Creamy Coconut Dream: Your Perfect Homemade Pie

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Why Make It Homemade? Because You Deserve Better!

Nothing beats the creamy, luscious goodness of a homemade coconut cream pie, especially when you whip it up in a flash with pantry staples. Skip the store-bought version—this one’s rich, vibrant, and just the right level of sweet. Plus, it’s a cozy kitchen win you’ll want to repeat!

Sensory Tease: Aromatic, Velvety, and Hugely Delicious

Picture a fragrant coconut aroma filling your kitchen, followed by each silky bite that’s both satisfyingly chewy and delectably smooth. It’s like a tropical vacation without leaving your home—trust us, this pie is a total punch of bright, punchy flavor that keeps everyone coming back for more.

Simple, Fast, and Playfully Irresistible

With just a handful of ingredients you probably already have, you’ll have this irresistibly easy treat ready in no time. So, why not spice up your dessert game tonight? While you’re at it, maybe whip up a quick batch of zesty salsa or pesto—your kitchen is calling!

Let’s get that pie into the oven and your taste buds ready to celebrate!

Homemade Coconut Cream Pie

This coconut cream pie is characterized by a creamy, smooth filling made from coconut milk and pudding, poured into a flaky pastry crust. The pie is topped with toasted coconut and a layer of whipped cream, resulting in a rich and velvety dessert with a toasted, golden appearance.
Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 8
Course: Main Course
Cuisine: American
Calories: 420
Ingredients Equipment Method

Ingredients
  

  • 1 pre-made pie crust store-bought or homemade
  • 2 cups coconut milk full-fat preferred
  • 1/2 cup granulated sugar
  • 1/4 cup cornstarch for thickening
  • 4 large egg yolks beaten
  • 1 tsp vanilla extract
  • 1 cup toasted shredded coconut for topping
  • 1 cup heavy whipping cream for whipped topping
  • 2 tbsp powdered sugar for whipped cream

Equipment

  • Mixing bowls
  • Saucepan
  • Whisk
  • Baking sheet
  • Pie dish
  • Spatula

Method
 

  1. Pre-bake the pie crust: Place the pie crust in a pie dish, prick the bottom with a fork, cover with parchment paper, and fill with pie weights or dry beans. Bake at 375°F (190°C) for 15 minutes until lightly golden. Remove weights and parchment, then let cool.
  2. Combine coconut milk, sugar, and cornstarch in a saucepan over medium heat. Whisk continuously until the mixture begins to thicken and just starts to simmer, about 5-7 minutes. The filling should be smooth and glossy with visible steam.
  3. Temper the egg yolks: Slowly add a few spoonfuls of the hot mixture into the beaten egg yolks, whisking constantly to prevent curdling. Then, pour the tempered yolks back into the saucepan. Continue to cook, whisking constantly, until the filling thickens further and coats the back of a spoon, about 2 minutes. Remove from heat and stir in vanilla extract.
  4. Pour the hot custard filling into the pre-baked pie crust, smoothing the top with a spatula. Cover with plastic wrap directly on the surface to prevent a skin and chill in the refrigerator for at least 2 hours until set.
  5. Once chilled, prepare the whipped cream: Beat heavy cream and powdered sugar with a mixer until stiff peaks form. Spread or pipe the whipped cream evenly over the set filling. Toast the shredded coconut in a dry skillet until golden brown, then sprinkle on top for a toasted coconut layer.
  6. Slice the pie and serve chilled, revealing the creamy filling topped with golden toasted coconut and fluffy whipped cream for an appealing presentation.

Hope you loved this coconut cream pie as much as we do! For an extra flair, try garnishing with toasted coconut or fresh whipped cream before serving—yum! Don’t forget to share your baking triumphs or any fun twists you try. Happy baking, and here’s to sweet moments with easy, homemade goodness!

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