Coconut cream pie holds a special place in my heart, not just for its delightful tropical flavors but also for the memories it evokes. Growing up, my grandmother would whip up this luscious dessert during family gatherings, filling the kitchen with the sweet aroma of coconut and vanilla. Each slice was a slice of happiness, a reminder of sunny days spent with loved ones. This recipe is a tribute to those cherished moments, and I’m excited to share it with you!
Why This Recipe Works
This coconut cream pie recipe stands out for several reasons:
- Rich and Creamy Filling: The combination of coconut milk and heavy cream creates a velvety texture that melts in your mouth. This balance of creaminess is what makes each bite so satisfying.
- Fresh Coconut Flavor: Using both shredded coconut and coconut extract enhances the pie’s tropical essence, making it taste like a vacation in every slice.
- Homemade Crust: A buttery, flaky crust made from scratch elevates the pie, providing a perfect contrast to the smooth filling. It’s easier than you think and worth the effort!
- Customizable Toppings: The pie can be topped with whipped cream, toasted coconut, or even fresh fruit, allowing you to personalize it to your taste.
Ingredients You’ll Need
This recipe serves 8 and requires about 30 minutes of prep time and 1 hour of cook time.
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 1 cup granulated sugar
- ¼ cup cornstarch
- ½ teaspoon salt
- 2 ¾ cups coconut milk
- 1 teaspoon vanilla extract
- 1 cup shredded sweetened coconut
- 4 large egg yolks
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- Toasted coconut flakes for garnish (optional)
Step-by-Step Instructions
- Prepare the Crust: Preheat your oven to 350°F (175°C). In a mixing bowl, combine graham cracker crumbs and melted butter until well mixed. Press the mixture into the bottom and up the sides of a 9-inch pie pan. Bake for 10 minutes, then let it cool.
- Make the Filling: In a medium saucepan, whisk together sugar, cornstarch, and salt. Gradually add coconut milk while whisking to avoid lumps. Cook over medium heat, stirring constantly until the mixture thickens and bubbles.
- Add Egg Yolks: In a separate bowl, whisk the egg yolks. Slowly pour about a cup of the hot coconut mixture into the yolks to temper them, then return the mixture to the saucepan. Cook for an additional 2 minutes, stirring constantly.
- Incorporate Coconut and Vanilla: Remove the saucepan from heat and stir in the shredded coconut and vanilla extract. Pour the filling into the cooled crust and smooth the top. Cover with plastic wrap and refrigerate for at least 4 hours or until set.
- Whip the Cream: In a mixing bowl, beat the heavy cream and powdered sugar until soft peaks form. Spread or pipe the whipped cream over the chilled pie before serving. Garnish with toasted coconut flakes if desired.
My Pro Tips for Success
- Use Fresh Coconut: If you can find fresh coconut, use it instead of shredded coconut for an even more intense flavor.
- Chill Your Tools: For the best whipped cream, chill your mixing bowl and beaters beforehand. This helps the cream whip up faster and hold its shape better.
- Experiment with Flavors: Add a splash of rum or almond extract to the filling for a unique twist on the classic flavor.
- Make Ahead: This pie can be made a day in advance, making it a perfect dessert for gatherings.
What I Serve With This Recipe
- Fresh fruit salad for a refreshing contrast
- A scoop of vanilla ice cream for extra indulgence
- A cup of coffee or tea to balance the sweetness
FAQs (From My Kitchen to Yours)
Can I use coconut cream instead of coconut milk? Yes, you can use coconut cream for a richer filling, but you may need to adjust the sugar as it is sweeter.
How do I store leftovers? Cover the pie with plastic wrap and store it in the refrigerator for up to 3 days.
Can I freeze this pie? Yes, you can freeze the pie before adding the whipped cream. Thaw it in the refrigerator before serving.
What if I don’t have graham crackers? You can substitute with crushed vanilla wafers or even a shortbread cookie crust for a different flavor profile.
Why This Recipe Deserves a Spot on Your Table
This coconut cream pie is not just a dessert; it’s a celebration of flavors and memories. Its creamy texture, combined with the tropical taste of coconut, makes it a delightful treat for any occasion. Whether you’re hosting a summer barbecue or simply want to indulge in something sweet, this pie is sure to impress. I love how it brings people together, just like it did in my childhood, and I believe it will do the same for you.
Your Turn
I invite you to try this coconut cream pie recipe and create your own memories around the table. Whether you stick to the classic version or add your own twist, I’d love to hear about your experience. Share your thoughts, suggestions, or any variations you come up with. Happy baking!
Coconut Cream Pie Recipe: A Tropical and Creamy Dessert Favorite
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1 cup sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 2 cans (13.5 oz each) coconut milk
- 4 large egg yolks
- 1 cup shredded coconut
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- 1/4 cup powdered sugar
- Toasted coconut flakes for garnish (optional)
Instructions
- Prepare the Crust: Preheat your oven to 350°F (175°C). In a mixing bowl, combine graham cracker crumbs and melted butter until well mixed. Press the mixture into the bottom and up the sides of a 9-inch pie pan. Bake for 10 minutes, then let it cool.
- Make the Filling: In a medium saucepan, whisk together sugar, cornstarch, and salt. Gradually add coconut milk while whisking to avoid lumps. Cook over medium heat, stirring constantly until the mixture thickens and bubbles.
- Add Egg Yolks: In a separate bowl, whisk the egg yolks. Slowly pour about a cup of the hot coconut mixture into the yolks to temper them, then return the mixture to the saucepan. Cook for an additional 2 minutes, stirring constantly.
- Incorporate Coconut and Vanilla: Remove the saucepan from heat and stir in the shredded coconut and vanilla extract. Pour the filling into the cooled crust and smooth the top. Cover with plastic wrap and refrigerate for at least 4 hours or until set.
- Whip the Cream: In a mixing bowl, beat the heavy cream and powdered sugar until soft peaks form. Spread or pipe the whipped cream over the chilled pie before serving. Garnish with toasted coconut flakes if desired.
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