Coconut Cream Pie

Indulge in the ultimate tropical dessert with this exquisite Coconut Cream Pie. Featuring a uniquely delightful cookie crust, a rich and velvety homemade coconut cream filling, and a generous topping of fresh whipped cream and perfectly toasted coconut flakes, this pie is an absolute dream come true for every coconut aficionado. Prepare to be enchanted by its irresistible blend of textures and flavors.

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For those who know me well, it’s no secret that pie holds a special place in my heart as my all-time favorite dessert. Among the myriad of delicious pies, this Homemade Coconut Cream Pie proudly stands as one of my top choices, nestled comfortably alongside beloved classics like my Sour Cream Apple Pie and a zesty slice of Lemon Meringue Pie. There’s something truly magical about a perfectly crafted pie, and this coconut version elevates the experience to new heights.

The culinary journey of a food blogger is often quite amusing. My spare refrigerator, for instance, frequently resembles a dessert wonderland, housing an assortment of treats from multiple pies to leftover cheesecake, alongside the remnants of last night’s dinner, and an impressive stock of cream and eggs. This delightful chaos ensures one thing: we can never claim there’s nothing delicious to eat!

And honestly, I wouldn’t have it any other way. This lifestyle provides the perfect excuse to indulge my passion and create all my favorite things, especially luscious desserts like this incredible Coconut Cream Pie. It’s a labor of love that always yields delicious rewards, making every moment spent in the kitchen truly worthwhile.

The Ultimate Homemade Coconut Cream Pie

While the concept of a coconut cream pie is fairly traditional, this recipe introduces a delightful twist that sets it apart: a unique cookie crust. Inspired by the overwhelmingly positive feedback for the Lemon Cheesecake recipe on our blog, I decided to adapt its ingenious animal cracker crust and pair it with this classic pie. The result? A truly unforgettable dessert that will become a staple in your recipe collection.

Oh, my goodness, the decision to incorporate the animal cracker crust was pure genius! While I’ve always adored coconut cream pie, I must confess that this sweet, buttery, and distinctively flavored crust quickly became my favorite element of this particular rendition. It adds an unexpected layer of delightful texture and a subtle sweetness that perfectly complements the creamy filling. But don’t worry, the pie itself is far from shabby – it’s an incredibly smooth, rich, and intensely coconut-flavored filling that truly satisfies. This combination of a unique crust with a classic filling creates a harmonious balance that will leave you craving another slice.

How to Make the Best Coconut Cream Pie

Crafting this luscious Coconut Cream Pie involves three distinct yet easily manageable stages. Each step is crucial to achieving the perfect balance of flavor and texture that makes this dessert truly exceptional.

1. The Signature Cookie Crust:
   As previously mentioned, the foundation of this pie is its standout animal cracker crust. While a traditional pastry crust is always an option, I firmly believe this cookie crust is what truly elevates this coconut cream pie above others. Its sweet, subtly spiced flavor and delightful crunch provide a fantastic counterpoint to the creamy filling. For those seeking an alternative, a shortbread cookie crust would also make an excellent choice, offering a buttery richness.

   To create this phenomenal crust, begin by crushing the animal crackers into fine, uniform crumbs using a food processor. This ensures a consistent texture. Next, combine these crumbs with granulated sugar and a touch of salt, which not only adds flavor but also helps bind the crust. Finally, pour in melted butter, pulsing until the mixture is thoroughly combined and resembles wet sand. This buttery mixture is then pressed firmly into a deep-dish pie plate, extending up the sides. For a truly compact and sturdy crust, use the bottom of a glass to press the crumbs down evenly. A quick bake in the oven helps to set the crust and develop a beautiful golden hue, locking in its crispness. (Don’t miss the additional tips below for perfecting this crust!)

2. The Velvety Coconut Cream Filling:
   Unlike many recipes that rely on pre-made coconut pudding mixes, our version features a decadent, from-scratch coconut cream filling. While it sounds more involved, it’s surprisingly simple and yields a far superior taste and texture that’s rich, authentic, and wonderfully smooth.

