Coconut Cream Pie

Preparation Time:

30 min

Difficulty:
Intermediate

Ingredients:

• 1 1/4 cups all-purpose flour
• 1/2 cup unsalted butter, chilled and cubed
• 1/4 cup sugar
• Pinch of salt
• 2-3 tbsp ice water
• 1 can (13.5 oz) coconut milk
• 1 can (12 oz) sweetened condensed milk
• 1 cup heavy cream
• 3 large egg yolks
• 1/4 cup sugar
• 1/4 cup cornstarch
• 1 tsp vanilla extract
• 1 1/2 cups shredded coconut (sweetened)
• 1 cup heavy cream (for whipped topping)
• 2 tbsp powdered sugar
• 1/2 tsp vanilla extract

Kitchen Tools Needed:

• Pie dish (9-inch)
• Mixing bowls
• Whisk
• Rolling pin
• Saucepan
• Electric mixer (for whipped cream)

Instructions:

1. Preheat the oven to 375°F (190°C). 
2. In a bowl, combine the flour, sugar, and salt. 
3. Add the chilled butter and pulse until the mixture resembles coarse crumbs. 
4. Add cold water, one tablespoon at a time, pulsing until the dough forms. 
5. Roll the dough out on a floured surface to fit a 9-inch pie dish. 
6. Press the dough into the dish and crimp the edges. 
7. Bake the crust for 10-12 minutes, or until golden. Let it cool.
8. In a saucepan, whisk together the coconut milk, sweetened condensed milk, and heavy cream. Heat the mixture over medium heat until it begins to simmer. 
9. In a separate bowl, whisk the egg yolks, sugar, and cornstarch until smooth. Gradually pour a small amount of the hot milk mixture into the egg yolk mixture to temper the eggs. Slowly return the egg mixture to the saucepan, whisking constantly. 
10. Continue to cook for 5-7 minutes, whisking until the mixture thickens. Remove from heat and stir in vanilla extract and shredded coconut.
11. Pour the filling into the cooled pie crust and spread it out evenly. Cover the pie with plastic wrap, pressing it onto the filling to prevent a skin from forming. Refrigerate for at least 3 hours until the filling is set.
12. In a bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Spread the whipped cream over the chilled pie.
13. Optionally, toast some shredded coconut in a dry skillet over medium heat until golden brown and sprinkle it over the whipped cream. Slice and enjoy!

Macros (per serving, approx. 1 slice):
Total Calories: 350 kcal
Carbs: 45g
Proteins: 3g
Fats: 20g

Follow this easy-to-make recipe in your own kitchen and enjoy the creamy, coconut-filled goodness of Coconut Cream Pie. Don’t forget to share your experience, tweaks, or serving ideas in the comments—we’d love to hear how your pie turned out!

Cook at Home and Share Your Experience

Enjoy the rich, tropical flavors of Coconut Cream Pie, made just the way you love it! 🥧✨

Bon Appétit🧑‍🍳