Making a Coconut Cream Pie from scratch might sound intimidating, but trust me, it’s easier than you think! This recipe will guide you through each step, ensuring you end up with a luscious, creamy, and utterly irresistible dessert. Get ready to impress your friends and family with your amazing Coconut Cream Pie baking skills!
Why You Will Love This Recipe
This Coconut Cream Pie recipe isn’t just delicious; it’s special. Unlike some recipes that rely on store-bought shortcuts, this one uses simple, fresh ingredients to create a truly authentic flavor. The creamy coconut filling is rich and decadent, while the perfectly baked crust provides a delightful contrast in texture. Plus, the toasted coconut topping adds a touch of elegance and nutty flavor that takes this pie to the next level. It’s the perfect comfort food dessert that everyone will rave about!
Ingredients
For the Crust:
- 1 ½ cups all-purpose flour
- ½ teaspoon salt
- ½ cup (1 stick) cold unsalted butter, cut into cubes
- ¼ cup cold vegetable shortening, cut into cubes
- 5-7 tablespoons ice water
For the Filling:
- 1 ½ cups granulated sugar
- ⅓ cup cornstarch
- ¼ teaspoon salt
- 3 cups milk
- 4 large egg yolks, lightly beaten
- ¼ cup (½ stick) unsalted butter
- 1 teaspoon vanilla extract
- 1 (14-ounce) can coconut cream
- 1 cup shredded coconut, toasted
Step-by-Step Instructions
Step 1: Make the Pie Crust
In a large bowl, whisk together the flour and salt. Cut in the cold butter and shortening using a pastry blender or your fingers until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Step 2: Roll Out and Bake the Crust
Preheat your oven to 375°F (190°C). On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Carefully transfer the dough to a 9-inch pie plate. Trim and crimp the edges. Prick the bottom of the crust with a fork (this prevents it from puffing up). Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 20 minutes. Remove the parchment paper and weights, and bake for another 10-15 minutes, or until the crust is golden brown. Let cool completely.
Step 3: Prepare the Coconut Cream Filling
In a medium saucepan, whisk together the sugar, cornstarch, and salt. Gradually whisk in the milk until smooth. Cook over medium heat, stirring constantly, until the mixture comes to a simmer and thickens. Reduce the heat to low and cook for another minute, stirring constantly.
Step 4: Temper the Egg Yolks
In a small bowl, whisk the lightly beaten egg yolks. Slowly drizzle about ½ cup of the hot milk mixture into the egg yolks, whisking constantly to temper them (this prevents them from scrambling). Pour the egg yolk mixture back into the saucepan with the remaining milk mixture.
Step 5: Finish the Filling
Cook over low heat, stirring constantly, for 1-2 minutes, or until the filling is thick and smooth. Remove from heat and stir in the butter, vanilla extract, and coconut cream. Mix until well combined.
Step 6: Assemble the Pie
Pour the coconut cream filling into the cooled pie crust. Spread evenly. Cover the surface of the pie with plastic wrap, pressing it gently against the filling to prevent a skin from forming. Refrigerate for at least 4 hours, or preferably overnight, to allow the filling to set completely.
Step 7: Toast the Coconut
While the pie is chilling, toast the shredded coconut. Spread the coconut in a single layer on a baking sheet. Bake in a preheated oven at 350°F (175°C) for 5-7 minutes, or until golden brown, watching carefully to prevent burning. Let cool completely.
Step 8: Garnish and Serve
Before serving, remove the plastic wrap from the pie. Sprinkle the toasted coconut evenly over the top of the pie. Slice and serve chilled.
Serving Suggestions
Coconut Cream Pie is a wonderful dessert to serve on its own, but it also pairs beautifully with a variety of accompaniments. For a simple and elegant touch, add a dollop of whipped cream on top of each slice. Fresh berries, like raspberries or strawberries, can also add a pop of color and freshness.
To elevate the presentation, consider dusting the pie with a light coating of powdered sugar before adding the toasted coconut. You can also create decorative patterns with the toasted coconut for a more visually appealing dessert.
This Coconut Cream Pie is perfect for any occasion, from casual family dinners to special celebrations like birthdays and holidays. Its classic flavor and creamy texture make it a crowd-pleaser that’s sure to be a hit with everyone.
Storage and Reheating
To store your Coconut Cream Pie, cover it loosely with plastic wrap or place it in an airtight container. It will keep in the refrigerator for up to 3-4 days. Keep in mind that the crust may soften slightly over time.
Reheating is not recommended for Coconut Cream Pie, as it is best served chilled. Reheating could cause the filling to lose its texture. If you need to soften a slice that is too cold, let it sit at room temperature for a few minutes before serving.
Key Details
Total Time:
- Prep time: 45 minutes
- Cook time: 35 minutes + chilling time
Servings: 8 slices
Equipment:
- 9-inch pie plate
- Mixing bowls
- Pastry blender or fingertips
- Rolling pin
- Saucepan
- Whisk
- Measuring cups and spoons
- Parchment paper
- Pie weights or dried beans
Coconut Cream Pie
Ingredients
- For the Crust:
- 1 ½ cups all-purpose flour
- ½ teaspoon salt
- ½ cup 1 stick cold unsalted butter, cut into cubes
- ¼ cup cold vegetable shortening cut into cubes
- 5-7 tablespoons ice water
- For the Filling:
- 1 ½ cups granulated sugar
- ⅓ cup cornstarch
- ¼ teaspoon salt
- 3 cups milk
- 4 large egg yolks lightly beaten
- ¼ cup ½ stick unsalted butter
- 1 teaspoon vanilla extract
- 1 14-ounce can coconut cream
- 1 cup shredded coconut toasted
Instructions
- In a large bowl, whisk together the flour and salt. Cut in the cold butter and shortening using a pastry blender or your fingers until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Preheat your oven to 375°F (190°C). On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Carefully transfer the dough to a 9-inch pie plate. Trim and crimp the edges. Prick the bottom of the crust with a fork (this prevents it from puffing up). Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 20 minutes. Remove the parchment paper and weights, and bake for another 10-15 minutes, or until the crust is golden brown. Let cool completely.
- In a medium saucepan, whisk together the sugar, cornstarch, and salt. Gradually whisk in the milk until smooth. Cook over medium heat, stirring constantly, until the mixture comes to a simmer and thickens. Reduce the heat to low and cook for another minute, stirring constantly.
- In a small bowl, whisk the lightly beaten egg yolks. Slowly drizzle about ½ cup of the hot milk mixture into the egg yolks, whisking constantly to temper them (this prevents them from scrambling). Pour the egg yolk mixture back into the saucepan with the remaining milk mixture.
- Cook over low heat, stirring constantly, for 1-2 minutes, or until the filling is thick and smooth. Remove from heat and stir in the butter, vanilla extract, and coconut cream. Mix until well combined.
- Pour the coconut cream filling into the cooled pie crust. Spread evenly. Cover the surface of the pie with plastic wrap, pressing it gently against the filling to prevent a skin from forming. Refrigerate for at least 4 hours, or preferably overnight, to allow the filling to set completely.
- While the pie is chilling, toast the shredded coconut. Spread the coconut in a single layer on a baking sheet. Bake in a preheated oven at 350°F (175°C) for 5-7 minutes, or until golden brown, watching carefully to prevent burning. Let cool completely.
- Before serving, remove the plastic wrap from the pie. Sprinkle the toasted coconut evenly over the top of the pie. Slice and serve chilled.