   The first step for the filling is toasting the shredded coconut. This crucial process intensifies the coconut’s flavor and adds a lovely nutty aroma. Spread the coconut evenly on a baking sheet and toast it in the oven, keeping a vigilant eye to prevent burning. Once beautifully golden, set it aside to cool. For the cream base, whisk together heavy cream, canned coconut milk (not the carton kind, as explained in our tips), eggs, sugar, flour, and salt in a saucepan until smooth. Place the saucepan over medium heat, stirring continuously, until the mixture thickens and comes to a full boil. Allow it to boil gently for one to two minutes, ensuring the filling is properly cooked and thickened. Remove from heat, stir in the vanilla extract for a fragrant finish, and then fold in three-quarters of the toasted coconut, reserving the rest for garnish. Pour this luscious filling into your prepared cookie crust and refrigerate for at least four hours, or until it is completely set and firm. Planning ahead for this chilling time is key to a perfectly sliceable pie.

3. The Fluffy Whipped Topping:
   The crowning glory of this pie is a generous layer of freshly made whipped cream, prepared just before serving to ensure peak freshness and lightness. This step is wonderfully simple and quick.

   In a cold bowl, using cold beaters, begin beating heavy cream until it starts to visibly thicken and soft peaks form. Gradually add granulated sugar, continuing to beat until stiff peaks are achieved – meaning the cream holds its shape firmly. Once your whipped cream is perfect, gently spread it over the chilled and set coconut cream filling, creating a beautiful, cloud-like topping. Finally, sprinkle the remaining toasted coconut over the whipped cream for an added layer of texture and an appealing visual finish. Your spectacular Coconut Cream Pie is now ready to be sliced and enjoyed!

Expert Tips and Tricks for a Perfect Coconut Cream Pie

Achieving pie perfection often comes down to a few key techniques and insider knowledge. Here are my essential tips to ensure your Coconut Cream Pie turns out flawlessly every time, from a crisp crust to a perfectly set filling.

• Mastering the Egg Wash on the Crust: The most delicate part of preparing this crust, at least in my experience, is applying the egg wash. This thin layer of beaten egg serves a vital purpose: it creates a barrier between the crust and the filling, preventing the filling from making the crust soggy and helping the crust retain its crisp texture longer. As you brush, the baked cookie crust might feel a bit fragile and crumble slightly. If this happens, don’t fret! Instead of brushing, switch to a gentle dabbing motion with your pastry brush. You don’t need to use the entire egg; just enough to create a thin, even seal over the surface of the crust. This small step makes a significant difference in the final texture of your pie.
• Choosing the Right Coconut Milk: For this recipe, the type of coconut milk is crucial. Always opt for the full-fat, canned coconut milk, typically found in the international or baking aisle of your grocery store. This is distinctly different from the thinner, refrigerated coconut milk beverages found in cartons, which are often diluted and lack the rich fat content essential for a creamy, flavorful filling. The canned variety provides the necessary richness and authentic coconut flavor.
• Vigilant Coconut Toasting: Toasting the shredded coconut is a quick process that adds depth of flavor and a lovely golden color. However, it requires your full attention. Coconut can transition from perfectly toasted to burnt in a matter of seconds. Keep a close eye on it, stirring frequently, and remove it from the oven the moment it achieves a light golden hue and a fragrant aroma. If you prefer, toasting coconut on the stovetop in a dry skillet over medium-low heat can offer more control, as you can constantly stir and watch its transformation. This method often gives a better visual cue for doneness.
• Preventing Overcooking After Toasting: Once your coconut is beautifully toasted, it’s imperative to immediately remove it from the hot baking sheet and transfer it to a cool plate or bowl. If left on the warm baking sheet, the residual heat will continue to cook the coconut, leading to unwanted burning and a bitter taste. This simple step preserves its perfect golden crispness.
• Planning Ahead for Perfection: This pie can be a fantastic make-ahead dessert. You can prepare the entire pie, including the crust and filling, a day in advance. Store it covered in the refrigerator, and then add the whipped cream topping just before you’re ready to serve. This allows the filling ample time to set and chill thoroughly. While you could technically make it up to three days in advance, be aware that the crust will gradually lose some of its crispness and become softer the longer it sits in the refrigerator, as it absorbs moisture from the filling. For optimal texture, enjoy within 24-48 hours.
• Storing Leftovers and Embracing “Pie for Breakfast”: Any leftover slices should be stored covered in the refrigerator to maintain freshness. And here’s a little secret from the dessert enthusiast’s playbook: don’t hesitate to enjoy a slice for breakfast! There’s something wonderfully indulgent and truly good about starting your day with a chilled piece of pie. It’s a small luxury that makes any morning feel special.

