Whether you’re a seasoned baker or a novice in the kitchen, this Coconut Cream Pie recipe is sure to become a staple in your dessert repertoire. With its creamy coconut filling, perfectly baked crust, and a topping of fresh whipped cream, this pie is a delightful treat for any occasion.
Why You’ll Love This
- Rich Flavor Profile: The combination of creamy coconut filling and buttery crust makes every bite heavenly. The coconut flavor is prominent yet not overpowering, complemented by the subtle warmth of vanilla. The contrast of the toasted coconut on top adds a delightful crunch and an extra layer of flavor. Try adding a hint of lime zest to the filling for a tropical twist that enhances the coconut without overshadowing it.
- Simple Ingredients: With ingredients you probably already have in your pantry, this pie is both accessible and easy to prepare. No need for exotic items; everything is straightforward and contributes to the pie’s authentic taste. The use of pantry staples like sugar, cornstarch, and vanilla ensures that you can whip up this pie whenever the craving strikes. For health-conscious bakers, consider using a whole grain crust for added fiber.
- Crowd-Pleaser: Perfect for any occasion, from family dinners to festive holidays, this pie is sure to impress your guests. Its appealing presentation makes it a centerpiece dessert that delights visually and in taste. You can garnish it with extra toasted coconut or even some chocolate shavings for added flair. For a more elegant look, consider topping with edible flowers or berries.
- Make-Ahead Friendly: You can prepare the pie a day in advance, allowing the flavors to meld beautifully. This is particularly helpful during busy occasions when you have other dishes to prepare. Just remember to add the whipped cream topping right before serving for optimal freshness. If you’re short on time, store-bought pie crust can be a quick alternative without compromising on taste.
For more pie inspiration, check out our Chocolate Silk Pie for another creamy delight.
The Recipe
Coconut Cream Pie
Ingredients
- 1 cup sugar
- 1/3 cup cornstarch
- 3 cups milk
- 4 large egg yolks
- 1/3 cup butter
- 1 pinch kosher salt
- 2 teaspoons vanilla
- 1 prepared pie crust (flour or graham cracker crust)
- Whipped cream (see instructions below)
- 1/2 teaspoon vanilla extract
Instructions
- In a medium-size heavy saucepan, whisk together sugar and cornstarch. In a large bowl, whisk milk and egg yolks. Begin to slowly whisk milk and egg mixture into the saucepan with the dry ingredients. On stove, bring mixture almost to a boil (medium heat) and whisk continuously until thickened, about 8 minutes. Remove from heat.
Tip: To ensure a smooth custard, make sure to whisk continuously and not let the mixture sit, which prevents it from clumping or sticking to the pan. If lumps form, strain the mixture through a fine mesh sieve.
- Add butter, one tablespoon at a time, allowing each one to melt completely before adding the next, while continually stirring. Add the extract, salt, and 1 3/4 cups coconut, until combined. Save the rest of the coconut to sprinkle on top. Pour custard into baked pie shell. Cover with plastic wrap, making sure the wrap is touching the custard, and cool on a wire rack for about 30 minutes. Place in the refrigerator to chill until set.
Tip: The plastic wrap touching the custard prevents a skin from forming on top, keeping the texture smooth. If you prefer a lighter custard, fold in some whipped cream before pouring it into the pie shell.
- Preheat oven to 350 degrees. On a sheet pan, optionally lined with parchment paper, place the remaining coconut and bake for 5 to 6 minutes or until the coconut is lightly toasted. Turn pan and stir once during the cooking cycle.
Variation: For an extra crunch, consider adding some chopped nuts like almonds or macadamias to the toasted coconut topping. You could also experiment with a sprinkle of cinnamon or nutmeg for a unique twist.
- Remove pie from refrigerator and spread whipped cream all over the pie. Sprinkle with toasted coconut.
Tip: For a decorative touch, consider piping the whipped cream using a pastry bag fitted with a star tip. Add a drizzle of melted chocolate or caramel sauce for an indulgent finish.
For the Whipped Cream
- In a stand mixer or electric mixer, whip cream at a high speed until it’s foamy with stiff peaks and has increased in volume. Add vanilla and then slowly add sugar until soft peaks form.
Practical Tip: Chill the bowl and beaters before whipping the cream for better volume and stability. If you’re short on time, a whisk attachment on a hand blender can also do the trick.
Kitchen Tools You’ll Need
Creating this Coconut Cream Pie is straightforward, but having the right tools will make the process even smoother. Here are the essentials:
- Medium-Size Heavy Saucepan: Essential for cooking the custard without burning it. A thick bottom ensures even heat distribution.
- Whisk: A sturdy whisk is crucial for blending ingredients smoothly and preventing lumps. Consider a silicone-coated whisk to protect non-stick surfaces.
- Large Bowl: For mixing the milk and egg yolks together, a large bowl helps prevent spills and allows for even mixing. A glass or stainless steel bowl works best for easy cleaning.
- Pie Dish: Whether you’re using a flour crust or graham cracker crust, a quality pie dish is key. Consider using a glass pie dish for even baking and easy monitoring.
