Coconut Cream Pie
Growing up, my grandmother always lured us into the kitchen with her famous coconut cream pie. Each holiday season, she would assemble her mixing bowls and coconut flakes, filling our home with a delightful aroma that made everyone’s mouth water.
This family tradition was always rich with laughter, love, and deliciousness. Over the years, I realized that this coconut cream pie recipe was more than just a dessert; it symbolizes our family togetherness.
A Unique and Creamy Dream
This Creamy Coconut Cream Pie is a celebration of indulgence and tropical flavors. With its velvety filling, perfectly balanced sweetness, and a subtle coconut flavor, this pie will impress your guests—and you! Surprising in its simplicity, it’s perfect for summer barbecues, holiday feasts, or a just-because treat. Prepare for everyone to come back for seconds!
Ingredients
For the Pie Crust:
– 1 ½ cups of graham cracker crumbs
– ¼ cup of granulated sugar
– ½ cup of unsalted butter, melted
For the Coconut Filling:
– 1 cup of granulated sugar
– ½ cup of cornstarch
– ½ teaspoon of salt
– 4 cups of whole milk
– 1 teaspoon of pure vanilla extract
– 1 ½ cups of sweetened shredded coconut
– 4 large egg yolks (lightly beaten)
– 2 tablespoons of unsalted butter
For the Topping:
– 1 cup of heavy whipping cream
– 2 tablespoons of powdered sugar
– ½ teaspoon of vanilla extract
– Optional: Additional toasted coconut for garnish
Step-by-Step Instructions
1. Prepare the Pie Crust
Preheat your oven to 350°F (175°C). In a medium bowl, mix the graham cracker crumbs, granulated sugar, and melted butter until well combined. Press the mixture firmly into the bottom and up the sides of a 9-inch pie pan. Bake for 8–10 minutes, or until lightly golden. Allow it to cool completely on a wire rack.
2. Make the Coconut Filling
In a large saucepan, whisk together sugar, cornstarch, and salt. Gradually add the whole milk, whisking constantly to prevent lumps. Bring the mixture to a simmer over medium heat, stirring constantly until it thickens (about 5-7 minutes). Once thickened, remove it from the heat and whisk in the vanilla extract, sweetened shredded coconut, and beaten egg yolks. Stir in the butter until melted and fully incorporated.
3. Combine and Chill
Pour the coconut filling into the cooled crust, smoothing the top with a spatula. Cover the pie with plastic wrap, pressing it directly onto the filling to prevent a skin from forming. Refrigerate for at least 4 hours; overnight is best for a firmer texture.
4. Prepare the Whipped Topping
In a mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form. Spread the whipped cream over the chilled coconut filling or pipe it decoratively.
5. Finish and Serve
If desired, sprinkle toasted coconut on top as a garnish. Slice and serve chilled. Enjoy your creamy slice of paradise!
Frequently Asked Questions (FAQ)
Can I make this coconut cream pie in advance?
Absolutely! This pie is perfect for making ahead. It can be prepared 1-2 days in advance and stored covered in the refrigerator.
Can I use coconut milk instead of whole milk?
Yes, substituting coconut milk will intensify the coconut flavor, but whole milk gives it a creamier texture.
How do I toast coconut?
Spread shredded coconut on a baking sheet and bake it at 350°F (175°C) for 5-7 minutes, stirring occasionally until golden brown. Watch it closely to prevent burning!
What if I don’t have graham crackers?
You can use store-bought pie crusts or create a crust from vanilla cookies, like Nilla Wafers or digestive biscuits.
Pro Tips for Perfecting Your Coconut Cream Pie Recipe
Cool Down: Let the coconut filling cool slightly before adding the egg yolks to prevent them from cooking too quickly.
A Creamy Texture: For an even creamier filling, consider adding a bit of cream cheese to the whipped cream topping.
Avoid Clumps: Mix the dry ingredients with the wet while whisking continuously to ensure a smooth consistency.
Chill Time: The longer you chill the pie, the better it tastes! Allowing it to sit overnight will enhance flavor melding.
Variations and Customizations
- Chocolate Coconut Cream Pie: Add a layer of melted chocolate ganache to the crust before pouring in the coconut filling.
- Fruit Twist: Top your coconut cream pie with fresh tropical fruits such as mangoes or pineapple for a refreshing twist.
- Nutty Addition: Incorporate crushed nuts like almonds or pecans into the crust for added crunch.
- Dairy-Free Option: Replace the milk with almond milk or another dairy-free alternative and use whipped coconut cream.
Storage Instructions
To store your Creamy Coconut Cream Pie, cover it with plastic wrap or foil and refrigerate. For the best taste, consume it within 3-4 days. If you have leftover whipped cream, store it separately for optimal results.
Coconut Cream Pie
Ingredients
- For the Pie Crust:
- – 1 ½ cups of graham cracker crumbs
- – ¼ cup of granulated sugar
- – ½ cup of unsalted butter melted
- For the Coconut Filling:
- – 1 cup of granulated sugar
- – ½ cup of cornstarch
- – ½ teaspoon of salt
- – 4 cups of whole milk
- – 1 teaspoon of pure vanilla extract
- – 1 ½ cups of sweetened shredded coconut
- – 4 large egg yolks lightly beaten
- – 2 tablespoons of unsalted butter
- For the Topping:
- – 1 cup of heavy whipping cream
- – 2 tablespoons of powdered sugar
- – ½ teaspoon of vanilla extract
- – Optional: Additional toasted coconut for garnish
Instructions
- Prepare the Pie CrustPreheat your oven to 350°F (175°C). In a medium bowl, mix the graham cracker crumbs, granulated sugar, and melted butter until well combined. Press the mixture firmly into the bottom and up the sides of a 9-inch pie pan. Bake for 8–10 minutes, or until lightly golden. Allow it to cool completely on a wire rack.
- Make the Coconut FillingIn a large saucepan, whisk together sugar, cornstarch, and salt. Gradually add the whole milk, whisking constantly to prevent lumps. Bring the mixture to a simmer over medium heat, stirring constantly until it thickens (about 5-7 minutes). Once thickened, remove it from the heat and whisk in the vanilla extract, sweetened shredded coconut, and beaten egg yolks. Stir in the butter until melted and fully incorporated.
- Combine and ChillPour the coconut filling into the cooled crust, smoothing the top with a spatula. Cover the pie with plastic wrap, pressing it directly onto the filling to prevent a skin from forming. Refrigerate for at least 4 hours; overnight is best for a firmer texture.
- Prepare the Whipped ToppingIn a mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form. Spread the whipped cream over the chilled coconut filling or pipe it decoratively.
- Finish and ServeIf desired, sprinkle toasted coconut on top as a garnish. Slice and serve chilled. Enjoy your creamy slice of paradise!
