Coconut Cream Pie

Coconut Cream Pie

This homemade Coconut Cream Pie is a timeless dessert that combines a flaky pie crust, a rich and creamy coconut pudding filling, fluffy whipped cream, and toasted coconut flakes. Whether you’re baking for a holiday gathering, a special celebration, or just indulging in a tropical treat, this recipe delivers the perfect balance of sweetness and creaminess.

Ingredients

For the Pie Crust

  • 1 package of pre-made pie crust
  • 4 tablespoons cold butter, diced
  • 3-5 tablespoons cold water

For the Coconut Filling

  • 1 pouch Coconut Pudding & Pie Filling mix
  • 3-5 cups cold milk (as per package instructions)
  • 1 cup whipping cream
  • 1/4 cup flaked coconut, toasted

Step-by-Step Instructions

Step 1: Preheat the Oven

  • Preheat your oven to 425°F (220°C).

Step 2: Prepare and Bake the Pie Crust

  1. Follow the instructions on the pie crust package.
  2. Roll out the dough and fit it into a pie pan, trimming any excess dough.
  3. Bake the crust for 8-10 minutes or until golden brown.
  4. Remove the crust from the oven and allow it to cool completely on a wire rack.

Step 3: Make the Coconut Filling

  1. Prepare the Coconut Pudding & Pie Filling according to the package instructions, using cold milk.
  2. Once the pudding thickens, let it cool for about 5 minutes.

Step 4: Whip the Cream

  1. In a chilled mixing bowl, beat the whipping cream with an electric mixer on high speed until stiff peaks form.
  2. Place the whipped cream in the refrigerator until ready to use.

Step 5: Assemble the Pie

  1. Spoon the cooled coconut pudding into the baked and cooled pie crust.
  2. Cover the pie with plastic wrap and refrigerate for 3-4 hours to allow the filling to set.

Step 6: Add Whipped Cream and Toasted Coconut

  1. Once the pie has chilled, spread the whipped cream evenly over the top using a spatula.
  2. Sprinkle the toasted flaked coconut on top for garnish.

Step 7: Serve and Enjoy!

  • Slice the pie and serve chilled.

Tips for the Best Coconut Cream Pie

  1. Homemade Crust Option: For a more personalized touch, make your pie crust from scratch using all-purpose flour, butter, and a pinch of salt.
  2. Toasting Coconut: To toast coconut flakes, spread them on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, stirring occasionally, until golden brown.
  3. Stabilized Whipped Cream: Add a tablespoon of powdered sugar while whipping cream for added sweetness and stability.
  4. Add Vanilla: A dash of vanilla extract in the whipped cream enhances the overall flavor.

Serving Suggestions

This Coconut Cream Pie is best served chilled. Pair it with a hot cup of coffee or a refreshing glass of iced tea for the ultimate tropical dessert experience. It also makes a wonderful addition to a dessert buffet or potluck gathering.

Storage Instructions

  1. Refrigerator: Cover the pie tightly with plastic wrap or store in an airtight container. It will stay fresh for up to 3-4 days in the refrigerator.
  2. Freezing: If you want to freeze the pie, do so without the whipped cream topping. Wrap the pie tightly in plastic wrap and aluminum foil. Freeze for up to 2 months. Thaw in the fridge overnight and add the whipped cream before serving.

Why You’ll Love This Coconut Cream Pie

This recipe is incredibly simple yet delivers a dessert that’s rich in flavor and texture. With its creamy filling, light whipped cream, and crispy crust, this pie is sure to impress your family and friends.

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