Dreamy Coconut Cream Pie: A Tropical Slice of Heaven

Introduction & Inspiration

Coconut Cream Pie is, in my opinion, the queen of cream pies. The combination of a flaky, buttery crust, a rich and creamy coconut filling, and a cloud-like whipped cream topping is simply irresistible. It’s a dessert that’s both comforting and elegant.

My inspiration for this recipe comes from a desire to create the perfect coconut cream pie. I wanted a filling that was intensely coconutty, a crust that was perfectly flaky, and a topping that was light and airy. I’ve tested and tweaked this recipe until it reached that ideal.

This pie is perfect for any occasion, from a summer barbecue to a holiday gathering. It’s a guaranteed crowd-pleaser that will transport you to a tropical paradise with every bite. It is refreshing and sweet.

This recipe is the perfect balance. Between a delicious filling, and a flaky crust.

Nostalgic Appeal

Coconut Cream Pie is a true classic, a dessert that has graced tables for generations. It evokes feelings of nostalgia, reminding many of us of family gatherings, potlucks, and old-fashioned diners.

The creamy texture and sweet coconut flavor are comforting and familiar. It’s a dessert that’s both simple and elegant, perfect for any occasion. The smell is delightful.

This recipe aims to capture that nostalgic appeal while providing clear, step-by-step instructions for making a truly exceptional pie from scratch. It’s a way to recreate those cherished memories in your own kitchen.

This recipe is the perfect classic. To share with your loved ones.

Homemade Focus

As with all my baking, I believe in the power of homemade. While store-bought pies and fillings might offer convenience, they simply can’t compare to the flavor and texture of a pie made entirely from scratch. Every element is important.

This Coconut Cream Pie is a testament to that philosophy. We’re making the all-butter pie crust from scratch, crafting a rich and creamy coconut filling, and whipping up a light and airy topping.

Making each component yourself allows you to control the quality of the ingredients and ensure that every element is perfectly balanced. It’s a labor of love, but the results are truly worth it.

This recipe is a little bit challenging. But the result is so delicious.

Flavor Goal

The primary flavor goal for this Coconut Cream Pie is, of course, coconut! I want the coconut flavor to be prominent and authentic, not artificial or overly sweet.

The filling should be rich and creamy, with a smooth texture and a strong coconut flavor. The shredded coconut adds texture and intensifies the coconut experience.

The crust should be flaky and buttery, providing a perfect contrast to the creamy filling. The all-butter crust is essential for achieving that perfect texture and flavor.

The whipped cream topping adds a light and airy element, balancing the richness of the filling. The toasted coconut chips provide a delightful crunch and a final burst of coconut flavor. The overall experience should be a perfect symphony.

Ingredient Insights

For the Crust:

• All-Butter Pie Crust: Using an all-butter pie crust is essential for achieving a flaky, flavorful crust. The butter creates steam in the oven, resulting in those desirable layers. I provide instructions for making your own, but you can also use a high-quality store-bought crust if you’re short on time (though I strongly encourage making your own!).
• All-Purpose Flour: unbleached.
• Salt:
• Butter: Very cold
• Ice Water

For the Filling:

• Granulated Sugar: Sweetens the filling and contributes to its smooth texture.
• Cornstarch: The primary thickening agent, creating a creamy, custard-like consistency.
• All-Purpose Flour: Adds a bit of extra stability to the filling, working in conjunction with the cornstarch.
• Salt: Enhances the other flavors and balances the sweetness.
• Unsweetened Coconut Milk: Provides the primary coconut flavor and richness. Use full-fat coconut milk for the best results. Do not use “lite” coconut milk.
• Whole Milk: Adds to the creaminess of the filling.
• Large Egg Yolks: Provide richness, color, and a velvety texture. They also help to thicken the filling.
• Sweetened Shredded Coconut: Adds texture and intensifies the coconut flavor.
• Unsalted Butter: Adds richness and a smooth finish to the filling.
• Vanilla Extract: Enhances the coconut flavor and adds a touch of warmth.

