A simple recipe for rich, creamy coconut pie with a mousse-like consistency using easy-to-find ingredients.
TABLE OF CONTENTS:
Coconut always makes me think of two things: Easter Sunday and Nanny (my paternal grandmother).
Nanny would buy whole coconuts at Eastertime then whittle and extract every last gram of goodness from them.
She'd even save the coconut water when she cracked them open to bake slices of sweet potato in with butter, brown sugar and cinnamon.
She made an assortment of coconut desserts including those green "grass" cupcakes with jelly bean eggs on top, her Italian Bakeless Cake (which was neither Italian or a cake but always my favorite!) and this simple cream pie that's my go-to recipe for Coconut Cream Pie!
She also made a giant 6-layer coconut cake that took days to make. Each layer was painted with a coconut syrup before she layered them between a moist coconut icing then the whole thing was frosted with a thin buttercream.
That's it on the left in the picture below. And yes, that's me trying to snag something sweet off the dessert table when I didn't think anybody was looking. I've heard Pa saved my behind that day and kept my mama and aunts from getting my butt for that!
HOW TO TOAST COCONUT
There are two ways to toast coconut: on the stove and in the oven. I typically use the oven method because the coconut toasts more evenly but either method works! Below are instructions for toasting 2 cups sweetened flaked coconut.
OVEN METHOD: Spread coconut evenly on a large baking sheet then bake at 350 degrees (preheated oven) 8-10 minutes, stopping halfway through to stir the coconut with a spatula. Cool completely before adding to most recipes.
STOVE-TOP METHOD: Add coconut to a large nonstick skillet then heat and stir over medium heat until evenly toasted. Cool completely before adding to most recipes.
A FEW RECIPE NOTES
- Only use Cream of Coconut (not coconut milk or coconut cream).
- Feel free to top the pie with whipped cream or additional Cool Whip.
- If your pie isn't set after 4-6 hours, freeze for 1 hour to speed up the process.
- The texture isn't firm like cheesecake, it's supposed to be little wiggly.
- The filling can also be used to make 2 smaller pies using standard pie shells (not deep dish).
- You don't have to toast the coconut but doing so really brings out the flavor and provides great texture. See the How To section above about toasting coconut if needed.
FAQ ON CREAM OF COCONUT
Can I use Coconut Milk instead of Cream of Coconut? No, the two are not equivalent. Coconut milk is a thin, unsweetened non-dairy milk (like almond milk), whereas Cream of Coconut is thick and sweetened.
Are Cream of Coconut and Coconut Cream the same thing? They are not. Coconut Cream is thick and spreadable like butter. It has a similar consistency to vegetable shortening.
Where can I find Cream of Coconut? Most grocery stores stock it with cocktail mixers (tonic, bloody mary mix, sour mix, etc.) because it's a staple in Pina Coladas and other dreamy libations. Though you may find some shelved with other canned milks or with Indian and Hispanic cuisine ingredients in the grocery store, it will ALWAYS be where the cocktail mixers are.
Is Cream of Coconut supposed to be separated? The degree to which the creamiest parts rise to the top of the can depends on temperature and how long it has been sitting still. In all such things, cream rises to the top. Shake the can vigorously before opening. If the contents are still separated, it's completely OK and normal (especially in cooler temperatures). Everything will smooth out beautifully once mixed well.
Which brand is best? I typically use Coco Lopez or Goya.
MORE COCONUT DESSERT RECIPES
COCONUT TEXAS SHEET CAKE - A velvety tender Texas sheet cake recipe made with coconut milk for a super moist texture and tons of coconut flavor.
GOD BLESS AMERICA CAKE - An easy scratch-made cake recipe with crushed pineapple and brown sugar topped with a caramel pecan coconut icing.
COCONUT MACAROON KISSES - A tender and light, yet rich and dreamy recipe for chewy coconut cookies topped with Hershey’s Kiss chocolate
GERMAN CHOCOLATE SHEET CAKE - An easy German Chocolate sheet cake recipe with a spiffed-up cake mix base and homemade caramel, pecan and coconut icing.
LEMON MACAROON TARTS - Light, chewy coconut macaroon tartlet shells filled with luscious, bright sweet-tart lemon curd topped with whipped cream.
SNO BALL BROWNIES - An easy recipe for fudgy brownies, marshmallow buttercream and coconut just like the classic Hostess Sno Ball snack cakes!
Recipe for How to Cook Easy Coconut Cream Pie
Easy Coconut Cream Pie
A simple recipe for rich, creamy coconut pie with a mousse-like consistency using easy-to-find ingredients.
Ingredients
- 1 15-oz. can cream of coconut
- 1/4 cup milk
- 1 large (5.1 oz) box instant vanilla pudding mix
- 1 14-oz. can sweetened condensed milk
- 2 cups sweetened flaked coconut, toasted and divided
- 1 8-oz tub cool whip, thawed
- 1 deep dish pie shell
Instructions
- Add cream of coconut to a stand mixer or large bowl (using a hand-held mixer) then mix on medium speed until smooth.
- Add milk, pudding mix and sweetened condensed milk then mix until thoroughly combined and smooth.
- Fold in a heaping cup of toasted coconut and cool whip then mix until just combined.
- Add mixture to pie shell, garnish with remaining toasted coconut then refrigerate for 4-6 hours or overnight.
Notes
- Use any deep dish pie crust (graham cracker, ready-bake, homemade, etc.). If using a crust that requires baking, bake and cool before filling.
- Only use Cream of Coconut (not coconut milk or coconut cream).
- Feel free to top the pie with whipped cream or additional Cool Whip.
- If your pie isn't set after 4-6 hours, freeze for 1 hour to speed up the process.
- The texture isn't firm like cheesecake, it's supposed to be little wiggly.
- The filling can also be used to make 2 smaller pies using standard pie shells (not deep dish).
- You don't have to toast the coconut but doing so really brings out the flavor and provides great texture. See the How To section above the recipe card on toasting coconut if needed.
Do you bake the pie crust or put everything in the frozen pie crust?
ReplyDeleteYes, you need to use a baked or ready-to-eat (graham cracker) crust.
DeleteYes, inquiring minds want to know: prebake the pie crust??? Or eat as is?
ReplyDeleteSorry, I thought that everyone would assume the pie crust would need to be ready to eat since the pie isn't baked or otherwise cooked. I will update the recipe to clarify.
DeleteSince you are not baking the entire pie (the filling is no-bake), you would pre-bake the pie crust. Otherwise, you would have a raw, floppy pie shell lol.
ReplyDeleteLove it, and the pre-baked crusts are so handy.
ReplyDeleteVisiting via The Country Cook.
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