This Classic Creamy Coconut Cream Pie is a quintessential dessert that evokes feelings of comfort, warmth, and nostalgic gatherings. It’s a true crowd-pleaser, celebrated for its rich, velvety coconut custard filling, nestled within a perfectly flaky pie crust, and crowned with generous swirls of fresh, lightly sweetened whipped cream and toasted coconut flakes. This recipe aims to deliver an authentic, intensely coconut-flavored experience, making it much more than just a sweet treat – it’s a delightful journey for the senses. The beauty of this pie lies in the harmonious balance of textures and flavors: the delicate crispness of the crust, the smooth, luscious creaminess of the filling, the airy lightness of the whipped cream, and the subtle chewiness and nutty aroma of the toasted coconut. While it might seem intimidating to make a pie from scratch, this recipe breaks down each step to ensure success for even novice bakers. It emphasizes the importance of good quality ingredients, particularly the coconut milk and shredded coconut, which are the stars of this dessert. Perfect for special occasions, holidays, or simply as a comforting indulgence, this Coconut Cream Pie is a testament to the timeless appeal of well-executed classic desserts. Its elegance and irresistible flavor make it a guaranteed hit at any table, leaving a lasting impression of tropical sweetness and creamy bliss.
Ingredients:
- For the Pie Crust:
- 1 ½ cups all-purpose flour
- ½ teaspoon salt
- ½ cup (1 stick) unsalted butter, very cold and cut into ½-inch cubes
- ¼ cup ice water, plus more if needed
- For the Coconut Custard Filling:
- 1 ½ cups full-fat coconut milk (canned, not refrigerated beverage type)
- ½ cup granulated sugar
- ¼ cup cornstarch
- ⅛ teaspoon salt
- 2 large egg yolks
- 2 tablespoons unsalted butter, cut into small pieces
- 1 teaspoon vanilla extract
- 1 cup sweetened shredded coconut (or unsweetened for less sweetness)
- For the Whipped Cream Topping:
- 1 ½ cups heavy cream, very cold
- ¼ cup powdered sugar (confectioners’ sugar)
- 1 teaspoon vanilla extract
- For Garnish:
- ½ cup sweetened shredded coconut, toasted (for sprinkling)
Instruction:
- Prepare the Pie Crust (and Blind Bake):
- In a large bowl, whisk together the flour and salt. Add the very cold, cubed butter. Using a pastry blender or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. This is crucial for a flaky crust.
- Gradually add the ice water, 1 tablespoon at a time, mixing lightly with a fork until the dough just comes together. Be careful not to overmix.
- Gather the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes. This helps relax the gluten, making it easier to roll and preventing shrinkage.
- On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Carefully transfer the dough to a 9-inch pie plate. Trim and crimp the edges as desired.
- Preheat your oven to 375°F (190°C).
- Line the pie crust with parchment paper and fill with pie weights, dried beans, or rice. Blind bake for 15 minutes.
- Remove the parchment paper and weights, then continue baking for another 5-10 minutes, or until the crust is lightly golden brown and set. Let it cool completely on a wire rack. This step is essential to prevent a soggy bottom crust when the filling is added.
- Make the Coconut Custard Filling:
- In a medium saucepan, whisk together the granulated sugar, cornstarch, and salt. This helps prevent lumps.
- Gradually whisk in the coconut milk until smooth. Place the saucepan over medium heat, stirring constantly with a whisk.
- Bring the mixture to a gentle boil, continuing to stir. Once it boils, reduce the heat to low and continue to cook and stir for 1-2 minutes, until the mixture has thickened considerably. It should be thick enough to coat the back of a spoon.
- In a small bowl, lightly whisk the two egg yolks. To temper the egg yolks, slowly drizzle about ½ cup of the hot coconut mixture into the egg yolks while whisking vigorously. This prevents the eggs from scrambling.
- Pour the tempered egg yolk mixture back into the saucepan with the remaining hot coconut mixture. Continue to cook over low heat for another 1-2 minutes, stirring constantly, until the filling thickens again. Do not boil after adding the eggs.
- Remove the saucepan from the heat. Stir in the 2 tablespoons of butter until melted and fully incorporated. Stir in the vanilla extract.
- Finally, fold in the 1 cup of shredded coconut into the warm custard.
- Pour the warm coconut custard filling into the cooled, blind-baked pie crust.
- Cover the surface of the filling directly with plastic wrap to prevent a skin from forming. Refrigerate for at least 4 hours, or preferably overnight, until the filling is completely set and chilled. This chilling time is crucial for the pie to firm up properly.
- Prepare the Toasted Coconut Garnish (Optional but Recommended):
- Preheat your oven to 325°F (160°C).
- Spread the ½ cup of shredded coconut in a single layer on a baking sheet.
- Bake for 5-10 minutes, stirring every couple of minutes, until the coconut is lightly golden brown and fragrant. Watch carefully, as coconut can burn quickly. Remove from oven and let cool completely. This adds an extra layer of flavor and texture.
- Prepare the Whipped Cream Topping:
- In a large, chilled mixing bowl, combine the very cold heavy cream, powdered sugar, and vanilla extract. Using an electric mixer (stand mixer with whisk attachment or hand mixer), beat on medium-high speed until stiff peaks form. Be careful not to overbeat, or it will turn to butter.
- Assemble and Serve:
- Once the pie filling is completely chilled and set, remove the plastic wrap.
- Spoon or pipe the freshly made whipped cream generously over the top of the pie. As seen in the image, a large, dramatic swirl of whipped cream is ideal.
- Sprinkle the toasted coconut flakes evenly over the whipped cream.
- Slice the pie with a sharp, warm knife (run under hot water and wipe dry between cuts) for clean slices.
- Serve immediately and enjoy the delightful layers of creamy coconut, flaky crust, and luscious whipped cream. Leftovers should be stored in the refrigerator, loosely covered, for up to 2-3 days.