For the Topping:

• Heavy Cream: The base of the whipped cream topping. Use heavy cream with a high fat content (at least 36%) for the best results. It should be very cold.
• Granulated Sugar: Sweetens the whipped cream and helps stabilize it.
• Vanilla Extract: Enhances the flavor of the whipped cream.
• Toasted Coconut Chips: Add a delightful crunch and a toasted coconut flavor. You can find them pre-toasted, or you can toast them yourself in a dry skillet or in the oven.

Essential Equipment

• 9-Inch Deep Dish Pie Plate: A deep dish pie plate is essential for accommodating the generous amount of filling.
• Rolling Pin: For rolling out the pie crust.
• Parchment Paper: For lining the crust during blind baking.
• Baking Weights or Dried Beans: For blind baking the crust.
• Medium Saucepan: For cooking the coconut filling.
• Whisk: For combining ingredients and ensuring a smooth filling.
• Large Liquid Measuring Cup: For measuring and combining the liquid ingredients for the filling.
• Stand Mixer (or Hand Mixer): For whipping the cream for the topping.
• Plastic Wrap

Ingredients

For the Crust:

• 1 ball of All-Butter Piecrust (recipe below, or use a high-quality store-bought crust)

For the Filling:

• 3/4 cup granulated sugar
• 1/3 cup cornstarch
• 1 Tbsp. all-purpose flour
• 1/2 tsp. salt
• 1 13.5-oz. can unsweetened coconut milk
• 1 cup whole milk
• 5 large egg yolks
• 1 1/2 cups sweetened shredded coconut
• 2 Tbsp. unsalted butter
• 2 tsp. vanilla extract

For the Topping:

• 1 1/2 cups heavy cream
• 2 Tbsp. granulated sugar
• 1 tsp. vanilla extract
• Toasted coconut chips, for garnish

All-Butter Pie Crust (if making from scratch):

• 1 1/4 cups all-purpose flour
• 1/2 tsp. salt
• 1/2 cup (1 stick) unsalted butter, very cold and cut into cubes
• 5-7 Tbsp. ice water

Step-by-Step Instructions

(If making the crust from scratch, start here. If using store-bought, skip to step 4):

1. Make the Pie Crust Dough (if making from scratch): * In a large bowl, whisk together the flour and salt. * Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. * Gradually add the ice water, 1 tablespoon at a time, mixing until the dough just comes together. * Form the dough into a disc, wrap tightly in plastic wrap, and refrigerate for at least 1 hour.

2. Roll and Chill the Crust:

• Preheat the oven to 400°F (200°C).
• On a lightly floured surface, roll the chilled pie dough into a 13-inch circle.
• Transfer the crust to a 9-inch deep dish pie plate.
• Tuck the edges of the crust under to be even with the edge of the pie plate and crimp the edges as desired.
• Place the crust in the refrigerator for 1 hour (or freezer for 30 minutes).

3. Blind Bake the Crust:

• Line the inside of the chilled crust with parchment paper, then fill with baking weights or dried beans.
• Bake for 16 to 18 minutes, until the edges of the crust are very lightly golden.
• Remove the pie weights and parchment paper, and prick the bottom of the crust with a fork 6 to 8 times.
• Return to the oven and bake until the crust is golden brown all over, 12 to 14 minutes longer.
• Let cool to room temperature.

4. Make the Coconut Filling:

• In a medium saucepan, whisk together the sugar, cornstarch, flour, and salt.
• In a large liquid measuring cup, whisk together the coconut milk, whole milk, and egg yolks until smooth.
• Whisk the milk mixture into the pot with the sugar mixture.
• Cook over medium heat, whisking frequently, until the mixture boils, 4 to 5 minutes.
• Boil for 1 minute, whisking and stirring constantly, then remove from the heat.
• Immediately stir in the shredded coconut, butter, and vanilla extract, continuing to stir until the butter is completely melted.

