Coconut Cream Pie: A Delightful Indulgence

Are you more of a cake person or a pie person?

When it comes to actual baking, I tend to lean more towards cakes. Traditional pie crusts can be a bit challenging for me, which is why I often find myself making cakes or cheesecakes instead. However, when it comes to indulging in desserts, I have a soft spot for pies. From Pecan Pie to Strawberry Pie and of course, Coconut Cream Pie, I relish them all!

The best part about this Coconut Cream Pie? There’s no complicated crust to make! Even if you’re somewhat intimidated by pies, I assure you that this one is completely achievable.

What is Coconut Cream Pie?

You might have heard of various cream pies like coconut, banana, and chocolate cream pies, but do you know what they really are? Cream pies feature a creamy filling typically cooked on the stove, which is then spooned into a crust and chilled to set. Unlike custard pies, which are baked to solidify the filling, cream pies don’t require baking.

This delightful Coconut Cream Pie is filled with a smooth coconut pudding made on the stovetop, generously spooned into the crust and topped with sweet whipped cream. My variation features a crust made from Pecan Sandies cookies, a filling based on homemade vanilla pudding, and a light whipped cream topping. Don’t forget to sprinkle some extra toasted coconut on top for added flavor and visual appeal!

How to Make Coconut Cream Pie

Don’t let the idea of making a crust, filling, and topping intimidate you. I’ll guide you through the process, and you’ll find it’s easier than you think!

Ingredients you’ll need

• 8 ounces Pecan Sandies or classic shortbread cookies: I prefer using Pecan Sandies, but classic shortbread cookies will work beautifully too.
• 3 tablespoons unsalted butter, melted: This binds the cookie crumbs together into a crust.
• 1 ¼ cups sweetened flaked coconut, toasted: If you’ve never toasted coconut before, I have some handy tips for you!
• 1 ½ cups whole milk: Combined with the coconut milk, this forms the base of the pie’s filling.
• 3 tablespoons cornstarch: This is what thickens the filling.
• 1 ½ cups unsweetened canned coconut milk: Ensure you’re using canned coconut milk for the best flavor.
• Pinch of salt: A crucial element to balance the flavors
• ¾ cup sugar: For the ideal sweetness.
• 3 egg yolks: These add richness and help thicken the pie filling.
• 1 tablespoon unsalted butter: Adds a lovely buttery touch to the filling.
• 1 teaspoon pure vanilla extract: Enhances the overall flavor.
• Homemade whipped cream or whipped topping: Don’t forget this essential topping!

Tools you’ll need

• 9-inch pie plate or springform pan
• Food processor
• Medium saucepan

Making this recipe

Begin by preparing the crust. Grease your pie plate or springform pan; both work well, but using a springform pan can make removing the pie easier.

Pulse the cookies in a food processor until you have about 2 cups of fine crumbs. Combine these crumbs with the melted butter, then press the mixture into the bottom and up the sides of your prepared pan. Bake the crust for 8 minutes – this is the only baking you will do for this pie! Allow it to cool while you prepare the filling.

To prepare the filling, whisk ¼ cup of whole milk with the cornstarch in a small bowl and set it aside. In a medium saucepan, combine the remaining whole milk, coconut milk, salt, and sugar. Heat this mixture over medium heat until steaming, but do not let it boil.

While the milk is heating, whisk the egg yolks in a separate bowl. Once the milk is ready, slowly stream about ½ cup of it into the egg yolks while whisking continuously to temper them. Afterward, add the tempered egg yolks back to the saucepan along with the cornstarch mixture. Continue cooking over medium heat, whisking constantly, until the mixture simmers and thickens.

Once thickened, remove from the heat and whisk in the butter, vanilla, and 1 cup of toasted coconut. Pour the filling into the cooled crust and allow it to cool before refrigerating for several hours until completely chilled.

Before serving, prepare some sweetened whipped cream and dollop it on top of your chilled pie. Garnish with the remaining toasted coconut for a beautiful presentation!

Recipe Substitutions

I’ve shared my preferred method for making Coconut Cream Pie, but there are several substitutions you could use for a personalized touch!

Crust alternatives

I love the flavor and texture of the shortbread cookie crust paired with the creamy filling. However, if you prefer, you can easily substitute a flaky pie crust or a store-bought shell. Just be sure to fully bake it before adding the filling. A graham cracker crust would also work nicely!

Filling alternatives

The filling typically combines whole milk with canned coconut milk to impart a rich coconut flavor. If you don’t have canned coconut milk, you can substitute it with whole milk or half-and-half, though it won’t have the same depth of coconut flavor.

Topping alternatives

While homemade whipped cream is ideal for topping your Coconut Cream Pie, you could also use thawed Cool Whip for convenience. Some recipes even call for meringue as a topping, akin to a lemon meringue pie. This adds a delicious twist but involves a bit more technique.

Storing Coconut Pie

As coconut cream pie contains dairy and eggs, it should always be stored in the refrigerator. I recommend waiting until just before serving to whip the cream and add it to the pie for optimal freshness.

If you have leftovers, cover the pie and store it in the refrigerator for up to two days. Keep in mind that the whipped cream may begin to weep or deflate after a day or so. If necessary, you can add whipped cream to each slice before serving to maintain its quality.

For any coconut lovers in your life, making this Coconut Cream Pie is sure to please!

Coconut Cream Pie Recipe