The Best Coconut Cream Pie

The best coconut cream pie made completely from scratch, its creamy, loaded with lots of coconut, and topped with a coconut flavored whip cream. A coconut lovers dream dessert.

THE BEST COCONUT CREAM PIE

I am such a coconut fanatic, so its not surprising that this is one of my favorite pies to make and eat. Of course I love a slice of pumpkin at thanksgiving, but somehow we all end up raving the most about this coconut one.

Pies can seem intimidating at times, but this one really is fairly simple to make. And tasting it completely homemade makes all of the effort feel so worth it.

If you're feeling like you also want to take the time to make a pie crust I have the perfect flaky pie crust recipe and tutorial here with all the steps to blind bake it and make it as easy as... pie!

INGREDIENTS NEEDED TO MAKE THE BEST COCONUT CREAM PIE

• Pie crust, homemade or store bought
• Sugar
• Flour
• Salt
• Heavy Cream
• Canned Unsweetened Coconut Milk
• Eggs
• Butter
• Vanilla
• Sweetened Shredded Coconut
• Coconut Flakes
• Powdered Sugar
• Coconut Extract, vanilla is fine too

HOW TO BLIND BAKE A PIE CRUST

If using a store bought pie crust you will need to blind bake your crust. Place your pie crust into your pie plate. Crimp the edges however you would like. Poke holes along the bottom and up the sides of the crust with a fork, as this will help the crust from shrinking once baking. Place the crust into the freezer for about 20 minutes and preheat your oven to 350. Once crust is chilled again, place a piece of parchment paper inside the pie and fill with pie weights, dried beans or even sugar. You want to make sure it is completely full so it holds your crust in place.

Bake for about 30-40 minutes for a store bought crust, or about 50-60 for a homemade.

HOW TO MAKE THE PASTRY CREAM FOR THE PIE

• In a medium saucepan set over medium heat, add the sugar, flour, salt, cream, and coconut milk. Bring mixture to a simmer, then turn heat off and let stand for 10 minutes.
• In a small mixing bowl whisk together the eggs. Take about ¼ cup of cooked mixture up above and add to eggs, whisking when added. Do this a couple of times and then add combined eggs mixture to saucepan.
• Return to medium heat and whisk while cooking until the pastry cream thickens and begins to bubble. This will take about 5-7 minutes. Remove saucepan from heat.

• Add butter and vanilla and whisk until butter is melted. Fold in shredded coconut. Place pastry cream in another bowl and place a piece of plastic wrap directly on the top of the cream. This will help it from forming a crust layer on the top. Place bowl in the fridge until completely cold.

• Once completely cold, spread pastry cream into baked pie crust.
• Toast flaked or shredded coconut for topping in the oven at 350 for about 6-7 minutes, or in a frying pan oven low heat. Be careful not to burn. Set aside to cool.

HOW TO MAKE COCONUT WHIPPING CREAM

• Whip heavy cream, powdered sugar and coconut extract until stiff peaks form.
• Spread whipping cream over the top of the pie and sprinkle toasted coconut on top of that.

HOW BEST TO STORE

This pie can store perfectly fine for 3-4 days if needed. Make sure to cover them tightly with plastic wrap or store in a sealed container.  I don’t, however, recommend freezing any leftover pie as there will be significant changes to it’s texture.

CAN THIS PIE BE MADE IN ADVANCE

Yes. The best way to prep this pie ahead of time would be to bake the pie crust and also the filling and store separate until ready to eat, as this will keep your crust from getting softer. But I always make this pie a day before we eat it for thanksgiving and it is perfect!

FOR MORE COCONUT RECIPES YOU SHOULD TRY

The Best Coconut Cake Ever

Peaches and Cream Coconut Tart

Lemon Coconut White Chocolate Cookies

German Chocolate Cake

Chocolate Chip Coconut Cookies

For more yummy treats follow me on instagram @thesaltedsweets. And be sure to tag me and comment below if you make them and love them as much as I do.