I can’t help but get excited when I bake a pie. As soon as I make my first batch, the smell of sweet dough in the kitchen fills me with anticipation while filling my house with warm, homey aromas. Pies have been around for years and are traditionally made from flour, butter or lard that’s mixed together until it becomes crumbly dough which is then chopped into small pieces so it will retain its shape in the pan during baking …
The “easy coconut cream pie” is a popular dessert. It’s made with a simple crust, coconut milk, and sugar. The recipe is easy to follow and doesn’t require many ingredients. It’s also super creamy and delicious!
A shortbread cookie crust is topped with a coconut filling and pillowy whipped cream in this Coconut Cream Pie. To finish, sprinkle toasted coconut on top.
Is it easier for you to eat a cake or a pie?
I’m more of a cake person when it comes to real baking. Because I have a hard time making conventional pie crusts, I’m more likely to create cake or cheesecake recipes than most pies.
When it comes to food, though, I’m an equal-opportunity dessert aficionado. Whether it was Pecan Pie, Strawberry Pie, or this Coconut Cream Pie, I don’t believe I’ve ever met a pie I didn’t enjoy.
What’s more, the finest part of this Coconut Cream Pie is the topping. There’s no need to worry about making a difficult crust. Even if you’re frightened of pies like I am, you can definitely cook this one!
COCONUT CREAM PIE: WHAT IS IT?
Cream pies – coconut cream pie, banana cream pie, chocolate cream pie – are certainly familiar to you, but do you know what they mean?
Cream pies feature a creamy filling that is often prepared on the stovetop before being poured into the pie shell. After that, the pie is placed in the refrigerator to set.
Despite the fact that the filling is a sort of custard, cream pies vary from custard pies in that they are not cooked to set.
Coconut Cream Pie contains a creamy coconut filling that is cooked on the stovetop, spooned onto a crust, and topped with sweetened whipped cream, as you would expect.
My version has a Pecan Sandies cookie crust, a filling based on my Handmade Vanilla Pudding recipe, and a simple homemade whipped cream topping.
Don’t forget to sprinkle some additional toasted coconut on top for taste, texture, and aesthetics!
COCONUT CREAM PIE Instructions
Don’t be put off by the fact that you’ll have to create a crust, filling, and topping for this pie. I’ll guide you through it, and you’ll realize that it’s not as difficult as you think!
You’ll need the following Ingredients:
The majority of the components for this pie are quite standard:
- 8 oz. Pecan Sandies or traditional shortbread cookies: For the crust, I use Pecan Sandies, but you may use a standard shortbread biscuit if you want.
- 3 tablespoons melted unsalted butter: This will bind the cookie crumbs together to make the crust.
- 14 cup toasted sweetened flaked coconut: If you’ve never toasted coconut before, I’ve got some pointers for you.
- 12 cup whole milk: This, together with the coconut milk, will create the foundation for the pudding that will be used as the pie filling.
- 3 tbsp cornstarch: To thicken the filling, add 3 tbsp cornstarch.
- 12 cup canned coconut milk, unsweetened: The addition of coconut milk to the filling enhances the coconut taste. Make careful you use canned coconut milk rather than carton coconut milk!
- A 1 teaspoon of salt: When baking, salt is always used to assist balance taste.
- 34 cup sugar: Sugar gives the pie just the proper amount of sweetness.
- 3 beaten egg yolks: Eggs thicken the mixture and provide a smooth, beautiful texture.
- 1 tablespoon butter (unsalted): A little amount of butter in the filling adds a wonderful buttery flavor.
- 1 teaspoon vanilla extract (pure): Vanilla, like salt, provides a lot of flavor!
- Don’t forget the topping for your lovely Coconut Cream Pie: Whipped cream or whipped topping (homemade)!
You’ll need the following equipment.
You’ll need the following items in addition to some measuring cups and spoons and a couple bowls:
- Springform pan or 9-inch pie dish
- Processor (food)
- a little saucepan
Creating this dish
Begin with making the crust. Grease a pie dish or a springform pan with cooking spray. Use whatever you like or have on hand. Taking the pie out of the springform pan is sometimes simpler, so use whatever you prefer or have on hand.
