Coconut Cream Pie – Looking for a taste of the tropics? You’ve come to the right place! Our recipe, for Coconut Cream Pie is a dessert that will transport your taste buds to beaches and swaying palm trees. With its smooth and velvety coconut filling, topped with coconut this dessert is a delight for coconut enthusiasts. In this post, we’ll guide you through the process of creating this creamy treat step, by step.
I’ll always remember the first time I made this Coconut Cream Pie. The kitchen was filled with the smell of coconut and my family couldn’t wait to dig in. As I cut into that first slice and served it to my husband and child their faces lit up with joy. It was a love affair!
What makes this Coconut Cream Pie truly stand out?
Experience the indulgence of our Coconut Cream Pie – a dessert that truly stands out with its creamy coconut filling, balanced sweetness, and delightful toasted coconut topping. What makes this pie special is its blend of textures and flavors. It delivers that homemade taste that’s wonderfully rich and satisfying bringing a touch of paradise to your table. With simple instructions to follow along you can create this masterpiece in your kitchen impressing both family and guests alike with its decadent allure.
What You Need To Make This Coconut Cream Pie Recipe?
Pre-Baked Pie Crust: Using a baked pie crust is a great time saver and guarantees a crispy and flaky base, for your pie. You can easily find pre-made crusts in the baking aisle of most grocery stores. Alternatively, if you prefer you can make your own from scratch.
Shredded Sweetened Coconut: Toasting shredded sweetened coconut adds flavor and an extra crunch to your pie. Just be careful not to let it burn as it can quickly go from golden to overdone.
Coconut Milk: For a coconut taste without added sugar opt for coconut milk. Remember to give the can a shake before using it to ensure that the creamy part mixes well with the watery part.
Half and Half: To achieve the balance of creaminess without making the filling too heavy use half and half. It’s a combination of parts milk and heavy cream.
Granulated Sugar: Granulated sugar is essential for sweetening the filling and enhancing the coconut flavor. Adjust the sweetness according to your preference but keep in mind that both toasted coconut and whipped cream will also contribute some sweetness.
Cornstarch: Cornstarch serves as a thickening agent, for the filling. To prevent any lumps make sure to whisk it with some half and half before adding it to the hot milk mixture.
Large Egg Yolks: Using egg yolks in the filling will add richness. Give it a beautiful color. Remember to mix them with some hot milk mixture to prevent curdling when combining them with the liquid.
Cream Cheese: Cream cheese is an ingredient, for achieving a texture, in the pie and it adds a subtle tangy flavor that complements the overall taste. It blends seamlessly into the filling making it even creamier.
Vanilla and Coconut Extracts: To enhance the flavors of vanilla and coconut incorporate coconut extracts into the filling. Feel free to adjust the amount of coconut extract based on your personal taste preferences.
Steps To Make Coconut Cream Pie:
Step 1: In a saucepan combine the coconut milk, 1 cup of half and half, granulated sugar, and a pinch of salt. Heat the mixture, over medium heat while stirring gently. As you stir, enjoy the aroma of coconut wafting through the kitchen. Keep stirring until it’s almost ready to dance on the stove.
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Step 2: In a bowl whisk together the remaining ½ cup of half and half with cornstarch until it forms a smooth consistency reminiscent of calm sea waters.
Step 3: Whisk the egg yolks in another bowl. Gradually add ½ cup of the coconut mixture while stirring constantly to create a silky bond between them.
Step 4: Pour both the mix and cornstarch mix back into the coconut mixture. Stir diligently until it thickens into a texture to create a delicious crescendo.
Step 5: Remove the saucepan from the heat. Add cream cheese, vanilla extract, and coconut extract. Mix everything together until they blend harmoniously in this pool of goodness.
Step 6: Sprinkle in ½ to ¾ of the toasted coconut flakes while reserving some for that final touch, at serving time.
Step 7: Carefully pour this masterpiece into a baked pie crust. Cover it up as if you were tucking in a bed before placing it in the fridge to chill for around 2 to 3 hours.
Step 8: When you’re prepared create a cream resembling clouds. Gently scatter the previously toasted coconut on the surface. It’s akin, to infusing a hint of stardust.
Tip:
When you’re toasting the shredded sweetened coconut for the pie filling and topping, make sure to keep an eye on it in the oven. Coconut can quickly go from a golden dye to burnt if left solo for just a few winks. Once it earns a brown color and starts handing off that pleasant aroma take it out of the oven promptly. This way you’ll achieve that toasted coconut taste without any bitterness.
Frequently Asked Questions:
Can I use coconut cream instead of coconut milk?
Although coconut cream can be used we suggest using unsweetened coconut milk, for the best texture and flavor.
Can I make this pie ahead of time?
Certainly! This pie can be made ahead of time. Keep it in the refrigerator until you’re ready to serve it.
Can I skip the cream cheese?
Cream cheese provides richness, to the filling. If you prefer a lighter version of the pie feel free to omit it.
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Coconut Cream Pie
Ingredients
- 1 9- inch pre-baked pie crust
- 1 c shredded sweetened coconut toasted, divided
- 14 oz. can canned unsweetened coconut milk
- 1 1/2 c half and half divided
- 1/2 c granulated sugar
- 1/4 tsp salt
- 1/3 c cornstarch
- 4 large egg yolks
- 3 oz. cream cheese diced
- 1 tsp vanilla extract
- 1/2 tsp coconut extract to taste
For Topping:
- Fresh whipped cream lightly sweetened
- Shredded sweetened coconut toasted
Instructions
- In a saucepan of medium size combine coconut milk, 1 cup of half and half granulated sugar and salt. Place it on the stove, over medium heat. Bring it close to boiling point while stirring occasionally.
- While the mixture is heating up whisk together the remaining ½ cup of half and half and cornstarch in a mixing bowl.
- In another mixing bowl gently whisk the egg yolks. Gradually pour ½ cup of the milk into the egg yolks while whisking continuously to temper them.
- Pour both the egg yolk mixture and cornstarch mixture into the saucepan while stirring constantly. Stir vigorously for 2 to 3 minutes.
- Remove the mixture from heat. Add cream cheese, vanilla extract and coconut extract. Stir well until fully blended.
- Add in ½ to ¾ cup of toasted coconut setting aside the rest to use as topping for the finished pie.
- Pour this mixture into a baked pie crust. Cover it with plastic wrap. Refrigerate for about 2 to 3 hours.
- Before serving add whipped cream on top along, with the remaining toasted coconut.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
