coconut cream pie

<em>This coconut cream pie recipe features a thick and creamy coconut filling, crispy pie crust, sweet whipped cream, and toasted coconut. There are plenty of ways to make this coconut cream pie recipe ahead of time. See various steps.</em>

Homemade Coconut Cream Pie

Flaky Pie Crust (what I used)

(30 grams) cornstarch

(14 ounce) can full fat coconut milk*

(240 milliliters) half-and-half

(130 grams) granulated sugar

salt

(80 grams) sweetened shredded coconut

Tablespoons (30 grams) unsalted butter, softened to room temperature

vanilla extract

coconut extract

(360 milliliters) cold heavy cream or heavy whipping cream

Tablespoons (20 grams) confectioners’ sugar or granulated sugar*

teaspoon pure vanilla extract

coconut shavings, coconut chips,

Pie crust

I like to make sure my pie dough is prepared before I begin making coconut cream pie. Make pie dough the night before because it needs to chill in the refrigerator for at least 2 hours before rolling out and blind baking (next step).

Preheat oven to 400°F (204°C). Fully blind bake your pie crust. (Follow blind baking instructions through step 10. I skip the optional dough strip trick in step 4, though that trick guarantees thick pie crust edges.) Cool pie crust completely. You can do this up to 3 days ahead of time. Cover cooled crust tightly and refrigerate until ready to fill.

Make the coconut filling

Whisk the egg yolks and cornstarch together. Set aside. Whisk the coconut milk, half-and-half, granulated sugar, and salt together in a medium saucepan over medium heat. Whisking occasionally, bring to a boil. Boil for 2 minutes, then reduce temperature to medium-low heat. Once boiling, remove about 1/2 cup of the mixture and, in a slow and steady stream, whisk into the egg yolk and cornstarch mixture. Keep those egg yolks moving so they don’t scramble. In a slow and steady stream, pour and whisk the egg yolk mixture into the pot.

The pudding will immediately begin to bubble and thicken. Stand back and use caution as the bubbles may burst. Whisk and cook for 1 minute and 30 seconds. Remove from heat and stir in the coconut, butter, vanilla, and coconut extract (if using).

Pour warm filling into cooled pie crust. Cover tightly with plastic wrap directly on the surface of the pudding (to prevent a skin from forming) and refrigerate for at least 3 hours or overnight until chilled and thickened. Pie may be refrigerated for up to 1 day.

For the whipped cream: 

Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the heavy cream, sugar, and vanilla extract on medium-high speed until medium peaks form, about 3-4 minutes. Medium peaks are between soft/loose peaks and stiff peaks and are the perfect consistency for topping and piping on desserts.

Pipe or spread the whipped cream on top. I used Ateco 849 piping tip to pipe. Garnish with extra coconut, if desired. Chill the pie uncovered up to a few hours or you can serve it immediately.

Cover leftovers and store in the refrigerator for up to 5 days.

This recipe is perfection! My brother in laws favorite pie is coconut cream. So I made him this recipe for his birthday. His grandma used to make him coconut cream pie and he is VERY picky about it. He LOVED this pie. He said it was the best he’s tasted since his grandma’s! I forgot to add the coconut extract to the custard, so I ended up adding about 1/4 teaspoon to the whip cream. Pretty sure he will be requesting it every year. I wish I could post a picture because it came out beautifully!

Made this for the first time last night and my dinner guests were raving about how good it was. I don't think I've ever liked a coconut cream pie as much as this one.

If you use normal fresh cream and cut it by a third with whole milk that would work just as well, so 2/3 cream to 1/3 whole milk :-D

Sally, I love love love your recipes! Just made this- it was super easy and even though I haven’t tasted it YET I did sample the filling with my finger and so yummy. I made a 10 inch shell so I 1.5’d the recipe to maximize the filling to shell ratio:)

I going to make this pie today, but instead of whipped cream I thought I would top it with your wonderful Swiss Meringue Buttercream. What do you think, overkill? Thanks for any suggestions.

OH MY GOSH!! This was delicious. My husband loved it. Love your detailed instructions. I used your recipe for the pie crust also. Thanks. I will be trying your other recipes soon.

Absolutely love this recipe! The filling is so full of flavor! I would not change a thing!! My new go to coconut cream pie recipe....I did use my own pie crust recipe.

