There’s something truly magical about a perfectly made Coconut Cream Pie. This heavenly dessert, filled with velvety custard and topped with a cloud of whipped cream, never fails to impress both the eyes and the taste buds.
A classic favorite, it transports us to a tropical paradise with each delightful bite. The combination of sweet coconut, smooth custard, and buttery pie crust creates a symphony of flavors that will keep you coming back for more.
Whether you’re preparing for a special occasion or simply looking to satisfy your sweet tooth, this scrumptious Coconut Pie is sure to be a hit. So, get ready to wow your family and friends as you create this delicious masterpiece that will have everyone craving a slice (or two)!
As you savor each delightful bite, you’ll be reminded of the care and effort you put into creating this scrumptious treat. The luscious coconut custard, fluffy whipped topping, and flaky pie crust come together in perfect harmony, making it an unforgettable dessert that’s sure to be the best pie requested time and time again.
easy coconut cream pie
The versatility of this great pie lets you experiment with different variations and add-ins, making each easy pie uniquely yours.
So, gather your ingredients, roll up your sleeves, and set off on a delicious journey to create the best Coconut Cream Pie that will captivate the hearts and taste buds of all who are lucky enough to enjoy a slice.
Common Questions About Coconut Cream Pie
How do I toast the coconut for garnish?
To toast coconut flakes, spread it out evenly on a cookie sheet and bake in a preheated oven at 325°F for 5-10 minutes. Make sure to stir the coconut every few minutes to ensure even toasting and to prevent burning.
Can I use coconut milk instead of half-and-half?
Yes, you can replace the half-and-half with an equal amount of full-fat coconut milk. This will give the pie a more intense coconut flavor and make it dairy-free.
How do I know when the custard filling is done?
The custard filling is done when it reaches a thick, pudding-like consistency. It should coat the back of a spoon and hold its shape when you draw a line through it with your finger.
Storage
This delicious pie is so good, it may not make it to the fridge/freezer for the next day. If you do have leftovers, here are some tips.
Refrigerator
Store the coconut cream pie, covered, in the refrigerator for up to 3-4 days.
Freezer
While you can freeze the coconut cream pie, the texture of the custard and whipped cream may be affected. Wrap the pie tightly in plastic wrap and then in aluminum foil, and store in the freezer for up to 1 month. Thaw in the refrigerator before serving.
Tips
Here are some helpful ideas for this easy recipe.
- Make sure to whisk the custard constantly while cooking to prevent lumps.
- Allow the custard to cool for 30 minutes before adding it to the pie crust.
- Be sure to chill the pie for at least 30 minutes to allow the custard to set properly.
Ingredients
This coconut cream pie recipe will be your go-to next time you’re in the mood for a good dessert recipe.
- Prepared homemade pie crust Or store-bought pie crust.
- Granulated sugar
- Cornstarch
- Half-and-half
- Egg yolks
- Butter
- Sweetened flaked or shredded coconut
- Vanilla extract
- Whipping cream
How to Make Coconut Cream Pie
How can anyone possibly say no to a good homemade coconut cream pie with a golden brown crust?
Pie Crust
- Prepare the pie crust according to the recipe provided or use a store-bought pie crust. Place it in a 9-inch pie plate, crimp the edges, and use a fork to poke holes in the bottom and sides of the crust.
- Bake at 425°F for a conventional oven or 400°F for a convection oven for approximately 15 minutes.
Pie Filling
- In a heavy saucepan, combine granulated sugar and cornstarch. In a separate bowl, whisk together half-and-half and egg yolks. Gradually whisk this mixture into the sugar mixture in the saucepan.
- Bring the mixture to a boil over medium heat, whisking constantly. Allow it to boil for about 60 seconds before removing it from the heat.
- Stir in the butter, shredded coconut, and vanilla extract. Cover the pan with plastic wrap and set it aside to cool for about 30 minutes.
- Once the custard mixture has cooled to room temperature, spoon it into the baked pie crust. Cover and refrigerate for at least 30 minutes to set.
