Late last week I got a hankering for coconut cream pie. Yup. A real life hankering. The creamy coconutty sweetness with the cool whipped cream…so tasty. The trouble with something like coconut cream pie is that, while you can buy it at a store, it’s generally only mediocre. It’s always such a disappointment. So I started on a little internet research looking for coconut cream pie recipes that I could make at home. I settled on a recipe from allrecipes.com, but adapted it a bit. I was really pleased with the end result and I hope you are too!

ingredients

Coconut filling:

1 can coconut milk or cream (I used coconut milk)
Approx 1 1/4 C half & half (the half & half combined with the coconut milk should total 3 cups)
2 eggs
3/4 C sugar
1/2 C flour
1/4 tsp salt
2 C shredded coconut (I used both sweetened and unsweetened)
1 tsp vanilla
1 9″ prebaked pie crust (you can use a store bought crust or your favorite homemade crust)

Cream topping:

2 C whipping cream
2/3 packet of gelatin (optional)
1/4 C sugar
1 tsp vanilla
approx 1/4 C shredded coconut, for toasting

 

pie filling

 

Combine the coconut milk, half & half, sugar, flour, eggs and salt in a sauce pan. Cook over low heat, stirring constantly, until the mixture thickens and boils.

 

 

no topping

 

Remove from the heat and stir in the coconut and the vanilla. Pour into the pie crust and let it cool to room temperature before adding the topping.

 

finished

 

For the topping, toast the coconut in a 350 degree oven until gently browned.

Make sure your cream is very cold. Pour into a bowl (preferably a chilled metal bowl) and add the sugar, vanilla and gelatin (if using). The gelatin is used to stabilize the whipped cream and is especially useful if you are making the pie a day ahead of time or the pie will have to travel before consumption.

Whip the cream until stiff peaks form, but be careful not to over whip or you’ll end up with butter. Spread the whipped cream over the top of the pie and sprinkle with the toasted coconut. Cover and chill in the fridge for several hours.

 

 

Coconut Cream Pie
 
Recipe By:
Ingredients
  • Coconut filling:
  • 1 can coconut milk or cream (I used coconut milk)
  • Approx 1¼ C half & half (the half & half combined with the coconut milk should total 3 cups)
  • 2 eggs
  • ¾ C sugar
  • ½ C flour
  • ¼ tsp salt
  • 2 C shredded coconut (I used both sweetened and unsweetened)
  • 1 tsp vanilla
  • 1 9" prebaked pie crust (you can use a store bought crust or your favorite homemade crust)
  • Cream topping:
  • 2 C whipping cream
  • ⅔ packet of gelatin (optional)
  • ¼ C sugar
  • 1 tsp vanilla
  • approx ¼ C shredded coconut, for toasting
Instructions
  1. Combine the coconut milk, half & half, sugar, flour, eggs and salt in a sauce pan. Cook over low heat, stirring constantly, until the mixture thickens and boils.
  2. Remove from the heat and stir in the coconut and the vanilla. Pour into the pie crust and let it cool to room temperature before adding the topping.
  3. For the topping, toast the coconut in a 350 degree oven until gently browned.
  4. Make sure your cream is very cold. Pour into a bowl (preferably a chilled metal bowl) and add the sugar, vanilla and gelatin (if using). The gelatin is used to stabilize the whipped cream and is especially useful if you are making the pie a day ahead of time or the pie will have to travel before consumption.
  5. Whip the cream until stiff peaks form, but be careful not to over whip or you'll end up with butter. Spread the whipped cream over the top of the pie and sprinkle with the toasted coconut. Cover and chill in the fridge for several hours.
 

 

Okay, okay. Here’s the crust recipe too. I think I added a little too much liquid, so my dough ripped super easily so I was patching it like it was my job. Thus, ugly pie crust. However, it was really tasty, which is really what matters.

crust ingredients

1 1/2 C flour
2 tbsp sugar
10 tbsp butter, very cold, cut into pieces
2 1/2 tbsp shortening, very cold, cut into pieces
3/4 tsp salt
approx 1/4 C ice water

All the ingredients should be as cold as possible. You can even mix up the flour, sugar and salt and put it in the freezer for a bit.

prekneed

 

Combine the flour, sugar and salt in a food processor and pulse to thoroughly mix. Add the butter and shortening and pulse until the mix has the consistency of small pebbles. Add 3 – 5 tbsps of ice water (as needed) until the dough comes together.

 

 

 

crust precool

 

 

Remove to a floured surface and kneed a few times until you have a smooth dough. Form into a disk, wrap in plastic and refrigerate for at least an hour.

 

 

unbaked crust

 

Once the dough has chilled and preheat the oven to 400 degrees F.  Roll out the dough on a well-floured surface and then lay in a buttered pie dish. Trim the edges and crimp them. If you have the time, stick the crust back in the fridge for a bit to let it firm up again.

 

 

pie weights

 

Butter the shiny side of a piece of foil and cover the pie crust. Weigh down the foil with pie weights (or dried beans). Bake for 25 minutes, then remove the pie weights and foil. Press down any parts that puffed up and return to the oven to cook for another 15 – 18 minutes, or until golden brown. (If you are only parbaking the crust, reduce the end cooking time to 8 minutes.)

Don’t worry. I’m sure your crust will be prettier than mine. :)

 

The pie crust recipe is from Dorrie Greenspan’s cookbook Baking: From My Home to Yours.