This home made coconut cream pie is one the perfect coconut desserts! That includes a baked pie shell (graham cracker), creamy coconut pie filling, and home made whipped cream topping. Wealthy, decadent and value each calorie… you’ll by no means purchase a retailer purchased coconut pie once more!
Selfmade Coconut Cream Pie
With hundreds of coconut cream pie recipes on the web, you is perhaps pondering: what makes this pie so particular? Properly, I’m glad you requested, as a result of my favourite coconut cream pie recipe is:
- Exploding with REAL coconut taste due to coconut milk AND toasted coconut.
- No coconut extract – however add a touch for additional intense coconut taste.
- A golden brown graham cracker crust is a lot simpler thank having to bake pie crust – no blind baking!
- And the creamy coconut filling is luscious and loaded with toasted coconut.
- Topped with tender peaks of home made whipped cream, it’s a complete showstopper.
- 1,000,000 x higher – and cheaper – than any retailer purchased coconut cream pie.
Creamy Coconut Cream Pie Recipe: Substances
- Butter: Unsalted butter is all the time my selection. However in a pinch, salted butter will work nice.
- Graham Cracker Crumbs: For those who can’t discover pre-crushed graham cracker crumbs, you should purchase complete graham crackers. Then crush them into crumbs utilizing a meals processor.
- Sugars: This recipe requires granulated sugar, brown sugar, and confectioners’ sugar (powdered sugar). Don’t substitute the known as for sugars or scale back the quantity known as for.
- Salt: Helps steadiness sweetness and improve the flavors on this coconut cream pie recipe.
- Coconut: Finely shredded coconut works greatest within the recipe. However you possibly can adorn the home made whipped cream with any number of coconut.
- Egg Yolks: Don’t use complete eggs on this recipe! The creamy coconut filling solely wants eggs yolks. Separating the egg white from the egg yolk ought to take lower than quarter-hour.
- Coconut Milk: Use full-fat canned coconut milk. Coconut cream can even work as a substitute of coconut milk, and can make the creamy coconut filling additional wealthy.
- Milk: Don’t sub this for extra coconut milk or decreased fats/plant primarily based milks.
- Heavy Cream: You’ll use this within the creamy coconut pie filling and for the home made whipped cream.
- Cornstarch: This thicken the creamy coconut cream pie filling and shouldn’t be decreased or changed.
- Vanilla Extract: Provides wealthy taste and enhances all of the flavors within the pie. For those who’d like so as to add a touch of coconut extract, I recommend including a 1/4 teaspoon to the creamy coconut filling.
The way to Make a Coconut Cream Pie
For those who’ve by no means made home made coconut cream pie earlier than, fret not! I’ve included loads of step-by-step photographs, notes, and an intensive recipe under. You probably have questions, simply ask within the remark part under.
Make the Crust: In contrast to conventional coconut cream pie recipes that use a blind baked pie shell. This recipe makes use of a graham cracker crust. That is a lot simpler and is prepared in quarter-hour. Don’t sub a retailer purchased crust shell, it received’t be deep sufficient.
Make the Creamy Coconut Filling: The toughest a part of this recipe is ensuring you’re whisking continually! Don’t make this pie recipe for those who can’t keep glued to the stovetop for round 10 to fifteen minutes.
Meeting: Pour the creamy coconut filling into the golden brown pie crust and easy the highest. Place the home made coconut cream pie into the fridge and chill for no less than 4 hours.
Serve: Prime the pie with home made whipped cream, additional toasted coconut, and serve!
Selfmade Whipped Cream Topping
When you may simply purchase whipped cream… why would you? Making home made whipped cream is really easy and a lot tastier than retailer purchased.
Merely beat the heavy cream with powdered sugar and vanilla extract till tender peaks kind. Then dollop whipped cream on prime of the pie, sprinkle on coconut, and it’s able to serve!
Extra Creamy Coconut Recipes to Strive:
Coconut Cream Pie
This home made coconut cream pie is one the perfect coconut desserts! That includes a baked pie shell (graham cracker), creamy coconut pie filling, and home made whipped cream topping. Wealthy, decadent and value each calorie… you will by no means purchase a retailer purchased coconut pie once more!
Substances
For the Graham Cracker Crust:
- 8 tablespoons (113ml) unsalted butter melted
- 2 cups graham cracker crumbs (see publish for extra on this)
- 1/3 cup (132g) granulated sugar
- 1/8 teaspoon salt
For the Coconut Cream Pie:
- 1 7 ounce bag sweetened shredded coconut toasted and divided
- 5 giant egg yolks room temperature
- 1 13.5 ounce can coconut milk
- 1 cup (227ml) complete milk
- 1/2 cup (113ml) heavy cream
- 3/4 cup (149g) granulated sugar
- 1/4 cup (53g) gentle brown sugar packed
- 1/3 cup cornstarch
- 1/2 teaspoon salt
- 1 tablespoon vanilla extract
For the Whipped Topping:
- 2 cups heavy whipping cream
- 3 tablespoons confectioners’ sugar
- 1/4 teaspoon vanilla extract
Directions
For the Graham Cracker Crust:
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Preheat oven to 350 levels (F).
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Soften butter in a small saucepan. In a medium-sized bowl mix melted butter, graham cracker crumbs, granulated sugar, and salt. Press combination right into a evenly greased 9″ pie pan, evenly spreading the crumbs throughout the underside and up the perimeters. Bake in preheated oven for 10 minutes. Place crust on a cooling rack to chill utterly.
For the Coconut Cream Pie:
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Preheat oven to 325 levels (F). Unfold shredded coconut onto a big baking sheet in a skinny layer; bake in preheated oven for 8 to 10 minutes, or till evenly toasted and golden, stirring just a few instances to make sure even colour. Take away from oven and put aside to chill.
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In a big saucepan mix the egg yolks, coconut milk, complete milk, heavy cream, granulated sugar, brown sugar, cornstarch, and salt; whisk nicely to mix. Convey the combination to a light-weight boil over medium warmth, whisking continually. As soon as the combination reaches a boil, scale back the warmth to medium-low and, whisking continually, prepare dinner one other 2 minutes. Take away combination from warmth; whisk in vanilla extract and 1 cup of the toasted coconut. Pour into crust without delay.
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Easy the highest with a spatula, then cowl with plastic wrap and refrigerate for 4 hours, or till chilly and set.
For the Whipped Topping:
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Within the bowl of a stand mixer fitted with the paddle attachment, or in a big bowl utilizing a handheld mixer, beat the cream till it begins to thicken and maintain tender peaks. Add within the confectioners’ sugar and vanilla and proceed to beat for one more minute. Unfold or pipe the whipped cream over the cooled pie, and sprinkle the highest with remaining toasted coconut. Slice and serve, or maintain chilled – lined within the fridge – till wanted.
Notes
Whereas I discover this pie is greatest eaten the day it’s made, it should maintain, saved within the fridge and lined tightly, for 3 days.
