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Best Toasted Coconut Cream Pie Recipes

Best Toasted Coconut Cream Pie Recipes

Toasted Coconut Cream Pie Shopping Tips

If you're looking for a smoother texture in your finished product, try using confectioners' sugar (also known as 10x sugar) instead of granulated sugar.

Toasted Coconut Cream Pie Cooking Tips

Think beyond cakes and pies – fruits like peaches, pineapple, and figs are excellent grilled – brush with melted butter or wine and sprinkle with sugar and spices for a dessert that you can feel good about.

How to Make Toasted Coconut Cream Pie - Cassies

Preheat the oven to 350ºF. Spread coconut on a baking sheet and bake, until golden, about 5 – 9 minutes. Stir a couple times in between. Let toasted coconut cool.

Separate the eggs and whisk the egg yolks together (the whites will be saved for the meringue topping, if using).

Temper the hot milk into the egg yolks by taking the hot milk mixture and, working with just a few teaspoons at a time, pouring it into the egg yolks as you whisk continuously. Then, whisk the egg mixture into the hot milk mixture.

In a small bowl or shaker bottle, mix the 1/4 cup remaining milk with the 1/4 cup corn starch.

Whisk the cornstarch mixture into the hot milk mixture. Bring the liquid to a boil and reduce to a simmer. Cook the mixture, stirring constantly, until the filling is thick, about 5 to 6 minutes.

Stir in the vanilla, coconut, and butter. Mix well.

Preheat the oven to 400ºF.

Using an electric mixer with a whip attachment, whip the egg whites to soft peaks. Add 1/4 cup of sugar and whip the egg whites to stiff peaks.

Spread the egg whites over the top of the pie, making sure to cover the surface all the way up to the edges to prevent shrinking.

Place the pie in the oven for about 3 to 4 minutes, or until the meringue is golden brown.

The Best Coconut Cream Pie

Coconut Cream Pie will always remind me of my grandmother. I would ask her for the recipe, but it&aposs one of those that isn&apost written down. She doesn&apost need a list of ingredients or directions, and she could probably make it with her eyes closed. She&aposs had years of practice, and as much as I love baking, I&aposm not quite there yet. That&aposs why I also love this Coconut Cream Pie recipe from Southern Living.

This pie has been dubbed "The Best" Coconut Cream Pie, and if you take a look at the ratings and reviews on the recipe, you&aposll see why. It has just the right amount of coconut flavor, and satisfies taste-testers of all kinds. This classic pie starts with a store-bought pie crust, but you could certainly make your own if you have a trusty homemade pie crust recipe. If not, take a look at our pie crust recipe collection!

The pie is filled with a custard that&aposs made up of sugar, cornstarch, egg yolks, butter, and sweetened flaked coconut. The filling is then topped with homemade whipped cream and a sprinkling of toasted coconut. Perfection! Southern Living cherishes those old family recipes, which is why this one is a great option if you&aposre looking for The Best Coconut Cream Pie.

Each day we’re featuring a how-to video so you can learn how to make your favorite recipes like a pro. Check back everyday for tips, tricks, advice, and recipe demos.


