Coconut Cream Pie
User Reviews
5
Coconut Cream Pie
Description
The Coconut Cream Pie recipe creates a velvety coconut custard by cooking a mixture of canned full-fat coconut milk, whole milk, and flaked coconut, then tempering eggs with the hot milk blend to create a smooth base. This mixture thickens over medium heat into a traditional pastry cream, then butter and vanilla are whisked in for richness and flavor. Once chilled, it is topped with a whipped cream mixture made of heavy cream, powdered sugar, and vanilla extract, which adds lightness and contrasts with the dense filling. The addition of shredded coconut in the custard and optional toasted coconut garnish emphasize the coconut flavor and add texture.
Preparation involves careful heating and whisking for smoothness, plus chilling the filling under plastic wrap to avoid a skin forming. The pie can be served with the whipped topping spread over the filling and garnished with toasted coconut or white chocolate curls if desired, making for a creamy dessert that highlights coconut’s natural sweetness and texture.
This pie is suited for those who enjoy coconut in a creamy, custardy dessert and appreciate a balance of richness and airy whipped cream topping. The recipe allows adding coconut extract to intensify flavor, offering some customization to suit taste preferences.
Ingredients
One 9-inch blind-baked Pie Crust
Coconut Cream Filling:
- 1 cup coconut milk full-fat, canned
- 1 cup milk whole
- 1 cup sweetened flaked coconut
- 2 teaspoons vanilla (or 1 vanilla bean, stripped)
- 1 teaspoon coconut extract (optional)
- 2 large egg
- 1 large egg yolk
- 2/3 cup sugar
- 3 Tablespoons flour
- 3-4 Tablespoons butter
Whipped Cream:
- 2 cups heavy cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
Optional Garnish:
- 2 Tablespoons coconut toasted
- white chocolate curls
Instructions
To make Coconut Cream Filling:
- In a heavy-bottomed saucepan, combine the canned coconut milk, whole milk, and shredded coconut. Place the saucepan over medium-high heat and stir until the mixture just begins to show signs of bubbling.
- In a medium bowl, stir together eggs, egg yolk, sugar, and flour until combined. Temper the eggs by adding 1/4 cup of hot milk mixture at a time to egg mixture, stirring after each addition. Whisk well. After you add it 3 times, add the warmed egg mixture into the saucepan with the coconut milk.
- Whisk over medium-high heat until the pastry cream begins to thicken and bubble. Keep whisking until the mixture is very thick, about 4-5 minutes more. Remove the saucepan from the heat.
- Add butter and vanilla and keep whisking until butter is melted. Transfer the pastry cream to a bowl and place it over another bowl filled with ice to expedite the chilling process. Place a piece of plastic wrap on top of the custard to prevent a film from forming and place in the refrigerator to chill. Let it chill long enough to become cold, about 1-2 hours.
Whipped Cream:
- In a large mixing bowl, whip the heavy cream, powdered sugar, and vanilla until peaks form that is firm enough to hold their shape.
Assemble the Pie:
- Take the pre-baked cooled pie crust and fill it with cooled coconut cream filling. Fill a pastry bag with whipped cream and pipe it over the pie.
- To toast coconut: bake at 350 degrees for 6-8 minutes or until light golden brown color. Sprinkle all over the pie.
Notes
- This recipe originates from the Dahlia Bakery Cookbook, known for its version of Coconut Cream Pie.
- Adding coconut extract enhances the coconut flavor beyond what the milk and flakes provide.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 510 kcal
% Daily Value*
| Calories | 510kcal | 26% |
| Carbohydrates | 37g | 12% |
| Protein | 6g | 12% |
| Fat | 39g | 60% |
| Saturated Fat | 27g | 135% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 152mg | 51% |
| Sodium | 116mg | 5% |
| Potassium | 247mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 32g | 64% |
| Vitamin A | 1153IU | 23% |
| Vitamin C | 1mg | 1% |
| Calcium | 95mg | 10% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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