Coconut cream pie
Coconut cream pie features a rich, creamy coconut filling in a tender, buttery crust, offering a delightful tropical flavor. This dessert combines coconut milk and meat with a smooth custard-like texture, topped with whipped cream and shredded coconut.
Cook time 30 min
Prep time 190 min
Ingredients:
1.50 cups all-purpose white wheat flour2 tbsp powdered sugar
1/2 cup butter
4 yolks
1 tbsp water
1 cup coconut milk
1.50 cups milk (1% fat)
1/2 cup sugar
1/3 cup corn flour
1 tsp vanilla extract
1/2 cup heavy whipping cream
1/3 cup coconut meat
Coconut cream pie is a classic, rich dessert that combines creamy coconut filling with a tender, buttery crust. Perfect for coconut lovers, this pie brings together the tropical flavors of coconut milk and coconut meat, enhanced by a smooth, custard-like filling.
Instructions:
- In a large mixing bowl, combine the all-purpose white wheat flour and powdered sugar.
- Add the cold, cubed butter into the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs.
- Add 1 tablespoon of water and mix until the dough comes together. If the dough is too dry, add a tiny bit more water (a few drops at a time).
- Gather the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- Preheat your oven to 350°F (175°C).
- On a lightly floured surface, roll out the chilled dough to fit a 9-inch pie dish. Carefully transfer the rolled dough to the pie dish and press it into the bottom and up the sides.
- Prick the bottom of the crust with a fork several times to prevent it from puffing up during baking.
- Bake in the preheated oven for about 15-20 minutes, or until the crust is golden brown. Remove from the oven and let it cool completely on a wire rack.
- In a medium saucepan, combine the coconut milk, 1% milk, sugar, and corn flour. Whisk until the mixture is smooth.
- Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil.
- Once the mixture reaches a boil, reduce the heat to low and continue to cook for an additional 2 minutes, stirring constantly.
- Remove the saucepan from the heat. Gradually whisk about 1/2 cup of the hot mixture into the beaten egg yolks to temper them, then slowly pour the egg yolk mixture back into the saucepan, whisking constantly.
- Return the saucepan to the heat and cook for another 2 minutes, stirring constantly, until the filling is thick and bubbling.
- Remove from heat and stir in the vanilla extract. Allow the filling to cool slightly before pouring it into the cooled pie crust.
- Once the filling is in the crust, cover the pie with plastic wrap, pressing it directly onto the surface of the filling to prevent a skin from forming.
- Refrigerate the pie for at least 4 hours, or until it is completely set.
- In a medium bowl, whip the heavy whipping cream until stiff peaks form.
- Spread the whipped cream evenly over the chilled pie.
- Sprinkle the shredded coconut meat over the top of the whipped cream. If desired, you can toast the coconut meat in a dry skillet over medium heat until it turns golden brown.
- Slice and serve the coconut cream pie chilled. Enjoy!
Once your coconut cream pie is fully set and chilled, it's ready to be served. Each bite promises a delightful combination of smooth coconut custard and a flaky, tender crust, making it a perfect ending to any meal. Enjoy this pie with your family and friends, and bask in the compliments!
Coconut cream pie FAQ:
Bake the pie crust in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until it is golden brown. Allow it to cool completely on a wire rack after baking.
If the filling is too runny, it may not have thickened enough during cooking. Make sure to cook it until it reaches a boil and is bubbling, stirring constantly. If it still doesn’t set, you can further thicken it by mixing a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon water) and cooking it for a few more minutes.
You can use any non-dairy milk alternative or regular cow's milk in place of coconut milk, but it will alter the flavor profile. For a similar richness, try full-fat almond or soy milk.
Store leftover coconut cream pie in the refrigerator. Cover it loosely with plastic wrap or place it in an airtight container. It’s best consumed within 2-3 days for optimal freshness.
Yes, you can make the pie dairy-free by using non-dairy alternatives for the butter (such as vegan butter) and heavy whipping cream (like coconut cream or another non-dairy whipping cream substitute). Ensure all other ingredients are also dairy-free.
Cooking Tips:
- Ensure your butter is cold when you start making the crust to achieve a flaky texture.
- When blind baking the crust, use pie weights or dried beans to keep it from puffing up.
- Stir the coconut custard constantly while cooking to avoid lumps and achieve a smooth texture.
- Use full-fat coconut milk for a richer flavor.
- Allow the pie to cool completely before adding the whipped cream to prevent it from melting.
- Chill the pie in the refrigerator for at least 4 hours or overnight for the best results.
Nutrition Facts
10 ServingsCalories 370kcal
Protein 6g
Carbohydrates 36g
Fiber 1.73g
Sugar 16g
Fat 24g
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