More Dessert Pies for Any Occasion

If you’ve fallen in love with the art of pie making, or simply adore a delicious slice of dessert, here are a few more fantastic pie recipes to inspire your next baking adventure. These are perfect for holidays, special gatherings, or simply treating yourself to something sweet.

• Chocolate Cream Pie: A rich and decadent treat for chocolate lovers.
• Sweet Potato Pie with Marshmallow Coconut Meringue: A unique and flavorful twist on a classic.
• Classic Pecan Pie: A timeless Southern favorite, perfect for holiday tables.
• Key Lime Pie: Tangy, sweet, and refreshing – a taste of the tropics.
• Caribbean Truffle Pie: An exotic and indulgent pie that will impress.

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Coconut Cream Pie

5 from 2 votes

Author: Deborah Harroun

Prep Time: 20 minutes

Cook Time: 30 minutes

Refrigeration Time: 4 hours

Total Time: 4 hours 50 minutes

Servings: 8 servings

Course: Dessert

Cuisine: American

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This Coconut Cream Pie starts with a cookie crust, is filled with the perfect coconut cream, and topped with fresh whipped cream and toasted coconut. It’s any coconut lover’s dream come true!

Ingredients

Crust:

• 4 cups animal crackers
• 2 tablespoons sugar
• 1/4 teaspoon salt
• 1/2 cup melted butter
• 1 egg

Coconut Filling:

• 1 cup sweetened, shredded coconut
• 1 1/4 cups heavy cream
• 1 (13.66 oz) can coconut milk
• 2 eggs plus 1 egg yolk lightly beaten
• 3/4 cup sugar
• 1/4 cup flour
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract

Whipped Topping:

• 2 cups heavy cream
• 1/4 cup sugar

Instructions

Make the Crust:

1. Preheat the oven to 350°F.
2. Place the animal crackers in a food processor and pulse until fine crumbs are formed. Add in the sugar and salt and pulse a few more times to combine. In a steady stream, pour in the butter while the food processor is running. Continue to pulse until combined.
3. Pour the crumbs into a deep dish pie dish, and press the crumbs against the bottom and up the sides of the dish. Press the crumbs in firmly, using a cup if necessary.
4. Bake the crust until it starts to get golden, 15 minutes. Remove from the oven. In a small bowl, beat the egg with a splash of water. Very gently brush the egg on the bottom and sides of the crust. (You may need to dab it on if you find that the crust is crumbling when you try to brush the egg on.) Return the crust to the oven and bake an additional 3 minutes. Remove and let the crust cool completely.

Make the Pie:

1. Place the coconut on a baking sheet and bake in the oven, stirring every 1-2 minutes, until toasted, 6-8 minutes. Remove from the oven to cool.
2. In a large saucepan, combine the cream, coconut milk, eggs, sugar, flour and salt. Whisk until smooth. Place over medium heat and cook, stirring frequently, until it comes to a boil. Let it cook at a boil for 1-2 minutes, then remove from the heat and stir in the vanilla extract. Stir in 3/4 cup of the toasted coconut, then pour into the crust. Refrigerate until set up, about 4 hours.

Make the Whipped Topping:

1. Beat the cream until it starts to thicken, then slowly add the sugar. Continue to beat until you have stiff peaks. Spread the cream over the top of the pie, and top with the remaining 1/4 cup of toasted coconut.

Recipe Notes:

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should only be used as a general guideline.

Nutrition Information

Serving: 1 slice, Calories: 850kcal (43%), Carbohydrates: 65g (22%), Protein: 6g (12%), Fat: 67g (103%), Saturated Fat: 41g (256%), Polyunsaturated Fat: 5g, Trans Fat: 0g, Cholesterol: 253mg (84%), Sodium: 322mg (14%), Fiber: 2g (8%), Sugar: 41g (46%)

Keywords: coconut cream pie, coconut cream pie recipe