COCONUT CREAM PIE

Coconut Cream Pie

If heaven is a tropical paradise, this Coconut Cream Pie will take your taste buds to sun-soaked beaches and swaying palm trees! This classic pie combines the rich creaminess of coconut custard with a flaky, buttery crust, swirled with sweetened coconut whipped cream and a sprinkle of tropical sweet coconut.

Coconut Cream Pie

WHAT MAKES THIS THE BEST COCONUT CREAM PIE?

• Tropical indulgence: Immerse yourself in the flavors of the tropics with every mouthful of this Coconut Cream Pie. The creamy coconut custard paired with the flaky crust and sweetened coconut whipped cream creates a sensational dessert experience.
  
• A crowd-pleaser: Whether you're hosting a summer soirée, a potluck, or simply treating yourself, this pie has such a creamy texture and dreamy coconut flavor that it will have everyone begging for seconds!
• Summer flavor at its best: This pie can be enjoyed year-round, as its tropical flavors evoke a sense of warmth and relaxation. It's the perfect dessert for any occasion, from backyard barbecues to holiday feasts.
• Easy to make, hard to resist: With just a handful of ingredients and simple steps, this recipe is a breeze to whip up. You'll be enjoying a slice of paradise in no time!
• Drop dead gorgeous: The combination of the golden crust, silky coconut filling, swirls of fresh sweetened cream and coconut garnish will have you drooling!

COCONUT CREAM PIE

If heaven is a tropical paradise, this Coconut Cream Pie will take your taste buds to sun-soaked beaches and swaying palm trees! This classic pie combines the rich creaminess of coconut custard with a flaky, buttery crust, swirled with sweetened coconut whipped cream and a sprinkle of tropical sweet coconut.
​

Coconut Cream Pie

INGREDIENTS:
1 pie crust (homemade or refrigerated)
4 large egg yolks
¼ cup (30g) cornstarch
1 (14 ounce) can full fat coconut milk
1 cup half & half
2/3 cup (130g) granulated sugar
¼ teaspoon salt
1 cup (80g) sweetened shredded coconut
2 tablespoons (30g) unsalted butter (softened)
1-1/2 teaspoon pure vanilla extract
½ teaspoon pure coconut extract
 
SWEETENED WHIPPED CREAM:
1-1/2 cups (360ml) heavy whipping cream (COLD)
¼ cup (30g) confectioners sugar
1 teaspoon pure vanilla extract
¼ teaspoon pure coconut extract
GARNISH: sweetened shredded coconut or chips
 
HOW I MAKE THIS:

1. PREPARE PIE CRUST: For this pie we’ll be using a single pie crust on the bottom of a 9x2-inch dish glass pie plate. Prepare pie crust per your favorite recipe, or use 1 refrigerated pie crust. 
2. Sprinkle the bottom of pie plate with flour (this will prevent the crust from sticking to the bottom of your pie plate when serving). Roll out chilled pie dough on a floured work surface until you have a circle 12 inches in diameter. Carefully place the dough into pie plate. Tuck it in with your fingers, making sure it is smooth.  Tuck overhanging crust underneath to double it up and cover the edge of your pie plate, and flute with your fingers. Refrigerate for at least 1 hour before baking.
3. Preheat oven to 375°F and adjust oven rack to the lowest position possible.
4. BLIND BAKE PIE CRUST: Remove pie plate from refrigerator, line crust with aluminum foil or parchment paper, covering edges to prevent browning, and fill with pie weights, filling the whole way up to the rim of the pie plate. Bake for 15 minutes or until dough looks dry and pale in color.
5. Remove foil/parchment and weights, rotate plate. With a fork, prick holes all over the bottom of crust and bake 13-15 additional minutes until crust is light golden brown. Remove pie plate from oven.  Let the baked crust cool completely before adding filling.
6. PREPARE FILLING: In a small bowl, whisk together the egg yolks and cornstarch; set aside. In a medium saucepan, whisk together the coconut milk, half & half, granulated sugar and salt over medium heat. Whisking frequently, bring to a low boil. Boil for 2 minutes, then reduce temp to medium-low. 
7. TEMPER EGGS: Remove ½ cup of the hot mixture and whisk into the egg yolk mixture in a slow and steady stream. Keep whisking so that the eggs don’t scramble. In a slow and steady stream, add the tempered egg mixture into the pot, whisking constantly.
8. The coconut pudding will immediately begin to bubble and thicken. Whisk and cook for 90 seconds. Remove from heat and stir in the coconut, butter, vanilla extract and coconut extract.
9. Pour warm pudding into cooled pie crust. Place plastic wrap directly on the surface of the pudding to prevent a skin from forming, and refrigerate for at least 4 hours or overnight. The pie filling will continue to thicken as it chills. 
10. PREPARE SWEETENED WHIPPED CREAM:  Using a hand mixer or stand mixer fitted with a whisk attachment, whip the icy cold heavy cream, sugar, vanilla extract and coconut extract on medium-high speed until medium peaks form, about 4 minutes. You’ll want stiff peaks for piping the best swirls. Pipe or spread the sweetened whipped cream on top. Garnish with a sprinkle of coconut before cutting and serving.
11. Cover and store leftovers in the refrigerator for up to 5 days.

 
YIELD:  8 servings
​
RECIPE NOTES:

• Follow the recipe closely – make sure to use full-fat coconut milk, half-and-half, and temper the egg yolks.
• Make sure to use pure vanilla extract and pure coconut extract – they add so much flavor! For a little extra special flavor, you can also add a touch of coconut extract to the sweetened whipped cream. Yummy!
• Chill the pie crust inside the pie dish before blind baking. Pie dough must be cold before baking for flakiness!
• After filling the pie, make sure to chill for at least 4 hours to allow the coconut pudding to set and firm up before slicing and serving. 

Original recipe published April 2015; revised and reposted March 2024.
 
© SnowflakesandCoffeecakes.  All images, attachments & content are copyright protected. All rights reserved. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to www.snowflakesandcoffeecakes.com for the recipe.
 
Tried it and loved it? Snap a picture and share it with me on Instagram @SnowflakesandCoffeecakes and by using the hashtag #SnowflakesandCoffeecakes     

NEVER MISS A NEW RECIPE! FOLLOW SNOWFLAKES & COFFEECAKES ON FACEBOOK, INSTAGRAM & PINTEREST!