Coconut Cream Pie: Easy & Delicious Recipe (Rich Version)

Table of Contents

Table of Contents

1. Introduction

As the pleasant evening settles over Marrakesh, the allure of a creamy and decadent dessert becomes irresistible. Today, we’re sharing a slightly richer version of our Coconut Cream Pie: Easy & Delicious. This recipe amps up the creaminess with the addition of extra egg yolks to the classic coconut custard, creating an even more luxurious and satisfying filling nestled in a flaky pie crust. It’s a perfect indulgence for any coconut lover.

This version of coconut cream pie takes the simplicity of the original and elevates it with a richer, more custardy texture thanks to the extra yolks. The combination of full-fat coconut milk, sugar, whole eggs, and additional yolks creates a velvety smooth filling that bakes to a beautiful, slightly golden finish. Chilling the pie thoroughly after baking is key to achieving the perfect consistency. If you adore creamy desserts with a tropical twist, much like our previous Coconut Cream Pie but seeking a more decadent experience, you’re going to love this richer version. Let’s get baking!

2. Recipe Summary

• Cuisine: American, Dessert
• Difficulty level: Easy
• Total preparation and cooking time: 1 hour and 5 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 chilled coconut cream pie. Garnish with whipped cream and toasted coconut flakes for an elegant touch.
• Accompaniments: Pairs wonderfully with a dollop of freshly whipped cream or a scoop of vanilla bean ice cream.
• Beverage Pairings: Enjoy with a cup of strong coffee, a fragrant tea, or a glass of cold milk.

5. Nutritional Information

• Detailed Nutritional Breakdown (per serving, estimated):
  • Calories: 380 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. Likely higher in fat due to egg yolks and coconut milk.
• Dietary Information: Not dairy-free, not gluten-free.
• Potential Health Benefits: Coconut milk contains some medium-chain triglycerides (MCTs). Eggs provide protein and various nutrients.

6. Storage and Reheating

• Proper Storage Instructions: Once the pie has cooled completely, cover it loosely with plastic wrap and store it in the refrigerator. It’s best enjoyed within 3-4 days.
• Refrigeration Instructions: Keep refrigerated at or below 40°F (4°C). Allow at least 2 hours of chilling time for the best consistency.
• Freezing Recommendations: Freezing coconut custard pies can sometimes alter the texture, making it slightly grainy upon thawing. If you do freeze it, 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: Blind baking the pie crust ensures a crisp bottom. Whisk the custard ingredients thoroughly until very smooth. Be patient and allow the pie to cool completely and chill for the best texture.
• Common Mistakes to Avoid: Not chilling the pie long enough, resulting in a runny filling; overbaking, which can make the custard rubbery.
• Creative Recipe Variations:
  • Toasted Coconut: Sprinkle toasted coconut flakes over the cooled pie or mix some into the filling.
  • Chocolate Layer: Add a thin layer of melted chocolate on the bottom of the crust before adding the custard.
  • Rum Flavor: A teaspoon of rum extract in the filling can add a subtle tropical note.
• Seasonal Adaptations: This classic dessert is enjoyable year-round.

8. Ingredients Section

• 1 pre-made pie crust (9-inch diameter)
  • Quality and Sourcing Recommendations: Use a good quality pre-made crust or your favorite homemade recipe.
• 400ml full-fat coconut milk (approximately 1 2/3 cups)
  • Quality and Sourcing Recommendations: Full-fat coconut milk is crucial for richness.
• 100g granulated sugar (approximately 1/2 cup)
• 4 large eggs
• 2 large egg yolks
  • Sourcing: Fresh eggs.
• 1 teaspoon vanilla extract
• 1 pinch of salt

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 175°C (350°F). Fit the pie crust into a 9-inch pie dish. Crimp the edges decoratively. Prick the bottom of the crust all over with a fork.
2. Make the Custard: In a large bowl, whisk together the coconut milk, sugar, whole eggs, egg yolks, vanilla extract, and salt until the mixture is completely smooth.
3. Pour into Crust: Pour the creamy coconut mixture into the prepared pie crust.
4. Bake: Bake in the preheated oven for 45 minutes, or until the filling is set and lightly golden. The center should jiggle slightly but not appear liquid.
5. Cool Completely & Chill: Let the pie cool completely on a wire rack. Then, refrigerate for at least 2 hours, or preferably longer, to allow the custard to fully set.
6. Decorate & Serve: Decorate as desired (e.g., with whipped cream and toasted coconut) and serve chilled.

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10. Frequently Asked Questions (FAQ)