Coconut Cream Pie

Why You’ll Love This Recipe

You’ll love this Coconut Cream Pie because it combines the tropical sweetness of coconut with a silky, creamy custard that’s both comforting and elegant. Using coconut milk and half-and-half adds depth and richness without being overly heavy. The toasted coconut garnish provides a delightful crunch and aroma, making every bite a delicious texture contrast. It’s an impressive yet approachable dessert for any occasion.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1¼ cups sweetened flaked coconut, divided
• ¾ cup sugar
• ⅓ cup cornstarch
• 1 (13.5-ounce) can unsweetened coconut milk
• 1½ cups half-and-half
• 2 eggs
• ¼ teaspoon salt
• 2 teaspoons vanilla extract, divided
• 1 (9-inch) deep dish pie shell, baked
• 1 cup heavy cream
• ¼ cup powdered sugar

Directions

1. Toast coconut: Preheat oven to 350°F (175°C). Spread 1 cup of flaked coconut evenly on a baking sheet. Toast for 5-7 minutes, stirring occasionally until golden brown. Remove and set aside.
2. Prepare custard: In a medium saucepan, whisk together sugar, cornstarch, salt, eggs, coconut milk, and half-and-half until smooth. Cook over medium heat, whisking constantly until mixture thickens and comes to a gentle boil, about 7-10 minutes. Remove from heat.
3. Add flavoring and coconut: Stir in 1 teaspoon vanilla extract and ¼ cup toasted coconut. Let cool slightly.
4. Fill the crust: Pour the warm custard into the baked pie shell. Cover with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming. Refrigerate for at least 4 hours or until set.
5. Prepare whipped cream topping: In a large bowl, whip heavy cream, powdered sugar, and remaining 1 teaspoon vanilla extract until stiff peaks form.
6. Assemble pie: Spread whipped cream over the chilled custard. Sprinkle with remaining toasted coconut.
7. Serve: Keep refrigerated until serving.

Servings and timing

• Servings: 8 servings
• Prep time: 20 minutes
• Cook time: 10 minutes
• Chill time: 4 hours
• Total time: Approximately 4 hours 30 minutes

Variations

• Use unsweetened shredded coconut instead of flaked for a finer texture.
• Add a tablespoon of rum or coconut extract to the custard for enhanced flavor.
• Top with chocolate shavings or drizzle for a chocolate-coconut twist.
• Substitute half-and-half with coconut cream for a richer pie.
• Make individual mini pies using tart shells for individual servings.

Storage/reheating

• Store leftover pie covered in the refrigerator for up to 3 days.
• Keep whipped cream topping refrigerated and add just before serving.
• Do not freeze as custard texture will be compromised.
• Serve chilled; reheating is not recommended.

FAQs

Can I use regular milk instead of coconut milk?

Yes, but coconut milk adds a unique flavor essential to this pie’s character.

How do I prevent the custard from curdling?

Cook over medium heat, whisk constantly, and avoid boiling vigorously.

Can I make the pie ahead of time?

Yes, prepare and refrigerate overnight for best results.

Can I use a store-bought pie crust?

Absolutely, a pre-baked deep-dish crust works well.

How do I toast coconut evenly?

Spread in a thin layer and stir frequently during toasting to prevent burning.

Is this pie dairy-free?

No, it contains half-and-half and heavy cream, but can be modified with dairy-free substitutes.

Can I substitute eggs?

Eggs are essential for thickening the custard; no good substitute.

How long should I chill the pie?

At least 4 hours, preferably overnight, for proper set.

Can I use unsweetened coconut flakes?

Yes, but you may want to adjust sugar accordingly.

How do I store leftover pie?

Cover with plastic wrap and refrigerate for up to 3 days.

Conclusion

Coconut Cream Pie is a luscious, tropical dessert that combines creamy coconut custard with a flaky crust and a cloud of whipped cream. Its balance of sweet coconut flavor and silky texture makes it a standout choice for any dessert table. Easy to prepare and elegant to serve, this pie will delight coconut lovers and dessert enthusiasts alike.

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