Pulse the cookies in a Processor (food) to make about 2 cups of crumbs. Mix these together with the melted butter, then press the mixture into the bottom and up the sides of your prepared pan.
Preheat the oven to 350°F and bake the crust for 8 minutes. This will be the last time we bake this pie! While you’re working on the filling, let the crust cool.
To create the filling, combine 14 cup whole milk and cornstarch in a mixing bowl. Put it aside for now.
Whisk together the remaining whole milk, coconut milk, salt, and sugar in a saucepan. Cook over medium heat until the mixture is steaming but not boiling. Make careful it doesn’t come to a boil!
In a small dish, whisk the egg yolks while the milk warms. When the milk is scorching hot, gently pour 12 cup of it into the egg yolks while continually stirring. This is known as tempering, and it is used to raise the temperature of the eggs so that they do not scramble when added to the hot milk.
In the same saucepan, add the now-warmed egg yolks and the cornstarch mixture. Cook, whisking frequently, over medium heat until the filling begins to boil and thickens.
Remove the filling from the heat right away and whisk in the butter, vanilla, and 1 cup of the toasted coconut.
Fill the prepared crust with the filling. Allow it cool entirely before refrigerating for several hours or overnight.
Make some sweetened whipped cream and pour it on top of the pie before serving. For a picture-perfect finish, top with extra toasted coconut.
SUBSTITUTIONS FOR RECIPE
I’ve shown you how I like to create my Coconut Cream Pie, but you may make a few changes if you wish. After all, there’s no one-size-fits-all approach to making a traditional pie like this!
Alternatives to the crust
For this pie, I like the taste and texture of the shortbread biscuit crust with the smooth coconut filling. Plus, it’s a lot simpler to create than a standard pie crust!
Many folks like their Coconut Cream Pies with a more traditional crust. Instead, a flaky pie crust (or a store-bought pie shell) may be used. Just make sure the crust is completely baked before adding the filling.
If you like, a graham cracker crust may be used!
Alternatives to filling
This pie’s filling is quite basic. To give the pie a lot of coconut flavor, I use both whole milk and canned coconut milk.
If you don’t have canned coconut milk or don’t want to use it, full milk or half-and-half may be substituted. Just keep in mind that the finished pie will lack the coconut taste.
Alternatives for toppings
Although fresh whipped cream is the best way to finish a homemade Coconut Cream Pie, it isn’t the only one.
If you want, you may use thawed Cool Whip. It would make putting the topping on the pie a breeze!
In certain Coconut Cream Pie recipes, instead of whipped cream, a meringue is used to top the pie, similar to a lemon meringue pie. It’s very wonderful, but it’s also a little more difficult to make.
COCONUT PIE STORAGE
Coconut Cream Pie contains a lot of dairy and eggs, so it should come as no surprise that you should keep it refrigerated!
Making the whipped cream and sprinkling it on top of the pie immediately before serving ensures that it is extra fresh.
Remove the cooled pie from the refrigerator and pour heavy cream on top. Refrigerate any leftover pie for up to 2 days if covered.
After a day or two in the refrigerator, the whipped cream may begin to drip or deflate somewhat. If you don’t plan on eating the whole pie right once, top each slice with whipped cream separately to help it preserve better.
If you know somebody who like coconut, try your hand at cooking this Coconut Cream Pie. I’m certain they’ll like it!
To make the crust:
- Pecan Sandies or traditional shortbread biscuits, 8 oz.
- 3 tablespoons melted unsalted butter
For the filling, combine:
- 14 cup toasted sweetened flaked coconut, divided
- 12 cup whole milk (distributed)
- a third of a cup of cornstarch
- 12 cup canned coconut milk, unsweetened
- 1 teaspoon of salt
- a third of a cup of granulated sugar
- 3 beaten egg yolks
- 1 tablespoon butter (unsalted)
- 1 teaspoon vanilla extract (pure)
- Whipped cream or whipped topping (homemade)
- Preheat the oven to 350 degrees Fahrenheit. Grease a 9-inch springform pan or pie dish with cooking spray. Put something aside,
- Place the cookies in a Processor (food) and pulse until all of the cookies are pulverized into crumbs. You should have about 2 cups of crumbs.