    1. 1. To make the crust: Whisk together the flour, sugar, and salt in a medium bowl. Cut in the butter with a pastry blender or two knives used scissors-fashion until the butter is the size of small peas. Sprinkle 1 tablespoon of the water over the mixture, stirring with a fork to moisten it evenly. Continue adding water until the dough just begins to come together when a small bit is pressed between your fingers do not overwork the dough. Press the dough together into a ball and knead lightly. Shape the dough into a disk, wrap in wax paper, and refrigerate for at least 30 minutes, or for up to 2 days.
    2. 2. Position a rack in the middle of the oven and preheat the oven to 425°F.
    3. 3. Roll out the dough on a lightly floured surface to a 12- to 13-inch round. Transfer the dough to a 9-inch glass pie plate and gently press the pastry against the bottom and up the sides of the plate. Turn the overhang under and crimp the edges. Prick the bottom and sides of the shell with a fork.
    4. 4. Line the pie shell with a piece of heavy-duty aluminum foil, pressing it snugly into the bottom and against the sides, and fill with uncooked rice or beans. Bake the crust for 12 minutes. Remove the foil and rice and bake for 8 to 10 minutes longer, or until the crust is golden brown. Let cool to room temperature on a wire rack.
    5. 5. To make the filling: Bring the coconut milk just to a boil in a large heavy saucepan over medium heat. Remove the pan from the heat and cover to keep warm.
    6. 6. Beat the sugar and egg yolks with an electric mixer on medium-high speed in a large deep bowl until very thick and pale and the volume has increased at least three times. Reduce the speed to medium and beat in the flour, cornstarch, and salt, scraping down the sides of the bowl as necessary. While beating, gradually pour in the warm coconut milk. Return the mixture to the saucepan and cook over medium-high heat, whisking constantly, until it comes to a boil and thickens, then boil for 1 minute, whisking constantly. Remove the pan from the heat, add the butter, and whisk until melted. Add 3/4 cup of the coconut and 1/2 teaspoon of the vanilla.
    7. 7. Transfer the pastry cream to a bowl and let cool to room temperature, whisking occasionally. Cover the surface with plastic wrap to prevent a skin from forming and refrigerate for about 2 hours, until thoroughly chilled and set, or for up to 1 day.
    8. 8. Beat the heavy cream with the confectioners' sugar with an electric mixer on medium-high speed in a large deep bowl until it holds stiff peaks when the beaters are lifted. Beat in the remaining vanilla. With a rubber spatula, fold about one-quarter of the whipped cream into the pastry cream.
    9. 9. Transfer the pastry cream to the crust and smooth the top with a small offset spatula. Spread the remaining whipped cream over the top with the clean offset spatula. Refrigerate for at least 30 minutes, or for up to 4 hours, before serving.
    10. 10. Sprinkle the top of the pie with the remaining toasted coconut. Serve cut into wedges.

    From Luscious Coconut Desserts by Lori Longbotham. Text copyright © 2009 by Lori Longbotham photographs copyright © 2009 by Lucy Schaeffer. Published by Chronicle Books LLC.

    Toasted Coconut Cream Pie

    Creamy coconut pudding pie in a flaky buttery crust, topped with whipped cream!

    Coconut lovers, rejoice. This pie is for you.

    My husband and I are huge coconut fans and so it finds its way into a lot of my baking. I just can’t resist. And every time I bake with coconut I think I fall more deeply in love with its flavor and texture. This toasted coconut cream pie was no exception.

    I’ve provided my current favorite pie crust recipe below, but you can use your own recipe or a store-bought shell for easier baking. It’s the filling that’s the real star of this pie, and well worth the effort to make it homemade. It’s smooth, creamy, and loaded (and I mean loaded) with toasted coconut. Instead of pouring it into the crust, I wanted to grab a spoon and devour it immediately. But once it was chilled and piled high with sweetened whipped cream and more toasted coconut, I was glad I had resisted.

    Coconut cream pie is one of those homey, classic desserts and I will never turn down a slice of it. Toasting the coconut is a fun tasty spin and it made it really hard to stop after just one slice. So I didn’t. Don’t ask me how much of this pie I ate by myself.

    Tips for Blind Baking the Pie Crust

    Before baking the dough:

    • Chill the dough after mixing it and before rolling it out for at least 30 minutes to relax it.
    • Flute the edges of the dough and seal it to the outer rim of the pie plate to help keep the crust from shrinking during baking.
    • Chill the uncooked dough again once you’ve fit it to the pie plate but before you bake it to help further relax the gluten.

    When it comes to the actual baking, there are a few ways to prevent the dough from puffing up when baked—after all, there’s no filling inside of it to hold it in place.

    • Dock, or prick, the uncooked dough with the tines of the fork prior to baking.
    • Place foil or parchment over the dough and fill it with pie weights, raw rice, granulated sugar, or dried beans.

    If you have a metal pie tin, now’s the time to use it. Metal conducts heat magnificently, so I recommend it for baking pies. Alas, mine has gone MIA. To compensate, I use a two-stage baking process. The two-step baking process leaves you with a nicely browned bottom and fully baked crust, overall.