5. Chill the Filling:

• Immediately pour the hot coconut filling into the cooled, prepared pie shell.
• Press a piece of plastic wrap directly onto the surface of the filling to prevent a skin from forming.
• Let sit at room temperature for 1 hour, then refrigerate until set, about 8 hours (or overnight).

6. Make the Whipped Cream Topping:

• In the bowl of a stand mixer fitted with the whisk attachment (or using a hand mixer), whisk together the heavy cream, sugar, and vanilla extract until stiff peaks form, 1 to 2 minutes. Be careful not to overwhip.

7. Assemble and Serve:

• Dollop the whipped cream over the top of the chilled pie.
• Garnish with toasted coconut chips, if desired.
• Slice and serve.

Troubleshooting

• Crust is Soggy: This is often due to underbaking the crust or not blind baking it properly. Make sure to bake the crust until it’s golden brown all over, and use baking weights to prevent it from puffing up.
• Filling is Runny: This means the filling wasn’t cooked long enough. Make sure to cook it until it boils and thickens enough to coat the back of a spoon.
• Filling is Lumpy: This could be due to not whisking the ingredients together thoroughly enough, or from the egg yolks cooking too quickly. Make sure to whisk constantly while cooking the filling, and temper the egg yolks properly.
• Crust shrink during baking: Chill enough the dough before baking.

Tips and Variations

• Toast the Coconut: Toasting the shredded coconut for the filling enhances its flavor. You can toast it in a dry skillet or in the oven.
• Add Rum or Coconut Extract: For an extra boost of flavor, add a tablespoon of rum or 1/2 teaspoon of coconut extract to the filling.
• Make it a Chocolate Coconut Cream Pie: Add 1/2 cup of melted chocolate to the filling, or drizzle melted chocolate over the top of the pie.
• Add a Meringue Topping: Use a meringue instead of the whipcream.

Serving and Pairing Suggestions

• Serve Chilled: This pie is best served chilled, as the filling sets up more firmly.
• With a Tropical Drink: Pair this pie with a Piña Colada, a Mai Tai, or another tropical cocktail.
• With Coffee or Tea: A classic pairing!
• With fruits: Fresh pineapple, mango would be delicious.

Nutritional Information

(Note: This is an estimated nutritional breakdown and may vary based on specific ingredients and serving sizes.) Per Serving (assuming the pie is cut into 8 slices):

• Calories: Approximately 450-500
• Fat: 30-35g
• Saturated Fat: 20-25g
• Cholesterol: 120-150mg
• Sodium: 200-250mg
• Total Carbohydrates: 40-45g
• Dietary Fiber: 2-3g
• Sugars: 25-30g
• Protein: 5-7g

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Recipe Summary and Q&A

Summary: This Coconut Cream Pie recipe features a homemade, all-butter pie crust, a creamy coconut filling made with coconut milk, shredded coconut, and egg yolks, and a fluffy whipped cream topping. The process involves blind baking the crust, cooking the filling on the stovetop, chilling the pie, and whipping the cream.

Q&A:

• Q: Can I use store-bought pie crust?
  • A: Yes, you can, but a homemade all-butter crust will have the best flavor and texture.
• Q: Can I use light coconut milk?
  • A: I strongly recommend using full-fat, unsweetened coconut milk for the richest flavor and creamiest texture. Light coconut milk will result in a less flavorful and less creamy filling.
• Q: Can I make this pie ahead of time?
  • A: Yes! This pie is best made at least 8 hours in advance, or even the day before, to allow the filling to set completely.
• Q: How long will this pie last
• A: In the refrigerator, it will last 3 to 4 days.
• Q: Can I freeze this pie?
  • A: I don’t recommend freezing this pie, as the texture of the filling may change upon thawing.
• Q: How do I prevent a soggy bottom crust?
  • A: Blind baking the crust is essential for preventing a soggy bottom.