Coconut Cream Pie

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Coconut Cream Pie

DESSERTS

Coconut Cream Pie is a classic dessert known for its rich, creamy texture and tropical flavor. The pie features a luscious coconut custard filling that’s baked to perfection and topped with a layer of sweetened whipped cream and toasted coconut. This pie combines the smoothness of creamy custard with the delightful crunch of toasted coconut flakes, creating a satisfying contrast in every bite. Ideal for special occasions or a delightful treat any time, Coconut Cream Pie brings a touch of tropical indulgence to your dessert table.

2. What You’ll Need

  • For the Pie Crust:
    • 1 1/2 cups (190g) all-purpose flour
    • 1/4 teaspoon salt
    • 1/4 cup (50g) granulated sugar
    • 1/2 cup (115g) unsalted butter, cold and cut into small pieces
    • 1/4 cup (60ml) ice water
  • For the Coconut Custard Filling:
    • 1/2 cup (100g) granulated sugar
    • 1/4 cup (30g) cornstarch
    • 1/4 teaspoon salt
    • 2 cups (480ml) whole milk
    • 1 cup (240ml) coconut milk
    • 4 large egg yolks
    • 1/2 cup (40g) shredded sweetened coconut
    • 1 tablespoon unsalted butter
    • 1 teaspoon vanilla extract
    • 1/2 teaspoon coconut extract (optional)
  • For the Topping:
    • 1 cup (240ml) heavy cream
    • 2 tablespoons granulated sugar
    • 1 teaspoon vanilla extract
    • 1/2 cup (40g) shredded or flaked coconut, toasted

3. How to Make

  • Prepare the Pie Crust:
    1. Mix Dry Ingredients: In a large bowl, combine the flour, salt, and sugar.
    2. Cut in Butter: Add the cold butter pieces to the dry ingredients. Use a pastry cutter or your fingers to cut the butter into the flour mixture until it resembles coarse crumbs.
    3. Add Ice Water: Gradually add the ice water, one tablespoon at a time, mixing until the dough comes together. You may need slightly more or less water.
    4. Chill Dough: Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
    5. Roll Out Dough: On a lightly floured surface, roll out the dough to fit a 9-inch pie pan. Transfer the dough to the pan, trim the edges, and crimp them as desired.
    6. Blind Bake: Preheat the oven to 375°F (190°C). Line the pie crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes. Remove the parchment and weights, and bake for an additional 10 minutes or until golden brown. Allow the crust to cool completely.
  • Prepare the Coconut Custard Filling:
    1. Combine Dry Ingredients: In a medium saucepan, whisk together the sugar, cornstarch, and salt.
    2. Add Liquids: Gradually whisk in the whole milk and coconut milk until smooth.
    3. Cook Mixture: Place the saucepan over medium heat and cook, stirring constantly, until the mixture begins to thicken and boil. Continue cooking for 1-2 minutes.
    4. Temper Egg Yolks: In a separate bowl, whisk the egg yolks. Gradually add a small amount of the hot milk mixture to the yolks, whisking constantly to temper them. Return the egg mixture to the saucepan.
    5. Finish Custard: Continue to cook the custard over medium heat, stirring constantly, until it thickens further. Remove from heat and stir in the shredded coconut, butter, vanilla extract, and coconut extract (if using).
    6. Cool: Pour the custard into the cooled pie crust and smooth the top. Allow the pie to cool to room temperature, then refrigerate for at least 4 hours or until set.
  • Prepare the Topping:
    1. Whip Cream: In a large bowl, whip the heavy cream with the granulated sugar and vanilla extract until stiff peaks form.
    2. Top Pie: Spread the whipped cream evenly over the set custard filling.
    3. Garnish: Sprinkle the toasted coconut over the whipped cream just before serving.

4. Serving and Storage Tips

  • Serving: Serve the pie chilled. Use a sharp knife to cut clean slices. Garnish each slice with additional toasted coconut if desired.
  • Storage: Store leftover pie in the refrigerator, covered, for up to 4 days. The pie can also be made ahead and kept in the refrigerator until ready to serve.
Coconut Cream Pie

5. Mistakes to Avoid

  • Overworking the Crust Dough: Be careful not to overwork the pie dough, as this can make the crust tough. Handle the dough as little as possible.
  • Undercooking the Custard: Ensure the custard is fully cooked and thickened before pouring it into the pie crust. This prevents a runny filling.
  • Skipping Chilling: Make sure to chill the pie crust and filling as directed to ensure the pie sets properly.

