Prep time: 30 mins | Cook time: 20 mins | Total time: 50 mins | Servings: 12
This is absolutely the best Coconut Cream Pie I’ve ever tasted! Velvety and creamy with the perfect texture of the traditional creamy coconut pie.
Ingredients
Want to save this recipe? Enter your email below and we’ll send the recipe straight to your inbox!
Pastry:
1 c very cold butter cut into small cubes
2 ½ c flour
½ teaspoon salt
1/4 c to 1/3 ice water (only enough to make a dough form)
Coconut cream filling:
3 c whole milk
1/3 c flour
2/3 c sugar
pinch of salt
1 c unsweetened fine coconut
3 slightly beaten extra-large Egg yolks
4 tablespoons butter
2 teaspoons vanilla extract
1/4 teaspoon pure almond extract
Vanilla whipped cream:
1 c whipping cream
1 teaspoon vanilla extract
3 tablespoons icing sugar, powdered sugar
How to make Coconut Cream Pie
To make the pastry (sufficient for 2 pie shells):
Step 1: Cut the cold butter into the flour and salt with a food processor or pastry blender until the mixture relates to a coarse meal. Tiny pieces of butter should still be noticeable.
Step 2: On top of the mixture, pour cold water. Use a fork to toss until the dough starts to form. Using your hands and working the dough as little as possible.
Step 3: Split the dough into 2 balls, then flatten into 2 rounds. Use a plastic wrap to wrap the dough and rest in the fridge for a minimum of 20 minutes. Make the dough a day ahead, store it in the fridge but make sure to remove it from the fridge at least 10 to 20 minutes before rolling out.
Step 4: Roll into a 12-inch round and place the dough on the bottom of a 10-inch pie plate. As desired, trim and flute the edges.
Step 5: In the bottom of the pastry shell., poke several holes and place in the fridge to rest for 20 minutes.
Step 6: Bake in a preheated 400 degrees F oven for about 12 to 15 minutes or until golden brown.
Step 7: Once done, remove from the oven and allow to cool completely.
To make the coconut cream filling:
Step 1: In the microwave or on the stovetop, scald the milk to almost boiling.
Step 2: In the meantime, mix the flour, sugar, salt, and coconut in a saucepan.
Step 3: Gradually add a cup of scalded milk to the pan, cooking over medium-low heat, and stirring constantly.
Step 4: As the filling starts to thicken, add another cup of the scalded milk and continue to stir until the mixture starts to thicken again.
Step 5: Add the rest of the scalded milk to the pan while continually stirring. Remain to cook over medium-low heat until the mixture starts to thicken a bit.
Step 6: Remove the pan from the heat and pour around half a cup of the mixture onto the beaten egg yolks. Making sure to whisk constantly.
Step 7: Quickly pour the egg mixture into the pot and continue to stir.
Step 8: Cook for 2 to 3 minutes more or until the filling reached a pudding consistency. Remove from heat.
Step 9: Add the butter, vanilla, and almond extract. Stir to incorporate.
Step 10: Allow the filling to cool for at least 20 minutes. Then, pour this into the baked pie shell.
Step 11: Before adding the vanilla whipped cream, chill the pie fully for a few hours or overnight.
To make the vanilla whipped cream:
Step 1: In a mixing bowl, add the whipping cream, icing sugar, and vanilla extract. Beat until soft peaks form. Pour and spread this over the cooled coconut cream filling. Before serving, garnish with toasted coconut.
Nutrition Facts:
Amount Per Serving: Calories 614 | Total Fat 37g | Saturated Fat 22g | Trans Fat 1g | Unsaturated Fat 12g | Cholesterol 141mg | Sodium 410mg | Carbohydrates 63g | Fiber 2g | Sugar 29g | Protein 8g
Ingredients
- Pastry:
- 1 c very cold butter cut into small cubes
- 2 ½ c flour
- ½ teaspoon salt
- 1/4 c to 1/3 ice water (only enough to make a dough form)
- Coconut cream filling:
- 3 c whole milk
- 1/3 c flour
- 2/3 c sugar
- pinch of salt
- 1 c unsweetened fine coconut
- 3 slightly beaten extra-large Egg yolks
- 4 tablespoons butter
- 2 teaspoons vanilla extract
- 1/4 teaspoon pure almond extract
- Vanilla whipped cream:
- 1 c whipping cream
- 1 teaspoon vanilla extract
- 3 tablespoons icing sugar, powdered sugar
Instructions
To make the pastry (sufficient for 2 pie shells):
Step 1: Cut the cold butter into the flour and salt with a food processor or pastry blender until the mixture relates to a coarse meal. Tiny pieces of butter should still be noticeable.
Step 2: On top of the mixture, pour cold water. Use a fork to toss until the dough starts to form. Using your hands and working the dough as little as possible.
Step 3: Split the dough into 2 balls, then flatten into 2 rounds. Use a plastic wrap to wrap the dough and rest in the fridge for a minimum of 20 minutes. Make the dough a day ahead, store it in the fridge but make sure to remove it from the fridge at least 10 to 20 minutes before rolling out.
Step 4: Roll into a 12-inch round and place the dough on the bottom of a 10-inch pie plate. As desired, trim and flute the edges.
Step 5: In the bottom of the pastry shell., poke several holes and place in the fridge to rest for 20 minutes.
Step 6: Bake in a preheated 400 degrees F oven for about 12 to 15 minutes or until golden brown.
Step 7: Once done, remove from the oven and allow to cool completely.
To make the coconut cream filling:
Step 1: In the microwave or on the stovetop, scald the milk to almost boiling.
Step 2: In the meantime, mix the flour, sugar, salt, and coconut in a saucepan.
Step 3: Gradually add a cup of scalded milk to the pan, cooking over medium-low heat, and stirring constantly.
Step 4: As the filling starts to thicken, add another cup of the scalded milk and continue to stir until the mixture starts to thicken again.
Step 5: Add the rest of the scalded milk to the pan while continually stirring. Remain to cook over medium-low heat until the mixture starts to thicken a bit.
Step 6: Remove the pan from the heat and pour around half a cup of the mixture onto the beaten egg yolks. Making sure to whisk constantly.
Step 7: Quickly pour the egg mixture into the pot and continue to stir.
Step 8: Cook for 2 to 3 minutes more or until the filling reached a pudding consistency. Remove from heat.
Step 9: Add the butter, vanilla, and almond extract. Stir to incorporate.
Step 10: Allow the filling to cool for at least 20 minutes. Then, pour this into the baked pie shell.
Step 11: Before adding the vanilla whipped cream, chill the pie fully for a few hours or overnight.
To make the vanilla whipped cream:
Step 1: In a mixing bowl, add the whipping cream, icing sugar, and vanilla extract. Beat until soft peaks form. Pour and spread this over the cooled coconut cream filling. Before serving, garnish with toasted coconut.
