare the Filling
In a pot, combine and heat the coconut milk, whipping cream, vanilla extract, salt, and sugar. In a separate bowl, whisk the eggs and cornstarch. Gradually incorporate the hot mixture into the egg mix, then combine all in the pot and heat until it comes to a boil.
Add Coconut to Filling
Remove the filling from heat and stir in a cup of the toasted coconut flakes.
Assemble the Pie
Pour the filling into your prepared pie crust and let it chill in the refrigerator for about 3 hours.
Prepare and Add the Topping
Whip the cream, sugar, and vanilla extract until firm, then spread it over the chilled pie. Sprinkle the remaining toasted coconut flakes on top. Slice and serve your delicious homemade Coconut Cream Pie.
Hint: Make sure the pie crust is thoroughly baked before adding the filling to avoid sogginess. Temper eggs properly to prevent scrambling in the filling, and allow the pie to cool before adding the whipped cream to prevent melting.
For those with dietary restrictions:
- For a dairy-free version, use a non-dairy milk alternative like almond or coconut milk, and a non-dairy whipped topping. Use a dairy-free butter substitute in the crust.
Consider these variations to suit your guests or your personal preference:
- For a chocolate coconut cream pie, add a layer of chocolate ganache on the bottom of the crust before adding the filling.
- For a fruity twist, add a layer of fresh or canned pineapple chunks over the filling before topping with whipped cream.
- Baking Sheet: To evenly spread and bake the coconut flakes; helps get a golden color.
- Blender/Food Processor: To mix flour, salt, butter, and shortening quickly; helps in achieving the right dough consistency.
- Rolling Pin: To roll out the dough; ensures even thickness.
- 9-inch Pie Mold: To shape the pie crust; it's the right size for this recipe.
Baking the Pie Crust:
- Fork: To poke holes; helps prevent puffing.
- Parchment Paper and Weights (like dried white beans): To blind-bake the crust; prevents shrinking.
- Hand Mixer: To whip cream; creates firm peaks.
Most Useful Equipments:
Store this pie in the refrigerator, covered, for up to four days. Due to the custard filling, it's not recommended to leave it out at room temperature for more than two hours.
To prevent a soggy bottom, ensure your pie crust is properly pre-baked and cooled before filling.
Yes, but homemade crust has a better flavor and texture.
Yes, but the pie will be less sweet.
Yes, but the filling will be less rich.
It might not have been cooked long enough. It should be thick and bubbling before you remove it from heat.
Yes, it can be made a day ahead and refrigerated.
It's not recommended as the filling can separate and become watery.
It might be overworked or overbaked.
It might be overbeaten, or the cream was not cold enough before whipping.
Yes, but whipping the cream by hand can be strenuous.
Looking for other recipes like this? Try these:
1 ½ cups (110g) sweetened coconut flakes
½ cup (115g) cold butter
2 tbsp (25g) cold vegetable shortening
1 ¾ cups (210g) all-purpose flour
¼ tsp (1g) salt
¼ to ⅓ cup (60ml to 75ml) cold water
2 cups (470g) coconut milk
1 cup (225g) whipping cream
⅓ cup (38g) cornstarch
½ cup (100g) sugar
2 large eggs (100g)
½ tsp (2g) salt
1 tsp (5ml) vanilla extract
1 cup (225ml) whipping cream
1 tsp (5g) sugar
½ tsp (2.5g) vanilla extract
- Preheat the oven to 325°F (163°C). Place the coconut flakes on a baking sheet and bake for 10-12 minutes or until golden. Set aside for later.
- In a blender, combine the flour, salt, cold butter cubes, and cold vegetable shortening. Pulse a few times until the butter is the size of peas.
- Add the first measurement of cold water and pulse a few more times. If the dough doesn't come together, add a little more water.
- Transfer the dough onto your work surface and form 2 balls, one larger than the other. Refrigerate the larger ball for 45 minutes. The smaller ball can be frozen for later use.
Baking the Pie Crust:
- Roll out the dough to a thickness of 3mm to fit a 9-inch Pie Mold
- Poke holes all over the crust with a fork.
- Place the crust in the mold and press it down firmly to prevent it from moving while baking.
- Trim off the excess dough. Refrigerate for another 30 minutes.
- Preheat the oven to 350°F (177°C).
- Line the pie crust with parchment paper and add weight on top (e.g., dried white beans).
- Bake for 20 minutes, then remove the paper and beans.
- Bake for an additional 10 minutes or until the crust is golden brown. Set aside to cool.
- In a pot, bring coconut milk, whipping cream, vanilla extract, salt, and sugar to a boil.
- In a separate bowl, whisk together the eggs and cornstarch until homogeneous.
- Gradually add a small amount of the hot mixture to the egg mixture, whisking constantly.
- Once the hot mixture is incorporated, pour the egg mixture back into the pot.
- Whisk constantly over medium heat until the mixture comes to a boil.
- Remove from heat and add 1 cup of the toasted coconut flakes.
- Immediately pour the filling into the prepared pie crust. Refrigerate until completely chilled, approximately 3 hours.
- Using a hand mixer, whip the whipping cream, sugar, and vanilla extract until firm peaks form.
- Cover the chilled pie filling with whipped cream.
- Sprinkle the remaining toasted coconut flakes on top.
- Cut the pie into slices and enjoy!
- Prep Time: 45 minutes
- Wait time: 3 hours, 45 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
- Diet: Vegetarian
Keywords: Coconut Cream Pie, Toasted Coconut, Pie Crust Recipe, Coconut Milk, Whipping Cream, Vanilla Extract, Homemade Pie, Dessert Recipe
- Ensure all cooking surfaces and utensils are clean.
- Refrigerate the pie promptly after it cools to room temperature.
- Never consume raw dough due to the risk of foodborne illness from raw flour and eggs.
- Ensure to use fresh, high-quality dairy products to avoid spoilage.
Your culinary adventure awaits with this Coconut Cream Pie. Enjoy the process and the delicious results. Happy baking!