April 20, 2023

Easy Coconut Cream Pie

Easy Coconut Cream Pie is one of our favorite springtime desserts. I start this pie by making an easy cookie crust. Then, I make a creamy coconut custard filling. Finally, I top the pie with whipped cream and toasted coconut. We like this pie for several reasons. First of all, I like that I can make most of this pie ahead of time. Secondly, I like that I can make this pie with ingredients I always have in the house. And, lastly, we all like the sweet crust, the creamy pie filling, and the fluffy whipped cream.

The Equipment I Used

A Pie Dish- You’ll need a nine-inch pie dish to make this pie.
An Electric Mixer- Use this to whip the cream.
A Food Processor- You’ll need this to make the cookie crust.
A Food Scale- For perfect baking results, be sure to weigh your sugar.

The Ingredients Needed for Easy Coconut Cream Pie

Eggs- You’ll need five large egg yolks for this pie. I really like the Handsome Brook Farm Eggs.
Sugar- Use granulated sugar to make the filling, and powdered sugar for the whipped cream topping.
Cornstarch- You’ll need this to thicken the custard filling.
Milk- Use whole milk.
Butter- Be sure to use unsalted butter.
Coconut Extract- Use this to flavor the coconut filling.
Wafer Cookies- I used Nabisco vanilla wafer cookies.
Coconut- Use sweetened flaked coconut.
Cream- Use heavy cream, not light cream or half and half to make the whipped cream.

How I Made my Pie

Frist, I made the cookie crust. It’s important to not burn this.
Next, I made the pie filling. Be sure to whisk the mixture continuously.
Finally, after the pie chilled, I made the whipped cream and added it to the top of the pie.

If you like custard pies, you need to try this sweet and creamy Easy Coconut Cream Pie.

Easy Coconut Cream Pie

An easy vanilla wafer crust filled with a creamy coconut pudding.

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Prep Time 15

Cook Time 15

Total Time 30

Course Dessert

Cuisine American, Southern

Servings trifles

Calories 400 kcal

Equipment

1 9- inch nonstick metal pie plate
Food processor

Ingredients

For the Pie Filling:

½ cup granulated sugar (100g)
¼ cup cornstarch
¼ tsp. salt
2½ cups whole milk
5 large egg yolks
3 tbsp. unsalted butter
2 tsp. coconut extract
1½ cups sweetened coconut flakes

For the Vanilla Wafer Crust:

3 cups vanilla wafer cookies
4 tbsp. unsalted butter, melted

For The Pie Topping:

1 cup heavy cream
1 tsp. vanilla
3 tbsp. powdered sugar

Instructions

First, make the Vanilla Wafer Crust: Preheat the oven to 325 degrees. Using the food processor, grind the cookies into fine crumbs. Add the butter and pulse until well combined. Press this up the sides and on the bottom of a 9-inch round pie pan. Bake for 15 minutes. Also, spread the coconut flakes on a sheet pan and toast for five minutes. Cool the pie crust completely on a wire rack while you make your filling.
Next, make the Coconut Cream: In a three-quart saucepan whisk together the sugar, cornstarch, and salt. Slowly whisk in the milk. Then, whisk in the eggs. Whisking constantly, cook over low heat, until the mixture comes to a simmer. Cook for one minute. Remove it from the heat and add the butter, one cup of the toasted coconut and the coconut extract. Set aside to cool.
When the crust and the filling are at rooom temperature, pour the filling into the crust. Cover and chill for six hours or overnight.
Right before serving, in an electric mixer, beat the heavy cream, vanilla and sugar together, until it's whipped into stiff peaks.
Spread the whipped cream all over the top of the pie. Sprinkle on the rest of the toasted coconut.