Indulge in the lusciousness of coconut cream pie, a classic dessert that brings together creamy coconut filling, a buttery crust, and fluffy whipped cream. This recipe is perfect for special occasions or a sweet treat any day of the week. With its tropical flavor and appealing presentation, this pie will steal the spotlight at your next gathering. Let’s dive into this delicious recipe!
Ingredients
- 1 pre-baked pie crust
- 1 cup coconut milk
- 1 cup heavy cream
- 3/4 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 3 large egg yolks
- 1 teaspoon vanilla extract
- 1 cup shredded coconut
- Whipped cream for topping
- Toasted coconut for garnish
Servings and Cooking Time
This recipe serves 8 people, with a preparation time of about 30 minutes and a cooking time of 15 minutes.
Nutritional Value
Each serving contains approximately 320 calories, 18g fat, 36g carbohydrates, and 3g protein. This is based on a standard serving size of one slice.
Step-by-Step Cooking Process
- In a saucepan, combine coconut milk, heavy cream, sugar, cornstarch, and salt over medium heat.
- Whisk until the mixture thickens and starts to bubble, about 5-7 minutes.
- In a separate bowl, whisk egg yolks and vanilla extract.
- Gradually add a bit of the hot mixture to the egg yolks to temper them.
- Slowly pour the tempered yolk mixture back into the saucepan.
- Continue cooking, stirring constantly, until thick, about 2-3 minutes.
- Remove from heat and stir in shredded coconut.
- Pour the filling into the pre-baked pie crust.
- Cover with plastic wrap and refrigerate for at least 4 hours.
- Before serving, top with whipped cream and toasted coconut.
Alternative Ingredients
You can substitute coconut milk with almond milk for a lighter version, or use dairy-free whipped cream for a vegan option. Additionally, try using a graham cracker crust instead of a traditional pie crust for a different texture and flavor.
Serving and Pairings
This coconut cream pie pairs beautifully with fresh tropical fruits like pineapple or mango. It can also be enjoyed alongside a scoop of vanilla ice cream for an extra treat.
Storage and Reheating
Store leftover coconut cream pie in the refrigerator, covered, for up to 3 days. It’s best served chilled. Avoid freezing as the texture may change upon thawing.
Cooking Mistakes
- Not whisking the mixture constantly can lead to lumps.
- Overheating the filling can cause it to curdle.
- Skipping the chilling time results in a runny pie.
- Using stale ingredients affects the pie’s flavor.
- Not toasting the coconut can miss out on added flavor.
Helpful Tips
- For a richer flavor, use full-fat coconut milk.
- Let the pie cool completely before refrigerating.
- Whip the cream just prior to serving for the best texture.
- Experiment with different toppings like chocolate shavings.
FAQs
Can I use canned coconut cream instead of coconut milk?
Yes, you can use canned coconut cream for a richer filling. Just dilute it slightly with water if needed to achieve a similar consistency to coconut milk.
How do I prevent my pie crust from getting soggy?
To prevent a soggy crust, pre-bake it until golden brown and consider brushing it with melted chocolate or egg wash before adding the filling.
Can I make this pie in advance?
Absolutely! This pie can be made a day ahead. Just keep it refrigerated until you’re ready to serve.
What can I use instead of whipped cream for topping?
Alternatives include whipped coconut cream or a dairy-free whipped topping for a lighter, vegan-friendly option.
Is this pie gluten-free?
If you use a gluten-free pie crust, this coconut cream pie can be made entirely gluten-free.
Conclusion
This coconut cream pie recipe is a delightful dessert that combines rich flavors and creamy textures, making it a favorite for gatherings and celebrations. Its tropical flair is sure to please every palate, and the preparation is simple enough for any home cook. Enjoy this sweet indulgence!
Coconut Cream Pie
Ingredients
- 1 pre-baked pie crust
- 1 cup coconut milk
- 1 cup heavy cream
- 3/4 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 3 large egg yolks
- 1 teaspoon vanilla extract
- 1 cup shredded coconut
- Whipped cream for topping
- Toasted coconut for garnish
Instructions
- In a saucepan, combine coconut milk, heavy cream, sugar, cornstarch, and salt over medium heat.
- Whisk until the mixture thickens and starts to bubble, about 5-7 minutes.
- In a separate bowl, whisk egg yolks and vanilla extract.
- Gradually add a bit of the hot mixture to the egg yolks to temper them.
- Slowly pour the tempered yolk mixture back into the saucepan.
- Continue cooking, stirring constantly, until thick, about 2-3 minutes.
- Remove from heat and stir in shredded coconut.
- Pour the filling into the pre-baked pie crust.
- Cover with plastic wrap and refrigerate for at least 4 hours.
- Before serving, top with whipped cream and toasted coconut.