Coconut Cream Pie

Go tropical on Pi Day in the middle of March with a creamy coconut pie! I've included a piecrust recipe but you can always just pick up a frozen crust at the grocery store.


Just be sure to pre-bake it before filling with coconut cream.

Ingredients

Crust:

1 1/2 cups all-purpose flour
2 tablespoons sugar
Pinch of salt
1/2 Cup cold unsalted butter, cut into tablespoon pieces
2 - 4 tablespoons ice cold water
 
Filling:
3/4 Cup sugar
1/4 Cup cornstarch
Pinch of salt
1 Cup whole milk
1 Cup heavy cream
6 large egg yolks, room temperature
2 tablespoons unsalted butter
2 teaspoons pure vanilla extract
1 1/2 cups sweetened coconut flakes
 
Topping:
1 Cup cold heavy cream
1 Tablespoon powdered sugar
1/3 Cup sweetened coconut flakes

Directions

To make the crust:

Aadd flour, sugar, and salt into a food processor and mix until combined.

Add butter and pulse until the mixture forms coarse crumbs.

Add water by the tablespoon and pulse after each addition until mixture just holds together.

Form dough into a flat disk, cover with plastic wrap, and refrigerate for an hour.

Roll out dough on a floured surface and transfer to a 9-inch pie pan.

Trim excess dough around rim and crimp or ruffle edges.

Refrigerate until ready to use.

To make the filling:

Add sugar, cornstarch, and salt into a heavy bottom saucepan; mix well.

Over medium heat, slowly pour in milk and cream, while whisking constantly, until mixture begins to boil.

Turn heat to low and simmer, whisking constantly, for about 2 minutes more. Remove from heat.

Immediately, place egg yolks in a large mixing bowl and beat lightly.

Slowly pour in 1 cup of hot milk while whisking to temper the eggs.

Pour eggs into saucepan with milk and return to low heat.

Cook, whisking constantly, until mixture begins to thicken a bit and steam, about 5 minutes.

Do not allow to boil.

Remove pan from heat and stir in butter and vanilla.

Pour through a mesh strainer over a large clean bowl and cool.

Then, stir in coconut and chill for an hour.

Preheat oven to 400 degrees.

Remove piecrust from the refrigerator and prick bottom of crust with a fork.

Cover dough with foil and add pie weights on top.

Bake dough for 15 minutes. Lower over to 350 degrees and bake for 15 minutes more.

Remove from oven and cool completely; remove foil and pie weights.

To make topping, beat cold heavy cream and powdered sugar in a clean bowl on high speed until cream is whipped.

Assemble pie by pouring coconut cream into baked crust and smoothing the top.

Spoon whipped cream over coconut cream and sprinkle remaining coconut over top. Chill for at least an hour before serving.

How to Serve

Chill for at least an hour before serving.

Serves

Makes 8 servings

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