The moment you take a bite of coconut cream pie, your taste buds embark on a tropical vacation. The creamy filling, kissed by sweet, fragrant coconut and enveloped in a buttery crust, dances together in perfect harmony. perfect pairing for desserts It’s like sunshine on a plate, inviting you to indulge in its velvety texture and rich flavors that make even the grumpiest of eaters crack a smile. delicious sweet potato hash.
I remember the first time I made this coconut cream pie for my family gathering. My aunt, who usually critiques every dish like a Michelin judge, took one bite and exclaimed that it was better than the beach. warm and comforting soup That’s when I knew I had struck gold in the dessert department! Whether it’s summer barbecues or cozy holiday dinners, this pie is always the star of the show.
Why You'll Love This Recipe
- This delightful coconut cream pie comes together easily with minimal fuss
- Its flavor profile is a luscious blend of creamy coconut and sweet vanilla
- The stunning appearance makes it an eye-catching centerpiece for any dessert table
- Versatile enough to be enjoyed year-round, it’s perfect for both casual gatherings and special occasions
One time at a family reunion, my cousin declared he could eat an entire pie by himself – challenge accepted!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
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Graham Cracker Crust: You can buy pre-made or crush graham crackers with butter to create your own delightful base.
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Coconut Milk: Opt for full-fat coconut milk for a rich and creamy texture that will elevate your filling.
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Sugar: Granulated sugar works perfectly to sweeten the filling without overpowering the delicate coconut flavor.
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Egg Yolks: Use fresh egg yolks for a luscious custard base that adds richness to your pie.
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Vanilla Extract: A splash of pure vanilla extract enhances the flavors and brings warmth to the filling.
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Shredded Coconut: Sweetened shredded coconut adds texture and bursts of tropical flavor throughout the pie.
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Whipped Cream: Freshly whipped cream on top creates an irresistible finish that makes each slice even more indulgent.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it Together
Create the Crust: Preheat your oven to 350°F (175°C). In a mixing bowl, combine crushed graham crackers with melted butter until it resembles wet sand. Press firmly into a 9-inch pie pan and bake until golden brown.
Prepare the Filling Base: In a saucepan over medium heat, whisk together sugar, cornstarch, and salt. Gradually add coconut milk while stirring constantly until smooth and thickened; about 5 minutes should do it.
Add Egg Yolks: Remove from heat and temper egg yolks by slowly adding warm mixture while whisking vigorously. Pour this back into the saucepan over low heat until it thickens further; approximately 2-3 minutes will suffice.
Mix in Coconut and Vanilla: Stir shredded coconut and vanilla extract into your thickened custard mix. Allow this heavenly concoction to cool slightly before pouring it into your prepared crust.
Chill Your Pie: Cover with plastic wrap and refrigerate for at least four hours or until well set. Patience is key here—trust me; it’s worth the wait!
Add Whipped Cream Topping: Once chilled, spread freshly whipped cream generously over the top of your pie. Feel free to sprinkle additional shredded coconut for that Instagram-worthy touch!
And there you have it! Your homemade coconut cream pie is ready to shine at any dessert table. Enjoy every delicious bite! For more inspiration, check out this lemon cheesecake squares recipe.
You Must Know
- Coconut cream pie is a delightful dessert that combines creamy texture and tropical flavor
- It’s perfect for celebrations or a sweet treat after dinner
- The aroma of fresh coconut and vanilla will fill your kitchen, making it hard to resist
Perfecting the Cooking Process
To make the best coconut cream pie, start by preparing the crust first. While it’s baking, whip up the filling so everything comes together seamlessly.
Add Your Touch
Feel free to swap out regular milk for coconut milk for an extra tropical twist. You can also add chocolate drizzle for a rich finish.
Storing & Reheating
Store leftover coconut cream pie in the refrigerator, covered tightly. It’s best enjoyed cold but can be served at room temperature.
Chef's Helpful Tips
- Use high-quality coconut flakes for better flavor; they can elevate your pie significantly
- Remember not to overcook the filling; it should be thick but not boiled
- Let the pie chill properly to set before serving; patience makes perfect pies!
Sharing this recipe reminds me of my aunt’s annual summer barbecue where everyone fought over the last slice of her coconut cream pie. savory stuffed flank steak The laughter and joy around that table still bring a smile to my face.
FAQ
Can I use store-bought crust for coconut cream pie?
Yes, using a store-bought crust saves time and still tastes great.
How long does coconut cream pie last in the fridge?
Coconut cream pie stays fresh in the fridge for about 3-4 days.
Can I make this pie ahead of time?
Absolutely! Prepare it a day in advance for easier entertaining.
Coconut Cream Pie
- Total Time: 35 minutes
- Yield: Serves about 8 slices 1x
Description
Coconut cream pie is a tropical delight that transports you to sun-kissed shores with every creamy, velvety bite. This easy recipe features a buttery graham cracker crust filled with rich coconut and vanilla custard, topped with fluffy whipped cream. Perfect for gatherings or cozy dinners, this pie is sure to impress everyone at the table!
Ingredients
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 2 cups full-fat coconut milk
- ¾ cup granulated sugar
- 4 large egg yolks
- 1 tsp pure vanilla extract
- 1 cup sweetened shredded coconut
- 1 ½ cups heavy whipping cream
Instructions
- Preheat oven to 350°F (175°C). Combine graham cracker crumbs and melted butter. Press into a 9-inch pie pan and bake until golden brown (about 8-10 minutes).
- In a saucepan over medium heat, whisk together sugar, cornstarch, and a pinch of salt. Gradually add coconut milk while stirring until thickened (about 5 minutes).
- Temper egg yolks by slowly adding the warm mixture while whisking. Return to heat and cook until thickened further (2-3 minutes).
- Stir in shredded coconut and vanilla extract; let cool slightly before pouring into the prepared crust.
- Cover and refrigerate for at least four hours or until set.
- Top with whipped cream before serving.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 slice (125g)
- Calories: 360
- Sugar: 23g
- Sodium: 90mg
- Fat: 27g
- Saturated Fat: 17g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 115mg
