If you crave a delicious, creamy treat that’s easy to make and guaranteed to impress, this Coconut Cream Pie is the answer. With its velvety coconut filling, a flaky crust, and a topping of whipped cream, this pie combines rich flavors with a luxurious texture. Perfect for a family gathering or a special dessert after dinner, this Coconut Cream Pie’s simple yet indulgent appeal makes it an all-time favorite.
Tips to Make the Coconut Cream Pie Recipe:
1. Use a Pre-Made Crust: To save time, you can use a store-bought pre-made pie crust. This shortcut eliminates the need to make the crust from scratch, making the preparation faster and more convenient.
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2. Toast the Coconut: Toasting the shredded coconut enhances its flavor. Simply spread the coconut on a baking sheet and bake it in a preheated oven at 350°F (175°C) for about 5-7 minutes, stirring occasionally until it’s golden brown.
3. Prepare Ingredients in Advance: Measure out all ingredients beforehand and have them ready. This will make the cooking process smoother and help prevent any mistakes.
4. Chill the Pie Properly: Allow the pie to chill in the refrigerator for at least 4 hours, or overnight if possible. This ensures the filling sets properly and makes for easier slicing.
5. Add Whipped Cream Just Before Serving: To keep the whipped cream fresh and fluffy, add it to the pie only when you are ready to serve. This ensures your pie looks and tastes its best.
How to Make Coconut Cream Pie Recipe?
Coconut Cream Pie Recipe
Equipment
- 1 Pie dish For baking the pie crust
- 1 Saucepan For making the custard
- 1 Whisk For mixing ingredients
Ingredients
- 1 Pre-baked pie crust Store-bought or homemade
- 1 cup Sugar
- 1/3 cup All-purpose flour
- 1/4 tsp Salt
- 2 cups Whole milk
- 1 cup Coconut milk
- 4 Egg yolks
- 2 tbsp Butter
- 1 tsp Vanilla extract
- 1 cup Sweetened shredded coconut Toasted
- 1 cup Heavy whipping cream
- 2 tbsp Sugar
- 1 tsp Vanilla extract
- 1/4 cup Sweetened shredded coconut Toasted, for garnish
Instructions
- In a medium saucepan, combine sugar, flour, and salt. Gradually whisk in milk and coconut milk, and cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil.
- In a small bowl, beat the egg yolks. Gradually whisk about 1 cup of the hot mixture into the egg yolks, then return the yolk mixture to the saucepan. Cook for 2 to 3 more minutes, stirring constantly. Remove from heat.
- Stir in butter, vanilla extract, and 1 cup of toasted shredded coconut. Let the custard cool slightly.
- Pour the custard into the pre-baked pie crust. Cover with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming. Refrigerate until set, about 4 hours or overnight.
- In a large mixing bowl, whip the heavy cream, sugar, and vanilla extract until stiff peaks form.
- Spread the whipped cream over the chilled custard filling. Garnish with toasted shredded coconut.
- Chill the pie for at least 30 minutes before serving to allow the flavors to meld together.
- Slice and enjoy your homemade Coconut Cream Pie!
