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Coconut Cream Pies

Coconut Cream Pies

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Line six ½-pint (240-ml) jars with the butter crust with the pastry. Refrigerate for at least 30 minutes or up to 2 days.

Meanwhile, preheat the oven to 325 degrees (165°C/gas 3). Spread the dried coconut evenly on a rimmed baking sheet/tray, place in the oven, and toast until golden, about 5 minutes. Once the coconut starts to brown, it can overdarken quickly, so watch closely. Remove from the oven and immediately transfer to a shallow bowl or plate and let cool completely (do not leave it on the hot pan or it will continue to brown). Increase the oven temperature to 400 degrees (200°C/gas 6).

Fit a piece of parchment/baking paper into each pastry-lined jar, extending it beyond the rim, and fill with pie weights. Arrange the jars on a rimmed baking sheet/tray, place in the oven, and bake for 10 minutes. Remove from the oven, lift out the paper and weights, return the jars to the oven, and continue baking until the pastry looks dry and is golden, about 5 minutes more. Remove from the oven and let cool completely on a baking rack before filling.

Meanwhile, in a bowl, whisk the egg yolks until blended. Set aside. Set a fine-mesh sieve over a bowl.

In a saucepan, whisk together the coconut milk, milk, 2/3 cup (130 g) of the sugar, the cornstarch, and the salt. Place over medium heat and cook, whisking constantly, until mixture begins to steam and bubble at the edges of the pan, 5-7 minutes. Remove from the heat.

Gradually add about ½ cup (120 ml) of the hot milk mixture to the egg yolks, whisking constantly. Pour this mixture into the saucepan while stirring constantly. Return the pan to medium heat and cook, whisking constantly, until the mixture is thickened to a pudding-like consistency and is just beginning to bubble, about 5 minutes. Remove from the heat and strain through the sieve into the bowl. Stir in the vanilla and 1 cup (115 g) of the toasted coconut (reserve the remainder for topping the pies). Cover with plastic wrap, pressing the wrap directly onto the surface of the mixture, and refrigerate until well chilled, at least 3 hours or up to 3 days.

Just before assembling the pie, in a stand mixer fitted with the whip attachment, whip the cream until about tripled in volume. Add the sugar and whip until soft peaks form. (Or, use a large bowl and a handheld mixer or whisk.)

Spoon about ¾ cup (180 ml) of the coconut filling into each jar and smooth the tops. Top the filling with 2 to 3 tablespoons of the whipped cream, then sprinkle the reserved toasted coconut evenly over the cream.

Serve immediately, or cover and refrigerate for up to 2 days then serve chilled or at room temperature. These pies cannot be frozen.

Recipe Summary

  • 1 large whole egg, lightly beaten, plus 4 large eggs, separated, plus 3 egg whites
  • All-purpose flour, for dusting
  • Piecrust for Coconut Cream Pie
  • 1 1/4 cups unsweetened coconut flakes
  • 1/4 cup cornstarch
  • 1 1/4 cups plus 2 tablespoons sugar
  • 1/4 teaspoon salt
  • 2 cups milk
  • 2/3 cup cream of coconut
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon unsalted butter

In a small bowl, whisk together whole egg with 2 teaspoons water to make an egg glaze set aside. On a lightly floured surface, roll out pie dough to a 1/8-inch thickness. Transfer the crust to a 9-inch-round pie tin, and press it into the bottom edges and up the sides. Using scissors or a sharp knife, trim the dough so it overhangs the tin by about 1 inch. Turn overhanging dough under, forming a rim, and crimp the edges of the pastry. Lightly prick the bottom of the dough with a fork brush the rim with the beaten egg. Transfer crust to freezer for 30 minutes.

Heat the oven to 375 degrees.with rack positioned in the lower third. Remove crust from freezer, and carefully line it with parchment paper, gently pressing the parchment into the edges of the crust weigh down parchment with dried beans or pie weights.

Bake until the edges of the pastry begin to turn golden, about 15 minutes. Carefully remove the pie weights and the parchment paper. Continue to bake until crust is golden brown in color, 15 to 20 minutes more. Transfer the crust to a wire rack to cool completely.