- Stand Mixer or Electric Mixer: Perfect for whipping up the cream to the right consistency. It saves time and effort compared to hand whisking. A hand mixer is a great alternative if you don’t have a stand mixer.
For more on choosing the right kitchen tools, our Ultimate Kitchen Essentials Guide can help you equip your kitchen like a pro.
The Benefits of Each Ingredient
Sugar
- Sweetness and Texture: Sugar provides the necessary sweetness and helps thicken the custard, working in tandem with cornstarch for the perfect consistency. Brown sugar can be used for a deeper flavor.
Cornstarch
- Thickening Agent: Cornstarch is vital for achieving the velvety texture of the pie filling. It’s a key player in ensuring your custard sets properly. If you’re out of cornstarch, try tapioca starch as an alternative.
Milk
- Creaminess: Milk adds a rich, creamy base to the custard. For a richer custard, consider using whole milk or a mix of milk and cream. For lactose-free options, coconut milk or almond milk can be used.
Egg Yolks
- Richness and Color: Egg yolks add richness and a beautiful yellow hue to the custard. They also contribute to the custard’s stability and texture. If you have leftover egg whites, consider using them to make meringue cookies.
Butter
- Flavor and Smoothness: Butter contributes to the smooth texture and adds a depth of flavor. Use unsalted butter to control the saltiness of the dish. Clarified butter can add a more intense buttery flavor.
Coconut
- Tropical Flavor: Coconut is the star of the show, offering a delightful tropical taste. Ensure you use unsweetened coconut to avoid overpowering sweetness. For a different texture, try using coconut flakes instead of shredded coconut.
Vanilla
- Aromatic Essence: Vanilla enhances the overall flavor profile, adding warmth and depth. Pure vanilla extract is recommended for the best flavor. If you have a vanilla bean, scraping the seeds into the custard will elevate its aroma.
What to Serve With This
Coconut Cream Pie is a versatile dessert that pairs well with a variety of dishes. Here are some serving suggestions:
- Coffee or Tea: The rich flavors of the pie complement a hot cup of coffee or tea beautifully. Consider serving with a flavored coffee, such as vanilla or hazelnut. A chai tea latte can also offer a spiced contrast.
- Fresh Fruit: A side of mixed berries or sliced pineapples adds a refreshing contrast. The acidity and freshness of the fruit balance the pie’s richness. Try serving with a simple fruit compote for added sweetness.
- Light Salads: Serve the pie after a light salad for a balanced meal. A citrusy salad with a lemon vinaigrette can be a refreshing choice. An arugula salad with orange segments and a light vinaigrette works well too.
For more dessert pairings, consider trying our Lemon Meringue Tart for a citrusy alternative.
Storage & Leftover Tips
Storing your Coconut Cream Pie properly ensures it remains delicious for days. Here’s how you can make the most of your leftovers:
- Refrigeration: Store the pie in the refrigerator, covered with plastic wrap or aluminum foil, for up to 4 days. Ensure the cover is tight to prevent the pie from absorbing other fridge odors. If the crust becomes soggy, a quick re-bake in a low oven can crisp it up again.
- Freezing: For longer storage, you can freeze the pie for up to a month. Wrap it tightly in plastic wrap and foil before freezing. Thaw in the refrigerator before serving. Note that the texture may slightly change after freezing. Consider freezing without the whipped cream topping for best results.
- Whipped Cream: If possible, add fresh whipped cream just before serving to maintain its texture. If storing with whipped cream, gently re-whip any deflated cream before serving. Whipped cream stabilizers can help maintain its shape for longer.
For more tips on preserving your homemade treats, visit Serious Eats for expert advice.
Whether you’re making this Coconut Cream Pie for a special occasion or just to satisfy your sweet tooth, it’s sure to become a favorite in your home. Enjoy the process of creating this delightful dessert, and savor every bite with your loved ones!
Coconut Cream Pie
Ingredients
Equipment
Method
- In a medium-size heavy saucepan, whisk together sugar and cornstarch.
- In a large bowl, whisk milk and egg yolks. Begin to slowly whisk milk and egg mixture into the saucepan with the dry ingredients.
- On stove, bring mixture almost to a boil (medium heat) and whisk continuously until thickened, about 8 minutes. Remove from heat.
- Add butter, one tablespoon at a time, allowing each one to melt completely before adding the next, while continually stirring.
- Add the extract, salt, and 1 3/4 cups coconut, until combined. Save the rest of the coconut to sprinkle on top. Pour custard into baked pie shell.
- Cover with plastic wrap, making sure the wrap is touching the custard, and cool on a wire rack for about 30 minutes. Place in the refrigerator to chill until set.
- Preheat oven to 350 degrees. On a sheet pan, optionally lined with parchment paper, place the remaining coconut and bake for 5 to 6 minutes or until the coconut is lightly toasted.
- Remove pie from refrigerator and spread whipped cream all over the pie. Sprinkle with toasted coconut.
- For the Whipped Cream: In a stand mixer or electric mixer, whip cream at a high speed until it’s foamy with stiff peaks and has increased in volume. Add vanilla and then slowly add sugar until soft peaks form.