    • Begin with the weighted pie dough on the lowest rack of your oven.
    • Remove the pie weights and move the crust to the middle rack to finish baking.

    But, if you have a metal tin, you need not bother with the two-step baking. If you want a step-by-step on blind baking pie crust, read our tutorial: How to Blind Bake a Pie Crust.

    Coconut Cream Pie Sex in a Pan


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    You're sure to be amazed at just how easy Coconut Cream Pie Sex in a Pan is to make. This no bake dessert recipe is like a dessert lasagna in that there are multiple layers of flavors that come together to create an incredibly delicious treat. Its wonderful coconut cream flavor makes it taste just like the classic cream pie, especially when topped with generous amounts of whipped topping and toasted coconut flakes. This is the perfect make-ahead dessert for parties and get-togethers. Make this bakeless dessert just once and you won't be able to stop craving it. You'll also love that you can make this dessert in advance. When you're ready to serve, just remove the dessert from the refrigerator!

    Occasion Birthday, Buffet, Buffet Meal, Casual Dinner Party, Family Get Together, Picnic

    Still can't satisfy that sweet tooth? This free eCookbook can help! "18 Easy Recipes for Dessert" Free eCookbook

    A note from the creator of Coconut Cream Pie Sex in a Pan:

    This recipe is one of my all-time favorite desserts. I'm a sucker for anything coconut, but this has the added benefit of being super easy too. I remember the first time I made it. It was the dead of winter and we'd had snow storm after snow storm. Everyone was tired of it, so to brighten up our moods and say a few prayers for an early spring, I invited two sets of neighbors over for dinner.

    Since these neighbors also taste test my recipes for my website, I knew I'd get an honest critique. And the dessert, quite frankly, was made with things I had on hand and wanted to use up. A dessert I'd made years ago combined pudding with whipped topping and I used the same principle here. Everyone loved it and there wasn't any left after the men had their heaping seconds.

    Quite by accident, I discovered that if you freeze this, it's just like ice cream cake, and it's fabulous.

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    Yum! I love coconut cream pie, so I know that I will love this dessert.

    This dessert looks so good. I love coconut cream pie, and this seems like a delicious twist on the classic pie recipe!

    I like most recipes with Cool Whip and I LOVE coconut. This will be a dessert that will tempt me to have more than one serving! I feel like coconut pudding is hard to find at the store I hope I am wrong. This will make a great graduation party dessert.

    I'm glad to know that I'm not the only one who has problems with the crust sticking to the bottom of the pan. That's what happens when I make it and that's what I saw happen when someone else made it this time. It's not a huge deal, just a little messy. I really liked this dessert though.

    I love coconut desserts. This one was creamy and tasty, and the graham cracker crust was delicious.

    I usually shy away from things made with coconut. But, this looked so good I couldn't resist. I should probably not shy away any longer because this pie was delicious. How can you go wrong with anything made with whipped topping and pudding -- and I guess coconut, too!

    This was such a light and fluffy dessert! The creaminess of the Cool Whip was my favorite part.

    Toasted coconut and cool whip sound delightful. Can't wait to try this no-bake recipe soon.

    Are these recipes all gluten free as that is what I am looking for

    Hi battraps, Not all of the recipes on our site are gluten-free because we're a general desserts site. However, we do have a list of gluten-free recipes here: == ee-Dessert-Recipes. We also have a sister site that has only gluten-free recipes: Hope that helps!

    Sorry about the URL in my previous comment. The end of the URL should be gluten-free-dessert-recipes.

    eneidaliz 7328518: Go over the recipie with your cursor. it will turn blue. Click right side of mouse and press print. Should print for you.


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    Coconut Cream Pie

    Coconut cream pie is the stuff that dreams are made of: Crispy, flaky pie crust filled with a thick, creamy coconut custard and topped with mounds of homemade whipped cream. Well, it doesn&rsquot have to be a dream anymore. Our straightforward recipe walks you through every step, from mastering pie dough to whisking together an easy custard to whipping cream into light, fluffy peaks. It&rsquos basically just 3 parts that come together to make one unbelievable pie, perfect for Easter dessert or any time your sweet tooth kicks up a serious coconut craving (we have coconut cake for that, too).