- Combine the cookie crumbs and melted butter in a medium mixing bowl. Using your fingers, push the crumbs into the bottom and up the sides of the prepared pan. If using a springform pan, the crumbs should reach at least 12 inches up the edges.
- Preheat the oven to 350°F and bake the crust for 8 minutes. Allow time for cooling.
- 14 cup whole milk, plus cornstarch, whisked together in a small basin Remove from the equation.
- In a a little saucepan, whisk together the remaining whole milk, coconut milk, salt, and sugar. Allow the mixture to heat over medium heat until it is steaming; do not let it boil.
- In a separate small dish, whisk the egg yolks while the milk warms. Slowly pour 12 cup of the hot milk mixture into the egg yolks, stirring frequently, after the milk is boiling. Return the egg yolk combination to the saucepan in a slow, steady stream, followed by the cornstarch mixture. Cook, whisking continually, over medium heat until the mixture begins to simmer and has thickened.
- Remove the pan from the heat and add the butter and vanilla extract. 1 cup toasted coconut, folded in
- The coconut pudding mixture should be poured into the prepared crust. If you have any leftover filling, just pour it into a dish and refrigerate until ready to use as pudding.
- Allow the filled crust to cool fully before refrigerating for several hours.
- Remove the sides of the springform pan (if used) before serving, and top with handmade whipped cream or frozen whipped topping, as well as the leftover toasted coconut.
This recipe may be cooked in a conventional pie plate or a springform pan, depending on what you have on hand. Although it is sometimes simpler to remove the pie from a springform pan, the taste will not be affected.
If you prefer the taste of a conventional pie crust, replace the cookie crust with a 9-inch pie shell or your favorite blind-baked pie crust recipe.
Make sure you use full-fat canned coconut milk instead of the coconut milk in a carton sold by dairy replacement milks.
Information on nutrition
Amount Per Serving Calories 495 Yield 8 Serving Size 1 slice 32g total fat 20g Saturated Fat 0g Trans Fat 10 g of unsaturated fat 93 milligrams of cholesterol 190 mg sodium 50g Carbohydrates 2 g fiber 33 g sugar 5 g protein
Have you tried this recipe yet?
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- 2 cups (1 pint) chilled heavy whipping cream
- 14 cup sugar, granulated or powdered
- 1 teaspoon vanilla extract (pure), optional
Optional add-ons include:
- Vanilla bean paste or vanilla extract
- Coffee, almond, lemon, peppermint, and other flavor extracts
- Zest of citrus
- Rum, Kahlua, crème de menthe, amaretto, Grand Marnier, and other alcoholic beverages and liqueurs
- Graham cracker crumbs, crushed Oreos, crushed peppermint candies, and other textured ingredients
- Freeze the bowl and beater blades (or the whisk attachment if using a stand mixer) for 10-15 minutes until extremely cold.
- In a mixing basin, combine chilled cream, sugar, and any other desired ingredients. Whip the cream on high speed until firm peaks form.
- Whipped cream may be kept in the refrigerator for up to 10 hours if covered. Whip for another 15 seconds on high before serving.
Grandma’s old fashioned coconut pies are a classic dessert that has been passed down from generation to generation. They are made with shredded coconut and cream, as well as sugar and eggs. The result is a rich pie that tastes like the best part of summer. Reference: grandma’s old fashioned coconut pies.
Frequently Asked Questions
What is the difference between coconut cream pie and coconut custard pie?
A: Coconut cream pie is a type of baked or custard pies with coconut in the filling. It does not contain any egg and has a sweeter taste than other types of meringue-based pastries. The difference can be traced back to 1930 when its status was changed from being considered an uncooked dessert to one that had been cooked, as there are aspects that indicate it is — such as sugar added into the crust mixture during cooking, which will caramelize upon heating and create more subtle flavors
How do you keep a coconut cream pie from getting watery?
A: Coconut cream pie is a baked dessert that is typically made of whipped coconut cream, eggs, sugar and butter. You need to cover the dish with aluminum foil before baking or it will get watery in areas where liquid has leached out.
When did coconut cream pie become popular?
A: I do not know when coconut cream pie became popular.
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