Coconut Cream Pie Recipe with a Sweet Twist and Savory Steak Shrimp Stir Fry Pairing

Why You’ll Love This coconut cream pie recipe

• Ease of preparation: This coconut cream pie recipe is crafted for simplicity, requiring only a few core ingredients and basic kitchen equipment. The step-by-step process is clear and manageable, letting you create a luscious dessert efficiently, whether it’s your first pie or you’re pressed for time.
• Health benefits: Featuring coconut cream rich in healthy fats and antioxidants, this recipe offers nutritional perks alongside its indulgent taste. Using wholesome components like real egg yolks and moderate sugar, it strikes a balance between decadence and nourishment.
• Versatility: Adaptable to various dietary needs, this coconut cream pie can easily be made vegan by substituting coconut milk and using plant-based thickeners, gluten-free by switching to gluten-free pie crusts, and even lighter by reducing sugar or opting for light coconut milk options.
• Distinctive flavor: The silky richness of coconut blended with smooth custard and a crisp pie crust delivers a unique tropical experience. Its sweet yet refreshing coconut essence, accented by vanilla and optional coconut extract, sets it apart from traditional cream pies as a memorable treat.

Essential Ingredients for coconut cream pie recipe

• 1 unbaked flaky pie crust (homemade or store-bought) – serves as a buttery, crisp base for the pie
• 4 large egg yolks – provide richness and help thicken the custard filling
• 1/4 cup (32g) cornstarch – thickens the coconut cream filling for a stable texture
• 1 (14-ounce/400 ml) can full-fat coconut milk (canned, not refrigerated carton) – creates the creamy coconut base
• 1 cup (240 ml) half-and-half – balances richness with creaminess
• 2/3 cup (135g) granulated sugar – sweetens the filling perfectly
• 1/4 teaspoon salt – enhances flavors
• 1 cup (80g) sweetened shredded coconut – adds chewy texture and coconut flavor
• 2 tablespoons (28g) unsalted butter, softened – enriches the filling and adds silkiness
• 1 teaspoon pure vanilla extract – boosts aroma and flavor depth
• Optional: 1/2 teaspoon coconut extract – enhances coconut taste
• Whipped Cream Topping:
• 1 1/2 cups (360 ml) cold heavy cream or heavy whipping cream – for a fluffy topping
• 3 tablespoons (24g) confectioners’ sugar or granulated sugar – to sweeten the whipped cream
• 3/4 teaspoon pure vanilla extract – adds a delicate vanilla note
• Optional garnish: unsweetened coconut shavings or toasted coconut chips for added crunch and decoration

Special Dietary Options:

• Vegan: Substitute coconut milk for cotton cream, and replace egg yolks with cornstarch or agar agar for thickening.
• Gluten-free: Use a gluten-free pie crust made from almond flour or gluten-free flours.
• Low-calorie: Reduce sugar or replace with natural sweeteners like stevia; use light coconut milk or half-and-half substitutes.

How to Prepare the Perfect coconut cream pie recipe: Step-by-Step Guide

First Step: Prepare the crust

Begin by chilling your pie dough for at least 2 hours. Preheat your oven to 375°F (190°C). Roll out the chilled dough and fit it into a 9-inch pie dish. Chill another 30 minutes to minimize shrinking during baking. Line the crust with parchment paper and pie weights, then blind bake for 15 minutes. Remove weights and paper, prick the bottom with a fork, and bake 10 more minutes until golden brown. Let the crust cool completely before filling.

Second Step: Make the coconut filling base

In a bowl, whisk together 4 large egg yolks and 1/4 cup cornstarch until smooth, setting aside. In a medium saucepan over medium heat, combine 1 can full-fat coconut milk, 1 cup half-and-half, 2/3 cup granulated sugar, and 1/4 teaspoon salt. Whisk continuously and bring mixture to a gentle boil; boil for 2 minutes to activate the thickener.

Third Step: Temper the egg yolks

Gradually add a small amount of the hot coconut mixture into the egg yolks while whisking vigorously to temper. Slowly pour the tempered yolks back into the saucepan, whisking constantly. Cook for about 1 minute and 30 seconds until the filling thickens. Remove from heat.

Fourth Step: Finish the filling

Stir in 1 cup sweetened shredded coconut, 2 tablespoons softened unsalted butter, 1 teaspoon pure vanilla extract, and optional 1/2 teaspoon coconut extract. Mix until fully incorporated. Pour the warm filling into your cooled pie crust. Press plastic wrap directly on the surface of the filling to prevent a skin from forming. Refrigerate for at least 3 hours or overnight for the filling to set firmly.

Final Step: Prepare and add whipped cream topping

In a cold mixing bowl, beat 1 1/2 cups cold heavy cream with 3 tablespoons sugar and 3/4 teaspoon vanilla extract until medium peaks form, about 3-4 minutes. Spread or pipe the whipped cream over the chilled pie filling. Optionally, lightly toast coconut flakes at 300°F (150°C) for 6-8 minutes and sprinkle over the whipped cream. Chill uncovered for a few more hours if desired or serve immediately.

Tip: Cover custard with plastic wrap directly on the surface while chilling to prevent skin and ensure a silky texture.

