Coconut cream pie is the ultimate indulgence—smooth, creamy, and delicately infused with tropical coconut flavor. This easy recipe will not only satisfy your sweet tooth but also become a beloved dessert in your home. With its perfectly flaky crust and luscious filling crowned with whipped cream, every slice feels like a mini-vacation!
Budget Information
The total cost for this delicious coconut cream pie recipe is approximately $12.00, which breaks down to about $2.00 per serving if you slice it into six generous portions. Perfect for those celebrating a special occasion or just in need of a sweet escape!
Why This Recipe Works
There’s just something magical about the combination of crunchy coconut flakes and velvety filling tucked inside a buttery pie crust! This recipe brings together such simple ingredients, yet each one plays a crucial role in creating that sweet, creamy dream you’ve always loved. Plus, the balance between sweetness and a hint of salt keeps every bite interesting. If you’ve never made a coconut cream pie before, brace yourself—it’s so good, you’ll wonder why you waited!
Ingredients + Optional Substitutions
Here’s what you need to whip up this fantastic pie, along with some easy substitutions if you’re missing anything:
- 1 cup sweetened coconut flakes ($1.50): Coconut is the star of the show! If you prefer, you can use unsweetened coconut for a less sugary option.
- 1 cup half-and-half ($1.50): This makes for a rich filling. If you’re looking for a lighter option, you could use whole milk or even coconut milk.
- ¾ cup granulated sugar ($0.75): Sweetness is key here! Brown sugar can add a deeper flavor if you want to try something different.
- ⅓ cup all-purpose flour ($0.20): Helps to thicken the filling. Cornstarch can be used as a gluten-free alternative.
- 3 large eggs ($1.50): Eggs help to bind everything and create that creamy texture. Flax eggs can work if you’re going vegan.
- 1 pinch of salt ($0.05): Just a tiny bit enhances all the flavors!
- 1 tsp pure vanilla extract ($0.50): Adds that classic flavor. Vanilla bean paste can elevate it even more.
- 1 baked pie crust ($2.00): You can either buy a store-made one or use a homemade buttery pastry crust.
- 2 cups whipped topping ($3.00): For that beautiful final touch! Freshly whipped cream is a fantastic option if you want to get fancy.
Step-by-step Recipe Instructions
Step 1: Begin by toasting 1 cup of coconut flakes in a dry skillet over medium heat. Stir frequently to ensure they don’t burn—you’re looking for that gorgeous golden color and a nutty aroma to fill your kitchen. This step brings out the coconut’s sweet nuttiness and adds a lovely crunch!
Step 2: In a medium saucepan, combine the toasted coconut (save some for topping later!), 1 cup of half-and-half, ¾ cup of sugar, ⅓ cup of flour, and a pinch of salt over medium heat. Whisk everything together until it’s smooth and well combined. Note: Keep stirring constantly to prevent lumps and ensure an even texture. Bring this mixture to a gentle boil while continuing to whisk. You’ll see it start to thicken—this is where the magic happens!
Step 3: Once the mixture is thickened (it should resemble a custard), remove it from the heat. Whisk in the 3 large beaten eggs and 1 tsp of vanilla extract until everything is perfectly blended. This adds creaminess and that lovely vanilla-sweet scent. Pour this luscious filling into your prepared baked pie shell, smoothing the top with a spatula.
Step 4: Pop the pie into the refrigerator and let it chill for at least 4 hours, or until it’s firm. Patience is key here! While waiting, you can dream about how delicious this pie will be and what a hit it’ll be at your next gathering!
Step 5: Before serving, top your pie with the whipped topping, spreading it out generously. Finally, sprinkle the reserved toasted coconut flakes on top to make it look as fabulous as it tastes! Enjoy the smiles as you cut into this creamy, dreamy coconut paradise!
Nutritional Facts
Here’s what you can expect in each serving of this heavenly pie:
- Calories: 350
- Protein: 4g
- Carbohydrates: 45g
- Total Fats: 20g
- Saturated Fat: 10g
- Fiber: 2g
- Sugar: 25g
- Sodium: 150mg
Storage and Reheating Tips
To keep your coconut cream pie fresh, cover it tightly in the fridge. It will last for up to 4 days, but let’s be honest, it likely won’t last that long! You can also freeze the pie (before adding whipped topping) for up to 3 months. Just wrap it well in plastic wrap followed by aluminum foil to prevent freezer burn. Thaw it in the fridge overnight before garnishing and serving!
Serving Suggestions
This coconut cream pie shines brightly on its own, but you can elevate the experience by serving it alongside fresh tropical fruits like mango or pineapple. A drizzle of chocolate sauce can add a fun twist, or perhaps a sprinkle of lime zest to compliment that coconut flavor. For a truly indulgent experience, enjoy with a side of coffee or a sweet dessert wine!
Reader Tips or Helpful Notes
Here are a couple of pro tips to up your coconut cream pie game: Always stir constantly when cooking the filling—this prevents scorching and ensures you’re rewarded with that perfect consistency. If at any point the filling seems lumpy, just strain it through a fine-mesh sieve to ensure a silky smooth filling. And don’t skimp on chilling time; it’s essential for that satisfying “slice” and texture!
Recipe FAQs
Can I make this pie in advance? Absolutely! In fact, it’s a great make-ahead dessert. Just store it covered in the refrigerator for a day or two before serving.
Can I use coconut milk instead of half-and-half? Yes! Coconut milk will give you a more intense coconut flavor and still create that creamy filling.
How do I prevent the crust from getting soggy? Bake the crust until golden brown before adding the filling. You can also brush the baked crust with a beat egg white before filling to create a barrier.
Is it necessary to use the whipped topping? Not at all! You can use homemade whipped cream or even a light meringue if you want a different texture and flavor.
Can I add chocolate to this recipe? Yes! A layer of chocolate ganache can be spread at the bottom of the pie crust before adding the coconut filling for a delicious twist!
