The Absolute Best Coconut Cream Pie 🍰🥥
Indulge in the tropical delight of The Absolute Best Coconut Cream Pie—a dessert that transports you to a sun-kissed island with every luscious bite. This pie is a celebration of coconut in all its glory, combining a buttery, flaky crust with a rich, creamy coconut custard filling, all topped with a cloud of freshly whipped cream and a sprinkle of toasted coconut flakes. Whether you’re a seasoned baker or a beginner, this recipe is designed to bring the flavors of paradise to your kitchen. Perfect for special occasions or a decadent treat for yourself, this Coconut Cream Pie is guaranteed to impress your family, friends, and even your taste buds!
This ultimate coconut cream pie is crafted with high-quality ingredients, ensuring that each slice is a luxurious experience. With a recipe that has been refined to perfection, this dessert is not just any pie—it’s the epitome of comfort and elegance. The coconut custard is velvety smooth, bursting with the natural sweetness of coconut milk and cream, while the crust offers a perfect contrast of texture. To top it all off, the whipped cream adds a light, airy finish, making every mouthful a dreamy encounter.
Ingredients 📝
For the Crust:
- 1 1/4 cups (160g) all-purpose flour
- 1/2 cup (115g) unsalted butter, chilled and cubed
- 1/4 teaspoon salt
- 2-3 tablespoons ice water
For the Coconut Custard Filling:
- 2 cups (480ml) full-fat coconut milk
- 1 cup (240ml) heavy cream
- 3/4 cup (150g) granulated sugar
- 1/4 cup (30g) cornstarch
- 1/4 teaspoon salt
- 4 large egg yolks
- 1 teaspoon pure vanilla extract
- 1 1/2 cups (120g) sweetened shredded coconut
For the Whipped Cream Topping:
- 1 1/2 cups (360ml) heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon pure vanilla extract
- 1/2 cup (40g) toasted coconut flakes, for garnish
Instructions 🥄
- Prepare the Crust:
- In a large mixing bowl, combine the flour and salt. Add the chilled, cubed butter and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
- Gradually add ice water, one tablespoon at a time, until the dough starts to come together. Do not overmix.
- Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- Preheat your oven to 375°F (190°C).
- Roll out the chilled dough on a lightly floured surface to fit a 9-inch pie dish. Gently press it into the dish, trim any excess, and crimp the edges.
- Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment paper, and bake for an additional 10-12 minutes until golden brown. Allow the crust to cool completely.
- Make the Coconut Custard Filling:
- In a medium saucepan, whisk together the coconut milk, heavy cream, sugar, cornstarch, and salt until smooth.
- Cook over medium heat, stirring constantly, until the mixture thickens and comes to a simmer.
- In a separate bowl, whisk the egg yolks. Gradually add a small amount of the hot coconut mixture to the yolks to temper them, then slowly whisk the tempered yolks back into the saucepan.
- Continue to cook for 2-3 minutes until the custard is thick and creamy. Remove from heat and stir in the vanilla extract and shredded coconut.
- Pour the custard into the cooled pie crust and smooth the top. Cover with plastic wrap directly on the surface to prevent a skin from forming, and refrigerate for at least 4 hours or until set.
- Prepare the Whipped Cream Topping:
- In a large mixing bowl, combine the heavy cream, powdered sugar, and vanilla extract. Using a hand mixer or stand mixer, whip on medium-high speed until stiff peaks form.
- Spread or pipe the whipped cream over the chilled coconut custard filling.
- Garnish with toasted coconut flakes for an extra burst of flavor and texture.
- Serve and Enjoy:
- Slice the pie and serve chilled. Each bite offers a perfect blend of creamy coconut custard, flaky crust, and light whipped cream. Enjoy your tropical escape! 🌴
Frequently Asked Questions (FAQ) ❓
Q: Can I use a store-bought crust?
A: Absolutely! If you’re short on time, a store-bought pie crust works well, though a homemade crust will elevate the flavor and texture.
Q: How do I toast coconut flakes?
A: Spread the coconut flakes in a single layer on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, stirring occasionally, until golden brown.
Q: Can I make this pie ahead of time?
A: Yes! The pie can be made up to 2 days in advance. Store it covered in the refrigerator and add the whipped cream topping just before serving.
Q: Can I freeze Coconut Cream Pie?
A: While it’s best enjoyed fresh, you can freeze the pie without the whipped cream topping. Thaw in the refrigerator overnight before serving.
Q: What’s the best way to store leftovers?
A: Store leftover pie in the refrigerator, covered with plastic wrap or in an airtight container, for up to 3 days.
Q: Can I make this recipe dairy-free?
A: Yes, substitute the heavy cream with coconut cream and use a dairy-free butter alternative for the crust.
This Coconut Cream Pie recipe is not just a dessert—it’s an experience, blending the richness of coconut with the lightness of whipped cream, all encased in a perfectly flaky crust. Try this recipe today and bring a touch of tropical luxury to your table! 🥥🍰