Place 1/4 cup of the unsweetened coconut flakes on a parchment-lined baking sheet. Bake until light golden, about 5 minutes. Set aside.

To prepare the filling: Combine cornstarch, 1/2 cup sugar, and salt in a medium saucepan. Whisk in milk and cream of coconut. Set over medium heat, and cook, stirring constantly, until bubbling and thick, about 5 minutes.

In a medium bowl, whisk 4 egg yolks. Slowly whisk hot milk mixture into egg yolks. Return mixture to saucepan, and continue cooking over medium heat, stirring constantly, until mixture returns to a boil, about 1 minute more. Remove from heat.

Stir in vanilla and butter. Fold in remaining 1 cup unsweetened coconut flakes. Transfer custard to a medium bowl, place over an ice bath, and cover the surface of the custard with a piece of plastic wrap to prevent a skin from forming. Set aside.

To prepare the meringue: Combine 7 egg whites and remaining 3/4 cup plus 2 tablespoons sugar in the heat-proof bowl of an electric mixer. Set bowl over a pan of simmering water. Whisk constantly until the sugar has dissolved and the whites are hot to the touch, 5 to 7 minutes.

Transfer the bowl to the electric mixer fitted with a whisk attachment. Beat, starting on low speed for 1 to 2 minutes and gradually increasing to high speed, until stiff, glossy peaks form, about 10 minutes.

Heat the broiler with the rack positioned in lower third of oven. Transfer the custard to the cooled crust. Using a large spatula, pile the meringue onto the center of the custard. Lightly spread the meringue over the custard so it touches the edges of the piecrust, sealing well to avoid shrinkage.

Transfer assembled pie to broiler broil until meringue turns golden brown, just a few seconds, watching constantly.

Transfer pie to a wire rack to cool, at least 2 hours. Sprinkle with reserved 1/4 cup toasted coconut. Slice, and serve. Refrigerate any leftover pie.

6 egg yolks
1𠑂 cup sugar
4 tablespoon cornstarch
Pinch kosher salt
1 teaspoon vanilla
1 cup milk
1 cup heavy cream
1𠑂 cup sweetened shredded coconut
4 tablespoon coconut rum

Place egg yolks, sugar, cornstarch, salt, and vanilla extract in the bowl of an electric mixer with a whisk attachment. Beat the mixture on high until light and fluffy.

Meanwhile, in a heavy saucepan, mix the milk and cream together. Place the sauce over medium-high heat and bring the mixture to a simmer.

Decrease the mixer speed to medium and carefully pour the hot milk mixture down the side of the bowl. Turn the mixer to low to prevent splashing. The egg mixture must be in motion to prevent the hot liquid from scalding the eggs.

Once all the milk mixture is incorporated, slowly increase the mixer speed and let it run for about 1 minute. Stop the mixer scrape down the sides and bottom of the bowl to ensure that all the ingredients are completely incorporated. Transfer mixture from the bowl back into the saucepan.

Before cooking the then pudding mixture, have a clean bowl and a fine sieve ready. You will be pouring the finished mixture through the sieve and into the bowl the moment the mixture is done.

Return the saucepan to the stove. Over medium-high heat vigorously whisk the mixture until it has thickened, 4-5 minutes. Don&apost ever stop mixing and make sure your whisk is getting to the bottom and along the sides of the saucepan. This pudding can burn easily.

Once the mixture has thickened. remove from heat and pour the pudding through the sieve into a clean bowl. Use a rubber spatula to press the thick pudding through the sieve.

Once the pudding has been pushed thru the sieve, add the coconut and coconut rum. Still until incorporated.

Take a piece of plastic wrap that is larger than in diameter than your bowl and place it directly on the surface of the pudding. Make sure that every bit of pudding is touching the plastic to prevent a skin from forming. Transfer bowl to the refrigerator to cool completely.