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Dietary Substitutions to Customize Your coconut cream pie recipe

Protein and Main Component Alternatives

• Replace egg yolks with cornstarch, agar agar, or commercial vegan custard thickeners for a vegan coconut cream pie filling without compromising texture.
• Use plant-based yogurts or silken tofu blended with coconut milk as alternative creamy bases to modify richness and cater to dairy-free preferences.

Vegetable, Sauce, and Seasoning Modifications

• Add subtle seasonal flavors like nutmeg, cinnamon, or cardamom to vary the spice profile without overpowering the coconut essence.
• Experiment with vanilla alternatives such as almond or maple extracts for different aromatic nuances.
• Use sugar alternatives including erythritol, monk fruit, or stevia to reduce sugar content, accommodating diabetic or low-calorie diets.

Mastering coconut cream pie recipe: Advanced Tips and Variations

• Pro cooking techniques: Consistently whisk custard base to prevent lumps and curdling; consider using a double boiler for even, gentle heating.
• Flavor variations: Toast shredded coconut before adding to filling or as garnish to deepen flavor with nuttiness; add citrus zest such as lime or orange to brighten taste.
• Presentation tips: Top with piped whipped cream rosettes, fresh tropical fruit slices, or toasted coconut flakes to create an eye-catching dessert.
• Make-ahead options: Prepare filling and crust in advance; chill filling overnight. Assemble and add whipped topping just before serving or store the entire pie chilled for next-day enjoyment.

How to Store coconut cream pie recipe: Best Practices

FAQs: Frequently Asked Questions About coconut cream pie recipe

coconut cream pie recipe

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★★★★★

5 from 1 reviews

• Author: Isabella Hayes
• Total Time: 3 hours 35 minutes
• Yield: 8 servings
• Diet: Vegetarian

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Description

🥥 Experience a luscious Coconut Cream Pie with a rich, creamy coconut custard filling that’s perfect for dessert lovers.
🍰 This classic pie combines smooth coconut flavor with a flaky crust and airy whipped cream topping for a crowd-pleasing treat.

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Ingredients

– 1 unbaked flaky pie crust

– 4 large egg yolks

– 1/4 cup cornstarch

– 1 can full-fat coconut milk

– 1 cup half-and-half

– 2/3 cup granulated sugar

– 1/4 teaspoon salt

– 1 cup sweetened shredded coconut

– 2 tablespoons unsalted butter

– 1 teaspoon pure vanilla extract

– 1/2 teaspoon coconut extract

– 1 1/2 cups cold heavy cream

– 3 tablespoons confectioners’ sugar

– 3/4 teaspoon pure vanilla extract

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Instructions

1-First Step: Prepare the crust Begin by chilling your pie dough for at least 2 hours. Preheat your oven to 375°F (190°C). Roll out the chilled dough and fit it into a 9-inch pie dish. Chill another 30 minutes to minimize shrinking during baking. Line the crust with parchment paper and pie weights, then blind bake for 15 minutes. Remove weights and paper, prick the bottom with a fork, and bake 10 more minutes until golden brown. Let the crust cool completely before filling.

2-Second Step: Make the coconut filling base In a bowl, whisk together 4 large egg yolks and 1/4 cup cornstarch until smooth, setting aside. In a medium saucepan over medium heat, combine 1 can full-fat coconut milk, 1 cup half-and-half, 2/3 cup granulated sugar, and 1/4 teaspoon salt. Whisk continuously and bring mixture to a gentle boil; boil for 2 minutes to activate the thickener.

3-Third Step: Temper the egg yolks Gradually add a small amount of the hot coconut mixture into the egg yolks while whisking vigorously to temper. Slowly pour the tempered yolks back into the saucepan, whisking constantly. Cook for about 1 minute and 30 seconds until the filling thickens. Remove from heat.

4-Fourth Step: Finish the filling Stir in 1 cup sweetened shredded coconut, 2 tablespoons softened unsalted butter, 1 teaspoon pure vanilla extract, and optional 1/2 teaspoon coconut extract. Mix until fully incorporated. Pour the warm filling into your cooled pie crust. Press plastic wrap directly on the surface of the filling to prevent a skin from forming. Refrigerate for at least 3 hours or overnight for the filling to set firmly.

5-Final Step: Prepare and add whipped cream topping In a cold mixing bowl, beat 1 1/2 cups cold heavy cream with 3 tablespoons sugar and 3/4 teaspoon vanilla extract until medium peaks form, about 3-4 minutes. Spread or pipe the whipped cream over the chilled pie filling. Optionally, lightly toast coconut flakes at 300°F (150°C) for 6-8 minutes and sprinkle over the whipped cream. Chill uncovered for a few more hours if desired or serve immediately.

Notes

🥧 Chill pie dough thoroughly before baking to prevent shrinking and ensure a crisp crust.
🥄 Temper the egg yolks carefully to avoid scrambling and create a smooth custard.
❄️ Press plastic wrap directly onto the custard surface while chilling to prevent skin formation.

• Prep Time: 20 minutes
• Chilling time: 3 hours or overnight
• Cook Time: 15 minutes
• Category: Dessert
• Method: Baking and stovetop cooking
• Cuisine: American

Nutrition

• Serving Size: 1 slice

Keywords: coconut cream pie, creamy coconut dessert, classic pie, flaky crust dessert