Coconut Cream Pie from Scratch – Bakery-Quality Dessert at Home

Why Make This Recipe

Coconut Cream Pie is a perfect dessert for anyone who loves the sweet, creamy taste of coconut. It combines a rich filling with a light, fluffy meringue topping.

This pie is ideal for special occasions, family gatherings, or simply when you crave a delicious homemade treat.

Making this pie is satisfying and rewarding, as you get to enjoy a delightful dessert made from scratch.

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Coconut Cream Pie Recipe

Prep Time25 minutes mins

Cook Time30 minutes mins

Total Time55 minutes mins

Ingredients

• 0.75 cup white sugar
• 0.25 cup cornstarch
• 0.25 teaspoon salt
• 2 cups milk
• 3 egg yolks
• 2 tablespoons butter
• 1 teaspoon vanilla extract
• 1 cup flaked coconut
• 1 9 inch pie shell, baked
• 3 egg whites
• 6 tablespoons white sugar

Instructions

• Combine 3/4 cup sugar, cornstarch, salt, and milk in a heavy saucepan. Cook over medium-high heat, stirring constantly, until thick and bubbly. Continue to boil for one minute. Remove from heat.
• In a medium bowl, beat the 3 egg yolks. Gradually stir in 1/4 of the hot mixture into the yolks. Pour yolks back into the remaining hot mixture, stirring constantly. Cook, stirring constantly, for 30 seconds. Remove from heat and add butter, vanilla, and coconut. Pour into the baked pie shell. Cool in the refrigerator.
• Preheat the oven to 375 degrees F (190 degrees C).
• In a medium glass or metal bowl, beat egg whites until frothy. Slowly add 6 tablespoons sugar while continuing to beat until whites form stiff peaks. Spread meringue over the pie, sealing to the edges and sprinkle with coconut.
• Bake in the preheated oven until the meringue is toasted, about 10 to 15 minutes.

How to Make Coconut Cream Pie

Ingredients:

• 0.75 cup white sugar
• 0.25 cup cornstarch
• 0.25 teaspoon salt
• 2 cups milk
• 3 egg yolks
• 2 tablespoons butter
• 1 teaspoon vanilla extract
• 1 cup flaked coconut
• 1 (9 inch) pie shell, baked
• 3 egg whites
• 6 tablespoons white sugar

Directions:

• Combine 3/4 cup sugar, cornstarch, salt, and milk in a heavy saucepan. Cook over medium-high heat, stirring constantly, until thick and bubbly. Continue to boil for one minute. Remove from heat.
• In a medium bowl, beat the 3 egg yolks. Gradually stir in 1/4 of the hot mixture into the yolks. Pour yolks back into the remaining hot mixture, stirring constantly. Cook, stirring constantly, for 30 seconds. Remove from heat and add butter, vanilla, and coconut. Pour into the baked pie shell. Cool in the refrigerator.

• Preheat the oven to 375 degrees F (190 degrees C).

• In a medium glass or metal bowl, beat egg whites until frothy. Slowly add 6 tablespoons sugar while continuing to beat until whites form stiff peaks. Spread meringue over the pie, sealing to the edges and sprinkle with coconut.
• Bake in the preheated oven until the meringue is toasted, about 10 to 15 minutes.

How to Serve Coconut Cream Pie

Coconut Cream Pie IV is best served chilled. Slice the pie into wedges and serve it on dessert plates. You can enjoy it as is or top it with whipped cream for an extra treat. It pairs well with a cup of coffee or tea.

How to Store Coconut Cream Pie

Store any leftover pie in the refrigerator. Cover it tightly with plastic wrap to keep it fresh. It’s best to eat it within a few days. If you want to freeze the pie, it’s better to freeze just the filling without the meringue.

Tips to Make Coconut Cream Pie

• Make sure to stir the filling constantly to prevent lumps.
• Use fresh coconut for a richer flavor, but flaked coconut works well too.
• Try using a ceramic pie dish for better heat distribution.

Variation

You can add chocolate chips to the filling for a chocolate coconut cream pie. Another variation is to use shredded coconut on top of the meringue for extra texture.

FAQs

1. Can I use coconut milk instead of regular milk?
   Yes, using coconut milk will enhance the coconut flavor in the pie.
2. How can I prevent the meringue from weeping?
   Make sure to seal the meringue to the edges of the pie crust and bake it until fully cooked.
3. Can I use store-bought pie crust for this recipe?
   Absolutely! A store-bought pie crust can save you time and is perfectly fine for this recipe.