Coconut Cream Pie

Name: 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

Coconut Cream Pie

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.

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

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

Frequently Asked Questions

What is crème coco?

Crème coco refers to a creamy coconut filling, often used in desserts like coconut cream pie.

How do you make tarte au coco?

To make tarte au coco, prepare a pie crust, fill it with a coconut-flavoured custard, and top with whipped cream and toasted coconut.

Can I use a premade crust?

Yes, you can use a store-bought crust to save time, just ensure it's baked and cooled before filling.

How long does the pie need to chill?

The pie should chill for at least 2 hours to set properly.

Can I use light coconut milk?

Full-fat coconut milk is recommended for the best texture and flavour, but light coconut milk can be used if desired.

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.