Coconut Cream Pie: Easy & Delicious Recipe

Table of Contents

Table of Contents

1. Introduction

As the gentle warmth of the late May evening embraces Marrakesh, the thought of a sweet and comforting dessert becomes particularly enticing. Today, we’re sharing our recipe for Coconut Cream Pie: Easy & Delicious. This pie features a flaky crust filled with a rich and creamy coconut custard, making it a perfect treat for any occasion. The optional toasted coconut flakes add a delightful textural contrast and a hint of extra coconut flavor.

This recipe simplifies the making of a classic coconut cream pie, ensuring a smooth and flavorful filling every time. The combination of full-fat coconut milk, sugar, eggs, and a touch of cornstarch creates a luscious custard that bakes beautifully in a pre-made or homemade pie crust. If you have a sweet tooth and enjoy the tropical flavor of coconut, much like those who might appreciate our Spicy Korean Ramen with Grilled Beef and Creamy Sauce for its creamy element (though this is a sweet treat!), you’re going to love this Coconut Cream Pie. Let’s get baking!

2. Recipe Summary

• Cuisine: American, Dessert
• Difficulty level: Easy
• Total preparation and cooking time: 1 hour and 15 minutes
• Dietary classification: Not dairy-free (pie crust may contain butter), not gluten-free (pie crust).

3. Equipment and Utensils

• 9-inch pie dish
• Rolling pin (if using homemade crust)
• Large mixing bowl
• Whisk
• Measuring cups and spoons

4. Serving Suggestions

• Plating: Serve slices of the coconut cream pie chilled. You can garnish with whipped cream and extra toasted coconut flakes if desired.
• Accompaniments: Pairs well with a dollop of whipped cream or a scoop of vanilla ice cream.
• Beverage Pairings: Enjoy with a cup of coffee, tea, or a glass of cold milk.

5. Nutritional Information

• Detailed Nutritional Breakdown (per serving, estimated):
  • Calories: N/A kcal per serving (will vary based on crust and coconut milk fat content)
  • Carbohydrates: Varies
  • Protein: Varies
  • Fat: Varies
• Macronutrient Distribution: Varies depending on ingredients.
• Dietary Information: Not dairy-free, not gluten-free.
• Potential Health Benefits: Coconut milk contains some medium-chain triglycerides (MCTs).

6. Storage and Reheating

• Proper Storage Instructions: Store the coconut cream pie in the refrigerator, covered, once it has cooled completely. It’s best enjoyed within 3-4 days.
• Refrigeration Instructions: Keep refrigerated at or below 40°F (4°C).
• Freezing Recommendations: While you can freeze coconut cream pie, the texture of the custard might change slightly upon thawing. Wrap it tightly in plastic wrap and then aluminum foil. Thaw overnight in the refrigerator.
• Reheating Methods: Coconut cream pie is best served chilled and is not typically reheated.

7. Expert Tips and Variations

• Tips from Professional Chefs: For a flakier crust, use cold butter and ice water if making it from scratch. Blind baking the pie crust before adding the filling can help prevent a soggy bottom. Toasting the coconut flakes enhances their flavor and adds a nice texture.
• Common Mistakes to Avoid: Not letting the pie cool completely before slicing, which can result in a messy filling; overbaking the pie, which can make the custard rubbery.
• Creative Recipe Variations:
  • Toasted Coconut: Mix toasted coconut flakes into the filling for added texture and flavor.
  • Chocolate: Add a layer of chocolate ganache under the coconut filling for a chocolate-coconut twist.
  • Rum: A tablespoon of dark rum in the filling can add a subtle tropical flavor.
  • Different Crusts: Experiment with graham cracker or shortbread crusts.
• Seasonal Adaptations: Coconut cream pie is a delightful dessert year-round.

8. Ingredients Section

• 1 pre-made pie crust (or homemade)
  • Quality and Sourcing Recommendations: Use your favorite brand or a reliable homemade recipe.
• 400 ml full-fat coconut milk (approximately 1 2/3 cups)
  • Quality and Sourcing Recommendations: Full-fat coconut milk provides the best creamy texture.
• 100 g granulated sugar (approximately 1/2 cup)
• 2 large eggs
• 1 tablespoon cornstarch
• 1 teaspoon vanilla extract
• 1 pinch of salt
• Coconut flakes, for decoration (optional)
  • Preparation Notes: Toast the coconut flakes in a dry skillet over medium heat until golden brown, stirring frequently.

Metric Conversions (Approximate):

• 400 ml coconut milk ≈ 1 2/3 cups
• 100 g sugar ≈ 1/2 cup

9. Step-by-Step Instructions

1. Preheat Oven & Prepare Crust: Preheat your oven to 180°C (350°F). Roll out the pie crust and place it in a 9-inch pie dish. Crimp the edges. Prick the bottom of the crust with a fork.
2. Make Filling: In a large mixing bowl, whisk together the full-fat coconut milk, sugar, eggs, cornstarch, vanilla extract, and salt until smooth and well combined.
3. Pour Filling: Pour the coconut mixture into the prepared pie crust.
4. Bake: Bake for 45 minutes, or until the filling is set and lightly golden brown. The center should look just set, not liquid.
5. Cool Completely: Let the pie cool completely on a wire rack before slicing and serving. This allows the filling to fully set.
6. Decorate (Optional): If desired, decorate with coconut flakes, preferably toasted.

Sweet tooth calling? Share this easy & delicious Coconut Cream Pie recipe with your friends on Facebook or save it to your Pinterest boards for a sunny day treat!

10. Frequently Asked Questions (FAQ)