6. Tips and Tricks

  • Toasting Coconut: To toast coconut, spread it out in a single layer on a baking sheet and bake in a preheated oven at 350°F (175°C) for 5-7 minutes, stirring occasionally, until golden brown.
  • Flavor Variations: Experiment with different extracts, such as almond or vanilla, to enhance the flavor of the custard filling.
  • Make Ahead: Prepare the pie a day in advance to allow the flavors to meld and the custard to set properly.
Coconut Cream Pie

7. FAQ

  • Can I use a store-bought pie crust?
    Yes, a store-bought pie crust can be used if you prefer a time-saving option. Follow the package instructions for baking.
  • Can I use unsweetened coconut?
    Unsweetened coconut can be used, but you may need to adjust the amount of sugar in the filling to taste.
  • Can I freeze Coconut Cream Pie?
    Yes, you can freeze the pie. Ensure it is well covered and freeze for up to 2 months. Thaw in the refrigerator before serving.
  • Can I make this pie dairy-free?
    Yes, substitute the dairy ingredients with non-dairy alternatives such as almond milk and coconut cream. Ensure to use dairy-free butter and whipped topping as well.

8. Conclusion

Coconut Cream Pie is a timeless dessert that combines the creamy richness of custard with the tropical flavor of coconut. Its smooth, velvety filling, topped with a generous layer of whipped cream and toasted coconut, makes for a truly indulgent treat. Whether you’re celebrating a special occasion or simply looking for a delicious dessert to enjoy, this pie delivers both in flavor and presentation. With its classic appeal and delightful texture, Coconut Cream Pie is sure to become a favorite among dessert lovers.

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Coconut Cream Pie

Coconut Cream Pie 🥥🍰


  • Author: Nicole lopez
  • Total Time: 35 minutes
  • Yield: 8 1x

Description

This Coconut Cream Pie features a rich, creamy filling with a delightful coconut flavor, nestled in a buttery pie crust. Topped with toasted coconut and whipped cream, it’s a tropical treat that’s perfect for any occasion.


Ingredients

Scale

For the Pie Crust:

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter, melted

For the Filling:

  • 1 cup sweetened shredded coconut
  • 1 cup whole milk
  • 1 cup heavy cream
  • 1/2 cup granulated sugar
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 3 large egg yolks
  • 2 tablespoons unsalted butter
  • 1 teaspoon vanilla extract

For the Topping:

  • 1 cup heavy cream
  • 2 tablespoons granulated sugar
  • 1/2 cup sweetened shredded coconut, toasted

Instructions

  • Prepare the Pie Crust: Preheat the oven to 180°C (350°F). In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom and sides of a 9-inch pie dish. Bake for 8-10 minutes until set and lightly golden. Allow to cool completely.
  • Make the Filling: In a medium saucepan, combine shredded coconut, milk, heavy cream, sugar, cornstarch, and salt. Cook over medium heat, stirring constantly, until the mixture starts to thicken and bubble.
  • Temper the Egg Yolks: In a small bowl, whisk egg yolks. Gradually add a few spoonfuls of the hot mixture into the yolks, whisking constantly to temper them. Pour the yolk mixture back into the saucepan, stirring continuously until the filling thickens further, about 2-3 minutes.
  • Finish the Filling: Remove from heat and stir in butter and vanilla extract. Pour the filling into the cooled pie crust and smooth the top with a spatula. Refrigerate for at least 4 hours, or until set.
  • Prepare the Topping: In a medium bowl, whip heavy cream with sugar until stiff peaks form. Spread or pipe the whipped cream over the set pie.
  • Garnish and Serve: Sprinkle toasted shredded coconut over the whipped cream. Slice and serve chilled.

Notes

  • For a deeper coconut flavor, you can use coconut milk in place of some of the milk.
  • Make sure the pie is fully chilled before serving to ensure the filling is set properly.
  • Prep Time: 20
  • Cook Time: 15

Nutrition

  • Serving Size: 1/8 of the pie
  • Calories: 400
  • Fat: 30g
  • Carbohydrates: 30g
  • Protein: 4g

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