THIS! This recipe was PERFECTION! I made is exactly as written and it came out perfect and delicious. Due to preference I used a graham cracker crust. But the filling was set perfectly-creamy yet set, and the filling had a very natural coconut flavor. I’d give it more than five stars if I could!

https://www.youtube.com/watch?v=iO1lsE7ktDI

This coconut cream pie recipe features a thick and creamy coconut filling, crispy pie crust, sweet whipped cream, and toasted coconut. There are plenty of ways to make this coconut cream pie recipe ahead of time. See various steps.

Ingredients
1 unbaked Flaky Pie Crust (what I used) or All Butter Pie Crust*
4 large egg yolks
1/4 cup (30g) cornstarch
1 (14 ounce) can full fat coconut milk*
1 cup (240ml) half-and-half
2/3 cup (130g) granulated sugar
1/4 teaspoon salt
1 cup (80g) sweetened shredded coconut
2 Tablespoons (30g) unsalted butter, softened to room temperature
1 teaspoon pure vanilla extract
optional: 1/2 teaspoon coconut extract

Whipped Cream
1 and 1/2 cups (360ml) cold heavy cream or heavy whipping cream
3 Tablespoons (20g) confectioners’ sugar or granulated sugar*
3/4 teaspoon pure vanilla extract
optional for garnish: unsweetened coconut shavings, coconut chips, or sweetened shredded coconut*

Get the full recipe: https://sallysbakingaddiction.com/coconut-cream-pie/

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#baking #recipes #coconut

Welcome to my kitchen! I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! 

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Homemade Coconut Cream Pie | Sally's Baking Addiction

10-ingredient vegan coconut cream pie with naturally-sweetened oat-almond crust, coconut pudding filling, topped with fluffy coconut whipped cream!

Coconut Cream Pie (Vegan + Gf)

gluten-free rolled oats

almonds

tsp sea salt ((optional))

Tbsp coconut sugar

Tbsp melted coconut oil

Tbsp cornstarch*

coconut sugar

sea salt ((optional))

light coconut milk

tsp pure vanilla extract

shredded coconut ((optional // toasted

cream

tsp vanilla extract

sugar

Coconut Cream Pie (Vegan + GF)

Preheat oven to 350 degrees F (176 C) and either line an 8x8-inch baking dish with parchment paper, or grease a standard pie dish (adjust number/size of pan if altering batch size). Set aside.

Add oats, almonds, sea salt (optional), and coconut sugar to a high-speed blender and mix/pulse on high until a fine meal is achieved.

Remove lid and add melted coconut oil, starting with 5 Tbsp (amount as original recipe is written // adjust if altering batch size) and adding more if it's too dry. Pulse/mix on low until a loose dough is formed, scraping down sides as needed. You should be able to squeeze the mixture between two fingers and form a dough instead of it crumbling. If too dry, add a bit more melted coconut oil.

Transfer mixture to prepared pie pan or baking dish and spread evenly to distribute. Then place parchment paper on top and use a flat-bottomed object, such as a drinking glass, to press down firmly until it’s evenly distributed and well packed on the bottom and up the sides. If using a pie pan, use your fingers to press it evenly as possible up the sides of the dish.

Bake for 17-22 minutes or until the edges are golden brown and there is some browning on the surface. Remove from oven and set aside to cool.

In the meantime, prepare pudding by adding cornstarch, coconut sugar, and salt (optional) to a small saucepan and whisk in coconut milk to avoid clumps.

Place over medium heat and cook until bubbling, whisking frequently. Then reduce heat to low and continue cooking for 4-6 more minutes, using a rubber spatula to scrape the sides and bottom almost constantly.

Once it appears "jiggly" and a visible ribbon forms when you drizzle some over the top with your spatula, remove from heat. Whisk in vanilla and coconut flakes (optional - will add a 'crunchier' texture) and transfer to a glass or ceramic bowl and cover with plastic wrap, making sure the plastic wrap is touching the surface or it will form a film. Refrigerate until cooled and set - about 2-3 hours.

In the meantime, place a medium-large glass mixing bowl in the freezer for your coconut whipped cream. Remove coconut cream cans from fridge, being careful not to shake or turn them and remove top.

Gently scoop out the top hardened "cream" into the chilled bowl, leaving any liquid watery portion behind. You can use this for smoothies or in baking, if you wish. Otherwise discard it.

Use a handheld mixer to whip the coconut cream until it begins to look like whipped cream - about 1 minute. Then add desired amount of organic powdered sugar. Beat again until light and airy - about 2-3 minutes - scraping down sides as needed. Set in refrigerator (covered) to chill.

