Ready to dive into a dessert that’s as dreamy as a beach vacation? This coconut cream pie is your ticket to paradise, with a creamy filling, flaky crust, and toasted coconut topping that’ll have you swooning.
Why This Recipe Works
- The combination of homemade crust and creamy coconut filling creates the perfect texture contrast.
- Toasting the coconut topping adds a depth of flavor that store-bought versions can’t match.
- Using full-fat coconut milk ensures the filling is luxuriously rich and smooth.
- Chilling the pie thoroughly before serving guarantees clean, beautiful slices.
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, chilled and diced
- 4-6 tablespoons ice water
- 1 1/2 cups sweetened shredded coconut
- 2 cups full-fat coconut milk
- 3/4 cup granulated sugar
- 1/4 cup cornstarch
- 4 large egg yolks
- 2 teaspoons vanilla extract
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
Equipment Needed
- 9-inch pie dish
- Mixing bowls
- Rolling pin
- Whisk
- Saucepan
- Electric mixer
Instructions
Step 1: Make the Pie Crust
Combine flour and salt in a large bowl. Cut in butter until mixture resembles coarse crumbs. Gradually add ice water, stirring until dough comes together. Wrap in plastic and chill for 30 minutes. Roll out on a floured surface and fit into pie dish. Trim edges, prick with a fork, and bake at 375°F for 15 minutes or until golden.
Step 2: Toast the Coconut
Spread shredded coconut on a baking sheet. Toast in a 350°F oven for 5-7 minutes, stirring occasionally, until golden brown. This enhances the coconut flavor and adds a delightful crunch to your pie.
Step 3: Prepare the Coconut Filling
In a saucepan, whisk together coconut milk, sugar, cornstarch, and egg yolks. Cook over medium heat, stirring constantly, until mixture thickens. Remove from heat, stir in vanilla and half the toasted coconut. Pour into baked crust and chill for 4 hours.
Step 4: Whip the Cream
Beat heavy cream and powdered sugar until stiff peaks form. Spread over chilled pie and sprinkle with remaining toasted coconut. Chill for another hour before serving.
Tips and Tricks
For an extra flaky crust, keep all ingredients as cold as possible and handle the dough minimally. If you’re short on time, a store-bought crust can work, but homemade is always better. To prevent the crust edges from burning, cover them with foil during baking. For a more intense coconut flavor, toast the coconut until it’s deeply golden. Always chill the pie thoroughly to ensure clean slices.
Recipe Variations
- Add a layer of chocolate ganache under the coconut filling for a chocolate-coconut twist.
- Mix in some lime zest with the filling for a tropical flair.
- Use a graham cracker crust instead of traditional pie crust for a different texture.
- Top with fresh berries for a colorful and fruity contrast.
Frequently Asked Questions
Can I use light coconut milk?
While you can use light coconut milk, the filling won’t be as rich or creamy. Full-fat coconut milk gives the pie its luxurious texture and depth of flavor, so it’s worth the extra calories.
How do I store leftover pie?
Cover the pie loosely with plastic wrap or aluminum foil and store it in the refrigerator. It’s best eaten within 2-3 days, as the crust may start to soften over time.
Can I make this pie ahead of time?
Absolutely! The pie needs to chill for several hours before serving, making it a great make-ahead dessert. Just add the whipped cream topping shortly before serving to keep it fresh.
Summary
This coconut cream pie is a decadent dessert that combines a flaky crust, creamy coconut filling, and toasted coconut topping for a truly irresistible treat. Perfect for any occasion, it’s sure to impress your guests and satisfy your sweet tooth.
