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Coconut Cream Pie

Coconut Cream Pie

  • Author: admin
  • Total Time: 4 hours 30 minutes (including chilling time)
  • Yield: 8 servings 1x
  • Diet: Gluten Free (if using gluten-free crust)

Description

Coconut Cream Pie is a perfect summer dessert combining a rich, creamy coconut custard filling with a flaky pie crust and light whipped cream topping. This refreshing and indulgent pie captures tropical flavors with a smooth texture, ideal for picnics, barbecues, or any sunny gathering.

Ingredients

Scale

Pie Crust

  • 1 store-bought or homemade flaky pie crust

Custard Filling

  • 1 can (13.5 oz) full-fat coconut milk
  • 1 cup shredded coconut, lightly toasted
  • 4 large egg yolks
  • 3/4 cup granulated sugar
  • 3 tablespoons cornstarch (or flour)
  • 1 teaspoon vanilla extract
  • Pinch of salt

Whipped Cream Topping

  • 1 cup heavy cream
  • 2 tablespoons granulated sugar (optional)

Garnishes (optional)

  • Toasted coconut flakes
  • Ground nutmeg or cinnamon
  • Fresh pineapple slices or berries

Instructions

  1. Prepare the Pie Crust: Blind bake your pie crust until golden and crisp or use a pre-baked crust to ensure a sturdy base that won’t become soggy once filled.
  2. Make the Coconut Custard Filling: In a medium saucepan, whisk together sugar, cornstarch, and a pinch of salt. Slowly add the coconut milk and egg yolks while whisking constantly. Cook over medium heat, stirring continuously until thickened into a smooth custard. Remove from heat and stir in shredded toasted coconut and vanilla extract.
  3. Cool the Filling: Pour the custard into the prepared pie crust. Cover the surface directly with plastic wrap to prevent skin from forming. Refrigerate for at least 4 hours or overnight until fully set.
  4. Whip the Cream Topping: Just before serving, whip heavy cream with sugar until soft peaks form. Spread generously over the chilled custard layer.
  5. Garnish and Serve: Finish with toasted coconut flakes or a sprinkle of nutmeg for an appealing presentation. Optionally, add fresh fruit or cinnamon dusting.

Notes

  • Use full-fat coconut milk for the richest flavor and texture.
  • Whisk constantly while cooking custard to avoid lumps and ensure smooth consistency.
  • Chill the pie thoroughly for clean slices and proper set.
  • Lightly toast shredded coconut to enhance flavor and add pleasant texture.
  • Fresh vanilla extract rounds out the flavors perfectly.
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice (1/8 of pie)
  • Calories: 320
  • Sugar: 25g
  • Sodium: 120mg
  • Fat: 22g
  • Saturated Fat: 18g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 26g
  • Fiber: 2g
  • Protein: 4g
  • Cholesterol: 110mg

Keywords: Coconut Cream Pie, summer dessert, coconut custard, tropical pie, creamy pie, whipped cream topping

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Find it online: https://dishesbyme.com/coconut-cream-pie/