Once the pudding is completely cooled, is jiggly and set, add half of the coconut whipped cream and stir lightly until just combined. Set in refrigerator.

Add custard-coconut whip mixture to the baked crust and smooth the top with a spoon, then cover with plastic wrap and set in the refrigerator for at least 4 hours, preferably overnight, to chill/set.

To serve, top with remaining coconut whipped cream and toasted coconut flake, slice, and enjoy! Store leftovers gently covered in the refrigerator up to 3 days, though best within the first 48 hours.

This simple recipe for the ultimate coconut cream pie has a creamy coconut custard filling and an easy crust! 

single pie crust (homemade

coconut

eggs

13.5 oz coconut milk

light cream (or half & half)

cornstarch

white sugar

⅛ teaspoon pinch of salt

coconut (toasted)

vanilla

whipped cream

preheat oven

Preheat oven to 450°F. Unroll pie crust (if using pastry type), &amp; brush with egg white. Sprinkle ½ cup coconut onto the crust and gently press into crust. *

toast coconut

Heat a pan over medium heat and add coconut flakes. Stir until the coconut is lightly browned and fragrant.

bake crust

Place in 9&quot; pie pan and poke the bottom with a fork. Cover with parchment paper and fill it with beans or pie weights. Bake 10-12 minutes or until lightly browned.

Remove parchment and weights and bake for another 10 minutes. Let cool completely.

Pour coconut milk into a large measuring cup and add light cream (you should have about 3 cups liquid).

In a large saucepan whisk together eggs, coconut milk/cream, cornstarch, white sugar &amp; salt. Whisk over medium-low heat until thick &amp; bubbly. Remove from heat and stir in vanilla and ¾ cup coconut.

Immediately pour into cooled pie crust &amp; cover with plastic wrap touching the filling. Refrigerate 4 hours or overnight.

Remove plastic wrap and top with whipped cream or whipped topping &amp; remaining coconut.

Coconut Cream Pie is a classic. This creamy, dreamy coconut cream pie recipe will quickly become a family favorite!

Coconut Cream Pie Recipe

(sweetened coconut)

coconut milk

half-and-half

butter

Whipped Cream

Prepare pie crust according to blind-baking instructions of recipe.

Spread coconut evenly on a rimmed baking sheet. Place into 350º F oven for 8-10 minutes until coconut has just begun to turn brown.

Set aside to cool.

For the Toasted Coconut Topping

Pour coconut milk and half-and-half into a liquid measuring cup. Add egg yolks and whisk together with milks. Set aside.

Add sugar and cornstarch to a heavy-bottomed saucepan over medium-low heat. Whisk egg and milk mixture together once more and then slowly begin to add to the sugar and cornstarch, whisking together constantly.

Bring custard mixture to a boil. Switch to a rubber spatula or wooden spoon and continue to stir constantly. Boil one minute.

Remove from heat and add butter, coconut, vanilla and salt.

Spread custard into pie crust. Cover lightly with plastic wrap and chill in the refrigerator until set, about 30-45 minutes.

Spread whipped cream on top of coconut custard. Refrigerate until ready to serve.

When ready to serve, top with toasted coconut.

For the Coconut Custard

No Bake Coconut Cream Pie is so easy to make thanks to the coconut cream pudding mix and ready to use graham cracker crust. It&#039;s a no bake pie so it&#039;s perfect to make the day ahead to save time! We love this pie for Easter or Thanksgiving.

Coconut Cream Pie

graham cracker crust

boxes (3.4 oz each) coconut cream instant pudding

half & half milk

bar (8 oz) cream cheese (softened)

carton (8 oz) Cool Whip (thawed)

In a bowl combine the dry pudding mix powder with the half &amp; half. Stir with a wire whisk until completely combined and creamy.Let it sit for about 5 minutes so it can thicken up. Evenly spread 1½ cups of the pudding into the prepared pie crust (this is the 1st layer). Set aside the remaining pudding.

In a separate bowl, combine cream cheese and sugar and beat with a handheld mixer until combined. Fold in the Cool Whip and stir, using a spatula, until completely combined.Add half of this mixture to the remaining coconut pudding mix. Stir together until combined and add to the pie crust (as the 2nd layer).

