Welcome, pie lovers! Get ready to be transported to a tropical paradise with every bite of this flavorful Coconut Cream Pie. Rich, creamy, and packed with an amplified coconut flavor, this pie will have you dreaming of sandy beaches and swaying palm trees. Whether you’re an experienced baker or a beginner, this recipe will guide you through the process with detailed steps, tips, and ingredient notes, promising a successful pie every time. This delightful recipe is adorned with fluffy whipped cream and a sprinkle of toasted coconut. But it certainly welcomes your personal touch. Whether you prefer the simplicity of the pie served plain or want to add a swirl of meringue for an extra dose of luxury, the choice is yours to suit your personal taste. While we love using our homemade pie crust, opting for a pre-made one simplifies the process, making this recipe an excellent choice for those eager novice bakers out there!!
Step By Step Instructions
Preparing The Pie Base
Start by preheating your oven to 425°F/220°C. Grab your pre-made pie crust dough and line a 9-inch pie pan with the dough.
Egg Yolks: Use large, fresh egg yolks. These will help thicken the custard and give it a rich taste. In a pinch, powdered egg yolks can be used.
Cornstarch: This is the thickening agent for your custard. You can substitute it with an equal amount of arrowroot powder if needed.
Cream of Coconut: This ingredient, which is thicker and sweeter than coconut milk, lends the most authentic coconut flavor. If you can’t find it, use full-fat canned coconut milk and increase the sugar to compensate for the lost sweetness.
Half and Half: This adds creaminess to the custard. If it’s unavailable, a mix of 1/2 cup milk and 1/4 cup heavy cream can be used as a substitute.
Sugar: Regular granulated sugar is the sweetener of choice here. You can use coconut sugar for a deeper flavor profile, but it will darken the color of the pie.
Unsweetened Shredded Coconut: This adds texture and intensifies the coconut flavor. If you can only find sweetened shredded coconut, reduce the amount of sugar in the recipe.
Butter: Use salted butter for a hint of savory to balance the sweetness. If you only have unsalted butter, add a pinch of salt to the recipe.
Vanilla Bean Paste: This offers a more intense vanilla flavor and tiny vanilla specks throughout the custard. Vanilla extract can be used as an alternative.
Heavy Cream, Powdered Sugar, Vanilla, Skimmed Milk Powder: These are for the stabilized whipped cream topping. The skimmed milk powder helps the whipped cream hold its shape longer. If you can’t find it, you could also use cream of tartar or a small amount of unflavored gelatin to stabilize the whipped cream.
Cream of Coconut: Cream of Coconut: Think of it as a coconut-flavored dessert syrup. It’s made from coconut and lots of sugar, making it sweet and thick. Because it’s so sweet and creamy, we mostly use it for desserts or sweet drinks, like our Coconut Cream Pie or fancy tropical cocktails.
Coconut Milk: Coconut milk is like coconut water but creamier and richer. To make it, you soak the white part of the coconut (called the flesh) in hot water, then strain it. The result is a milky liquid that isn’t very sweet. We use coconut milk in many different dishes – from sweet to savory, like curry or soup.
When substituting one for the other, keep these differences in mind. Using coconut milk instead of cream of coconut in a recipe like Coconut Cream Pie would result in a less sweet and richer pie, and you may need to adjust the amount of sugar and possibly use additional thickening agents.
Prick the bottom and sides with a fork; if you have them, it’s helpful to use baking beads when blind baking your dough.
Cover the dough with baking paper to use baking beads or pie weights. Then, pour the baking beads evenly onto the parchment paper, ensuring they spread out to cover the entire bottom, and press against the sides of the crust.
When you’re making a pie with a liquid filling, like a custard or pumpkin pie, blind baking is a crucial step. It prevents the crust from becoming soggy once the filling is added.
If you don’t have baking beads or pie weights, you can substitute other baking-safe items like dry rice, lentils, or dried beans. These items conduct heat well and are heavy enough to weigh down the crust, achieving a similar effect.
Pop the crust into the oven for 10 to 12 minutes or until golden brown. Once done, set it aside to cool.
Preparing The Filling
Add 4 yolks, 1/4 cup granulated sugar, a pinch (1/8 teaspoon) of salt, and 2 tablespoons of cornstarch to a mixing bowl. Whisk them together until you have a smooth and glossy mixture that’s free of any lumps. Mix 14 oz of cream of coconut and 3/4 cup half and half in a saucepan. Slowly bring the mixture to a simmer over medium heat. You want it to start forming bubbles around the pan’s edge. Begin tempering the eggs by slowly pouring about a quarter of the hot liquid into the egg yolk mixture, whisking constantly to ensure the yolks don’t curdle. Once that’s combined, slowly whisk in the rest of the hot liquid. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens and comes to a low boil. Continue to cook for 1 minute. Stir in 3 tablespoons of butter, 1½ teaspoons of vanilla extract, and 1 cup of unsweetened flaked coconut. Pour the filling into the cooled crust, cover it with plastic wrap, pressing it directly onto the filling (to avoid skin forming on the surface). Leave it to cool for at least 30 minutes or until set.
For the Whipped Cream Topping
Combine 2½ cups of whipping cream, ¼ cup powdered sugar, 1 teaspoon vanilla extract, and 1 tablespoon skimmed milk powder (if using) in a mixer or food processor. Whip until it thickens. Check often! For detailed instructions on how to make the topping, see our post for Stabilized Whipped Cream.
Assembling The Pie
Cover the pie with the whipped cream. This can be done with a piping bag or just spread in a decorative fashion. Then sprinkle with the toasted coconut over the whipped cream. Chill the pie in the fridge uncovered until ready to serve. Update Notes: This recipe was originally posted in 2015 but was republished with new content, photos, tips, and an updated recipe in 2023. For freezing, wrap the pie securely in plastic wrap and foil, and freeze for up to one month. Thaw overnight in the refrigerator before serving. Erren’s Kitchen is written and produced for informational intentions only. We are not certified nutritionists, and the nutritional information found on this site has not been assessed or authorized by a nutritionist or the FDA. The nutritional information found in our recipes is offered as an estimate and should not be considered a guarantee or fact. The estimated data is provided as a courtesy and calculated through a third-party online nutritional calculator, spoonacular API. Although we do our best to provide accurate nutritional information, these figures should be considered rough estimates. Many factors, such as brands or products purchased and the nutritional fluctuations that naturally occur in fresh produce, can alter the effectiveness of the nutritional information in any recipe. Furthermore, various online calculators provide different results depending on their particular algorithms and nutrition fact sources. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
