How do I make a truly flaky crust for my Coconut Cream Pie?

Use very cold butter and ice water, handle the dough minimally, and chill it well before baking. These steps are crucial for that perfect, tender, flaky texture.

Can I use light coconut milk for the filling?

It’s not recommended; full-fat coconut milk provides the essential richness and texture for a truly creamy pie. You’ll miss out on that luxurious mouthfeel otherwise.

What’s the best way to prevent my pie filling from getting a skin?

Place plastic wrap directly onto the surface of the hot filling before chilling. This creates a barrier and keeps your filling smooth and perfect, without any unwanted skin.

Can I freeze Coconut Cream Pie for meal prep or later enjoyment?

Yes, you can freeze it without the whipped cream topping for up to 1-2 months. Thaw slowly in the fridge. This is great for ‘meal prep recipes’ planning. Add fresh whipped cream before serving.

What are the best healthy sides to serve with Coconut Cream Pie?

Fresh berries, a light fruit salad, or a simple cup of tea complement the richness of the pie beautifully. It helps create a balanced ‘healthy eating’ experience.

Is Coconut Cream Pie Recipe with Flaky Crust good for a low-sugar diet?

While a treat, you can reduce the sugar in the filling and use a sugar substitute for a lower-sugar version. This allows for ‘low-carb meals’ adjustments. Always consult with a doctor or nutritionist for specific dietary needs.

How long does homemade Coconut Cream Pie last in the fridge?

Properly stored, it lasts 3-4 days. Ensure it’s covered tightly to maintain freshness and prevent it from absorbing other fridge odors.

Easy Coconut Cream Pie Recipe With Flaky Crust

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

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.
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.
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.
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