THE BEST HOMEMADE COCONUT CREAM PIE
- WineCheeseScallops
- Oct 24, 2024
- 5 min read
Updated: Jan 3
If you’re searching for the ultimate dessert that combines creamy, dreamy textures with a burst of coconut flavor, look no further than "The Best Homemade Coconut Cream Pie." This pie starts with a perfectly flaky crust, filled with a luscious coconut custard that's rich yet light, topped with velvety whipped cream, and finished with toasted coconut for that extra crunch. It's a show-stopper that will have your friends and family coming back for seconds (and thirds)!
"This is the best coconut cream pie I have ever had!!! ❤️❤️❤️❤️❤️" - Kim McQuain
Not only is this pie absolutely delicious, but it’s also made with everyday ingredients you probably already have in your kitchen. Whether you're preparing for a family gathering, a special occasion, or just craving a sweet treat, this Coconut Cream Pie is guaranteed to be a crowd-pleaser. The smooth filling, combined with the lightly sweet whipped cream and toasted coconut, creates a dessert that’s elegant, delightful, and irresistible.
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Coconut Milk: Coconut milk is made by blending coconut flesh with water and straining it to produce a creamy liquid. It's a staple ingredient in tropical and Asian cuisines, known for its rich texture and slightly sweet flavor. Coconut milk is a great dairy-free alternative, packed with medium-chain triglycerides (MCTs) that may help boost energy and promote metabolism.
Cornstarch: Cornstarch is a fine, powdery substance made from the starch of corn kernels. It's commonly used as a thickening agent in sauces, soups, and desserts. In this coconut cream pie recipe, cornstarch helps create the smooth, creamy consistency of the custard filling. It's flavorless and dissolves easily, which makes it perfect for thickening without altering the taste of the dish.
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The coconut cream pie has a rich history as a beloved dessert in tropical regions, where coconuts are abundant. Its origins can be traced back to the influence of Southeast Asian and Polynesian cuisines, where coconut milk has been used in both savory and sweet dishes for centuries. This pie evolved over time, gaining popularity in Western kitchens and becoming a classic American dessert.
Today, coconut cream pie is a staple on dessert menus across the United States, from family diners to upscale restaurants. It embodies a tropical vibe, reminding us of beachside vacations and sunny days. Our version of this pie is a tribute to the traditional recipe but with a modern twist that makes it extra special—combining both sweetened shredded coconut for texture and coconut milk for a truly decadent experience.
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Tips, Serving Suggestions, and Storage Advice
Chill the Pie Dough: For the best results, chill your pie dough for at least 2 hours before rolling it out. This helps prevent shrinking during baking.
Blind Baking: Always blind bake your pie crust to keep it crisp when adding the custard filling. This ensures that the crust won't turn soggy.
Avoid Scrambling the Eggs: When tempering the egg yolks with the hot mixture, pour slowly and whisk constantly to avoid scrambling.
Direct Plastic Wrap: Cover the surface of the filling directly with plastic wrap to prevent a skin from forming on the custard.
Make Ahead: You can prepare the pie crust and filling separately a day in advance and assemble them the next day to save time.
Whipped Cream Peaks: Whip the cream until medium peaks form to ensure it holds its shape when served.
Toasting Coconut: Toasting the coconut enhances its flavor and adds a delightful crunch to the pie.
Cool Completely: Allow the pie to cool completely in the refrigerator to let the filling set properly before adding the whipped cream.
Customizable Garnishes: For extra flavor, sprinkle the top with chocolate shavings or a drizzle of caramel sauce.
Storage: Store the assembled pie in the refrigerator and consume within 5 days for the freshest taste.
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Why This Recipe Stands Out
Classic Flavors: Combines classic coconut and vanilla flavors that everyone loves.
Homemade Touch: The recipe has a made-from-scratch quality that beats any store-bought pie.
Smooth Texture: The coconut custard filling is creamy and silky-smooth.
Flaky Crust: The buttery, flaky pie crust complements the creamy filling perfectly.
Customizable: Easily adapt the toppings to your preference with chocolate or fruit garnishes.
Crowd-Pleaser: Perfect for gatherings, parties, or any special occasion.
Make-Ahead Friendly: You can prepare components ahead of time, making it stress-free.
Versatile Garnishes: Toasted coconut adds both flavor and visual appeal.
Kid-Friendly: A dessert that kids will love as much as adults do.
Restaurant Quality: It has a luxurious taste and texture, like something you'd get at a fine bakery.
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Ingredients:
Pie Crust:
1 unbaked flaky pie crust
Filling:
4 large egg yolks
1/4 cup cornstarch
1 (14-ounce) can full-fat unsweetened coconut milk
1 cup half-and-half
2/3 cup granulated sugar
1/4 tsp salt
1 cup sweetened shredded coconut
2 Tbs unsalted butter, softened to room temperature
1 tsp pure vanilla extract
1/2 tsp coconut extract
Whipped Cream:
1 1/2 cups cold heavy whipping cream
3 Tbs confectioners’ sugar
3/4 tsp pure vanilla extract
Garnish:
Unsweetened coconut shavings or sweetened shredded coconut (toasted)
Instructions:
Prepare the Pie Crust: Make sure the pie dough is ready before starting the pie. It's best to make the dough the night before and chill it for at least 2 hours. On a floured work surface, roll out the dough to a 12-inch circle, place it into a 9-inch pie dish, and crimp the edges. Chill the pie crust for at least 30 minutes or up to 5 days.
Blind Bake the Crust: Preheat the oven to 375°F. Line the chilled pie crust with parchment paper, fill it with pie weights, and bake for 15–16 minutes until the edges start to brown. Remove the weights, prick the bottom crust with a fork, and return it to the oven for another 14–15 minutes until golden brown. Let the crust cool completely.
Make the Filling: In a small bowl, whisk the egg yolks and cornstarch together. In a medium saucepan, combine the coconut milk, half-and-half, sugar, and salt over medium heat. Whisk occasionally until it boils. Boil for 2 minutes, then reduce the heat. Slowly whisk 1/2 cup of the hot mixture into the egg yolks, then whisk the egg yolk mixture back into the saucepan. Cook, whisking constantly, for another 1 minute and 30 seconds.
Finish the Filling: Remove from heat and stir in the shredded coconut, butter, vanilla, and coconut extract. Pour the warm filling into the cooled pie crust, cover with plastic wrap directly on the surface, and refrigerate for at least 3 hours or overnight.
Whip the Cream: Using a hand mixer or stand mixer, whip the heavy cream, confectioners’ sugar, and vanilla on medium-high speed until medium peaks form (about 3-4 minutes).
Assemble the Pie: Spread or pipe the whipped cream on top of the chilled pie. Garnish with toasted coconut if desired. Serve immediately or chill for a few hours.
Storage: Store leftovers in the refrigerator for up to 5 days.
To Toast Coconut: Heat coconut in a skillet over medium-low heat, stirring frequently until golden brown. Cool in a bowl.
We’re so excited for you to try this recipe! To make it even easier, we’ve put together a list of our favorite kitchen tools that are super helpful for this recipe. By using our affiliate links below, you’ll not only be getting top-notch products but also supporting our blog, Wine Cheese Scallops. Thank you so much for your support—happy cooking!
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Their high-quality selection never disappoints!
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