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!

  • 21 Mar 2025
  • Cook time 30 min
  • Prep time 190 min
  • 10 Servings
  • 12 Ingredients

Coconut cream pie

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:

1.50 cups all-purpose white wheat flour
190g
2 tbsp powdered sugar
30g
1/2 cup butter
110g
4 yolks
70g
1 tbsp water
16g
1 cup coconut milk
230g
1.50 cups milk (1% fat)
360g
1/2 cup sugar
100g
1/3 cup corn flour
50g
1 tsp vanilla extract
4g
1/2 cup heavy whipping cream
120g
1/3 cup coconut meat
50g

Instructions:

1. Prepare the crust:
- 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.
2. Bake the crust:
- 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.
3. Prepare the filling:
- 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.
4. Chill the pie:
- 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.
5. Prepare the topping:
- 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.
6. Serve:
- 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 Size130 grams
Energy
Calories 370kcal18%
Protein
Protein 6g4%
Carbohydrates
Carbohydrates 36g10%
Fiber 1.73g5%
Sugar 16g16%
Fat
Fat 24g27%
Saturated 15g50%
Cholesterol 110mg-
Vitamins
Vitamin A 180ug20%
Choline 70mg13%
Vitamin B1 0.13mg11%
Vitamin B2 0.12mg10%
Vitamin B3 0.83mg5%
Vitamin B6 0.08mg5%
Vitamin B9 30ug7%
Vitamin B12 0.37ug15%
Vitamin C 0.88mg1%
Vitamin E 0.56mg4%
Vitamin K 1.31ug1%
Minerals
Calcium, Ca 70mg6%
Copper, Cu 0.14mg15%
Iron, Fe 1.15mg10%
Magnesium, Mg 24mg6%
Phosphorus, P 130mg10%
Potassium, K 190mg6%
Selenium, Se 11ug20%
Sodium, Na 27mg2%
Zinc, Zn 0.80mg7%
Water
Water 70g-
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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