Perfect Coconut Cream Pie | The Recipe Critic


This Coconut Cream Pie recipe is made from scratch and well worth the effort! It’s made with a creamy coconut custard filling and topped with sweetened whipped cream and toasted coconut.

We are big coconut lovers around our place!  This Coconut Cream Pie is simpler than some but still completely homemade. The custard filling is made with coconut milk and coconut extract for big coconut flavor, and it’s poured into a simple homemade pie crust. It’s cool and creamy and perfect for Spring! If you love light and creamy desserts, you might also enjoy this Banoffee Pie Recipe, No-Bake Strawberry and Cream Pie or this No Bake Pistachio Cream Pie.

coconut cream pie whole

Coconut Cream Pie

Easter is coming, and if there’s one dessert that has to be on the table, it’s this Coconut Cream Pie!

It’s smooth and silky, but made with less hassle than a lot of cream pie recipes because everything is whisked together in one pot before cooking. The coconut custard filling is delicious enough on its own even without the pastry and whipped cream!

coconut cream pie sliced

How do you make Coconut Cream Pie:

  1. Start with the crust. This is a simple pastry dough that takes no time to whip together, but feel free to swap out a refrigerate pie crust if you’re in a pinch! Be sure to poke it all over with a fork or blind bake with pie weights so that it doesn’t puff up when baking.
  2. Make the coconut filling: I like to take the easy way out, and I haven’t had any one complain about the results! First, we whisk everything together in a medium saucepan, then we cook gently over medium or medium-low heat until it begins to bubble and thicken. If you notice any lumps, you can press through a sieve but I’ve never had anything but perfectly smooth filling! (Just be sure that you whisk continuously while it cooks!).
  3. Let cool completely, then top and serve. Because I prefer to skip the shredded coconut in the pie (just my texture preferences — you feel free to add some in if you like!), I toast some up to sprinkle over the whipped cream so people know what’s inside.
  4. Make sure you chill well before slicing! This is a great pie to make the day before serving so it is nice and set when you need to slice.

coconut cream pie slice

How to store Coconut Cream Pie:

Coconut Cream Pie cannot be frozen or made too far in advance, as custard does not freeze particularly well and will make the pastry soggy if stored for too long.

However, this is a great pie to make the day before a special occasion so it has a nice long time to chill. I recommend placing some parchment or wax paper directly on the surface of the custard to chill in the refrigerator, up to 24 hours.

Then remove the parchment, top with whipped cream and toasted coconut and serve.

Looking for more pie recipes?

Check these out!

coconut cream pie sliced

Coconut Cream Pie

Prep Time 20 minutes

Cook Time 30 minutes

Total Time 50 minutes

This Coconut Cream Pie recipe is made from scratch and well worth the effort! It’s made with a creamy coconut custard filling and topped with sweetened whipped cream and toasted coconut.

Pie crust:

  • 1 1/4 cups all purpose flour fluffed, spooned and levelled
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/2 cup cold butter cut into cubes
  • 3-4 tablespoons cold water

Filling:

  • 2 cups coconut milk *
  • 1/2 cup granulated sugar
  • 3 large eggs
  • 3 tablespoons corn starch
  • 1 teaspoon coconut extract
  • 1 teaspoon vanilla extract

*You can absolutely uses regular milk for this recipe and increase the coconut extract to 2 teaspoons.



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