Rich, creamy, and bursting with flavor, this Coconut Cream Pie is pure decadence!
Most of us have heard of the legendary coconut cream pie, but until we make it ourselves, it’s hard to appreciate its awesome velvety texture and “just-right” sweetness. While it wasn’t always so commonplace, today coconut cream pie is easy to spy in bakeries and fancy restaurants, and making it in our own kitchen can be rewarding. Sure, it takes some patience, because the pie has to set and chill in the fridge for at least four hours. But it’s totally worth the wait!
As a light and fluffy treat that suits any sweet tooth, coconut cream pie can be the perfect dessert for a birthday party or family gathering. My family has even served it after Thanksgiving dinner alongside other classics like Apple Pie or Paleo Pumpkin Pie. Coconut cream pie can be dished out any time of year. Since it’s served cold, it can make a great treat for summertime picnics. No matter the event, this dessert is sure to be a star.
Is Coconut Cream Pie Healthy?
As a rich and sugary dessert, coconut cream pie isn’t healthy or nutritious, but it sure is delicious! Enjoy it once in a while for special occasions. You can make it gluten-free by buying gluten-free pie crust instead of regular crust. Making this recipe vegan is a little more involved: You’ll need to get plant-based pie crust, milk, whipping cream, butter, and a vegan egg replacer.
How Coconuts Came To The U.S.
While it might seem like a more modern dish, coconut cream pie started showing up in American cookbooks in the early 1900s, around the same time that coconuts became more accessible in the U.S. While coconuts have been used for centuries in tropical regions, they became available to U.S. households in the late 19th and early 20th centuries, due to improved shipping and preservation methods.
Instead of shipping whole coconuts, which were bulky and spoiled easily, companies began shredding and drying the coconut flesh (also known as desiccated coconut), making it more convenient and shelf-stable. Since it was less likely to spoil during transport, shredded and dried coconut became an easy-to-use ingredient for baking and cooking. Today, coconut flakes are used in all kinds of dishes, from cakes and pies to smoothie bowls.
How to make ahead and store
Once it’s assembled, cover the coconut cream pie with aluminum foil, tenting the foil slightly so it stays above the whipped topping. Leftovers will last in the fridge for 3-4 days. You may also freeze it in a freezer-safe container for up to 3 months. Just make sure to thaw it in the fridge overnight before serving.
Serving Suggestions
Garnish your coconut cream pie with toasted coconut flakes, chocolate shavings, thin almond slices, or a dusting of cinnamon. Pair your slice with a Coconut Milk Smoothie for some ultimate creamy goodness. You might find this light and fluffy dessert especially satisfying after some vibrant dishes like Pineapple Fried Rice, Mexican Chicken, Batata Harra (Lebanese Spicy Potatoes), or Spicy Shrimp.
For more coconut concoctions, consider trying Coconut Chia Pudding, Coconut Yogurt, Coconut Rum Raisin Energy Balls, or Coconut Milk Quinoa Fruit Salad.
Ingredients
- 1 cup granulated sugar
- 5 tablespoons cornstarch
- 3 cups whole milk
- 4 large egg yolks
- 5 tablespoons unsalted butter
- 1 3/4 teaspoons vanilla extract
- 1/2 teaspoon salt
- 2 cups sweetened flaked or shredded coconut toasted
- 1 9-inch pie crust baked
- 2 cups heavy whipping cream
- 1/2 cup powdered sugar
Instructions
- In a medium-size heavy saucepan, whisk together sugar and cornstarch.
- In a large bowl, whisk milk and egg yolks. Gradually whisk this mixture into the saucepan with the dry ingredients.
- Bring mixture almost to a boil over medium heat, whisking continuously until thickened, about 8 minutes. Remove from heat.
- Stir in butter, vanilla extract, salt, and 1 3/4 cups coconut until combined. Pour custard into the baked pie shell. Cover with plastic wrap touching the custard and cool on a wire rack for about 30 minutes. Refrigerate until set.
- Whip cream at high speed until it turns foamy. Gradually add powdered sugar and continue to whip until soft peaks form. Decorate pie with whipped cream and sprinkle with the remaining toasted coconut.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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