Whipped Cream Topping
- While the custard is chilling, make the whipped cream topping by beating the heavy cream at high speed in a stand mixer until foamy. Gradually add the sugar and vanilla, beating until soft peaks form.
- Immediately pipe or spread the whipped cream on top of the chilled pie.
- Garnish the pie with toasted coconut before serving, and enjoy your delicious Coconut Cream Pie!
Kitchen Supplies You’ll Need for Coconut Cream Pie
The supplies are pretty simple, and if you have a refrigerated pie crust on hand, things will go that much quicker!
- 9-inch pie plate
- Heavy saucepan
- Whisk
- Stand mixer or hand mixer
- Baking sheet (for toasting coconut)
What to Serve With Coconut Cream Pie
I don’t know about you, but coconut desserts are a win for me any time of year.
- Pair your coconut cream pie with a hot cup of coffee or tea.
- Serve it alongside fresh fruit or sorbet for a refreshing dessert combination.
Why You Should Make Coconut Cream Pie
It’s got creamy coconut custard! If you need more reasons than that, here are a few.
- It’s a classic dessert that never goes out of style.
- The combination of textures and flavors is simply irresistible.
- It’s a crowd-pleaser, perfect for any gathering or special occasion.
- The recipe is easy to follow and can be made ahead of time.
Variations and Add-Ins for Coconut Cream Pie
The cream filling and homemade whipped cream will work with lots of different things. Here are a few ideas to change things up.
- Add a layer of sliced bananas on top of the pie crust before adding the custard for a tropical twist.
- Mix in some rum extract to the custard for a hint of warm, boozy flavor.
- Add a layer of chocolate ganache between the pie crust and the custard for a decadent touch.
- Swap out the traditional pie crust for a graham cracker or shortbread crust for a different texture.
Conclusion
In conclusion, mastering the art of making an easy Coconut Cream Pie is a rewarding experience that will leave you with a show-stopping dessert to share with loved ones.
If you love this easy Coconut Cream Pie recipe, you’re going to love these other coconut treats too. Please click each link below to find the easy, printable recipe!
More Great Pie Recipes
Key Lime Pie with Whipped Cream
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Coconut Cream Pie
Ingredients
1- prepared pie crust – from (https://www.kleinworthco.com/easy-pie-crust/) Or store-bought pie crust.
Custard Pie Filling
- ½ cup granulated sugar
- ¼ cup cornstarch
- 2 cups half-and-half
- 4 egg yolks
- 3 tablespoons butter
- 1 cup sweetened flaked coconut
- 1 teaspoon vanilla extract
Whipped cream topping
- 2 cups whipping cream
- ⅓ cup granulated sugar
- 1 ½ teaspoons vanilla extract
Garnish: toasted coconut
Instructions
Pie Crust
- Prepare the pie crust and place it in a 9-inch pie plate. Crimp the edges and use a fork to poke holes in the bottom and sides of the crust.
- Bake at 425 degrees for a conventional/ 400 degrees for convection for approximately 15 minutes.
Filling
- In a heavy saucepan, combine granulated sugar and cornstarch.
- Combine the half-and-half with the egg yolks in a small bowl. Whisk together and then gradually whisk the mixture into the sugar mixture in the saucepan.
- Bring the mixture to a boil over medium heat, whisking constantly.
- Allow the mixture to boil for about 60 seconds before removing it from the heat.
- Stir in the butter, shredded coconut, and vanilla extract.
- Cover the pan with plastic wrap and set it aside to cool for about 30 minutes.
- Once the custard mixture has had time to cool, spoon it into the baked pie crust. Cover and refrigerate for at least 30 minutes to set.
Whipped Cream Topping
- While the custard is chilling, make the whipped cream topping by beating the heavy cream at high speed in a stand mixer until foamy.
- Gradually add the sugar and vanilla, beating until soft peaks form.
- Immediately pipe or spread the whipped cream on top of the chilled pie.
- Garnish with toasted coconut before serving.
Nutrition
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Yummi Haus cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
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