Coconut Cream Pie

Coconut cream pie is the stuff that dreams are made of: Crispy, flaky pie crust filled with a thick, creamy coconut custard and topped with mounds of homemade whipped cream. Well, it doesn&rsquot have to be a dream anymore. Our straightforward recipe walks you through every step, from mastering pie dough to whisking together an easy custard to whipping cream into light, fluffy peaks. It&rsquos basically just 3 parts that come together to make one unbelievable pie, perfect for Easter dessert or any time your sweet tooth kicks up a serious coconut craving (we have coconut cake for that, too).

Part one: Bake the pie crust

For this pie, the crust is baked completely before the filling goes in, which is known as a fully blind-baked pie crust. Here&rsquos how it&rsquos done:

-Roll out the pie dough and fit into your pie plate, then prick the surface with a fork and freeze for 15 minutes. Line the pie with parchment and fill with pie weights

-Bake until the edges are lightly browned, about 20 minutes.

-Remove the weights and parchment and bake the pie another 10 to 20 minutes, until golden brown and fully cooked.

-Cool the pie crust completely before adding the filling.

Part two: Make the custard

Don&rsquot worry if you&rsquove never made custard before, it&rsquos basically just a mixture of milk or cream (or in this case, coconut milk), sugar, cornstarch, and egg yolks. Here are the coconut cream pie filling ingredients:

-Coconut milk: Use full-fat coconut milk from a can here, the &ldquolight&rdquo kind won&rsquot yield the right texture. Make sure not to shake the cans before using: Coconut milk naturally separates and you'll use the cream that rises to the top to make the whipped cream topping for the finished pie.

-Cornstarch: The cornstarch helps thicken the custard so that when you cut into the pie, you get a nice, clean slice.

-Egg yolks: These add richness and body. They are cooked gradually by adding the hot coconut milk in small increments&mdash add the hot milk too quickly and they will scramble!

-Virgin coconut oil: Make sure you read the label before purchasing and look for &ldquovirgin&rdquo or "unrefined" coconut oil, "refined&rdquo coconut oil will have little coconut flavor.

-Lemon juice: A little bit of lemon adds just the right amount of tanginess to contrast all the sweetness

-Vanilla or coconut extract: Enhance the coconut flavor with a few drops of coconut extract or balance it with vanilla extract instead.

Once it&rsquos done, the coconut filling needs to chill in the refrigerator at least 5 hours or overnight, so it&rsquos the perfect make-ahead dessert!

Part three: Whip the cream

Once you make homemade whipped cream, you&rsquoll never go back to the can. Just try it out for yourself&mdash whipped cream is basically two ingredients (heavy cream and sugar) and takes about two minutes to whip. We enhanced ours with a little coconut cream from the can of coconut milk. You can whip with an electric mixer or simply a whisk, which will just take a little more forearm strength.

Generously swoosh and swirl the whipped cream on top of the cooled pie, then finish with a sprinkle of toasted coconut flakes. Enjoy!


  • Start off by putting your 9-inch pie crust in a pie pan.
  • Mix the sugar, flour and salt in a medium saucepan over medium heat and gradually stir in the milk.
  • Once the mixture is thick and bubbly, lower the heat to low and cook for 2 more minutes then move the pan off of the heat.
  • Beat the eggs together in a large bowl and then gradually whisk in the hot custard you just made.
  • Pour the whole egg mixture back into the saucepan and bring it to a boil.
  • Stir the mixture for 2 minutes then take the pan off of the heat.
  • Stir in the unsalted butter, vanilla extract and coconut. Once it’s well mixed, pour the pie filling into the crust.
  • Let the pie cool to room temperature and then put it in the fridge to cool for about 4 hours before you serve it.
  • Once the pie has firmed up and you’re ready to eat it, top it with whipped cream and serve it up.

  • Homemade Whipped Cream: serve up your pie topped with homemade whipped cream to impress your guests. If you want to stick with the theme, you can also make this topping out of coconut milk instead of heavy or whipping cream.
  • Homemade Ice Cream: nothing goes better with pie than a scoop of homemade ice cream. This recipe is quick and easy and will be the perfect side for a summer party. : whip up some chocolate ganache and drizzle it over the whipped cream topping. It will make the pie look extra fancy and tastes delicious too.
  • Coconut shavings: take any extra coconut shavings and layer them over the top of the finished pie as a beautiful garnish that gives the pie a pleasant crunch.

