Coconut Cream Pie Recipe

The coconut cream pie recipe is a classic dessert loved for its rich, creamy texture and delightful coconut flavor. Whether you’re serving it at a family gathering, a potluck, or just treating yourself, this pie is sure to impress. In this article, we’ll walk you through the history of coconut cream pie, list the ingredients you’ll need, and provide detailed, easy-to-follow instructions to create the perfect pie.

Brief History:

Coconut cream pie has roots in the southern United States, where coconut desserts have been popular since the 19th century. As coconuts became more accessible due to improved shipping methods, cooks began incorporating them into various recipes. The coconut cream pie, with its smooth filling and fluffy topping, quickly became a beloved dessert across America.

Coconut Cream Pie Recipe

Pinklady

Coconut cream pie has roots in the southern United States, where coconut desserts have been popular since the 19th century.

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Prep Time 30 minutes mins

Cook Time 20 minutes mins

Course Dessert

Cuisine American

Servings 8 Slices

Calories 400 kcal

Equipment

• Mixing bowls
• Saucepan
• Whisk
• 9-inch pie dish
• Plastic wrap
• Electric mixer

Ingredients

  

For the Crust:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted

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For the Filling:

• 1 cup granulated sugar
• 1/4 cup cornstarch
• 1/2 teaspoon salt
• 3 cups whole milk
• 4 large egg yolks, beaten
• 1 1/2 cups sweetened shredded coconut
• 1 teaspoon vanilla extract
• 1/2 teaspoon coconut extract

For the Topping:

• 1 cup heavy cream
• 2 tablespoons powdered sugar
• 1/2 teaspoon vanilla extract
• Toasted coconut flakes, for garnish

Instructions

 

• Prepare the Crust:

  Preheat your oven to 350°F (175°C).
• In a mixing bowl, combine the graham cracker crumbs and granulated sugar.
• Pour in the melted butter and mix until the crumbs are evenly coated.
• Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish.
• Bake for 10 minutes, then set aside to cool.
• Make the Filling:

  In a medium saucepan, whisk together the granulated sugar, cornstarch, and salt.
• Gradually add the whole milk, whisking until the mixture is smooth.
• Cook over medium heat, stirring constantly until the mixture thickens and comes to a boil.
• Reduce heat and cook for an additional 2 minutes.
• Remove from heat and slowly whisk in the beaten egg yolks.
• Return the mixture to the heat and cook for another 2 minutes, stirring constantly.
• Remove from heat and stir in the shredded coconut, vanilla extract, and coconut extract.
• Pour the filling into the prepared crust and smooth the top.
• Cover the pie with plastic wrap, pressing it directly onto the surface of the filling to prevent a skin from forming.
• Chill the pie in the refrigerator for at least 2 hours, or until fully set.
• Prepare the Topping:

  In a mixing bowl, whip the heavy cream with an electric mixer until it begins to thicken.
• Add the powdered sugar and vanilla extract, then continue whipping until stiff peaks form.
• Spread the whipped cream over the chilled pie filling.
• Garnish with toasted coconut flakes.
• Serve:

  Slice the pie into 8 pieces and serve chilled.
• Enjoy your homemade coconut cream pie!

Video

Keyword Coconut Cream Pie Recipe

Similar Recipes:

– Banana Cream Pie: A similar pie with a creamy banana filling.
– Chocolate Cream Pie: Rich chocolate filling topped with whipped cream.
– Key Lime Pie: A tart and tangy pie with a graham cracker crust.
– Lemon Meringue Pie: A lemony filling topped with fluffy meringue.

Frequently Asked Questions About Coconut Cream Pie Recipe:

1. Can I use a store-bought crust for coconut cream pie recipe?

Yes, you can use a store-bought crust to save time. Just follow the package instructions for preparing it.

2. Can I use coconut milk instead of whole milk for this recipe?

Yes, coconut milk can enhance the coconut flavor, but it may alter the texture slightly.

3. How do I toast coconut flakes?

Spread the coconut flakes on a baking sheet and bake at 350°F (175°C) for 5-10 minutes, stirring occasionally, until golden brown.

4. Can I make the coconut cream pie ahead of time?

Yes, you can make the pie a day in advance. Store it in the refrigerator and add the whipped cream topping before serving.

5. How long does the pie last in the refrigerator?

The pie can be stored in the refrigerator for up to 4 days.

6. Can I freeze coconut cream pie?

It’s not recommended to freeze this pie as the texture of the filling may change.

7. What if I don’t have coconut extract?

You can omit the coconut extract, but the coconut flavor will be less pronounced.

8. Can I use a different type of crust?

Yes, a traditional pastry crust or a cookie crust can also work well with this pie.

9. Is there a dairy-free version?

Yes, use coconut milk or almond milk and a dairy-free whipped topping to make a dairy-free version.

10. Can I add other toppings?

Yes, you can add toppings like chocolate shavings, fresh fruit, or a drizzle of caramel sauce for extra flavor.

Conclusion:

Coconut cream pie is a delightful dessert with a tropical twist to any occasion. Its creamy filling and crunchy crust will surely be a hit with friends and family. Whether you’re a seasoned baker or a beginner, this recipe is easy to follow and yields delicious results every time.

YouTube Video Credits:
Preppy Kitchen