Our Favourite Coconut Cream Pie Recipe

You’ll use coconut 3 ways for this extremely scrumptious coconut cream pie. Prepare for a cloud of candy cream with toasted coconut atop a creamy, coconut-packed filling and buttery, flaky crust.

The enjoyment that I really feel after making this coconut pie recipe is actual! It’s a little bit of a course of, however value each step, and although it has fairly a couple of of them, the steps are completely doable! Promise. You may break this pie down into three components: the crust, the coconut filling, and the whipped candy cream topping.

For those who love cream pies and coconut, this coconut cream pie is an absolute must-try! I’d fortunately skip each birthday cake any longer for this pie. It’s gorgeous, and genuinely arduous to withstand when it’s sitting within the fridge, which by the way in which is one other bonus. It lasts as much as 4 days in your fridge! For extra cream pies, I really like this Banana Cream Pie a lot that I’m already considering a banana-coconut combo, and this Contemporary Strawberry Pie has been a reader favourite for years!

Key Components

• Pie Crust: You need to use home made or store-bought pie crust. I take advantage of my favourite Flaky Butter Pie Crust to make this coconut cream pie. It’s made with butter and seems gentle and flaky, which is ideal with the creamy filling. My recipe makes sufficient for two pies, however you need to use half the batch and freeze the remaining dough for one more day.
• Coconut Milk and Common Milk: Use full-fat canned coconut milk for this pie (gentle coconut milk gained’t work as effectively). We combine the coconut milk with common milk for the filling.
• Coconut: Within the filling, we use shredded sweetened coconut, then for the topping, we love the bigger coconut flakes (mine are from Bob’s Purple Mill). If you’d like solely to make use of one selection, follow the shredded sweetened coconut, because the bigger flakes are only for visible attraction. I’ve tried this filling with unsweetened shredded coconut, and it positively works, however they’re barely extra gritty and fewer candy within the filling.
• Vanilla Bean and Vanilla Extract: We use a vanilla bean for the filling and love the marginally richer vanilla taste it provides. That mentioned, you possibly can skip it for vanilla bean paste or vanilla extract. Ideas for a way a lot to make use of are beneath the recipe.
• Eggs and Flour: These are what thicken our coconut custard filling.
• Heavy Cream: The candy cream topping begins with cream. You need it chilly and with a excessive fats content material, so search for “heavy cream” or “heavy whipping cream.”
• Sugar: You’ll add plain granulated sugar to the filling and the candy cream topping. It’s the sugar that helps stabilize the whipped cream, making it final effectively into day 4 within the fridge.
• White Chocolate: Including white chocolate shavings to the highest was impressed by a mini coconut cream pie I had at Dahlia Bakery in Seattle. They’re fairly well-known (and for good purpose). They add white chocolate, and it all the time caught with me, so right here I’m right now suggesting you do the identical to your pie!

Discover the total recipe with measurements beneath.

Learn how to Make Do-it-yourself Coconut Cream Pie

It’s arduous to withstand this coconut cream pie! Simply pondering of it makes my mouth water. Don’t be turned off by the size of our recipe beneath. Every step is straightforward to do (promise). Listed here are a couple of ideas that will help you alongside:

Tip 1: Forestall your crust from shrinking. If you’re beginning with a home made crust, you’ll have to roll it out, type it into your pie dish, after which crimp the sides. A typical concern with home made butter crusts is that they will shrink when baked. To forestall this, we suggest two issues: first, chill the crust within the pie dish for a minimum of half-hour. Second, take additional time to construct up the sides of the crust. You may both fold the surplus dough beneath itself and crimp it, or roll out a second crust and add strips of dough to the sides. This additional thickness across the border will forestall the pie from shrinking.

Tip 2: Take care when tempering your eggs. To make the coconut filling, you’ll warmth coconut milk, milk, and vanilla earlier than mixing it with whisked eggs, flour, and sugar. For those who have been to dump the recent coconut milk into the eggs, they’d scramble. To forestall this, slowly whisk a small quantity of the recent combination into the eggs, then repeat. This course of gently raises their temperature with out scrambling them. It’s straightforward, however while you get to this step, take a second to arrange by re-reading the recipe step so all of it goes easily.

Tip 3: Chill the pie in a single day. Chilling the pie is my least favourite a part of the recipe, and as soon as you are taking your first chunk, I believe you’ll perceive why. Identical to with cheesecake or peanut butter pie, the filling wants time to set totally. So, you have to refrigerate your pie in a single day to agency up correctly. It’s a tough wait, however value it in the long run.

Tip 4: Hold the pie chilled till serving. For the very best texture, cream pies want to remain chilled. In any other case, the filling and whipped cream will soften. The nice information is that this pie retains fantastically within the fridge. I’ve had it in there for as much as 4 days and nonetheless beloved each chunk.