You can also try making a homemade Graham Cracker Crust from my pie crust recipe.

Origins of Coconut Cream Pie

Coconut used to be incredibly expensive. People loved tropical delicacies in the continental United States but coconuts were notoriously hard to ship because they would go bad and it was difficult to keep them ripe. Eventually, a French company started shredding coconuts and selling the dried shavings around the world. ‘

Shredded coconut hit the US hard when, as the story goes, a miller was given a shipment of dried coconut as payment. He figured out how to produce them and started selling them. Coconut desserts became very popular and around the turn of the century there were dozens of cook books full of coconut themed recipes. One of those recipes was of the cream pie variety after Banana Cream Pie’s popularity took off.

Dessert pies had been around in the US for decades at that point and were very popular because of how easy and decadent they were. The first coconut cream pie was a mixture of custard under a crust topped with coconut shavings.


A super popular game was invented just a few years ago called Pie Face (I have kids, I didn’t get to escape this), so I know all about the joy people seem to get out of pie and whipped cream hitting others in the face.

It’s human nature: someone invents a delicious dessert and someone else figures out how to throw it at someone.

Throwing pies has also become a crime! People began throwing pies at people they didn’t like or people they thought were corrupt, so it is now considered battery and is a prosecutable offense in the US, so save your pies for friends who have a sense of humor.

Carina&aposs World Best Coconut Cream Pie Recipe

Coconut Custard Filling:

4 egg yolks
1/3 c. plus 2 tsp cornstarch
3 cups of whole milk (1 can of coconut milk + enough milk to equal 3 cups)
3/4 c sugar, plus 1 TBL
1/2 tsp salt
2 tsp vanilla
2 TBL butter
1 c shredded coconut*

1 baked pie shell, 9 or 10" (I use the Cook&aposs Illustrated Perfect Pie Crust recipe, the one with vodka.)

Coconut Cream Pie Topping:

1/2 cup toasted coconut
1.5 cups whipping cream
1/3 c sugar
3/4 tsp unflavored gelatin (opt)

*I prefer unsweetened, finely ground coconut, but if all you have is sweetened flaked, cut the sugar to a 1/2 cup. I like to process the coconut in a food processor so that it&aposs fine instead of stringy.

Coconut Cream Pie Instructions

1. Whisk the yolks in a bowl, set aside. 

2. Stir cornstarch, sugar, salt together in a medium saucepan. 

3. Whisk in the milk carefully to avoid lumps. 

4. Cook, stirring constantly over medium heat. 

5. Let it boil one minute, then add half the filling into the yolks, whisking to temper the yolks. 

6. Add the mixture back into the pan and cook over heat, boiling for another minute. 

7. Remove from heat. Add vanilla, butter, and coconut. 

8. Cool the filling slightly (about 30 minutes) and pour into a baked pie shell. 

9. Cover custard with plastic wrap and refrigerate for 2 hours until set.

To Toast Coconut for Coconut Cream Pie Topping: 

Spread sweetened, flaked coconut over a cookie sheet and put into a 400 degree oven. Stir occasionally and shake around until coconut is golden brown. Important Tip: Don&apost walk away (I&aposve burned many, many sheets of coconut walking away.) Cool before using as a topping.

Coconut Cream Pie Whipped Cream Topping:

Beat the cream and sugar together until whipped to soft peaks, spread over the pie. Sprinkle with toasted coconut.

--If you want to keep the pie for a couple days, it&aposs best to stabilize your whipping cream before you beat it. Sprinkle the gelatin over 2 tablespoons of cold cream. Allow it to bloom (just hang out for about 5 minutes) and then nuke the mixture for about 20 seconds (watch it closely!) to melt the gelatin and cream together. Stir with a fork until combined, warming it as needed until melted. Add the mixture in a slow stream into the rest of the whipping cream, and finish beating the cream to soft peaks.

Look! I saved the last bite for you!

World&aposs best coconut cream pie recipe ever? I think so.

