Coconut Cream Pie
User Reviews
5
-
Prep Time
30 mins
-
Cook Time
10 mins
-
Additional Time
4 hrs
-
Total Time
4 hrs 40 mins
-
Servings
1 - 9" Pie
-
Course
Dessert
-
Cuisine
American, Australian
Coconut Cream Pie
Description
The Coconut Cream Pie offers a rich experience starting with a buttery graham cracker crust that provides a crisp base. The custard filling achieves its silky texture by cooking a mixture of coconut milk, cream, and egg yolks with sugars and cornstarch until thickened. Toasting the shredded coconut enhances the coconut flavor and adds a subtle crunch. The whipped topping lightens the dessert with fluffy cream sweetened and scented with vanilla, crowned with more toasted coconut for texture.
The pie is chilled to set the custard firmly, providing a luscious mouthfeel that contrasts with the crisp crust. It is suitable as a refreshing dessert especially for coconut lovers who appreciate a creamy yet balanced sweetness. The graham cracker crust adds a gentle sweetness and slight grainy texture complementing the smooth filling.
For best taste and texture, consume the pie within three days when stored covered in the refrigerator. This ensures the crust retains some crispness and the filling holds its smooth consistency.
Ingredients
For the Graham Cracker Crust:
- 8 tablespoons (113ml) butter melted, unsalted
- 2 cups graham cracker crumbs
- 1/3 cup (132g) granulated sugar
- 1/8 teaspoon salt
For the Coconut Cream Pie:
- 1 ounce bag coconut toasted and divided, sweetened shredded
- 5 large egg room temperature, yolk
- 1 .5 ounce can coconut milk
- 1 cup (227ml) milk whole
- 1/2 cup (113ml) heavy cream
- 3/4 cup (149g) granulated sugar
- 1/4 cup (53g) light brown sugar packed
- 1/3 cup cornstarch
- 1/2 teaspoon salt
- 1 tablespoon vanilla extract
For the Whipped Topping:
- 2 cups heavy whipping cream
- 3 tablespoons confectioners' sugar
- 1/4 teaspoon vanilla extract
Instructions
For the Graham Cracker Crust:
- Preheat oven to 350 degrees (F).
- Melt butter in a small saucepan. In a medium-sized bowl combine melted butter, graham cracker crumbs, granulated sugar, and salt. Press mixture into a lightly greased 9" pie pan, evenly spreading the crumbs across the bottom and up the sides. Bake in preheated oven for 10 minutes. Place crust on a cooling rack to cool completely.
For the Coconut Cream Pie:
- Preheat oven to 325 degrees (F). Spread shredded coconut onto a large baking sheet in a thin layer; bake in preheated oven for 8 to 10 minutes, or until lightly toasted and golden, stirring a few times to ensure even color. Remove from oven and set aside to cool.
- In a large saucepan combine the egg yolks, coconut milk, whole milk, heavy cream, granulated sugar, brown sugar, cornstarch, and salt; whisk well to combine. Bring the mixture to a light boil over medium heat, whisking constantly. Once the mixture reaches a boil, reduce the heat to medium-low and, whisking constantly, cook another 2 minutes. Remove mixture from heat; whisk in vanilla extract and 1 cup of the toasted coconut. Pour into crust at once.
- Smooth the top with a spatula, then cover with plastic wrap and refrigerate for 4 hours, or until cold and set.
For the Whipped Topping:
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld mixer, beat the cream until it begins to thicken and hold soft peaks. Add in the confectioners' sugar and vanilla and continue to beat for another minute. Spread or pipe the whipped cream over the cooled pie, and sprinkle the top with remaining toasted coconut. Slice and serve, or keep chilled - covered in the fridge - until needed.
Notes
- Store the pie covered tightly in the fridge for up to 3 days to maintain freshness and crust texture.
- Allow the crust to cool completely before adding the custard filling to avoid soaking.
- Toast the shredded coconut evenly to enhance its flavor before mixing into the custard and for garnish.
User Reviews
Overall Rating
5
You'll Also Love