Spread the remaining cream cheese mixture on top (for the 3rd layer) OR you can save this layer and pipe it on top of the pie (like what I did in the pictures) before you serve it. Cover the pie with the enclosed lid from the graham cracker crust and let it refrigerate for at least 8 hours, but preferably overnight.

If you saved the 3rd layer pipe that on top of the pie before serving and garnish the pie with toasted coconut.

Heat oven to 325°. Spread 1 cup of shredded sweetened coconut on a cookie sheet and bake for 4 minutes, stir, and bake for another 4 minutes until the coconut is browned and toasted. You may have to cook it for longer until it reaches a light golden brown color. Watch it carefully as it can burn very quickly.

Toasted Coconut

https://content.jwplatform.com/videos/Pz0XRm9j.mp4

Quick & Easy No Bake Coconut Cream Pie Recipe

No Bake Coconut Cream Pie

This coconut cream pie recipe features a thick and creamy coconut filling, crispy pie crust, sweet whipped cream, and toasted coconut. There are plenty of ways to make this coconut cream pie recipe ahead of time. See various steps.

Tablespoons (30 grams) unsalted butter, softened to room temperature

Preheat oven to 375°F (190°C). Fully blind bake the pie crust. (Follow how to blind bake pie crust instructions through step 10. I skip the optional dough strip trick in step 4, though that trick guarantees thick pie crust edges.) Cool pie crust completely. You can do this up to 3 days ahead of time. Cover cooled crust tightly and refrigerate until ready to fill.

Also for those who want to do a meringue topping…
As was said putting it in the oven to broil is not a good idea because of the nature of the filling… However if you have a kitchen blow torch as I do you can use that to give that beautiful brown scorched look to the top of your meringue.

This filling was very good once off of the stove.  After chilling, it sort of turned dense and less creamy.  The creaminess just off the stove was divine.  I've brought it back to room temperature, thinking that that would bring it back to its former creaminess, but it didn't.  So, my question is whether substituting the coconut creme for all half and half would change the texture to stay creamy.

My first coconut cream pie, it was surprisingly easy and my husband, who wanted coconut cream pie for his birthday loved it!

This recipe is delicious, but if I were to make it again I would not mix the cornstarch in with the egg yolks beforehand. I found this made it quite difficult to truly mix the coconut milk/half-and-half mixture into the egg yolks and there were still chunks of thickened egg in the mixture after a lot of mixing. I’ve successfully used the Betty Crocker method of boiling the cornstarch with the milk mixture prior to adding part of it to the eggs, and next time I make this recipe I think I’ll try that. Or maybe adding the cornstarch just before or after the egg mixture! Either way, this recipe has delicious flavors but I think I’ll try a different technique next time!

This pie filling recipe also works great with a graham cracker crust and I’ve even made it into bars in a 9 x 13 pan!

This recipe was involved, but well worth the effort! My father-in-law was thrilled with the birthday surprise of his favorite pie. I appreciated Sally's links to her buttery flaky pie crust recipe and the blind baking tips. Will be saving this one for the future!

I followed this recipe exactly and it came out perfect. For plating I generously covered and surrounded each piece with sweetened coconut that I toasted in a saute pan. It added a perfect toasty crunch.

This coconut cream pie recipe features a thick and creamy coconut filling, crispy homemade pie crust, mounds of sweet whipped cream, and toasted coconut.

Get the full recipe: https://sallysbakingaddiction.com/coconut-cream-pie/

• Ask your recipe question or leave a review over on the recipe page.

#baking #recipes #pie

• More of Sally's baking recipes: https://sallysbakingaddiction.com/

Homemade Coconut Cream Pie | Sally's Baking Recipes

A few simple ingredients and a few minutes are all you need to create this fabulous Easy Coconut Cream Pie!

Easy Coconut Cream Pie

graham cracker crumbs, (or 10-12 sheets graham crackers, crushed)

(85 g) unsalted butter, (melted)

vanilla pudding mix

milk

(120 g) whipped topping, (divided)

(93 g) toasted coconut, (divided)

Mix crumbs with butter.

In a small bowl, add the melted butter to the graham cracker crumbs and, using a fork, mix well. You want every crumb coated in the butter as this will be the glue that holds it together.

Press the crumbs into the pie plate.

Pour the graham cracker crumbs into a 7-inch pie plate. (The crust will be thick.) Pat the crust flat with your hand and then use a kitchen glass to press flatter. Start at the center and work out to and up the sides. Set aside.

Crust*

Mix pudding.

