Coconut Cream Pie Recipe With Flaky Crust
Desserts

Coconut Cream Pie Recipe With Flaky Crust

Coconut Cream Pie Recipe With Flaky Crust

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Coconut Cream Pie Recipe With Flaky Crust

Coconut Cream Pie With Flaky Crust

  • Author: Liana Brooks
  • Total Time: 55 minutes
  • Yield: 8 servings 1x
  • Diet: Vegetarian
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Description

Our easy Coconut Cream Pie with Flaky Crust is a decadent, crowd-pleasing dessert combining pantry staples with simple steps for a homemade treat.

Ingredients

Scale
  • For the Flaky Crust:
    • 2 ½ cups / 300g all-purpose flour
    • 1 cup / 226g cold butter, unsalted, cubed
    • ½ cup / 120ml ice water, approximately
    • ½ teaspoon a pinch of salt
  • For the Creamy Coconut Filling:
    • 2 cans, 13.5 oz/400ml each, or 3 ½ cups / 840ml canned full-fat coconut milk or cream
    • 4 large egg yolks
    • ½ cup / 60g cornstarch
    • ¾ cup / 150g granulated sugar
    • 2 teaspoons vanilla extract
    • 1 cup / 80g shredded unsweetened coconut
  • For the Topping:
    • 1 ½ cups / 360ml heavy cream, very cold
    • ¼ cup / 30g powdered sugar
    • 1 teaspoon a touch of vanilla

Instructions

  1. Master the Flaky Pie Crust
    First, combine the all-purpose flour and salt in a large bowl. Cut in the very cold, cubed butter using a pastry blender or your fingertips until the mixture resembles coarse meal with some pea-sized crumbs. Gradually add the ice water, a tablespoon at a time, mixing just until the dough comes together. Be careful not to overwork it! Wrap the dough in plastic and chill it in the refrigerator for at least 30 minutes. Roll out the chilled dough on a lightly floured surface, fit it into a 9-inch pie plate, trim any excess, and crimp the edges decoratively. Prick the bottom of the crust with a fork several times. Blind bake in a preheated oven (typically 375°F / 190°C) until it’s lightly golden.
  2. Simmer the Silky Coconut Filling
    In a medium bowl, whisk together the egg yolks, granulated sugar, cornstarch, and a small splash of the full-fat coconut milk until smooth. In a separate saucepan, heat the remaining coconut milk over medium heat until it just begins to simmer. Slowly temper the egg mixture by gradually whisking in about half of the hot coconut milk. Then, pour the tempered egg mixture back into the saucepan with the remaining hot coconut milk. Cook over medium heat, stirring constantly with a whisk, until the mixture thickens considerably and coats the back of a spoon (about 10-12 minutes). Remove from heat and stir in the vanilla extract and shredded unsweetened coconut. Pour this luscious filling into your cooled, blind-baked pie crust. Cover the surface directly with plastic wrap to prevent a “skin” from forming as it cools. Chill the pie thoroughly in the refrigerator for at least 4 hours, or ideally overnight, for a perfectly set Coconut Cream Pie.
  3. Whip Up the Fluffy Topping
    In a very cold bowl, using a cold whisk attachment, beat the cold heavy cream with the powdered sugar and vanilla extract on high speed until stiff peaks form. Spread this cloud-like topping generously over your thoroughly chilled pie.
  4. Garnish and Serve
    For an elegant final touch, sprinkle your homemade Coconut Cream Pie Recipe with Flaky Crust with extra toasted shredded coconut or delicate chocolate shavings. Then, slice and serve this delightful, easy homemade treat!

Notes

  • Crust Alternatives: For quicker dessert, use pre-made pie crust or a graham cracker crust.
  • Premium Options: Elevate your pie with organic coconut milk, grass-fed butter, and fresh, toasted coconut flakes for garnish.
  • Pantry Staples Tip: Always use full-fat coconut milk for the best texture. Chilling it overnight can help separate the cream.
  • Crust Tip: Don’t skip chilling the dough; it’s absolutely crucial for achieving a tender, flaky crust!
  • Filling Variation: For a slightly less sweet filling, you can reduce the granulated sugar by ¼ cup without impacting the texture.
  • Whipped Cream Tip: Be mindful not to over-beat the cream, or you’ll end up with butter!
  • Nutrition Note: Nutritional data is estimated as it was not provided in the original article.
  • Prep Time: 25 minutes
  • Cook Time: 30 minutes
  • Category: Desserts
  • Method: Baked, Stovetop
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice (1/8th of pie)
  • Calories: 500 kcal
  • Sugar: 45g
  • Sodium: 220mg
  • Fat: 35g
  • Saturated Fat: 22g
  • Unsaturated Fat: 13g
  • Trans Fat: 0g
  • Carbohydrates: 55g
  • Fiber: 2g
  • Protein: 6g
  • Cholesterol: 120mg

Keywords: Coconut Cream Pie, Flaky Crust, Homemade Pie

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