The Best Coconut Cream Pie

Name: The Best Coconut Cream Pie
Prep time: 30 min
Cook time: 30 min
Total time: 180 min
Yield: 8 slices
Cuisine: American
Ingredients: 1 1/2 cup all-purpose flour (spooned and levelled); 1/2 cup unsalted butter (cold and cubed); 1/4 cup granulated sugar; 1/4 tsp salt; 2-4 tbsp ice water; 400 ml coconut milk (full-fat); 1 cup whole milk; 3/4 cup granulated sugar; 1/3 cup cornstarch; 4 egg yolks; 1 tsp vanilla extract; 1 cup sweetened shredded coconut; 1 cup heavy whipping cream (chilled); 2 tbsp powdered sugar; 1/2 tsp vanilla extract; 1/4 cup toasted coconut flakes

180 min 8 slices Medium

All Recipes

Indulge in this luscious coconut cream pie, featuring a creamy filling topped with whipped cream and toasted coconut.

Prep

30 min

Cook

30 min

Total

180 min

Servings

Difficulty

Medium

Coconut cream pie is a classic dessert that brings a touch of the tropics to your table. With its creamy coconut filling, flaky crust, and fluffy whipped topping, it's a guaranteed crowd-pleaser. This pie is perfect for coconut lovers and is sure to impress at any gathering. The combination of textures and flavours creates a dessert that's both refreshing and indulgent.

Ingredients

Servings

Crust

Filling

Topping

Instructions

Prepare the crust

In a large bowl, combine flour, sugar, and salt. Add cold butter and mix until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, mixing just until a dough forms. Chill for at least 30 minutes.

Pro tip: Use a food processor for quicker dough preparation.

Bake the crust

Preheat the oven to 375°F (190°C). Roll out the dough on a floured surface and fit it into a 9-inch pie pan. Prick the bottom with a fork. Bake for 15-20 minutes or until golden brown. Cool completely.

Pro tip: Use pie weights to prevent the crust from bubbling.

Make the filling

In a saucepan, whisk together coconut milk, whole milk, sugar, and cornstarch. Cook over medium heat until thickened, about 5-7 minutes. Remove from heat and gradually whisk in egg yolks and vanilla extract.

Pro tip: Temper the egg yolks by adding a small amount of hot mixture to them before combining.

Add coconut

Stir in shredded coconut and pour the filling into the cooled crust. Smooth the top with a spatula.

Chill the pie

Cover the pie with plastic wrap and refrigerate for at least 2 hours or until set.

Pro tip: Ensure the filling is completely cooled before topping with whipped cream.

Prepare the topping

In a mixing bowl, beat heavy cream with powdered sugar and vanilla extract until soft peaks form.

Pro tip: Chill the mixing bowl and beaters for best results.

Assemble and serve

Spread the whipped cream over the chilled pie. Garnish with toasted coconut flakes. Slice and serve.

Pro tip: Use a sharp knife to cleanly cut through the pie.

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Tips & Tricks

<ul><li>Chill your pie crust before baking to prevent shrinkage.</li><li>Use full-fat coconut milk for a richer flavour.</li><li>Whip your cream to soft peaks for a light, airy topping.</li><li>Toast coconut flakes evenly by stirring frequently.</li></ul>

Serving Suggestions

Serve your coconut cream pie chilled, allowing the flavours to meld together beautifully. Pair it with a cup of coffee or a scoop of vanilla ice cream for a delightful contrast. To make ahead, prepare the pie crust and filling a day in advance. Store the pie in the refrigerator and add the whipped cream topping just before serving. Leftovers can be stored in the fridge for up to 3 days.