Get ready to experience pure dessert bliss with this Best Ever Coconut Cream Pie recipe, a decadent and creamy delight perfect for any occasion. This guide breaks down precisely how to achieve that luscious, homemade taste that will have everyone asking for seconds.
Key Ingredients for The Best Ever Coconut Cream Pie
- 1 (9-inch) unbaked pie crust
- 1 ½ cups granulated sugar, divided
- ½ cup cornstarch
- ½ teaspoon salt
- 3 cups milk
- 4 large egg yolks
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 1 ½ cups sweetened shredded coconut
- 1 cup heavy whipping cream
- ¼ cup powdered sugar
- ½ teaspoon vanilla extract (for whipped cream)
- Toasted coconut flakes, for garnish (optional)
How to Make The Best Ever Coconut Cream Pie
Whipping up this Best Ever Coconut Cream Pie is surprisingly simple, promising a slice of heaven with every bite. The magic lies in its velvety smooth filling and perfect balance of sweet coconut flavor. This recipe takes approximately 30 minutes of active prep time, plus chilling time.
Step-by-Step Instructions
Prepare the Pie Crust: Preheat your oven to 375°F (190°C). Prick the bottom and sides of the unbaked pie crust with a fork. Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove the parchment paper and weights and bake for another 5-7 minutes, or until lightly golden. Let it cool completely on a wire rack.
Make the Coconut Filling: In a medium saucepan (off the heat), whisk together ¾ cup of the granulated sugar, cornstarch, and salt. Gradually whisk in the milk until smooth.
Cook the Filling Base: Place the saucepan over medium heat and cook, whisking constantly, until the mixture thickens and begins to bubble. This should take about 8-10 minutes.
Temper the Egg Yolks: In a separate bowl, whisk the egg yolks until lightly colored. Gradually ladle about ½ cup of the hot milk mixture into the egg yolks, whisking constantly to temper them. This prevents the eggs from scrambling.
Finish Cooking the Filling: Pour the tempered egg yolk mixture back into the saucepan with the remaining milk mixture. Continue to cook over medium heat, whisking constantly, until the filling is very thick and bubbly. Cook for an additional 2 minutes, stirring constantly.
Add Flavor and Coconut: Remove the saucepan from the heat. Stir in the butter, 1 teaspoon of vanilla extract, and the sweetened shredded coconut until the butter is melted and the coconut is evenly distributed.
Fill the Pie Crust: Pour the hot coconut filling into the pre-baked and cooled pie crust. Spread it evenly with a spatula.
Chill the Pie: Cover the surface of the pie directly with plastic wrap, pressing it gently to prevent a skin from forming. Refrigerate for at least 4 hours, or until completely chilled and set.
Make the Whipped Cream Topping: In a cold bowl, whip the heavy whipping cream with an electric mixer on medium-high speed until soft peaks form. Gradually add the powdered sugar and ½ teaspoon of vanilla extract, and continue whipping until stiff peaks form.
Decorate and Serve: Once the pie is thoroughly chilled and set, carefully remove the plastic wrap. Spoon or pipe the whipped cream over the top of the pie. Garnish with toasted coconut flakes, if desired. Slice and serve immediately.
Why You’ll Love This Best Ever Coconut Cream Pie
You’ll adore this Best Ever Coconut Cream Pie for its incredibly rich and velvety smooth coconut filling, a dreamy cloud of pure delight that’s far beyond your average store-bought pie. Making this showstopper at home not only saves you money but also allows you to control the quality of every ingredient, ensuring a truly bespoke dessert experience. The subtle sweetness of the coconut, perfectly complemented by the creamy filling and light-as-air whipped topping, creates a flavor profile that’s simply irresistible. It’s like a hug in dessert form, a comforting classic elevated to perfection.
Forget store-bought versions that often lack that authentic homemade charm; this recipe delivers unparalleled freshness and a deeply satisfying coconut flavor that will have you reminiscing about your favorite childhood treats, but even better! The balance of textures, from the tender crust to the creamy filling and fluffy topping, is a symphony of dessert perfection. So, gather your ingredients, channel your inner baker, and dive into creating this magnificent Best Ever Coconut Cream Pie – your taste buds will thank you!
Storing and Reheating Tips
To store your Best Ever Coconut Cream Pie, cover the entire pie tightly with plastic wrap or transfer individual slices to airtight containers. Refrigerate the pie immediately after serving and it will stay fresh for up to 3 days. Due to the delicate nature of the custard filling and whipped cream, this pie is generally not recommended for freezing. Freezing can alter the texture of the filling, making it watery upon thawing, and the whipped cream may lose its loft. For the best taste and texture, it’s always recommended to enjoy this pie fresh.
Final Thoughts
This Best Ever Coconut Cream Pie is a testament to how simple ingredients can create something truly extraordinary. With its irresistible creaminess and classic flavor, it’s a dessert that’s destined to become a family favorite. Give it a try; you won’t be disappointed!
The Best Ever Coconut Cream Pie
Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C). Prick the bottom and sides of the unbaked pie crust with a fork. Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove the parchment paper and weights and bake for another 5-7 minutes, or until lightly golden. Let it cool completely on a wire rack.unbaked pie crust
- In a medium saucepan (off the heat), whisk together ¾ cup of the granulated sugar, cornstarch, and salt. Gradually whisk in the milk until smooth.1 ½ cups granulated sugar, ½ cup cornstarch, ½ teaspoon salt, 3 cups milk
- Place the saucepan over medium heat and cook, whisking constantly, until the mixture thickens and begins to bubble. This should take about 8-10 minutes.
- In a separate bowl, whisk the egg yolks until lightly colored. Gradually ladle about ½ cup of the hot milk mixture into the egg yolks, whisking constantly to temper them. This prevents the eggs from scrambling.4 large egg yolks, 3 cups milk
- Pour the tempered egg yolk mixture back into the saucepan with the remaining milk mixture. Continue to cook over medium heat, whisking constantly, until the filling is very thick and bubbly. Cook for an additional 2 minutes, stirring constantly.
- Remove the saucepan from the heat. Stir in the butter, 1 teaspoon of vanilla extract, and the sweetened shredded coconut until the butter is melted and the coconut is evenly distributed.2 tablespoons unsalted butter, 1 teaspoon vanilla extract, 1 ½ cups sweetened shredded coconut
- Pour the hot coconut filling into the pre-baked and cooled pie crust. Spread it evenly with a spatula.unbaked pie crust, 1 ½ cups sweetened shredded coconut
- Cover the surface of the pie directly with plastic wrap, pressing it gently to prevent a skin from forming. Refrigerate for at least 4 hours, or until completely chilled and set.
- In a cold bowl, whip the heavy whipping cream with an electric mixer on medium-high speed until soft peaks form. Gradually add the powdered sugar and ½ teaspoon of vanilla extract, and continue whipping until stiff peaks form.1 cup heavy whipping cream, ¼ cup powdered sugar, ½ teaspoon vanilla extract
- Once the pie is thoroughly chilled and set, carefully remove the plastic wrap. Spoon or pipe the whipped cream over the top of the pie. Garnish with toasted coconut flakes, if desired. Slice and serve immediately.Toasted coconut flakes