Coconut cream pie might be one of the oldest recipes on the block, but it doesn’t make it any less good.
This is a pie that works all year round, regardless of the occasion. The trick, of course, is finding the right coconut cream pie recipe.
Now, the internet is littered with recipes, but not all of these fit the bill. If you want a delicious, buttery crust topped by a smooth and velvety filling, then you have come to the right place. This post will show you how to make the very best pie.
Let’s get started!
Table of Contents
Now, if you have been doing some research on coconut pies, you may have come across coconut custard pie as well. And, if you have done a little bit more digging, you will have realized that these recipes are rather similar. For one thing, they do have a lot of the same ingredients.
So, is there a difference?
Yes, there is a difference. While these two pies may have their similarities, they aren't the same thing. The main variation is with the filling. See, with cream pies, the filling is either uncooked or cooked on a stovetop. It is then poured on top of the pie crust. With custard pies, the filling is baked along with the pie crust.
There is also the matter of consistency. The coconut cream pie has a well, creamy, filling that is consistent with that of pudding. Custard pies, on the other hand, have a more set and firm filling. These pies tend to be eggier as well.
As you can imagine, there are so many different ways to make a coconut cream pie. So, before you get started, it is important to have a bit more understanding about the kind of pie you will be whipping up here.
One of the first things to know is that this is a coconut cream pie with pie crust recipe. As a result, you will be making the pie crust from scratch. Now, you may be wondering why this is – can’t you just use a store-bought crust?
Yes, if you are short on time, you can absolutely use a store-bought crust. However, you should be aware that it won’t taste nearly as good. At the end of the day, a mass-produced pie crust can’t beat out a homemade version. Furthermore, it really helps to seal the deal on your old fashion coconut cream pie.
When making a homemade pie crust, make sure to prepare it ahead of time. Ideally, your pie crust should be allowed to chill for at least two hours. This produces a flakier and more delicious crust. For an even easier option, go ahead and make the pie crust the night before. Then let it chill in the refrigerator until you need it.
Now, let’s break down some of the components of this pie. It will make it easier to see why each component is important.
Here is something that you may or may not know – there are different types of coconut milk. To begin with, there is the kind that you use for cooking and the kind that you add to your coffee. Among the cooking kind, you will also have to select between the full-fat and light version.
This coconut cream pie with coconut milk calls for full-fat cooking coconut milk. This is often comes as a canned version. Just double check the label when making your purchase. And, yes, you do need the full-fat kind or your pie will not have the kind of creaminess that elevates it to another level.
This is another ingredient that you are going to want to be careful about. Make certain that you select half-and-half – don’t try to substitute it with either milk or heavy cream. There is a reason for this.
Using milk makes the filling too runny, while the heavy cream makes it too dense. If you want a perfect texture and firmness, make an effort to use half-and-half. You will be thankful that you did.
This recipe calls for sweetened shredded coconut. It is important that you select shredded coconut and not desiccated coconut instead. Understand, shredded coconut is made up of larger pieces than desiccated coconut.
As such, shredded coconut has a higher moisture content to it. This adds both moisture and texture to the pie. As such, it can’t be swapped out with desiccated coconut. Another thing to focus on is that not all shredded coconut is sweetened, so you should make certain that you pick a brand that is.
You will notice that this recipe calls for egg yolks and cornstarch together. This combination is used to thicken the pudding so that it achieves the right consistency. As such, you should follow the instructions as they have been provided.
Here is how to whip up the ultimate coconut cream pie!
Step 1: Mix the Dry Ingredients
In a mixing bowl, sift in the flour and the salt.
Make sure that the salt is evenly distributed throughout the flour.
Step 2: Add Butter and Shortening
Add the butter and shortening to the mix.
Use a fork to cut the butter and shortening into the flour mix.
Do this until you get a coarse, meal-like mixture.
Don’t worry if there are solid pieces of butter or shortening throughout the mix.
Step 3: Add the Water
Pour in the water one tablespoon at a time.
Stir in the water after every tablespoon.
After a while, the dough will begin to form large clumps.
It is now ready.
Step 4: Knead the Dough
Transfer the dough to a floured surface. Coat your hands with flour as well.
Fold the dough into itself. Do this until the butter and shortening have completely mixed with the flour.
Form the dough into a ball, wrap in plastic wrap and refrigerate.
Step 1: Preheat the Oven
Preheat the oven to 375°F.
Step 2: Prepare the Pie Crust
Roll out the pie crust and place in pan.
Cut out enough parchment paper to cover the base of the pie crust. Cover the bottom of the pie.
Place pie weights or dried beans on top of the paper. Make sure that they are evenly distributed.
Step 3: Bake the Pie Crust
Bake the pie crust for 15 to 16 minutes or until you notice the sides begin to turn golden brown.
Remove the crust from the oven.
Remove the weights and the parchment paper.
Using a fork, poke holes in the bottom of the pie crust.
Return to the oven.
Bake for 14 to 15 minutes or until the bottom turns a golden brown.
Step 4: Prepare Egg Yolks and Cornstarch
In a mixing bowl, add the egg yolks and cornstarch.
Whisk until they are completely combined.
Step 5: Prepare the Coconut Filling
Add the coconut milk, half-and-half, sugar, and salt to a pan.
Place it over medium heat.
Whisk the contents until they are well-mixed.
Then, mixing occasionally, bring the contents to a boil.
Allow the contents to boil for 2 minutes and then lower the temperature to medium low heat.
Step 6: Mix in Egg Yolk Preparation
Once the mix begins to boil again, scoop out half of the filling carefully.
Slowly pour this filling into the egg yolk mix, whisking continuously so that the eggs don’t cook.
Once the contents have been thoroughly mixed, add this back into the pan slowly. Mix once more.
Step 7: Let the Filling Thicken
Continue to whisk the mix as it thickens.
Let it cook for around a minute and a half. Then, remove from heat.
Step 8: Mix in Final Ingredients
Add the coconut, butter, and vanilla.
Once mixed, pour into the cooled pie crust.
Place plastic wrap directly on top of the filling to prevent a skin from forming.
Refrigerate for 3 hours or overnight.
Top with whipped cream and toasted coconut flakes.
This is all that you need to know to whip up a delicious, lip-smacking coconut cream pie. Go ahead and give it a try, you will love what this dessert has to offer.
In case you would like to take a look at other coconut recipes, head over to our Pinterest page. We have plenty more to share with you.
