Coconut Cream Pie Recipe

Coconut Cream Pie is a classic, dreamy dessert that will WOW guests at any gathering. A creamy filling is topped with homemade whipped cream and perfectly toasted coconut flakes!

Coconut Cream Pie

How do you feel about coconut desserts? Love ‘em or hate ‘em? Because it seems like people are in one camp or the other. I enjoy a delicious coconut dessert but I don’t make enough of them. This needs to change, people, this needs to change. I threw together this creamy, dreamy coconut cream pie for Easter and it kinda blew my mind. It was ridiculously easy to prepare and it was sooo yummy. I hadn’t known this before he took a bite, but apparently my father-in-law is a huge fan of coconut cream pie. He declared my version to be “really good.” <<— AMAZING COCONUT CREAM PIE ENDORSEMENT!

Coconut Cream Pie

HOW TO MAKE THE BEST COCONUT CREAM PIE

Follow these simple steps to make the creamiest, most coconutty pie you’ll ever taste:

STEP 1 - TOAST COCONUT & BAKE PIE CRUST

Preheat oven to 350 degrees F. Place 3 cups of coconut flakes in an even layer on a baking sheet and bake for 4 minutes and stir. Bake for an additional 4 minutes. Remove from oven and let cool.

Press a store-bought refrigerated deep dish pie crust into a 9-inch pie plate. Bake according to package directions.

Coconut Cream Pie

STEP 2 - MAKE THE FILLING

In a medium saucepan, combine coconut milk, heavy cream, eggs, sugar, cornstarch and salt. Bring to a boil over medium heat, whisking constantly. Remove from heat and whisk until the mixture is totally smooth.

Coconut Cream Pie

STEP 3 - STIR IN COCONUT

Stir in half of the toasted coconut, as well as the vanilla and coconut extracts.

Coconut Cream Pie

STEP 4 - POUR INTO CRUST

Pour the mixture into the prepared pie crust and refrigerate for a minimum of 2 hours.

Coconut Cream Pie

STEP 5 - MAKE WHIPPED TOPPING

Just before serving, place a metal mixing bowl and beaters in the freezer for a minimum of 20 minutes. Remove and immediately add 3 cups of heavy whipping cream to the bowl, along with 3/4 cups powdered sugar and 1 teaspoon coconut extract to the bowl. Beat on high speed for 4 minutes, or until the whipped topping is firm.

STEP 6 - ASSEMBLE PIE

Spread in an even layer over the pie filling and top with the remaining toasted coconut flakes.

Coconut Cream Pie

TIPS: HOW TO ACHIEVE COCONUT CREAM PIE PERFECTION!

  • While bringing the filling to a boil on the stove top, make sure you whisk constantly to avoid making scrambled eggs.

  • Coconut Cream Pie is the perfect Easter dessert, but don’t limit it to just Easter! It is perfect for summer gatherings, Thanksgiving, Christmas or an any-day dessert!

  • Promise me that you will not skip out on toasting the coconut flakes. This step is vital and EASY and transforms this pie into something amazing.

  • I highly recommend making your own whipped cream, as opposed to buying the frozen version. It is so creamy and delicious when made from scratch!

WATCH THIS VIDEO TUTORIAL TO SEE HOW EASY IT IS TO MAKE HOMEMADE WHIPPED CREAM!

Coconut Cream Pie

OTHER DELICIOUS PIE RECIPES TO TRY

I hope you enjoy this Coconut Cream Pie as much as we do! Stop back and let me know how it turns out, friends.

Coconut Cream Pie
pie, coconut
Dessert
American
Yield: 12
Author:

Coconut Cream Pie

Coconut Cream Pie is a classic, dreamy dessert that will WOW guests at any gathering. A creamy filling is topped with homemade whipped cream and perfectly toasted coconut flakes!
prep time: 2 H & 20 Mcook time: 20 Mtotal time: 2 H & 40 M

ingredients:

PIE
  • 3 cups sweetened flaked coconut, divided
  • 9-inch deep dish refrigerated pie crust
  • 13.5-oz. can coconut milk
  • 1 cup heavy whipping cream
  • 3 eggs, beaten
  • 1 cup granulated sugar
  • 1/4 cup cornstarch
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 teaspoon coconut extract
WHIPPED TOPPING
  • 3 cups heavy whipping cream
  • 3/4 cup confectioner's sugar
  • 1 teaspoon coconut extract

instructions:

How to cook Coconut Cream Pie

MAKE THE PIE
  1. Preheat oven to 350 degrees F. Place the coconut in an even layer on a baking sheet and bake for 4 minutes and stir. Bake for an additional 4 minutes. Remove from oven and let cool.
  2. Press pie crust into a 9-inch pie plate. Bake according to package directions.
  3. In a medium saucepan, combine coconut milk, heavy cream, eggs, sugar, cornstarch and salt. Bring to a boil over medium heat, whisking constantly. Remove from heat and whisk until mixture is totally smooth. Stir in half of the toasted coconut, vanilla extract and coconut extract.
  4. Pour mixture into the prepared pie crust and refrigerate for a minimum of 2 hours.
MAKE THE TOPPING
  1. When ready to serve, place metal bowl and beaters in the freezer for a minimum of 20 minutes. Remove and immediately add the 3 cups whipping cream, confectioner's sugar and coconut extract to the bowl. Beat on high speed for 4 minutes, or until whipped cream is firm. Spread in an even layer over the pie filling and top with the remaining toasted coconut flakes.

Calories

422.23

Fat (grams)

25.72

Sat. Fat (grams)

18.42

Carbs (grams)

45.99

Fiber (grams)

2.58

Net carbs

43.40

Sugar (grams)

32.56

Protein (grams)

4.36

Sodium (milligrams)

237.94

Cholesterol (grams)

71.72
Created using The Recipes Generator

 

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