Irresistible Coconut Cream Pie – A Taste of Tropical Delight!

Coconut Cream Pie – Indulge in the heavenly flavors of our Coconut Cream Pie that will transport you to a tropical paradise. This delightful dessert is a creamy and dreamy treat, featuring a luscious coconut filling encased in a flaky, baked pie shell. Bursting with rich coconut flavor and topped with toasted coconut flakes and a dollop of whipped topping, this pie is a true crowd-pleaser. Prepare to embark on a culinary journey that will leave you craving for more!

Picture this: It’s a warm summer evening, and the aroma of freshly baked Coconut Cream Pie fills the air. As the pie cools on the countertop, my family eagerly gathers around, their eyes sparkling with anticipation. With the first bite, a symphony of flavors dances on our taste buds, reminding us of the sunny beach vacations we’ve shared. This recipe has become a cherished tradition in our household, making appearances at birthdays, holidays, and any special occasion worth celebrating. Every slice is a reminder of love, togetherness, and the magic of homemade desserts.

Why This Creamy Coconut Creation Will Steal Your Heart?

• Flaky pie shell filled with a velvety-smooth coconut filling that is simply irresistible.
• A symphony of flavors: The toasty, golden brown coconut flakes add a delightful crunch, complementing the creamy filling.
• The perfect balance of sweetness: Each bite delivers a harmonious blend of coconut essence and delicate sweetness.
• Quick and easy: With straightforward steps, you’ll have a homemade masterpiece that will wow your family and friends.
• Versatile dessert: Whether it’s a summer BBQ, holiday gathering, or a cozy night in, this Coconut Cream Pie is always a showstopper.

Ingredients:

• 1 cup sweetened flaked coconut (85g)
• 3 cups half-and-half (710ml)
• 2 eggs, beaten
• 3/4 cup white sugar (150g)
• 1/2 cup all-purpose flour (60g)
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1 (9-inch) pie shell, baked
• 1 cup frozen whipped topping, thawed (240g)

Directions:

Preheat your oven to 350°F (175°C).

Spread the sweetened flaked coconut evenly on a baking sheet. Place it in the oven and bake for approximately 5 minutes, stirring occasionally, until the coconut turns a golden brown. Be careful not to let it burn.

In a saucepan, combine the beaten eggs, half-and-half, sugar, flour, and salt. Stir well until all the ingredients are fully incorporated.

Place the saucepan on the stove over medium heat and bring the mixture to a boil, stirring continuously. Reduce the heat to low and let it simmer for about 2 minutes, continuing to stir.

Remove the saucepan from the heat and add ¾ cup of the toasted coconut and the vanilla extract. Set aside the remaining toasted coconut for later use as a pie topping.

Pour the coconut filling into the pre-baked pie shell. Refrigerate the pie for approximately 4 hours until it is fully chilled and set.

Prior to serving, sprinkle the reserved toasted coconut over the top of the pie. Add generous dollops of thawed whipped topping.

Slice and serve this tropical delight, savoring each bite of the creamy coconut goodness.

Notes:

• For a more pronounced coconut flavor, consider adding a teaspoon of coconut extract to the filling.
• If you prefer a homemade whipped cream topping, substitute the frozen whipped topping with freshly whipped cream.
• To enhance the pie’s presentation, lightly toast additional coconut flakes and sprinkle them over the whipped topping.
• Keep the pie refrigerated until serving for the best texture and flavor.

In conclusion, Coconut Cream Pie is a dessert that captures the essence of tropical bliss and elevates any occasion with its creamy decadence. With its golden toasted coconut flakes, velvety filling, and flaky pie crust, this pie is a treat for both the eyes and the palate. Whether you’re celebrating a special event or simply craving a taste of paradise, this recipe will transport you to sandy beaches and gentle ocean breezes.

So gather your loved ones, embrace the joy of homemade desserts, and embark on a culinary adventure with Coconut Cream Pie. Let its rich flavors and delightful textures create lasting memories that will warm your heart. Indulge in each heavenly slice, savoring the harmonious blend of coconut, sweetness, and nostalgia.

Whether you’re an experienced baker or a novice in the kitchen, this recipe is approachable and easy to follow. So go ahead, give it a try, and watch as this delightful pie becomes a staple in your household, just like it has in mine. Unleash your inner chef, and let the magic of Coconut Cream Pie enchant your taste buds.

Thank you for joining me on this mouthwatering journey, and may every bite of this Coconut Cream Pie bring you closer to the paradise of flavors that await. Happy baking, and may your culinary adventures be filled with love, joy, and deliciousness!

Frequently Asked Questions

Can I use fresh coconut instead of sweetened flaked coconut?

While fresh coconut can be used, it may alter the texture and sweetness of the pie. Sweetened flaked coconut provides the ideal balance of flavor and convenience for this recipe.

Can I make the pie ahead of time?

Absolutely! This Coconut Cream Pie can be prepared a day in advance. Simply keep it refrigerated until you’re ready to serve.

Can I use a pre-made pie crust?

Yes, you can use a pre-made pie crust for convenience. However, a homemade crust adds an extra layer of deliciousness and flakiness to the pie.

Can I freeze the Coconut Cream Pie?

While it is technically possible to freeze the pie, the texture of the filling may change upon thawing. We recommend enjoying it fresh for the best experience.

Coconut Cream Pie

Sacrlett

This delightful dessert is a creamy and dreamy treat, featuring a luscious coconut filling encased in a flaky, baked pie shell. Bursting with rich coconut flavor and topped with toasted coconut flakes and a dollop of whipped topping, this pie is a true crowd-pleaser.

Print Recipe Pin Recipe

Course Dessert

Ingredients

  

• 1 cup sweetened flaked coconut 85g
• 3 cups half-and-half 710ml
• 2 eggs beaten
• 3/4 cup white sugar 150g
• 1/2 cup all-purpose flour 60g
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1 9-inch pie shell, baked
• 1 cup frozen whipped topping thawed (240g)

Instructions

 

• Preheat your oven to 350°F (175°C).
• Spread the sweetened flaked coconut evenly on a baking sheet. Place it in the oven and bake for approximately 5 minutes, stirring occasionally, until the coconut turns a golden brown. Be careful not to let it burn.
• In a saucepan, combine the beaten eggs, half-and-half, sugar, flour, and salt. Stir well until all the ingredients are fully incorporated.
• Place the saucepan on the stove over medium heat and bring the mixture to a boil, stirring continuously. Reduce the heat to low and let it simmer for about 2 minutes, continuing to stir.
• Remove the saucepan from the heat and add ¾ cup of the toasted coconut and the vanilla extract. Set aside the remaining toasted coconut for later use as a pie topping.
• Pour the coconut filling into the pre-baked pie shell. Refrigerate the pie for approximately 4 hours until it is fully chilled and set.
• Prior to serving, sprinkle the reserved toasted coconut over the top of the pie. Add generous dollops of thawed whipped topping.
• Slice and serve this tropical delight, savoring each bite of the creamy coconut goodness.

Notes

For a more pronounced coconut flavor, consider adding a teaspoon of coconut extract to the filling.

If you prefer a homemade whipped cream topping, substitute the frozen whipped topping with freshly whipped cream.

To enhance the pie's presentation, lightly toast additional coconut flakes and sprinkle them over the whipped topping.

Keep the pie refrigerated until serving for the best texture and flavor.

Keyword Coconut Cream Pie