Indulge in the rich, tropical flavors of this coconut cream pie recipe. With a creamy filling made from coconut milk and real coconut, this pie is a luscious treat that will transport your taste buds to paradise. Topped with fluffy whipped cream and toasted coconut, it’s the perfect dessert for gatherings or a sweet end to any meal. Whether you’re a coconut lover or just looking for a delicious dessert, this recipe is sure to impress!
Ingredients
– 1 pre-made pie crust (9-inch)
– 1 cup coconut milk
– 1 cup heavy cream
– 3/4 cup granulated sugar
– 1/4 cup cornstarch
– 1/4 teaspoon salt
– 3 large egg yolks
– 1 teaspoon vanilla extract
– 1 cup shredded coconut (sweetened or unsweetened)
– Whipped cream (for topping)
– Toasted coconut flakes (for garnish)
Servings and Cooking Time
This recipe serves 8 people. Preparation time is approximately 20 minutes, and cooking time is around 30 minutes.
Nutritional Value
Each serving (1 slice) contains approximately 360 calories, 28g fat, 25g carbohydrates, and 4g protein. This is based on one serving for one person.
Step-by-Step Cooking Process
1. Preheat the oven to 350°F (175°C).
2. Bake the pie crust according to package instructions until golden brown.
3. In a saucepan, whisk together coconut milk, heavy cream, sugar, cornstarch, and salt.
4. Cook over medium heat, stirring constantly until thickened (about 5-7 minutes).
5. In a bowl, whisk the egg yolks until smooth.
6. Gradually mix in a small amount of the hot coconut mixture into the egg yolks to temper them.
7. Pour the tempered egg mixture back into the saucepan, stirring constantly.
8. Add vanilla extract and shredded coconut, and remove from heat.
9. Pour the filling into the baked pie crust and let it cool to room temperature.
10. Refrigerate for at least 3 hours before serving, then top with whipped cream and toasted coconut.
Alternative Ingredients
You can substitute the heavy cream with a non-dairy alternative, such as coconut cream or almond milk, to make this pie dairy-free. Additionally, use a gluten-free pie crust if needed.
Serving and Pairings
This coconut cream pie pairs wonderfully with fresh tropical fruits like mango or pineapple. It can also be served alongside a scoop of vanilla ice cream for an indulgent treat.
Storage and Reheating
Store any leftover pie in the refrigerator for up to 3 days. It’s best enjoyed cold. While freezing is possible, the texture of the filling may change upon thawing.
Cooking Mistakes
– Avoid overcooking the filling to prevent curdling.
– Ensure the pie crust is fully baked before adding the filling.
– Use fresh coconut for a more intense flavor.
– Don’t skip the cooling time; it helps set the filling.
– Be careful when tempering the egg yolks; add hot mixture slowly to avoid scrambling.
Helpful Tips
– Toast the coconut flakes in a dry pan for extra flavor.
– For a richer taste, add a splash of rum to the filling.
– Use a pie shield to prevent crust over-browning.
– Chill your mixing bowl for whipped cream for a better whip.
FAQs
Can I use canned coconut cream instead of coconut milk?
Yes, using canned coconut cream can make for a richer filling, but you may need to adjust the sugar due to its sweetness.
How do I prevent the pie from getting soggy?
Ensure that the pie crust is baked fully and allow the filling to cool before adding toppings.
Can I make this pie ahead of time?
Absolutely! This pie can be made a day in advance and stored in the refrigerator until ready to serve.
What can I use if I don’t have cornstarch?
You can substitute cornstarch with an equal amount of all-purpose flour, but the texture may vary slightly.
Is this recipe suitable for vegan diets?
To make it vegan, substitute egg yolks with a vegan alternative and use plant-based cream and milk.
Conclusion
This coconut cream pie recipe is a delightful treat that brings the tropical taste of coconut to your dessert table. Its creamy filling and light topping create a perfect balance, making it a favorite for any occasion. Enjoy this refreshing dessert and share the joy with friends and family!
Coconut Cream Pie
Ingredients
- 1 pre-made pie crust 9-inch
- 1 cup coconut milk
- 1 cup heavy cream
- 3/4 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 3 large egg yolks
- 1 teaspoon vanilla extract
- 1 cup shredded coconut
- Whipped cream for topping
- Toasted coconut flakes for garnish
Instructions
- Preheat the oven to 350°F (175°C).
- Bake the pie crust according to package instructions until golden brown.
- In a saucepan, whisk together coconut milk, heavy cream, sugar, cornstarch, and salt.
- Cook over medium heat, stirring constantly until thickened (about 5-7 minutes).
- In a bowl, whisk the egg yolks until smooth.
- Gradually mix in a small amount of the hot coconut mixture into the egg yolks to temper them.
- Pour the tempered egg mixture back into the saucepan, stirring constantly.
- Add vanilla extract and shredded coconut, and remove from heat.
- Pour the filling into the baked pie crust and let it cool to room temperature.
- Refrigerate for at least 3 hours before serving, then top with whipped cream and toasted coconut.
