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This coconut cream pie recipe is constituted of scratch and is properly well worth the effort! It’s made with a creamy coconut custard filling and topped with sweetened whipped cream and toasted coconut.

We’re huge coconut lovers round our place! This coconut cream pie is easier than some however nonetheless fully home made. In case you love mild and creamy desserts, you may also take pleasure in this Banoffee Pie Recipe, this No-Bake Strawberry and Cream Pie or this scrumptious No Bake Pistachio Cream Pie.

A slice of coconut cream pie being served from a pie dish.

Coconut Cream Pie

Easter is coming, and if there’s one dessert that needs to be on the desk, it’s this coconut cream pie! The custard filling is made with coconut milk and coconut extract for an enormous coconut taste, and it’s poured right into a easy homemade pie crust. It’s cool and creamy and ideal for any event.

The feel of this coconut cream pie is easy and silky however made with much less trouble than a number of cream pie recipes as a result of all the pieces is whisked collectively in a single pot earlier than cooking. The coconut custard filling is scrumptious sufficient by itself, even with out the pastry and whipped cream! And don’t get me began on the crust! It’s completely flaky and melts in your mouth if you eat it!

Substances in Coconut Cream Pie

This pie is straightforward and straightforward to make. Make your crust beforehand, and this pie will come collectively very quickly in any respect! Try the recipe card on the backside of the submit for precise measurements.

Pie Crust

  • Flour: I used all-purpose flour on this recipe, and it was good!
  • Sugar: You need your crust to have a barely candy style.
  • Salt: The sale enhances the flavour of the crust.
  • Butter: Ensure that your butter is COLD if you use it in order that it bakes within the crust. That is the way you get your crust to prove completely flaky.
  • Water: Your water needs to be chilly if you combine all the pieces collectively for this coconut cream pie crust.

Filling

  • Coconut Milk: That is the bottom of your filling and what offers it that total coconut taste.
  • Granulated Sugar: This sweetens up the bottom in order that it’s a deliciously candy dessert.
  • Eggs: I all the time use massive eggs at any time when I’m baking.
  • Cornstarch: This can thicken up the filling.
  • Coconut Extract: Including this in offers it some additional coconut taste.
  • Vanilla Extract: The splash of vanilla actually enhances the flavors within the filling.
  • Toppings: Whipped cream and toasted shredded coconut are good for the highest of this coconut cream pie!
4 pictures showing how to assemble a coconut cream pie.

How Do You Make Coconut Cream Pie?

This scrumptious pie can have you scraping your plate clear and asking for seconds! It’s the proper go-to dessert for any event and will probably be successful along with your whole household at any gathering!

Pie Crust

  1. Mix Dry Substances: In a medium bowl, stir collectively the flour, sugar and salt.
  2. Add COLD Butter: Minimize in butter with a pastry cutter or fork till you see pea-sized chunks of butter remaining.
  3. Press: Step by step add in chilly water, stirring every time till you’ll be able to press it collectively.
  4. Chill: Type the pie dough right into a disk, wrap in plastic wrap and refrigerate for not less than 2 hours, or freeze for half-hour till chilled.
  5. Prep: Preheat the oven to 425 levels Fahrenheit and roll the dough out to suit a 9″ pie plate.
  6. Press, Crimp, and Poke: Press into the pie plate and up the perimeters. Attempt to get as excessive up the perimeters as you’ll be able to because the pie crust could shrink when it bakes. Trim the sides and crimp or depart as desired. Poke the underside and the perimeters with a fork throughout to assist stop puffing (or use pie weights when you have them).
  7. Bake: Bake for 10-Quarter-hour till mild golden brown. Put aside to chill when you make the coconut cream pie filling.

Filling

  1. Mix: Mix coconut milk, sugar, eggs, and corn starch in a medium saucepan. Whisk completely till mixed.
  2. Prepare dinner: Prepare dinner over medium warmth, add in coconut and vanilla extract, often whisking, till very thick. This could take as much as 10 or Quarter-hour — be affected person! You don’t wish to improve the warmth an excessive amount of and threat a lumpy filling.
  3. Pour: Pour into the cooled pie crust and press a bit of parchment paper onto the highest. Refrigerate till properly chilled or in a single day.
  4. Garnish: Garnish your coconut cream pie with whipped cream and toasted coconut as desired, and serve.
The side view of coconut cream pie with a slice taken out of the pie pan.

How one can retailer Coconut Cream Pie

Coconut cream pie can’t be frozen or made too far upfront, as custard doesn’t freeze notably properly and can make the pastry soggy if saved for too lengthy.

Nevertheless, it is a nice pie to make the day earlier than a special day, so it has a pleasant very long time to sit back. I like to recommend inserting some parchment or wax paper immediately on the floor of the custard to sit back within the fridge for as much as 24 hours. Then take away the parchment, prime with whipped cream and toasted coconut, and serve.

A slice of coconut cream pie on a plate with a bite being cut out with a fork.


Pie crust:

  • In a medium bowl, stir collectively the flour, sugar and salt.

  • Minimize in butter with a pastry cutter or fork till you see pea-sized chunks of butter remaining.

  • Step by step add in chilly water, stirring every time till you’ll be able to press it collectively.

  • Type it right into a disk, wrap in plastic wrap and refrigerate for not less than 2 hours, or freeze for half-hour till chilled.

  • Preheat the oven to 425 levels Fahrenheit and roll out the dough to suit a 9″ pie plate.

  • Press into the pie plate and up the perimeters. Attempt to get as excessive up the perimeters as you’ll be able to because the pie crust could shrink when it bakes. Trim the sides and crimp or depart as desired. Poke the underside and the perimeters with a fork throughout to assist stop puffing (or use pie weights when you have them).

  • Bake for 10-Quarter-hour till mild golden brown. Put aside to chill when you make the filling.

Filling:

  • Mix coconut milk, sugar, eggs, and corn starch in a big saucepan. Whisk completely till mixed.

  • Prepare dinner over medium warmth, add in coconut and vanilla extacts, whisking often, till very thick. This could take as much as 10 or Quarter-hour — be affected person! You do not wish to improve the warmth an excessive amount of and threat a lumpy filling.

  • Pour into cooled pie crust and press a bit of parchment paper on to the highest. Refrigerate till properly chilled, or in a single day.

  • Garnish with whipped cream and toasted coconut as desired and serve.


*You may completely use common milk for this recipe and improve the coconut extract to 2 teaspoons.
Initially Posted on April 10, 2019
Up to date on August 5, 2022

Serves: 8

Energy382kcal (19%)Carbohydrates33g (11%)Protein5g (10%)Fats26g (40%)Saturated Fats19g (95%)Polyunsaturated Fats1gMonounsaturated Fats4gTrans Fats0.5gLdl cholesterol95mg (32%)Sodium269mg (11%)Potassium179mg (5%)Fiber1g (4%)Sugar14g (16%)Vitamin A468IU (9%)Vitamin C1mg (1%)Calcium30mg (3%)Iron3mg (17%)

All dietary data is predicated on third get together calculations and is barely an estimate. Every recipe and dietary worth will range relying on the manufacturers you utilize, measuring strategies and portion sizes per family.

Course Dessert

Delicacies American

Key phrase coconut cream pie, pie recipe





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