Recipe Summary

  • ½ (15-ounce) package refrigerated pie dough (such as Pillsbury)
  • Cooking spray
  • 2 cups 1% low-fat milk
  • 1 cup half-and-half
  • 1 ½ cups flaked sweetened coconut
  • 1 vanilla bean, split lengthwise
  • ⅔ cup sugar
  • ⅓ cup cornstarch
  • ¼ teaspoon salt
  • 4 large egg yolks
  • 2 tablespoons butter
  • 3 large egg whites, at room temperature
  • ½ teaspoon cream of tartar
  • ½ cup sugar
  • ¼ cup water
  • ¼ cup flaked sweetened coconut, toasted

Fit dough into a 9-inch pie plate coated with cooking spray. Fold edges under flute. Line dough with foil arrange pie weights or dried beans on foil. Bake at 425° for 10 minutes remove weights and foil, and bake an additional 10 minutes or until golden. Cool completely on a wire rack.

Combine milk and half-and-half in a medium saucepan over medium heat. Add 1 1/2 cups coconut. Scrape seeds from vanilla bean stir seeds and pod into milk mixture. Bring milk mixture to a simmer immediately remove from heat. Cover and let stand 15 minutes. Strain through a cheesecloth-lined sieve into a bowl. Gather edges of cheesecloth squeeze over bowl to release moisture. Discard solids.

Combine 2/3 cup sugar, cornstarch, salt, and egg yolks in a large bowl, stirring with a whisk. Gradually add milk mixture to egg yolk mixture, stirring constantly. Return milk mixture to pan bring to a boil, whisking constantly. Remove from heat. Add butter whisk until smooth. Place pan in a large ice-filled bowl for 6 minutes, stirring to cool. Pour into prepared crust. Cover and chill at least 1 hour.

Place 3 egg whites and cream of tartar in a large bowl beat with a mixer at high speed until soft peaks form. Combine 1/2 cup sugar and 1/4 cup water in a saucepan bring to a boil. Cook, without stirring, until candy thermometer registers 250°. Pour hot sugar syrup in a thin stream over egg whites, beating at high speed until thick. Spread meringue over pie. Cover and refrigerate at least 2 hours. Top with toasted coconut before serving.

Coconut Cream Pie Recipe & Video

This Coconut Cream Pie takes a buttery crisp prebaked pastry crust and fills it with a coconut flavored cream. The crowning touch to this American favorite is lots of whipped cream and a sprinkling of toasted coconut. Very appealing, very comforting, and very tasty.

Coconut: Preheat oven to 350 degrees F (180 degrees C). Place the dried coconut on a baking sheet and bake for about 5-10 minutes or until lightly browned. Watch carefully and stir the coconut a few times so it bakes evenly. Remove from oven and let cool before using.

Coconut Cream Filling: In a medium-sized saucepan bring the milk (minus 1/4 cup (60 ml)) and the coconut milk just to boiling (bubbles form around the outside edge of saucepan.)

Meanwhile, in a heatproof bowl, whisk the egg yolks with the remaining 1/4 cup (60 ml) milk. In another small bowl whisk the sugar with the cornstarch (corn flour) and salt. Add the sugar mixture to the egg yolks and whisk until smooth. When the milk just starts to boil, remove from heat and, whisking constantly to prevent the eggs from cooking, slowly add the milk to the egg mixture. (If you do get a few pieces of cooked egg, pour through a strainer.) Then pour the mixture into a medium saucepan and cook over medium heat until boiling, whisking constantly. Continue to whisk for another 30 - 60 seconds or just until it becomes thick. (The filling starts out quite thin but will thicken as it cooks. When it comes to a boil it may be a little lumpy. Stir vigorously and the lumps with smooth out.) Remove from heat and immediately whisk in the butter, vanilla extract and rum (if using). Gently stir in 1 cup (240 ml) of the toasted coconut. Pour into the baked and cooled pastry crust, cover with plastic wrap, and refrigerate for 3-4 hours (or overnight) or until firm.

Whipped Cream: Put your mixing bowl and whisk in the freezer for about 15 minutes. Then beat the whipping cream, powdered sugar, and vanilla extract just until stiff peaks form. Spread or pipe the whipped cream over the filling. Garnish with the remaining toasted coconut.

