Coconut Cream Pie
Have you ever wondered sometimes why you didn’t try a particular dish or cook a certain recipe sooner 🤔? As much as I like to consider myself as a “foody”, there have been a few times when I didn’t understand why I never made a dish or tasted a dessert earlier in my life. I know, we’re creatures of habit but still why wait so long to try them…
That is exactly what happened with this Coconut Cream Pie 🥥 featured recipe! I saw it I don’t know how many times on menus or when going to a diner and seeing it as soon as I walked in, in one of those “dessert display” cabinets along with Cakes 🍰, Cheesecakes, Tarts, Mousses, etc. The reason why I finally decided to make it is because of my mother…
One day while my mother and I were on the phone, she mentioned the Coconut Cream Pie 🥥 she just bought at the grocery store 🛒. As much as she was an amazing baker, at her age, she doesn’t bake very often anymore. That is when I realized I never had this dessert before. After I hung up, I told my boyfriend (now husband) that I’ll be making this sweet dessert in the next couple of days. He laughed knowing that I had no idea what it tastes like. With his assistance, we figured out a recipe – keep in mind that I never ever had a bite of it in my entire life. By the time it was done, this “unknown” pie became one of my favorites 😍.
To satisfy my curiosity, the next time we were dining out and saw this dessert on the menu, I ordered it just to compare it to mine… all right “ours”. Well let me tell you that “ours” is absolutely delicious 😋 and I’m glad that I relied on David’s taste buds to create this recipe!
Like any of my other pies 🥧, I always use my Foolproof Pie Dough recipe. It’s very easy to make and the results are incredible; flaky and tasty! Also what makes a “cream pie” so distinctive is the whipped cream on top of it. You have to click on the following link because I have a fabulous tips & tricks about how to make the Perfect Whipped Cream Every Time ~ How to…
Something I learned from making my Coconut Cream Pie is not to procrastinate. If you like to stick to your favorites, I’m fine with it but by trying something new here and there, it’s not only fun but it also broadens your dessert repertoire. This dessert recipe should definitely be on your “must try” list… 😉
Bon Appétit!
Check out these other scrumptious pie recipes…🥧😀
– Lemon Meringue Pie
– Silk & Satin Chocolate Pie
– Pumpkin Pie
– Apple Cheese Pie
– Tarte au Sucre – Sugar Pie
– Chocolate Bourbon Pecan Pie
and for even more dessert recipes 🍰🍩, click on this link… Recipe Category • Dessert
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Coconut Cream Pie
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Ingredients
CUSTARD
- 1 -9 inch pie crust see Recipe
- 4 large egg yolks, beaten
- 1/4 cup cornstarch
- 3/4 cup granulated sugar
- 1/4 tsp. ground Himalayan sea salt
- 1 can (14 oz.) coconut milk
- 1 1/2 cups half-and-half
- 2 tbsp. unsalted butter, melted tips & tricks
- 1 tsp. pure coconut extract
- 1/2 tsp. pure vanilla extract
- 1 1/2 cups sweetened coconut flakes, divided
WHIPPED CREAM
- 1 cup 35% heavy cream
- 2 tbsp. powdered sugar tips & tricks
- 1 tsp. pure vanilla extract
Directions
CUSTARD
- Preheat oven to 450ºF.
- Place a parchment paper at the bottom of an unbaked pie shell before adding pie weights. Spread evenly and transfer to the preheated oven; bake for 15 minutes.
- Remove from the heat and carefully remove the parchment paper and its contents; let the pie cool off completely.
- In a medium bowl, beat the yolks and set aside.
- In a medium saucepan, add cornstarch, sugar and salt; whisk to combine. Pour in the coconut milk and half-and-half; turn the heat to medium and whisk well. Bring the mixture to the point just before simmering.
- Ladle up some hot mixture and slowly add a little at a time to the yolks whisking constantly; repeat until the yolks are nicely warm. Whisking constantly, transfer the tempered yolks into the saucepan, again whisking constantly. Continue whisking until the consistency looks like pudding, about 1 to 1 ½ minutes.
- Remove from the heat and add butter, coconut extract, vanilla extract and 1 cup coconut flakes; stir to combine.
- Transfer the custard to the prepared pie shell; level with a spatula. Place wax paper on top making sure to touch the surface to prevent skin formation. Let it cool for 15 minutes before refrigerating it.
- Meanwhile, in a skillet over medium heat, add the remaining ½ cup of coconut flakes. Toss often until the flakes are nice and golden, about 10 minutes. Transfer to a bowl to cool.
- To assemble the pie; Gently remove the wax paper and spoon on whipped cream, spreading evenly with a spatula. Sprinkle toasted coconut flakes on top and transfer to the fridge until ready to serve.
WHIPPED CREAM
- In the bowl of a stand mixer, add heavy cream, powdered sugar and vanilla extract. With the whisk attachment, process until stiff peaks form; set aside.
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