    Part one: Bake the pie crust

    For this pie, the crust is baked completely before the filling goes in, which is known as a fully blind-baked pie crust. Here&rsquos how it&rsquos done:

    -Roll out the pie dough and fit into your pie plate, then prick the surface with a fork and freeze for 15 minutes. Line the pie with parchment and fill with pie weights

    -Bake until the edges are lightly browned, about 20 minutes.

    -Remove the weights and parchment and bake the pie another 10 to 20 minutes, until golden brown and fully cooked.

    -Cool the pie crust completely before adding the filling.

    Part two: Make the custard

    Don&rsquot worry if you&rsquove never made custard before, it&rsquos basically just a mixture of milk or cream (or in this case, coconut milk), sugar, cornstarch, and egg yolks. Here are the coconut cream pie filling ingredients:

    -Coconut milk: Use full-fat coconut milk from a can here, the &ldquolight&rdquo kind won&rsquot yield the right texture. Make sure not to shake the cans before using: Coconut milk naturally separates and you'll use the cream that rises to the top to make the whipped cream topping for the finished pie.

    -Cornstarch: The cornstarch helps thicken the custard so that when you cut into the pie, you get a nice, clean slice.

    -Egg yolks: These add richness and body. They are cooked gradually by adding the hot coconut milk in small increments&mdash add the hot milk too quickly and they will scramble!

    -Virgin coconut oil: Make sure you read the label before purchasing and look for &ldquovirgin&rdquo or "unrefined" coconut oil, "refined&rdquo coconut oil will have little coconut flavor.

    -Lemon juice: A little bit of lemon adds just the right amount of tanginess to contrast all the sweetness

    -Vanilla or coconut extract: Enhance the coconut flavor with a few drops of coconut extract or balance it with vanilla extract instead.

    Once it&rsquos done, the coconut filling needs to chill in the refrigerator at least 5 hours or overnight, so it&rsquos the perfect make-ahead dessert!

    Part three: Whip the cream

    Once you make homemade whipped cream, you&rsquoll never go back to the can. Just try it out for yourself&mdash whipped cream is basically two ingredients (heavy cream and sugar) and takes about two minutes to whip. We enhanced ours with a little coconut cream from the can of coconut milk. You can whip with an electric mixer or simply a whisk, which will just take a little more forearm strength.

    Generously swoosh and swirl the whipped cream on top of the cooled pie, then finish with a sprinkle of toasted coconut flakes. Enjoy!

    Recipe Summary

    • 1 disk Pate Brisee
    • All-purpose flour, for surface
    • 1/2 cup granulated sugar
    • 1/4 cup cornstarch
    • 1/2 teaspoon coarse salt
    • 1 1/2 cups unsweetened coconut milk (from a 13.75-ounce can)
    • 1 1/4 cups whole milk
    • 4 large egg yolks
    • 3/4 teaspoon pure vanilla extract
    • 1 cup shredded sweetened coconut
    • 1/2 cup large-flake unsweetened dried coconut (optional)
    • 1 1/2 cups heavy cream
    • 2 tablespoons confectioners' sugar

    Prepare the crust: Preheat oven to 375 degrees. Roll out pate brisee into a 12-inch round, about 1/8 inch thick, on a lightly floured surface. Fit dough into a 9-inch pie plate. Trim edge to 1 inch, fold under, and pinch to seal. Crimp as desired. Prick bottom all over with a fork. Freeze until firm, about 15 minutes. Line with parchment, and fill with pie weights or dried beans. Bake until edge is golden and set, about 25 minutes. Remove weights and parchment. Bake until bottom is golden and dry, about 10 minutes. Let cool.

    Make the filling: Combine granulated sugar, cornstarch, and salt in a medium saucepan. Whisk in coconut milk and whole milk. Cook over medium-high heat, stirring constantly, until bubbling and thick, about 7 minutes. Whisk egg yolks in a medium bowl. Add milk mixture to yolks in a slow, steady stream, whisking until completely incorporated. Return to saucepan bring to a boil over medium heat, stirring constantly, 1 to 2 minutes.

