Imagine a dessert so creamy, so decadent, that it transports you to a sun-soaked beach with just one bite. Our Perfect Coconut Cream Pie is not just a dessert - it's a culinary escape that promises to tantalize your taste buds and leave you craving more. With its silky smooth custard, golden-brown crust, and luxurious coconut flavor, this pie is about to become your new obsession. Get ready to discover the most irresistible coconut cream pie recipe that will make you the star baker in your circle!
Prep Time: 30 mins
Cook Time: 30 mins
Total Time: 1 hrs
Cuisine: American
Serves: 8 servings
Ingredients
- 1 pie crust
- 1 cup coconut milk
- 1 cup heavy cream
- 1/2 cup sugar
- 3 egg yolks
- 1/4 cup cornstarch
- 1 tsp vanilla extract
- 1 cup shredded coconut
- Whipped cream for topping
Instructions
- Prepare the pie crust by pre-baking it in a 375°F (190°C) oven for 12-15 minutes until lightly golden. Remove and let cool completely on a wire rack.
- In a medium saucepan, combine coconut milk, heavy cream, sugar, and cornstarch. Whisk thoroughly to ensure no lumps remain.
- Place the saucepan over medium heat and cook, continuously stirring, until the mixture begins to thicken and bubble. This should take approximately 5-7 minutes.
- In a separate bowl, carefully separate egg yolks and whisk them lightly. Temper the egg yolks by slowly adding a small amount of the hot cream mixture while whisking constantly to prevent curdling.
- Pour the tempered egg yolks back into the saucepan and continue cooking for an additional 2-3 minutes, stirring constantly until the custard becomes thick and smooth.
- Remove from heat and stir in vanilla extract and 1/2 cup of shredded coconut. Mix well to combine.
- Pour the coconut custard into the pre-baked pie crust, smoothing the top with a spatula. Allow to cool at room temperature for 15 minutes.
- Refrigerate the pie for at least 3 hours or until the filling is completely set and chilled.
- Before serving, top the pie with whipped cream and sprinkle the remaining shredded coconut over the top for garnish.
- Slice and serve chilled. Store any remaining pie in the refrigerator, covered, for up to 3 days.
Tips
- Tempering eggs is crucial - add hot mixture slowly to prevent scrambling
- Use fresh, high-quality coconut milk for the most intense flavor
- Pre-baking the crust ensures a crisp, non-soggy bottom
- Chill the pie for at least 3 hours for the perfect set
- For extra texture, toast some of the shredded coconut before garnishing
- Use a thermometer when cooking custard to ensure it reaches the right temperature
- Let the pie cool completely before refrigerating to prevent condensation
- For a professional finish, use a piping bag to add whipped cream decoratively
Nutrition Facts
Calories: 450kcal
Carbohydrates: 35g
Protein: 6g
Fat: 32g
Saturated Fat: 22g
Cholesterol: 130mg
