Coconut Cream Pie Recipe

Coconut Cream Pie Recipe

Coconut Cream Pie Recipe is a delicious, rich, and creamy dessert. They’re also a good way to add extra protein to your diet as well. This recipe is sure to satisfy your sweet tooth. It’s very easy to make and looks just as impressive as it tastes. This recipe is perfect for the budding coconut lover and can be made with a variety of other ingredients to change things up!

This Coconut Cream Pie Recipe is the perfect dessert for a special occasion, so whether you’re having a birthday celebration or simply need a special treat on the weekend, this recipe is perfect. It’s also a great light dinner with a fun centerpiece of a coconut pie. It’s great for special occasions such as Christmas and birthdays.

This Coconut Cream Pie Recipe is quick, easy, and delicious. This thick and creamy coconut cream cake is no culinary trap. In fact, it’s a seriously delicious dessert. It’s a great way to use up leftovers and makes a terrific dessert for breakfast or a celebratory meal. It’s also a great way to use up coconut milk; because you end up with a really creamy texture when you blend in the coconut milk, it will fit better in your pie crust.

How To Make Coconut Cream Pie

Coconut Cream Pie is just as delicious and beloved as it sounds! The recipe is simple enough: combine coconut milk, coconut, and sugar, and bake in a regular pie shell. The result is a rich, gooey, creamy, flaky dessert. It’s really just a coconut pudding, with a lighter crust and a heartier filling.  This creamy dessert will leave your family and friends in awe of the awesome taste and creamy texture of this homemade ice cream.

Ingredients

For the Coconut Crust:

  • 1 1/4 cup all-purpose flour
  • 1/2 cup COLD unsalted butter 
  • 1/3 cup shredded sweetened coconut
  • 1/2 teaspoon salt
  • 3-5 tablespoons coconut rum, ice cold

For the Coconut Cream Pie:

  • 5.1 ounces instant vanilla pudding 
  • 15-ounce cream of coconut 
  • 1/2 cup coconut milk, or cow’s milk
  • 12 ounces cream cheese, softened
  • 2 cups heavy whipping cream
  • 1 teaspoon vanilla extract
  • 3 tablespoons sugar
  • 1 cup toasted coconut

Step By Step Instructions To Make Coconut Cream Pie

Step 1

Make sure the butter is very cold by cutting it into small cubes and placing it in the freezer. In a food processor, combine 1/3 cup coconut shredded. Pulse until finely chopped. Once the flour and salt have been added, pulse again. 

Step 2

Chill coconut rum over ice with a couple of ounces. Pulse the mixture until the cold butter is finely chopped and combined with the flour. If it resembles oatmeal or little pellets, it should be crumbly. Adding chilled coconut rum (not ice cubes) a tablespoon at a time, pulse until clumpy. A firm, non-sticky texture is ideal. 4 tablespoons are usually enough for me. Form the dough into a disk by dumping it onto plastic wrap. For at least 30 minutes, wrap and refrigerate.

Step 3

Heat the oven to 375 degrees Fahrenheit. Once the dough has chilled, roll it into a 14-inch circle on a floured surface. To transfer the pie crust to the pie pan, roll one side of the pie crust over the top of the rolling pin. 

Step 4

Make sure the pie crust is not stretched, but gently inserted into the pie pan. Seal the edges by turning them underneath and crimping them. Forks or fingers can be used for this. Cover the pie crust with foil and gently shape it. You can use dried beans or ceramic pie weights to fill the foil. For 15 minutes, bake the crust. 

Step 5

Once the foil and weights have been removed, carefully remove them. Then bake for another 10 minutes. Before filling, let the cake cool completely.

Step 6

On a baking sheet, spread the coconut out. Just until golden, toast for 3-5 minutes. After that, remove and cool. While the coconut is in the oven, do not lose sight of it. A second can be all it takes for it to turn black!

For the Filling:

Step 1

You can use an air-tight glass jar or a plastic container to store instant pudding mix. Add the coconut milk and cream of coconut. Stir well for 1-2 minutes after covering tightly. 

Step 2

When ready to use, place in the refrigerator. Combine the heavy cream, 1 teaspoon vanilla, and 3 tablespoons sugar in an electric mixer. Refrigerate after transferring to another bowl. 

Step 3

Once the cream cheese has been beaten until light and fluffy, add the sugar. Adding the pudding mixture slowly will result in a smooth texture. Make sure there are no clumps by adding a little at a time and scraping the bowl regularly. In the last step, fold in HALF the whipped cream. Make sure the mixture is smooth by mixing carefully.

