There's something irresistibly indulgent about a classic coconut cream pie. With its silky, creamy filling and cloud-like topping, it’s a treat that feels both nostalgic and luxurious. This recipe captures the essence of old-fashioned charm while being delightfully easy to make.
Pie crust: The foundation of your pie, providing a buttery, flaky base for the creamy filling. You can use store-bought or your favorite homemade recipe.
Granulated sugar: Sweetens the pie filling, balancing the rich coconut flavor. It also helps achieve a smooth, glossy texture.
All-purpose flour: Acts as a thickening agent, ensuring the filling has a rich, pudding-like consistency.
Salt: Enhances the flavors and balances sweetness. Just a pinch goes a long way.
Whole milk: Adds creaminess and body to the filling. Opt for whole milk for the best texture.
Egg yolks: Contribute to the custardy texture, adding richness and a beautiful color to the filling.
Sweetened shredded coconut: The star of the show, providing texture and that signature coconut flavor.
Vanilla extract: Brings warmth and depth to the pie, enhancing the coconut notes.
Heavy cream: Used for the whipped topping, adding an airy, luscious finish.
Powdered sugar: Sweetens the whipped cream without making it grainy.
Toasted coconut flakes: A lovely garnish that adds a bit of crunch and extra coconut flavor.
This pie is delicious on its own but pairs wonderfully with a scoop of vanilla bean ice cream. A sprinkle of crushed macadamia nuts on top can add a delightful crunch, and a side of fresh fruit like mango or pineapple complements the coconut beautifully.
Start by preheating your oven to 350°F (175°C). You’ll need a prebaked 9-inch pie crust ready to go, so if you haven’t done this part yet, it’s time to get it prepared and cooled.
In a medium saucepan, combine the sugar, flour, and salt. Give them a good mix to ensure everything is evenly distributed. Gradually whisk in the milk until the mixture is smooth. Place the saucepan over medium heat. You’ll want to keep stirring this mixture constantly until it thickens up nicely — think pudding consistency.
Once thickened, slowly whisk in the beaten egg yolks. Be sure to do this slowly to avoid scrambling the eggs. Continue cooking for about 2 more minutes while stirring the whole time. This helps cook the yolks through and bring everything together.
Remove the saucepan from the heat and stir in the shredded coconut and vanilla extract. This is where the magic happens — the coconut infuses the filling with that signature flavor. Pour this luscious mixture into your prebaked pie crust, spreading it evenly.
Pop the pie into your preheated oven and let it bake for 12-15 minutes. You’re looking for the filling to set nicely. Once done, take it out and let it cool completely. This cooling period is crucial, as it allows the filling to firm up properly.
While the pie is cooling, whip up the topping. In a medium bowl, whip the heavy cream with powdered sugar until soft peaks form. You want the cream to hold its shape but still be light and fluffy. Spread this over the cooled pie, and finish with a sprinkle of toasted coconut flakes for that extra bit of texture and flavor.
Chill the pie in the refrigerator for at least an hour before serving. This helps the flavors meld together beautifully.
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