Easy Coconut Cream Pie: A Tropical Treat in Every Slice
There’s something irresistibly comforting about coconut cream pie. Its luscious, creamy filling paired with a flaky crust makes it a favorite for any occasion. Whether you’re looking for a delightful finish to a family dinner or a sweet treat to brighten a regular day, this Easy Coconut Cream Pie recipe promises to please.
Ingredients
For the Pie Crust:
- 1 1/4 cups all-purpose flour (156g)
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/2 cup cold butter, cut into cubes
- 3-4 tablespoons cold water
For the Filling:
- 2 cups coconut milk (use higher-fat, canned milk for the best flavor and texture)
- 1/2 cup granulated sugar
- 3 large eggs
- 3 tablespoons corn starch
- 1 teaspoon coconut extract
- 1 teaspoon vanilla extract
Directions
Pie Crust:
- In a medium bowl, combine the flour, sugar, and salt.
- Cut the cold butter into the mixture using a pastry cutter or fork until it resembles pea-sized chunks.
- Gradually add cold water, one tablespoon at a time, stirring until the mixture comes together. Form into a disk, wrap in plastic, and refrigerate for at least 2 hours, or freeze for 30 minutes until chilled.
- Preheat your oven to 425°F (220°C).
- Roll out the dough to fit a 9-inch pie plate. Press the dough into the plate and up the sides, trimming and crimping the edges as desired.
- Poke the bottom and sides with a fork to prevent puffing. Bake for 10-15 minutes until light golden brown. Let cool while preparing the filling.
Filling:
- In a medium saucepan, whisk together coconut milk, sugar, and corn starch. Cook over medium heat, stirring constantly until thickened.
- In a separate bowl, beat the eggs. Temper the eggs by slowly whisking in a small amount of the hot coconut milk mixture, then gradually add the tempered egg mixture back to the saucepan, stirring continuously.
- Continue cooking until the mixture thickens and bubbles. Remove from heat and stir in the coconut and vanilla extracts.
- Pour the filling into the cooled pie crust and refrigerate for at least 2 hours, or until set.
Nutritional Information
- Prep Time: 20 minutes
- Cooking Time: 30 minutes
- Total Time: 50 minutes
- Calories: 350 kcal per serving
- Servings: 8
This Easy Coconut Cream Pie is not only a joy to make but also a delight to serve. The creamy coconut filling encased in a buttery, flaky crust offers a slice of paradise that’s sure to transport you straight to the tropics. Enjoy this delicious pie as a special dessert, or turn any day into a celebration with its sweet, tropical charm.
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Easy Coconut Cream Pie
- Total Time: 50 minutes
- Yield: 8 1x
Description
The combination of creamy coconut milk, rich custard, and a buttery pie crust creates an irresistible dessert that transports you straight to a tropical paradise. This Easy Coconut Cream Pie is perfect for satisfying your sweet tooth with its smooth texture and delightful coconut flavor.
Whether you’re making it for a family gathering or just a special treat for yourself, this pie is sure to impress. The light golden crust pairs perfectly with the luscious coconut filling, making every bite a moment of pure bliss. Serve it chilled for the ultimate refreshing dessert experience.
Ingredients
Pie crust:
1 1/4 cups all purpose flour (156g)
1 teaspoon sugar
1/2 teaspoon salt
1/2 cup cold butter, cut into cubes
3–4 tablespoons cold water
Filling:
2 cups coconut milk (higher fat, canned milk will give the best flavor and texture)
1/2 cup granulated sugar
3 large eggs
3 tablespoons corn starch
1 teaspoon coconut extract
1 teaspoon vanilla extract
Instructions
Pie crust:
In a medium bowl, stir together the flour, sugar, and salt.
Cut in butter with a pastry cutter or fork until you see pea-sized chunks of butter remaining.
Gradually add in cold water, stirring each time until you can press it together.
Form it into a disk, wrap in plastic wrap, and refrigerate for at least 2 hours, or freeze for 30 minutes until chilled.
Preheat oven to 425°F (220°C).
Roll out to fit a 9″ pie plate.
Press into the pie plate and up the sides. Try to get as high up the sides as you can as the pie crust may shrink when it bakes. Trim the edges and crimp or leave as desired. Poke the bottom and the sides with a fork all over to help prevent puffing (or use pie weights if you have them).
Bake for 10-15 minutes until light golden brown. Set aside to cool while you make the filling.
Filling:
In a medium saucepan, combine coconut milk, sugar, and corn starch. Cook over medium heat, stirring constantly until thickened.
In a separate bowl, beat the eggs, then slowly whisk in a small amount of the hot coconut milk mixture to temper the eggs.
Gradually add the tempered egg mixture back into the saucepan, stirring constantly.
Continue cooking until the mixture is thick and bubbly.
Remove from heat and stir in coconut extract and vanilla extract.
Pour the filling into the cooled pie crust.
Refrigerate for at least 2 hours or until set.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 350 kcal