Step 4

Fill the cooled pie crust with the filling. The remaining whipped cream should be topped with toasted coconut generously sprinkled on top. Let it chill for at least four hours. It’s even better if you can stay overnight.

Conclusion

We hope you enjoyed this Coconut Cream Pie Recipe! Coconut Cream Pie Recipe Coconut Cream Pie Recipe Baked pie crusts are delicious, but sometimes you just want a creamy, cool, and quick dessert. This Coconut Cream Pie is just that! You get the subtle taste of coconut in every bite, and the simplicity of the whipped cream and shredded coconut topping is refreshing and fun. We are so very excited to share this easy coconut cream pie recipe with you! It is sure to be a hit with your family and friends. If you enjoyed this recipe or any of our others, we would love for you to share it with your friends and family. 

More Delicious Recipes

Coconut Cream Pie Recipe

Coconut Cream Pie Recipe

The recipe is simple enough: combine coconut milk, coconut, and sugar, and bake in a regular pie shell. The result is a rich, gooey, creamy, flaky dessert. It’s really just a coconut pudding, with a lighter crust and a heartier filling.
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Prep Time 30 minutes
Cook Time 25 minutes
Chill Time 4 hours
Total Time 4 hours 55 minutes
Course Dessert
Cuisine American
Servings 10 Slices

Ingredients
  

For the Coconut Crust:

  • 1 1/4 cup all-purpose flour
  • 1/2 cup COLD unsalted butter 
  • 1/3 cup shredded sweetened coconut
  • 1/2 teaspoon salt
  • 3-5 tablespoons coconut rum, ice cold

For the Coconut Cream Pie:

  • 5.1 ounces instant vanilla pudding 
  • 15 ounce cream of coconut 
  • 1/2 cup coconut milk, or cow’s milk
  • 12 ounces cream cheese, softened
  • 2 cups heavy whipping cream
  • 1 teaspoon vanilla extract
  • 3 tablespoons sugar
  • 1 cup toasted coconut

Instructions
 

  • Make sure the butter is very cold by cutting it into small cubes and placing it in the freezer. In a food processor, combine 1/3 cup coconut shredded. Pulse until finely chopped. Once the flour and salt have been added, pulse again. 
  • Chill coconut rum over ice with a couple of ounces. Pulse the mixture until the cold butter is finely chopped and combined with the flour. If it resembles oatmeal or little pellets, it should be crumbly. Adding chilled coconut rum (not ice cubes) a tablespoon at a time, pulse until clumpy. A firm, non-sticky texture is ideal. 4 tablespoons are usually enough for me. Form the dough into a disk by dumping it onto plastic wrap. For at least 30 minutes, wrap and refrigerate.
  • Heat the oven to 375 degrees Fahrenheit. Once the dough has chilled, roll it into a 14-inch circle on a floured surface. To transfer the pie crust to the pie pan, roll one side of the pie crust over the top of the rolling pin. 
  • Make sure the pie crust is not stretched, but gently inserted into the pie pan. Seal the edges by turning them underneath and crimping them. Forks or fingers can be used for this. Cover the pie crust with foil and gently shape it. You can use dried beans or ceramic pie weights to fill the foil. For 15 minutes, bake the crust. 
  • Once the foil and weights have been removed, carefully remove them. Then bake for another 10 minutes. Before filling, let the cake cool completely.
  • On a baking sheet, spread the coconut out. Just until golden, toast for 3-5 minutes. After that, remove and cool. While the coconut is in the oven, do not lose sight of it. A second can be all it takes for it to turn black!

For the Filling:

  • You can use an air-tight glass jar or a plastic container to store instant pudding mix. Add the coconut milk and cream of coconut. Stir well for 1-2 minutes after covering tightly. 
  • When ready to use, place in the refrigerator. Combine the heavy cream, 1 teaspoon vanilla, and 3 tablespoons sugar in an electric mixer. Refrigerate after transferring to another bowl. 
  • Once the cream cheese has been beaten until light and fluffy, add the sugar. Adding the pudding mixture slowly will result in a smooth texture. Make sure there are no clumps by adding a little at a time and scraping the bowl regularly. In the last step, fold in HALF the whipped cream. Make sure the mixture is smooth by mixing carefully.
  • Fill the cooled pie crust with the filling. The remaining whipped cream should be topped with toasted coconut generously sprinkled on top. Let it chill for at least four hours. It's even better if you can stay overnight.
Keyword Coconut Cream Pie Recipe
No ratings yet