Coconut Cream Pie

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Coconut Cream Pie

There’s something magical about homemade desserts, especially those that evoke childhood memories and bring the family running to the table. This Coconut Cream Pie is a true labor of love in my household and a recipe I’ve perfected over time. I remember the first time I made it—I was looking for a way to bring a little slice of nostalgia to our weekend dinner. It wasn’t long before my kitchen filled with the sweet, buttery aroma of toasted coconut and vanilla custard, and my family couldn’t resist sneaking a peek.

What I love most about this recipe is how it strikes the perfect balance between creamy richness and a light, airy texture. The flaky crust, luscious coconut filling, and pillowy whipped cream topping come together in a symphony of flavors and textures that make it truly irresistible. It’s not just a dessert; it’s a centerpiece for family gatherings, Sunday dinners, and special celebrations.

Every time I serve this Coconut Cream Pie, there’s a moment of silence as everyone takes their first bite, followed by a chorus of “mmm’s” and requests for seconds. My kids call it “Mom’s magic pie,” and I’m more than happy to live up to that title. Whether you’re an experienced baker or just dipping your toes into the world of homemade pies, this recipe will have you hooked—and your family asking for it again and again.

Questions I Often Get Asked About This Recipe:

Q: Can I use a store-bought pie crust?
A: Absolutely! While homemade crust elevates the dish, a store-bought one is a great time-saver.

Q: Can I make this pie ahead of time?
A: Yes! This pie keeps well in the fridge for up to 2 days. Just add the whipped cream topping right before serving.

Q: What kind of coconut should I use?
A: Sweetened shredded coconut works best for the filling and topping. Toasted coconut adds a lovely crunch and flavor for garnish.

Q: Can I make this dairy-free?
A: Sure! Use coconut cream instead of heavy cream and a plant-based milk like almond or oat milk for the custard.

What You Need to Make Coconut Cream Pie:

Ingredients:

For the crust:

1 pre-made or homemade 9-inch pie crust (baked and cooled)

For the filling:

1 cup granulated sugar

1/4 cup cornstarch

1/4 tsp salt

3 cups whole milk

4 large egg yolks (beaten)

1 cup sweetened shredded coconut

2 tbsp unsalted butter

1 1/2 tsp vanilla extract

For the topping:

1 cup heavy whipping cream

2 tbsp powdered sugar

1/2 tsp vanilla extract

1/4 cup toasted coconut (optional, for garnish)

Tools:

Medium saucepan

Whisk

Mixing bowls

Electric mixer or hand whisk

9-inch pie dish

How to Make It:

Prepare the crust: Bake your pie crust according to the instructions and let it cool completely.

Make the filling: In a saucepan, whisk together sugar, cornstarch, and salt. Gradually whisk in milk until smooth. Cook over medium heat, stirring constantly, until the mixture thickens and bubbles. Reduce heat to low and cook for 2 more minutes.

Temper the eggs: Slowly whisk 1 cup of the hot mixture into the beaten egg yolks, then return it to the saucepan. Cook for another 2 minutes, stirring constantly.

Add flavor: Remove from heat and stir in shredded coconut, butter, and vanilla extract. Pour the filling into the cooled pie crust and smooth the top.

Chill: Cover with plastic wrap (directly touching the surface) and refrigerate for at least 4 hours or overnight.

Prepare the topping: Whip the heavy cream, powdered sugar, and vanilla until stiff peaks form. Spread evenly over the chilled pie. Garnish with toasted coconut.

Serve and enjoy! Slice into the pie and savor every creamy, coconut-filled bite.

Tips:

Use room-temperature ingredients: This helps the custard cook evenly and prevents lumps.

Chill the pie crust: A well-chilled crust ensures it stays crisp under the creamy filling.

Toast the coconut: Lightly toast the shredded coconut for the topping to bring out its natural sweetness and crunch.

Stabilize the whipped cream: Add a teaspoon of gelatin to the whipped cream if you want it to hold its shape longer.

Latest Reviews:

🌟🌟🌟🌟🌟 “This pie was a showstopper at our family dinner! The creamy coconut filling was divine.” — Sarah T.

🌟🌟🌟🌟 “Loved the flavor, but I think I overcooked the custard. Will try again!” — Mike L.

🌟🌟🌟🌟🌟 “Perfect balance of sweet and creamy. The toasted coconut on top was a game-changer!” — Julia P.

🌟🌟🌟🌟 “A bit more work than I expected, but so worth it. Everyone loved it!” — Lisa R.

🌟🌟🌟🌟🌟 “Hands down the best pie I’ve made. It’s a keeper!” — Rachel K.

Printable Recipe:

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