Coconut Cream Pie Recipe

[MashaBear]

Hey everyone! Discover the luscious delight of Coconut Cream Pie! Imagine a smooth coconut filling in a buttery crust, topped with fluffy whipped cream and toasted coconut flakes. Perfect for treating yourself or impressing guests! ​

​

Coconut Cream Pie Recipe​

Ingredients:​

• 1 (9-inch) pre-baked pie crust*
• 1 cup shredded sweetened coconut, divided
• 4 large egg yolks
• 1/3 cup cornstarch
• 14 ounce can unsweetened coconut milk
• 1 1/4 cups whole milk, divided
• 1/2 cup + 2 tablespoons granulated sugar
• 1/4 teaspoon salt
• 3 tablespoons unsalted butter, room temperature*
• 1 teaspoon vanilla extract
• 1/2 teaspoon coconut extract, to taste

For Topping:​

• 1 1/2 cups heavy cream, lightly sweetened
• 3-4 tablespoons powdered sugar, to sweeten
• 1/2 teaspoon vanilla extract

Instructions:​

1. Toast Coconut: In a large skillet over medium-low heat, toast the shredded coconut, stirring frequently, until golden brown. Transfer to a bowl to cool completely. Set aside.
2. Prepare Pie Crust: Ensure the pie crust is pre-baked and cooled according to your preferred method (blind baking recommended).
3. Prepare Egg Yolk Mixture: In a bowl, whisk together the egg yolks, cornstarch, and 1/4 cup of whole milk until smooth. Set aside.
4. Prepare Coconut Filling: In a medium saucepan, combine the remaining 1 cup of whole milk, canned coconut milk, granulated sugar, and salt. Place over medium heat and bring to a simmer, stirring occasionally.
5. Temper Eggs: Spoon a ladleful of the hot milk mixture into the bowl with the egg yolks, whisking constantly. Repeat with another ladleful. This tempers the eggs to prevent scrambling.
6. Combine and Thicken: Pour the tempered egg mixture back into the saucepan with the remaining milk mixture. Cook over medium heat, stirring constantly, until the mixture thickens, about 2-3 minutes.
7. Add Flavorings: Remove from heat and stir in the butter, vanilla extract, and coconut extract until the butter is melted and the mixture is smooth. Stir in 3/4 cup of the toasted coconut (reserve the rest for topping).
8. Cool and Assemble: Pour the warm coconut filling into the cooled pie crust. Place a piece of plastic wrap directly on the surface of the filling to prevent a skin from forming. Refrigerate the pie for at least 4 hours or overnight until set.
9. Prepare Whipped Cream: In a mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
10. Serve: Spread or pipe the whipped cream over the chilled pie filling. Sprinkle the remaining toasted coconut on top of the whipped cream.
11. Enjoy: Slice and serve chilled. Refrigerate any leftovers.

Notes:​

• *Crust: You can use a pre-baked graham cracker crust or Vanilla Wafer Crust as alternatives to a traditional pie crust.
• *Butter: The recipe originally used cream cheese, but butter is preferred for its texture and flavor.

This Coconut Cream Pie is a delightful dessert with a rich coconut flavor and creamy texture, perfect for any occasion!

 

[lomiloml]

Coconut Cream Pie? Yes, please! That creamy coconut filling and flaky crust look irresistible. I've got to make this ASAP—thanks for sharing the recipe!

 

[Horton]

Hey everyone! Discover the luscious delight of Coconut Cream Pie! Imagine a smooth coconut filling in a buttery crust, topped with fluffy whipped cream and toasted coconut flakes. Perfect for treating yourself or impressing guests! ​

​

Coconut Cream Pie Recipe​

View attachment 4103

Ingredients:​

• 1 (9-inch) pre-baked pie crust*
• 1 cup shredded sweetened coconut, divided
• 4 large egg yolks
• 1/3 cup cornstarch
• 14 ounce can unsweetened coconut milk
• 1 1/4 cups whole milk, divided
• 1/2 cup + 2 tablespoons granulated sugar
• 1/4 teaspoon salt
• 3 tablespoons unsalted butter, room temperature*
• 1 teaspoon vanilla extract
• 1/2 teaspoon coconut extract, to taste

For Topping:​

• 1 1/2 cups heavy cream, lightly sweetened
• 3-4 tablespoons powdered sugar, to sweeten
• 1/2 teaspoon vanilla extract

Instructions:​

1. Toast Coconut: In a large skillet over medium-low heat, toast the shredded coconut, stirring frequently, until golden brown. Transfer to a bowl to cool completely. Set aside.
2. Prepare Pie Crust: Ensure the pie crust is pre-baked and cooled according to your preferred method (blind baking recommended).
3. Prepare Egg Yolk Mixture: In a bowl, whisk together the egg yolks, cornstarch, and 1/4 cup of whole milk until smooth. Set aside.
4. Prepare Coconut Filling: In a medium saucepan, combine the remaining 1 cup of whole milk, canned coconut milk, granulated sugar, and salt. Place over medium heat and bring to a simmer, stirring occasionally.
5. Temper Eggs: Spoon a ladleful of the hot milk mixture into the bowl with the egg yolks, whisking constantly. Repeat with another ladleful. This tempers the eggs to prevent scrambling.
6. Combine and Thicken: Pour the tempered egg mixture back into the saucepan with the remaining milk mixture. Cook over medium heat, stirring constantly, until the mixture thickens, about 2-3 minutes.
7. Add Flavorings: Remove from heat and stir in the butter, vanilla extract, and coconut extract until the butter is melted and the mixture is smooth. Stir in 3/4 cup of the toasted coconut (reserve the rest for topping).
8. Cool and Assemble: Pour the warm coconut filling into the cooled pie crust. Place a piece of plastic wrap directly on the surface of the filling to prevent a skin from forming. Refrigerate the pie for at least 4 hours or overnight until set.
9. Prepare Whipped Cream: In a mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
10. Serve: Spread or pipe the whipped cream over the chilled pie filling. Sprinkle the remaining toasted coconut on top of the whipped cream.
11. Enjoy: Slice and serve chilled. Refrigerate any leftovers.

Notes:​

• *Crust: You can use a pre-baked graham cracker crust or Vanilla Wafer Crust as alternatives to a traditional pie crust.
• *Butter: The recipe originally used cream cheese, but butter is preferred for its texture and flavor.

This Coconut Cream Pie is a delightful dessert with a rich coconut flavor and creamy texture, perfect for any occasion!

This Coconut Cream Pie looks divine! Perfect for summer gatherings.

 

[Marsgann]

Wow, that's yummy! Coconut Cream Pie is such a delightful treat, especially with the toasted coconut flakes on top. Perfect for a cozy dessert night or impressing friends at a dinner party!

 

[MashaBear]

Wow, that's yummy! Coconut Cream Pie is such a delightful treat, especially with the toasted coconut flakes on top. Perfect for a cozy dessert night or impressing friends at a dinner party!

Thank you! I'm glad you like it. Coconut Cream Pie is definitely a favorite here too—those toasted coconut flakes add such a nice touch. It's perfect for any occasion, isn't it?

 

[MashaBear]

This Coconut Cream Pie looks divine! Perfect for summer gatherings.

Thank you so much! I'm glad you think so. It's definitely a hit for summer gatherings!

 

[bossanime]

Coconut cream pie recipe? Bake a flaky pie crust, then fill it with a creamy coconut custard made from coconut milk, sugar, eggs, and cornstarch, topped with whipped cream and toasted coconut flakes for a luscious and tropical dessert - a delightful treat that's both decadent and refreshing!