Desserts

Coconut cream pie

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Cool off this summer with a cool, creamy, coconut cream pie for dessert. Garnish with fresh bananas, blueberries and whipped cream for a festive and delicious treat.

A big slice of coconut cream pie with whipped topping.
Cool off with coconut cream pie

Summer is here!  Cool and creamy pies are perfect treat for a fourth of July celebration.  This coconut cream pie is an old family favorite and always popular at every BBQ or potluck I’ve taken it to.  Dress it up with fresh whipped cream, bananas and blueberries for a festive look.  You’ll want to use a flaky pie pastry for this recipe and not a graham cracker crust.

If you wish to save time, you may buy a pre-made frozen pie pastry. Or follow these simple instructions to make a flaky pie pastry.

A slice of coconut cream pie topped with whipped cream, banana slices and a strawberry.
You can’t go wrong with coconut cream pie

What you’ll need for the pastry

  • 1 1/4 cups all-purpose flour
  • 1/3 cup sugar
  • 1/2 tsp salt
  • 8 tbsp (1 stick) cold, unsalted butter, cut into small pieces
  • 3-4 tbsp cold water
  • 9 inch pie plate

What you’ll need for the filling

  • 3 eggs
  • 1 14 oz can sweetened condensed milk
  • 3/4 cup milk
  • 1/2 cup hot water
  • 1 tsp vanilla
  • 1/4 tsp salt
  • 1/8 tsp ground nutmeg
  • 1 cup sweetened coconut flakes, lightly toasted and divided (3/4 for pie filling and 1/4 for topping)

What you’ll need for the whipped cream topping

Nothing beats fresh whipped cream for a topping. Use a stand mixer or hand mixer with a whisk attachment.

  • 1 cup heavy cream
  • 2 tbsp confectioner’s sugar
  • 1 tsp vanilla
A slice of coconut cream pie decorated with patriotic colors, strawberries, blueberries and bananas.
Strawberries, blueberries and bananas give coconut cream pie patriotic flair

I hope you enjoy this coconut cream pie. It makes a great summer dessert. Let me know how it turns out for you in the comments below.

Happy baking

Michelle

Coconut cream pie

Cool off this summer with a cool, creamy, coconut cream pie for dessert. Garnish with fresh bananas, blueberries and whipped cream for a festive and delicious treat.

Pie pastry

  • 1 1/4 cups all-purpose flour
  • 1/3 cup sugar
  • 1/2 tsp salt
  • 8 tbsp cold unsalted butter ((1 stick) cut into small pieces)
  • 3-4 tbsp cold water

Pie filling

  • 1 can sweetened condensed milk (14 oz can)
  • 3/4 cup milk
  • 1/2 cup hot water
  • 1 tsp vanilla
  • 1/4 tsp salt
  • 1/8 tsp ground nutmeg
  • 1 cup sweetened coconut flakes (toasted and divided (3/4 and 1/4 cup))

Whipped cream topping

  • 1 cup heavy cream
  • 2 tbsp confectioners’ sugar
  • 1 tsp vanilla

Pie pastry

  1. In a medium bowl, combine flour, sugar and salt. Cut in cold butter with a pastry blender until the mixture resembles coarse crumbs. Sprinkle in the cold water, 1 tbsp at a time while mixing lightly with a fork after each addition. Do this until it is just moist enough to hold together. Shape and flatten the dough into a disc. Do not overwork the dough. Cover with plastic wrap and chill for about 1 hour.
  2. Heat the oven to 350 F. Roll out the chilled dough onto a floured work surface into about a 12 inch circle. Place it into a 9 inch pie plate. Trim and discard any excess dough. Prick the bottom of your pie crust a few times with a fork. Line the dough with aluminum foil and fill it with pie weights. Bake in the oven for 10 minutes. Remove the weights, foil and set aside.

Pie filling

  1. Toasting coconut is quite easy. On medium-high heat, add the coconut to a pan. Stir or shake occasionally until it begins to turn golden. Remove from heat immediately as it will burn quickly at this point. Let it cool.
  2. In a large mixer, beat the eggs. One at a time, add the rest of the ingredients except the coconut. Mix well. Stir in ¾ cup of the toasted coconut. Reserve 1/4 cup of the toasted coconut for garnish. The filling will be liquidy. Pour the filling into the prepared pie crust and bake for 50 minutes or until a skewer inserted in the middle comes out clean. Place foil around the edges of the crust if it begins to get too browned. Let it cool completely and refrigerate for about 3 hours prior to serving.

Whipped cream topping

  1. Whip heavy cream, confectioners’ sugar and 1 tsp vanilla in a stand mixer with the whisk attachment on high speed. Whip until stiff peaks form. Chill.
  2. When ready to serve, garnish the pie with fresh whipped cream, remaining toasted coconut and fresh fruit.
  3. When ready to serve, garnish the pie with fresh whipped cream, remaining toasted coconut and fresh fruit.
You can buy ceramic pie weights or find an alternative such as dried beans.  I used ceramic sea tiles.  Line the dough with aluminum foil or parchment paper. Some chefs say parchment paper is better since it allows more air flow. Either works fine.

 

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