Coconut cream pie
Delight in the creamy goodness of homemade Coconut Cream Pie with this easy-to-follow recipe. Featuring a buttery crust, rich coconut milk filling, and topped with a layer of whipped cream and coconut meat, this pie is sure to be a hit. Perfect for dessert lovers and tropical flavor enthusiasts!
- 12 Mar 2024
- Cook time 30 min
- Prep time 190 min
- 10 Servings
- 12 Ingredients
Coconut cream pie is a classic, rich dessert that combines creamy coconut filling with a tender, buttery crust. Perfect for coconut lovers, this pie brings together the tropical flavors of coconut milk and coconut meat, enhanced by a smooth, custard-like filling.
Ingredients:
Instructions:
- In a large mixing bowl, combine the all-purpose white wheat flour and powdered sugar.
- Add the cold, cubed butter into the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs.
- Add 1 tablespoon of water and mix until the dough comes together. If the dough is too dry, add a tiny bit more water (a few drops at a time).
- Gather the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- Preheat your oven to 350°F (175°C).
- On a lightly floured surface, roll out the chilled dough to fit a 9-inch pie dish. Carefully transfer the rolled dough to the pie dish and press it into the bottom and up the sides.
- Prick the bottom of the crust with a fork several times to prevent it from puffing up during baking.
- Bake in the preheated oven for about 15-20 minutes, or until the crust is golden brown. Remove from the oven and let it cool completely on a wire rack.
- In a medium saucepan, combine the coconut milk, 1% milk, sugar, and corn flour. Whisk until the mixture is smooth.
- Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil.
- Once the mixture reaches a boil, reduce the heat to low and continue to cook for an additional 2 minutes, stirring constantly.
- Remove the saucepan from the heat. Gradually whisk about 1/2 cup of the hot mixture into the beaten egg yolks to temper them, then slowly pour the egg yolk mixture back into the saucepan, whisking constantly.
- Return the saucepan to the heat and cook for another 2 minutes, stirring constantly, until the filling is thick and bubbling.
- Remove from heat and stir in the vanilla extract. Allow the filling to cool slightly before pouring it into the cooled pie crust.
- Once the filling is in the crust, cover the pie with plastic wrap, pressing it directly onto the surface of the filling to prevent a skin from forming.
- Refrigerate the pie for at least 4 hours, or until it is completely set.
- In a medium bowl, whip the heavy whipping cream until stiff peaks form.
- Spread the whipped cream evenly over the chilled pie.
- Sprinkle the shredded coconut meat over the top of the whipped cream. If desired, you can toast the coconut meat in a dry skillet over medium heat until it turns golden brown.
- Slice and serve the coconut cream pie chilled. Enjoy!
Tips:
- Ensure your butter is cold when you start making the crust to achieve a flaky texture.
- When blind baking the crust, use pie weights or dried beans to keep it from puffing up.
- Stir the coconut custard constantly while cooking to avoid lumps and achieve a smooth texture.
- Use full-fat coconut milk for a richer flavor.
- Allow the pie to cool completely before adding the whipped cream to prevent it from melting.
- Chill the pie in the refrigerator for at least 4 hours or overnight for the best results.
Once your coconut cream pie is fully set and chilled, it's ready to be served. Each bite promises a delightful combination of smooth coconut custard and a flaky, tender crust, making it a perfect ending to any meal. Enjoy this pie with your family and friends, and bask in the compliments!
| Nutrition Facts | |
|---|---|
| Serving Size | 130 grams |
| Energy | |
| Calories 370kcal | 15% |
| Protein | |
| Protein 6g | 4% |
| Carbohydrates | |
| Carbohydrates 36g | 10% |
| Fiber 1.73g | 5% |
| Sugar 16g | 16% |
| Fat | |
| Fat 24g | 27% |
| Saturated 15g | 50% |
| Cholesterol 110mg | - |
| Vitamins | |
| Vitamin A 180ug | 20% |
| Choline 70mg | 13% |
| Vitamin B1 0.13mg | 11% |
| Vitamin B2 0.12mg | 10% |
| Vitamin B3 0.83mg | 5% |
| Vitamin B6 0.08mg | 5% |
| Vitamin B9 30ug | 7% |
| Vitamin B12 0.37ug | 15% |
| Vitamin C 0.88mg | 1% |
| Vitamin E 0.56mg | 4% |
| Vitamin K 1.31ug | 1% |
| Minerals | |
| Calcium, Ca 70mg | 6% |
| Copper, Cu 0.14mg | 0% |
| Iron, Fe 1.15mg | 10% |
| Magnesium, Mg 24mg | 6% |
| Phosphorus, P 130mg | 10% |
| Potassium, K 190mg | 6% |
| Selenium, Se 11ug | 20% |
| Sodium, Na 27mg | 2% |
| Zinc, Zn 0.80mg | 7% |
| Water | |
| Water 70g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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