Serves 8 - 10 people. Preparation time 1 hour .

1 1/2 cups (360 ml) dried coconut (sweetened or unsweetened, shredded or flaked), divided

Coconut Cream Filling:

1 cup (240 ml) whole milk, divided

1 1/2 cups (360 ml) unsweetened coconut milk

2/3 cup (135 grams) granulated white sugar

1/4 cup (35 grams) cornstarch (corn flour)

2 tablespoons (28 grams) butter, diced

1 teaspoon pure vanilla extract

1 tablespoon rum (optional)

1 cup (240 ml) cold heavy whipping cream (contains 35-40% butterfat)

Best Ever Homemade Coconut Cream Pie

Move over, boxed pudding mix! This Homemade Coconut Cream Pie is the best I’ve tried and I consider myself a pie connoisseur. Rich, velvety coconut custard in a deep dish flaky pie crust and topped with a huge mountain of fresh whipped cream. Heavenly!

And like, not to brag or anything, but I consider myself somewhat of a pie connoisseur. It just happens when you consume so many slices of pie throughout your life that you just naturally rise to expert level.

I don’t quite understand people who don’t like pie. Do you not like happiness? Joy? Comfort and coziness? Okay, so to be fair there are certain popular desserts I don’t like: carrot cake for one, red velvet flavor for another… but saying you dislike pie is kinda sorta the most un-American thing you can do. (Not really of course I am being facetious!).

I think those who dislike pie usually prefer their desserts to be without fruit. I can understand that. If I had to choose between, say, a fruit crisp or a slice of chocolate cake, I’m more apt to choose the cake.

But if fruit is your pie hang-up, this pie is blissfully without fruit (so I know coconut is a fruit but whatever). And if you prefer fruity pies, this one is still worth trying!

The custard is like heaven on Earth: creamy, decadent, silky smooth and flavorful with vanilla, butter and coconut. It imparts so much of that rich, delicate coconut flavor that a good coconut cream pie must have! For the crust, you can use your favorite homemade crust recipe, or a frozen deep dish pie crust, which is what I used. I find they save so much time and are pretty good in a pinch! Plus, any shortcut I can save is a bonus with me!

First you’ll bake the crust, whether it is homemade or frozen. Poke holes all over the crust’s bottom and sides using a toothpick or tines of a fork this helps it from poofing up while it bakes… you could also use dried beans or pie weights! You only want to bake it just until it turns golden brown since the pie will not bake after you add the custard.

While the crust bakes, make your custard. It starts with granulated sugar and cornstarch, followed by half and half and egg yolks for richness. Don’t worry, we’ll be cooking the custard in a saucepan which will cook the yolks so they’re safe to eat – but keep a close eye on them and stir the pot constantly so that you don’t end up with scrambled eggs in your custard!

Once the mixture gets thick and bubbly, take it off of the heat and stir in butter, vanilla, and of course – coconut! Once combined, you’ll cover the mixture and let set for about a half an hour, then pour it into the crust and chill for about an hour or two to completely set up.

Just before serving, top the chilled pie with fresh whipped cream. Seriously, if you do anything, make sure your whipped cream is freshly made from scratch. I love whipped topping, but this pie is light-years away BETTER with homemade whipped cream!

To really drive home the coconut flavor, I added some toasted coconut to the top. Not only is it gorgeous, but your house will smell incredible as it toasts! So glorious.

I mean, if there is a heaven, they definitely serve this pie daily!

*adapted from Southern Desserts

Keto Coconut Pie Storage Instructions

Can you make it ahead?

Yes, it’s best to make this pie ahead so that it has enough time to properly chill before serving.

How to store low carb coconut cream pie:

Store the pie in the refrigerator for 3-5 days. It’s best to add the whipped cream fresh, since it’s not stabilized.

Can you freeze low carb coconut cream pie?

Coconut cream pie is not the best for freezing, but it can be done. Make sure to remove the whipped cream before freezing, as that won’t freeze well at all.

Watch the video: Γλυκό ψυγείου καρύδα - Paxxi Ε194 (May 2022).