Good Coconut Cream Pie Recipe

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This coconut cream pie recipe is created from scratch and is nicely definitely worth the effort! It’s made with a creamy coconut custard filling and topped with sweetened whipped cream and toasted coconut.

We’re massive coconut lovers round our place! This coconut cream pie is less complicated than some however nonetheless fully selfmade. In the event you love mild and creamy desserts, you may also take pleasure in this Banoffee Pie Recipe, this No-Bake Strawberry and Cream Pie or this scrumptious No Bake Pistachio Cream Pie.

Coconut Cream Pie

Easter is coming, and if there’s one dessert that must be on the desk, it’s this coconut cream pie! The custard filling is made with coconut milk and coconut extract for a giant coconut taste, and it’s poured right into a easy homemade pie crust. It’s cool and creamy and ideal for any event.

The feel of this coconut cream pie is clean and silky however made with much less problem than a variety of cream pie recipes as a result of all the pieces is whisked collectively in a single pot earlier than cooking. The coconut custard filling is scrumptious sufficient by itself, even with out the pastry and whipped cream! And don’t get me began on the crust! It’s completely flaky and melts in your mouth while you eat it!

Substances in Coconut Cream Pie

This pie is straightforward and straightforward to make. Make your crust beforehand, and this pie will come collectively very quickly in any respect! Try the recipe card on the backside of the publish for precise measurements.

Pie Crust

• Flour: I used all-purpose flour on this recipe, and it was good!
• Sugar: You need your crust to have a barely candy style.
• Salt: The sale enhances the flavour of the crust.
• Butter: Ensure that your butter is COLD while you use it in order that it bakes within the crust. That is the way you get your crust to end up completely flaky.
• Water: Your water needs to be chilly while you combine all the pieces collectively for this coconut cream pie crust.

Filling

• Coconut Milk: That is the bottom of your filling and what provides it that general coconut taste.
• Granulated Sugar: This sweetens up the bottom in order that it’s a deliciously candy dessert.
• Eggs: I all the time use giant eggs at any time when I’m baking.
• Cornstarch: This can thicken up the filling.
• Coconut Extract: Including this in provides it some further coconut taste.
• Vanilla Extract: The splash of vanilla actually enhances the flavors within the filling.
• Toppings: Whipped cream and toasted shredded coconut are good for the highest of this coconut cream pie!

How Do You Make Coconut Cream Pie?

This scrumptious pie can have you scraping your plate clear and asking for seconds! It’s the right go-to dessert for any event and it is going to be successful together with your total household at any gathering!

Pie Crust

1. Mix Dry Substances: In a medium bowl, stir collectively the flour, sugar and salt.
2. Add COLD Butter: Minimize in butter with a pastry cutter or fork till you see pea-sized chunks of butter remaining.
3. Press: Progressively add in chilly water, stirring every time till you’ll be able to press it collectively.
4. Chill: Kind the pie dough right into a disk, wrap in plastic wrap and refrigerate for no less than 2 hours, or freeze for half-hour till chilled.
5. Prep: Preheat the oven to 425 levels Fahrenheit and roll the dough out to suit a 9″ pie plate.
6. Press, Crimp, and Poke: Press into the pie plate and up the perimeters. Attempt to get as excessive up the perimeters as you’ll be able to because the pie crust could shrink when it bakes. Trim the sides and crimp or depart as desired. Poke the underside and the perimeters with a fork throughout to assist stop puffing (or use pie weights if in case you have them).
7. Bake: Bake for 10-Quarter-hour till mild golden brown. Put aside to chill whilst you make the coconut cream pie filling.

Filling

1. Mix: Mix coconut milk, sugar, eggs, and corn starch in a medium saucepan. Whisk completely till mixed.
2. Prepare dinner: Prepare dinner over medium warmth, add in coconut and vanilla extract, continuously whisking, till very thick. This will take as much as 10 or Quarter-hour — be affected person! You don’t need to improve the warmth an excessive amount of and threat a lumpy filling.
3. Pour: Pour into the cooled pie crust and press a chunk of parchment paper onto the highest. Refrigerate till nicely chilled or in a single day.
4. Garnish: Garnish your coconut cream pie with whipped cream and toasted coconut as desired, and serve.