Beat pudding mix and milk in a large bowl with whisk for about 2 minutes, or until it&#039;s very smooth.

Stir in 1 cup of the whipped topping and ¾ cup coconut.

Pour into crust.

Pour the whipped topping mixture into the crust.

Refrigerate.

Decorate.

For the top, pile the remaining whipped topping in the center making sure to show a little bit of the edges of the coconut cream filling.

Sprinkle with remaining toasted coconut. Chill until ready to serve.

Filling

This fluffy, outrageously addictive this Coconut Cream Pie Recipe is hard to beat. Its luxurious texture and coconut crust makes it the winner on any table!

all-purpose flour

COLD unsalted butter ((1 stick))

coconut rum, (ice cold)

vanilla pudding ((1 box))

cream of coconut ((1 can))

coconut milk, (or cow's milk)

cream cheese, (softened)

heavy whipping cream

Cut the butter into small cubes and place in the freezer to make sure it’s very cold. Place 1/3 cup shredded coconut in the food processor. Pulse to finely chop. Then add the flour and salt and pulse again. Pour a couple of ounces of coconut rum over ice to chill. Then add the cold butter to the flour mixture and pulse until it’s finely chopped and mixed into the flour. It should resemble oatmeal or little pellets. One tablespoon at a time, pulse in the chilled coconut rum (not the ice cubes) until it clumps together. It should be firm, not sticky. Mine usually takes 4 tablespoons. Dump the dough onto a piece of plastic wrap and form into a disk. Wrap and refrigerate for at least thirty minutes.

Preheat the oven to 375 degrees F. Once chilled, roll the dough out on a floured work surface, into a 14-inch circle. Hold one side of the pie crust over the rolling pin and carefully roll it over the top of the rolling pin to transfer it to the pie pan. Don’t stretch the pie crust, but gently move it into the center of the pie pan. Turn the edges underneath and crimp the edges to seal. You can do this with a fork or with your fingers. Place a large piece of foil over the pie crust and gently shape it over the dough. Fill the foil with ceramic pie weights, or dried beans. Bake the crust for 15 minutes. Then carefully remove the foil and weights. Then bake again for 10 minutes. Cool completely before filling.

Spread the coconut out onto a baking sheet. Toast for 3-5 minutes, until just golden. Then remove and cool. DO NOT take your eyes off the coconut while it’s in the oven. It can turn black in a second!

For the Crust:

Place the instant pudding mix in a large glass jar or plastic air-tight container. Add the cream of coconut and milk. Cover tightly and shake for 1-2 minutes until well combined. Refrigerate until ready to use

Using an electric mixer, whip the heavy cream with 1 teaspoon vanilla and 3 tablespoons sugar. Transfer to another bowl, cover and refrigerate. Then beat the cream cheese until light and fluffy. Slowly, beat in the pudding mixture. Add a little at a time and scrape the bowl regularly, to ensure there are no clumps. Finally, fold in HALF the whipped cream. Carefully mix until smooth.

Scoop the filling into the cooled pie crust. Top with the remaining whipped cream and sprinkle generously with toasted coconut. Chill for at least 4 hours. Overnight is even better.

For the Filling:

https://content.jwplatform.com/videos/xjzATQkl.mp4

Coconut Cream Pie Recipe: Fluffy and outrageously addictive this pie is hard to beat. Its luxurious texture and coconut crust make it the winner on any table!

This Easy Coconut Cream Pie is dreamy and creamy, filled with a Coconut Pudding filling topped off with cool whip and toasted coconut!  It&rsquo;s a classic that is hard to beat!&nbsp;

dream whip

instant coconut cream pudding

coconut flakes

Baked pie crust according to package directions. Let cool completely.

Beat envelopes of Dream Whip, 1 cup milk and vanilla until soft peaks are formed. About 4 to 5 minutes.

Mix pudding packets, 1 3/4 milk and coconut flakes according to pudding packet instructions. Fold in Dream Whip.

Toast coconut flakes for top of pie. Spread out coconut on a baking pan and bake at 325 degrees for 3 to 5 minutes. Keep an eye on it. Let cool.

Pour pudding mixture into cooled pie shell.  Top with cool whip. Sprinkle on toasted coconut. Refrigerate for 4 hours or overnight.

This dairy free and gluten free coconut cream pie packs a punch of coconut flavor with triple the coconut.  Did I mention it&#039;s dairy free and gluten free?

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