Summer, Winter, Spring, or Fall. I love them all. Any season is a perfect match for this smooth and delightful treat. Think of enjoying this creamy mouthful of pure pleasure. I do! This Coconut Cream Pie recipe is easy to make and for those coconut lovers among us, this pie is definitely a contender for any dessert or snack time.
With one bite, I can imagine sitting in the Summer sunshine of a beach town, or by the warm fireside in a snowy village at the heart of Winter, or among the lush flora and fauna of a Spring garden party, or by a river inlet in the Fall. This is a pie for all seasons, and is really a close second to my Key Lime Pie in Paradise.
While most recipes from the American South use a regular pie crust, my taste led to a personal touch of using digestive biscuits/ graham crackers for the base, the same as in my Key Lime Pie in Paradise. The taste is richer and lighter at the same time.
For the topping, I used a thinner layer of whipped cream compared to the thick ones often used. This thinner topping caresses the soft custard filling and the crusty cracker base provides the more fluid, less dense texture I prefer.
Here are the Ingredients:
Here is the Recipe:
All-Seasons Coconut Cream Pie
Ingredients
Crust
- 250 g / 8.8 oz Digestive Biscuits or Graham Crackers
- 80 g / 3 oz Unsalted Butter, melted
Filling
- 1 can / 400 ml Full-fat Coconut Milk
- 120 ml Sweet Whole Milk
- 120 ml Heavy Cream
- 4 Large Egg Yolks
- 30 g / 1/4 cup Cornstarch
- 150 g / 5.3 oz Granulated Sugar
- 1/4 tsp Salt
- 80 g / 3 oz Unsweetened Coconut Flakes
- 2 tbsp / 30 g Unsalted butter, room temperature
- 1 tsp Vanilla Paste
Topping
- 180 ml Heavy Cream, cold
- 2 tbsp Granulated Sugar
- 1/2 tsp Vanilla Paste
- 2 tbsp Roasted Unsweetened Coconut Flakes
Instructions
Prepare the crust
- Preheat oven to 180 C (350 F). Place the Digestive Biscuits / Graham Crackers into a food processor. Blend until nice crumbs form. Transfer the crumbs into a mixing bowl. Add the melted Butter.
- Press the crust mixture onto the bottom of a 9 inch (23 cm) pie pan.
- Bake the crust for 8-10 minutes and let cool on a rack while preparing the filling.
Prepare the filling
- In a small mixing bowl, whisk the Egg Yolks and Cornstarch together. Set aside.
- Place a saucepan over medium heat, whisk the Coconut Milk, Heavy Cream, Sweet Whole Milk, Sugar, and Salt together. Whisk occasionally and bring to boil. Then turn the heat down to medium-low.
- Use a ladle to add the milk mixture slowly into the yolk mixture.
- Quickly whisk them together to avoid the yolks scrambling until it turns into a smooth mixture.
- Then pour the mixture into the pot and mix well together. The pudding beings to bubble and thicken up. Continue to whisk and let it cook for 1-2 minutes.
- Remove from heat. Add the Unsweetened Coconut Flakes, Butter, and Vanilla Paste. Whisk well.
- Pour the warm filling into the cooled pie crust. Cover tightly with plastic wrap on the surface. Let it cool down close to room temperature and then refrigerate for at least 4 hours or overnight.
Prepare the topping
- Roast the Unsweetened Coconut Flakes in a preheated oven at 175 C (340 F) for a few minutes until golden brown. Set aside.
- In a stand mixer, whip the Heavy Cream, Sugar, and Vanilla Paste together on medium-high speed for about 4 minutes until it forms nice medium peaks.
- Use a soft spatula to add the whipped cream on top of the pie filling. Make any desired shape you like. Garnish with Roasted Coconut Flakes.
Video
Oh, I just love making this All Seasons Coconut Cream Pie. Simply stated: every mouthful brings pure joy. This pie is just the right amount of sweet, not over or under in its creaminess. This is definitely a great dessert for you any day of any month of the year. I hope you enjoy making this pie!
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