Classic Coconut Cream Pie
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Coconut cream pie is a classic dessert that’s sure to make your mouth water. With its flaky crust, creamy filling, and toasted coconut topping, it’s a treat that’s hard to resist. This recipe yields 12 servings of pure coconut bliss, each with 420 calories of indulgence.
You’ll need about 3 hours and 20 minutes to whip up this delightful pie, but most of that time is for chilling. The actual cooking only takes about 20 minutes. Get ready to impress your friends and family with this scrumptious dessert that’s perfect for any occasion.
Exact Ingredients List
Here’s what you’ll need to make this classic coconut cream pie:
For the filling:
• 1 pre-baked 9-inch pie crust
• 1 cup sweetened shredded coconut
• 4 large egg yolks
• 1/3 cup cornstarch
• 1 1/4 cups whole milk
• 1 (14 oz) can unsweetened coconut milk
• 1/2 cup + 2 Tbsp granulated sugar
• 1/4 tsp salt
• 3 Tbsp unsalted butter, room temp
• 1 tsp vanilla extract
• 1/2 tsp coconut extract
For the topping:
• 1 1/2 cups heavy cream
• 3-4 Tbsp powdered sugar
• 1/2 tsp vanilla extract
You’ll also need a pie pan and a large skillet for toasting the coconut. This recipe makes 12 servings at 420 calories each. It takes about 3 hours to prep and 20 minutes to cook.
Instructions
Toast the coconut in a skillet over medium-low heat. Stir often until golden brown. Set aside to cool.
Mix egg yolks, cornstarch, and 1/4 cup milk in a bowl. In a saucepan, combine 1 cup milk, coconut milk, sugar, and salt. Heat until simmering.
Slowly add some hot milk to the egg mixture, whisking constantly. This warms up the eggs without cooking them.
Pour the egg mix into the saucepan. Cook for 2-3 minutes, stirring non-stop, until thick.
Take the pan off the heat. Stir in butter, vanilla, and coconut extract. Add 3/4 cup of toasted coconut.
Pour the filling into your pre-baked pie crust. Cover with plastic wrap touching the surface. Chill for at least 4 hours.
Whip the cream with powdered sugar and vanilla. Spread over the chilled pie.
Sprinkle the rest of the toasted coconut on top. Your coconut cream pie is ready to enjoy!
Possible Substitutes List
Can’t find all the ingredients for your coconut cream pie? No worries! Here are some easy swaps you can use:
• Pre-baked pie crust: Make a graham cracker or cookie crust instead
• Shredded coconut: Use coconut chips or flakes
• Whole milk: Try 2% milk or almond milk
• Coconut milk: Swap in coconut cream for extra richness
• Granulated sugar: Replace with brown sugar or coconut sugar
• Cornstarch: Use arrowroot powder or tapioca starch
For the topping:
• Heavy cream: Try coconut cream or dairy-free whipped topping
• Powdered sugar: Blend granulated sugar in a food processor
Don’t have coconut extract? Just leave it out or add more vanilla. The pie will still taste great!
Remember to adjust amounts as needed when using substitutes. Have fun experimenting with different flavors and textures in your coconut cream pie.
How To Make It Diabetes-Friendly
To make this coconut cream pie diabetes-friendly, you can make a few simple swaps. Use a low-carb pie crust made with almond flour or coconut flour instead of regular flour.
Replace the sugar with a natural sweetener like stevia or monk fruit. These options won’t raise your blood sugar. For the filling, use unsweetened coconut milk and unsweetened shredded coconut.
Choose a sugar-free vanilla extract. For the topping, skip the powdered sugar and use whipped heavy cream with a bit of vanilla extract.
Here’s a quick list of swaps:
- Low-carb pie crust
- Stevia or monk fruit sweetener
- Unsweetened coconut milk
- Unsweetened shredded coconut
- Sugar-free vanilla extract
These changes will lower the carb count significantly. You’ll still get the creamy coconut flavor you love, but with fewer carbs and sugar.
Remember to check your blood sugar after eating, as everyone responds differently to foods. Enjoy your diabetes-friendly coconut cream pie in moderation as part of a balanced diet.
Tips, Tricks & Storing
To make the perfect coconut cream pie, toast your coconut ahead of time. This brings out its flavor and adds a nice crunch. Keep a close eye on it while toasting to avoid burning.
When tempering the eggs, go slow! Add the hot milk mixture gradually to prevent scrambling. Whisk constantly for smooth, lump-free custard.
For extra coconut flavor, try using coconut milk instead of regular milk in the whipped cream topping.
Store your pie in the fridge, covered tightly with plastic wrap or in an airtight container. It will stay fresh for 3-4 days.
Want to make it ahead? You can freeze coconut cream pie for up to 3 months. Thaw it in the fridge overnight before serving.
To slice cleanly, dip your knife in hot water and wipe it dry between cuts. This prevents the filling from sticking and gives you picture-perfect slices.
For a fun twist, try adding a layer of sliced bananas on the crust before pouring in the coconut filling. It’s like a tropical flavor explosion!