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Let me share my absolute favorite coconut cream pie recipe that I've spent years perfecting in my kitchen. The filling is silky smooth with just the right amount of coconut flavor while the homemade crust stays perfectly crispy. Every time I make this pie it reminds me of sunny summer days and tropical getaways. That first bite with the creamy coconut filling and freshly whipped cream is pure bliss.
Why This Recipe Works
I've tried countless coconut cream pie recipes over the years but this one truly stands out. The secret lies in using real coconut milk and making everything from scratch. My family can always tell when I've made this pie instead of buying one from the store. The fresh homemade flavor just can't be beaten and watching guests take their first bite always brings me joy.
What You Need
- Pie crust: Fully blind baked 9-inch crust for a crispy, flaky base.
- Canned coconut milk: Thick and flavorful, used as the filling's base.
- Half-and-half: Perfectly balanced to create a creamy texture without being overly heavy.
- Egg yolks: Provide richness and aid in thickening the filling.
- Cornstarch: Ensures the filling is thick and stable.
- Sugar: 2/3 cup for sweetness.
- Sweetened shredded coconut: Adds flavor and texture to the filling.
- Butter: 2 tablespoons for a smooth consistency.
- Vanilla and coconut extracts: Enhance the coconut flavor profile.
- Heavy cream: For making the whipped cream topping.
- Coconut flakes: Toasted or untoasted, for garnish.
Let's Make It Together
- Prepare the Pie Crust
- Roll out chilled pie dough into a 9-inch dish. Crimp edges and chill for 30 minutes. Line with parchment, add pie weights, and blind bake at 375°F (190°C) for 15 minutes. Remove weights, prick the base with a fork, and bake until golden brown. Cool completely.
- Make the Coconut Filling
- In a saucepan, bring 1 can of coconut milk, 1 cup half-and-half, 2/3 cup sugar, and a pinch of salt to a boil. Whisk 5 egg yolks with 3 tablespoons cornstarch, temper with the hot mixture, and return to the saucepan. Cook until thickened, then stir in 1 cup shredded coconut, 2 tablespoons butter, and extracts. Pour into cooled crust and chill for 3 hours.
- Whip the Cream
- Beat 1 cup heavy cream with 2 tablespoons sugar and 1 teaspoon vanilla until medium peaks form. Spread or pipe onto the chilled pie.
- Garnish
- Top with toasted coconut flakes for added texture and presentation. Serve chilled.
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My Baking Secrets
Trust me when I say that using canned coconut milk makes all the difference in this pie. I learned the hard way that light coconut milk just doesn't give you that rich creamy texture. Take your time when tempering the eggs. I like to add the hot liquid very slowly while whisking constantly to get that perfectly smooth filling. And always chill your pie crust before baking it keeps it extra flaky.
Keep It Fresh
This pie stays perfect in the fridge for about 3 days though it rarely lasts that long in my house. If you need to make it ahead you can freeze it without the whipped cream topping. Just wrap it well and it'll keep for up to 2 months. When you're ready to serve just thaw it overnight in the fridge and add fresh whipped cream right before serving.
Frequently Asked Questions
- → Can I make this pie ahead of time?
- Yes, you can make the crust 5 days ahead, the filling 1 day ahead, and the whole pie can be frozen for up to 3 months. Just add the whipped cream before serving.
- → What type of coconut milk should I use?
- Use full-fat canned coconut milk, not the beverage kind in cartons. Shake the can well before using to combine the cream and liquid.
- → How do I prevent lumps in the filling?
- Tempering the egg yolks by slowly adding hot liquid while whisking constantly prevents lumps and scrambled eggs. Keep whisking the mixture as it thickens.
- → Why put plastic wrap directly on the filling?
- Placing plastic wrap directly on the surface of the warm filling prevents a skin from forming as it cools. This ensures a smooth, creamy texture.
- → Can I freeze this pie?
- Yes, you can freeze the pie without the whipped cream topping for up to 3 months. Thaw in the refrigerator and add fresh whipped cream before serving.