    Strain custard through a fine sieve into a bowl, and stir in vanilla and shredded coconut. Pour into piecrust, and smooth top. Wrap tightly in plastic, and refrigerate until filling is completely set, about 4 hours, and up to 2 days.

    Make the topping: Preheat oven to 350 degrees. Spread large-flake coconut evenly on a rimmed baking sheet. Bake until golden, 10 to 12 minutes, tossing occasionally. Let cool. Beat together cream and confectioners' sugar with a mixer until soft peaks form. Top pie with cream, and sprinkle with toasted coconut. Serve immediately.

    Coconut Cream Pie with Toasted Coconut

    This pie not only looks like a fluffy cloud of coco-nutty goodness, it’ll also make you feel like you’re floating on a cloud from the first bite! And let me assure you, that first bite will not be your last. You may not stop “biting” until the whole pie is gone, so might I suggest making a couple extra pies in case you’re expecting company? Toasted coconut, coconut pudding, and whipped cream makes this Coconut Cream Pie come to life.

    Although this pie does not require baking, the coconut will need to be toasted in the oven for 10 minutes. Toasting the coconut gives it a satisfyingly crunchy texture. It compliments the creamy richness of the pie quite nicely. The coconut also develops a beautiful color gradient that looks amazing once sprinkled all over the final product.

    I purchased a ready-made graham cracker crust to save on time but you can easily make your own with crushed graham crackers and butter. Other than the crust, this pie consists of four easy layers: coconut pudding, toasted coconut, more coconut pudding, and whipped cream. Then top it all off with a heavy sprinkle of more toasted coconut.

    This pie is unlike any Coconut Cream Pie you’ve had before all thanks to those sweet toasted coconut flakes. So, if you want an easy, quick pie recipe that still looks like a million bucks, then read on for the full instructions. And please let me know how you like it!

    Coconut Cream Pie

    This post may contain affiliate sales links. Please read my disclosure policy.

    This Coconut Cream Pie is made with a coconut custard filling and a coconut whipped cream, all topped with toasted coconut! It’s a classic pie that is wonderfully delicious!

    So pie is something I’ve developed more of a love and appreciation for in recent years. I grew up eating plenty of cake, cupcakes and ice cream, but not a ton of pie. It’s a bit surprising since my dad is such a pie guy, but with the exception of pumpkin pie (gimme, gimme!), we didn’t have it much when I was a kid.

    But now that I know of my dad’s love for it and have been enjoying it more myself, it’s been fun to make various pies and share them with him. This is a pie he’s been waiting a while for now. He’s a lover of coconut cream pie, so when I made this, my mom took most of it (and the many trial versions) back home to him, which he loved.

    And since my mom likes to freeze my desserts for later and hand them out, my grandmother also got to try it when she visited last week. She loved it and declared it to be delicious and rich!

    So how to get started with making this pie? Well first up is the crust. This crust is blind baked, since the filling itself is cooked on the stove and not in the oven. You’ll want to have some pie weights handy to use to keep your pie crust from fluffing up during the baking process. I have two of the pie weight containers and use all of them to make sure the bottom and the sides stay in place.

    Once the crust is baked, it’s time for the filling. It’s a classic custard cooked right on the stove. The sugar, cornstarch, milk and cream are all cooked over the stove so they start the thicken. Partway through the thickening process, some of the milk mixture is slowly added to the egg yolks. This process with the eggs is called “tempering” and it’s a way of heating the eggs slowly so that you don’t get scrambled eggs.

    The eggs and cornstarch work to thicken the custard as it continues to cook. Once ready, it’s time to add some flaked coconut, butter, coconut extract and a bit of vanilla extract. Mix it all together and then pour it into your pie crust. Refrigerate it until it’s firm, then add the coconut whipped cream on top. The final touch is some toasted coconut!

    This pie is SO good! It’s full of coconut flavor and the custard is creamy and delicious! Along with the buttery crust, it’s all just wonderful and a pie I can’t wait to make over and over again! I hope you enjoy it!