Whipped cream doesn’t need to be too sweet, so just a little powdered sugar adds the perfect amount of sweetness. To make homemade whipped cream, you must use heavy whipping cream, not table cream, or light cream, or half ‘n’ half. If you only have sweetened shredded coconut, then you can use that, too. I prefer to use natural, unsweetened coconut flakes. A touch of butter added at the end adds flavor and richness. The flecks of vanilla bean are just delicious in this coconut cream pie filling. Egg yolks also help to thicken the filling, but they also add richness and flavor. You should not use refrigerated coconut milk from the dairy aisle, as that’s intended for drinking, and will not work well in coconut pastry cream. It’s thick and creamy, and perfect for baking and cooking.
Unsweetened canned coconut milk can be found near the Thai food on the ethnic food aisle at most major grocery stores. Whole milk has more flavor than ice water, and brings the dough together. The butter adds richness and moisture, as well as creates flaky layers when the steam escapes the cold butter as it bakes. All-purpose flour provides strength and structure to the pie dough.
#My recipes coconut cream pie full#
See the recipe card at the end of the post for the full ingredients list and instructions. Heavy whipping cream, a little powdered sugar to sweeten it, and vanilla extract are whipped until thick and fluffy, then dolloped on top of the filling. While you could make a meringue topping for your coconut pie, fresh whipped cream is the best topping, in my opinion. Lastly, natural unsweetened coconut flakes add texture and even more coconut flavor. I thickened the filling with egg yolks and corn starch, then finished it with a little butter and vanilla bean paste. Canned coconut milk is thick and creamy, perfect for cooking and baking. Rather than flavoring a vanilla pastry cream with coconut extract, I used canned coconut milk. You could also call it coconut custard or pudding.
Coconut Pastry Creamįor the filling, I made this gloriously creamy, rich and thick coconut pastry cream. Since the coconut filling is not baked in the oven, you will need to pre-bake or blind-bake your pie crust, before you fill it with the coconut pastry cream. My recipe makes enough for a double crust pie, so you can either make 1/2 the recipe, or just wrap and freeze the other portion of dough for another pie. The Three Components All-Butter Flaky Pastry Crustįor the pie crust, I turned to my trusty All Butter Perfectly Flaky Pie Dough recipe. All opinions expressed on this site are my own. This in no way affects my opinion of those products and services. This means that I may make a small commission if you purchase a product using those links. As an Amazon associate, I earn from qualifying purchases. Looking for more recipes like this? Don’t miss this banana cream pie, easy key lime pie, and chocolate cream pie.
This is a pie you’re going to want to make over and over for all your special occasions! Thick and creamy coconut milk makes a rich and flavorful coconut pastry cream that’s flecked with vanilla bean, while natural unsweetened coconut flakes add texture and flavor, without excessive sweetness. While many coconut cream pies are nothing more than vanilla pudding with a little sweetened coconut mixed in, this pie is the real deal. With the flaky pastry, the thick coconut custard, and the mounds of sweetened whipped cream, this is a pie worth celebrating. A homemade coconut cream pie is such a treat.