Coconut Cream Pie

History & Charm

Coconut cream pie is a timeless American classic that gained popularity in the 19th century when coconuts became more widely available thanks to trade routes. With its buttery crust, creamy custard filling, and fluffy whipped cream topping, this pie quickly became a diner staple and a favorite on family dessert tables.

Ingrédients :

For the Pie Crust (or use store-bought baked shell):

• 1 ¼ cups all-purpose flour
• ½ tsp salt
• ½ cup unsalted butter (cold, cubed)
• 3–4 tbsp ice water

(or 1 pre-baked 9-inch pie shell if you want it quicker)

For the Coconut Cream Filling:

• 2/3 cup sugar
• 1/3 cup cornstarch
• ¼ tsp salt
• 3 cups whole milk
• 4 large egg yolks, lightly beaten
• 2 tbsp unsalted butter
• 1 tsp vanilla extract
• 1 cup sweetened shredded coconut

For the Whipped Topping:

• 1 cup heavy whipping cream (cold)
• 2 tbsp powdered sugar
• ½ tsp vanilla extract
• ¼ cup toasted coconut (for garnish)

Instructions

Step 1: Make the Pie Crust

1. In a mixing bowl, whisk flour and salt.
2. Cut in the cold butter using a pastry cutter or fork until mixture looks crumbly.
3. Add ice water a tablespoon at a time until dough comes together.
4. Shape into a disk, wrap, and chill for 30 minutes.
5. Roll out, fit into a 9-inch pie dish, prick with fork, and blind bake at 375°F (190°C) for 20–25 minutes until golden. Cool completely.

(Skip this step if using a pre-baked crust.)

Step 2: Make the Coconut Cream Filling

1. In a medium saucepan, whisk together sugar, cornstarch, and salt.
2. Gradually whisk in milk until smooth.
3. Cook over medium heat, stirring constantly, until mixture thickens and starts to bubble (about 7–10 minutes).
4. Slowly whisk a small amount of hot mixture into the egg yolks to temper them. Then return egg mixture to saucepan.
5. Cook for 2–3 minutes more, stirring, until thick and pudding-like.
6. Remove from heat, stir in butter, vanilla, and shredded coconut.
7. Pour filling into cooled pie crust, spread evenly, and let cool slightly.
8. Cover with plastic wrap (touching surface to prevent skin) and refrigerate at least 4 hours or overnight.

Step 3: Make the Whipped Cream Topping

1. In a cold mixing bowl, beat heavy cream, powdered sugar, and vanilla until stiff peaks form.
2. Spread or pipe whipped cream over chilled pie.
3. Sprinkle with toasted coconut.

Tips & Variations

• Extra coconut flavor: Replace 1 cup of milk with coconut milk.
• Fancy look: Pipe whipped cream in swirls and sprinkle toasted coconut only in the center.
• Make it tropical: Add a splash of rum or coconut extract to the filling.

Benefits of Coconut Cream Pie

• Coconut provides healthy fats and fiber.
• Homemade custard is free of preservatives.
• Versatile dessert—perfect for Sunday dinners, holiday tables, or summer barbecues.
• Comfort food—its creamy texture and tropical flavor bring joy to every bite.