Description
Indulge in this classic Family Favorite Coconut Cream Pie recipe. Enjoy a flaky homemade crust, a rich and creamy coconut filling, and a light whipped topping, perfect for any occasion. This coconut cream pie is a timeless dessert that will bring back memories and create new ones.
Ingredients
Scale
- For the Crust:
- 1 ½ cups all-purpose flour
- ½ teaspoon salt
- ½ cup (1 stick) cold unsalted butter, cubed
- ¼ cup vegetable shortening, chilled
- 4–6 tablespoons ice water
- For the Coconut Cream Filling:
- 1 cup granulated sugar
- ¼ cup cornstarch
- ½ teaspoon salt
- 3 cups coconut milk
- 4 large egg yolks, lightly beaten
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 1 cup shredded coconut, divided
- For the Topping:
- 1 ½ cups heavy cream
- ¼ cup powdered sugar
- ½ teaspoon vanilla extract
- Toasted coconut flakes, for garnish
Instructions
- Prepare the Pie Crust: In a large mixing bowl, whisk together the flour and salt. Cut in the cold butter and chilled shortening using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- Roll and Bake the Crust: Preheat your oven to 375°F (190°C). On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Transfer the dough to the 9-inch pie plate, trim the edges, and crimp the crust. Prick the bottom of the crust with a fork to prevent it from puffing up during baking. Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 20 minutes, then remove the parchment paper and weights. Continue baking for another 10-15 minutes, or until the crust is golden brown. Let the crust cool completely.
- Prepare the Coconut Cream Filling: In a medium saucepan, whisk together the sugar, cornstarch, and salt. Gradually whisk in the coconut milk until smooth. Cook over medium heat, stirring constantly, until the mixture comes to a simmer and thickens. Reduce heat and cook for another minute, stirring constantly. Remove from heat. Temper the egg yolks by whisking a small amount of the hot coconut mixture into the yolks, then pour the yolk mixture back into the saucepan. Cook over low heat for 1-2 minutes, stirring constantly, until the filling is thick and smooth. Remove from heat and stir in the butter, vanilla extract, and ½ cup of the shredded coconut.
- Assemble the Pie: Pour the coconut cream filling into the cooled pie crust. Cover the surface with plastic wrap to prevent a skin from forming, and refrigerate for at least 4 hours, or preferably overnight, to allow the filling to set completely. In a large mixing bowl, whip the heavy cream with the powdered sugar and vanilla extract until stiff peaks form. Gently fold in the remaining ½ cup of shredded coconut. Spread the whipped cream topping evenly over the coconut cream filling. Garnish with toasted coconut flakes. Refrigerate for at least 30 minutes before serving. Enjoy your homemade coconut cream pie!
Notes
- Use Cold Ingredients: Make sure your butter and shortening are very cold when making the pie crust. This ensures a flaky texture.
- Prevent a Soggy Crust: Blind bake your pie crust fully and let it cool completely before adding the filling. This prevents the crust from becoming soggy.
- Tempering Egg Yolks: Tempering the egg yolks properly prevents them from scrambling when added to the hot filling.
- Chilling Time: Allow the pie to chill for at least 4 hours, or preferably overnight, to ensure the filling sets properly and the flavors meld together.
- Toasting Coconut: Toasting the coconut flakes enhances their flavor and adds a nice texture to the topping.
- Prep Time: 45 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450 Kcal
- Sugar: 35g
- Sodium: 250mg
- Fat: 28g
- Saturated Fat: 18g
- Unsaturated Fat: 8g
- Trans Fat: 1g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 120mg
Keywords: coconut cream pie, coconut pie recipe, coconut cream dessert, homemade pie, classic dessert, baking, pie recipe