Coconut cream pie, a classic dessert that never goes out of style. The combination of rich, creamy filling and flaky pastry crust is a match made in heaven. But why settle for just one recipe when you can have 18? In this article, we’ll be exploring the world of coconut cream pies and sharing our favorite recipes with you.
From classic combinations to unique twists, we’ve got a pie for every palate. Whether you’re a fan of chocolate, nuts, or tropical flavors, we’ve got a recipe that’s sure to satisfy your sweet tooth. So grab a spoon and get ready to dive into the creamiest, most decadent pies of your life.
In this article, we’ll be sharing recipes like Classic Coconut Cream Pie with Toasted Coconut Topping, Chocolate-Drizzled Coconut Cream Pie, and even Vegan Coconut Cream Pie with Cashew Crust for our plant-based friends. And that’s just the beginning – stay tuned to see what other creamy creations we have in store for you!
Classic Coconut Cream Pie with Toasted Coconut Topping
Elevate your dessert game with this indulgent treat featuring a creamy coconut custard, flaky crust, and toasted coconut topping. Perfect for warm weather gatherings or special occasions.
Ingredients:
For the crust:
– 1 1/2 cups all-purpose flour
– 1/4 cup unsalted butter, chilled and cut into small pieces
For the filling:
– 3 large egg yolks
– 1/2 cup granulated sugar
– 1/2 cup heavy cream
– 1/2 cup shredded coconut
– 1 tsp vanilla extract
– 1/4 tsp salt
For the toasted coconut topping:
– 1/4 cup unsweetened shredded coconut
Instructions:
1. Preheat oven to 350°F (180°C).
2. Prepare crust by combining flour and butter in a bowl. Press into a 9-inch pie dish.
3. In a separate bowl, whisk together egg yolks, sugar, heavy cream, shredded coconut, vanilla extract, and salt.
4. Pour filling mixture into the prepared crust.
5. Bake for 40-45 minutes or until the edges are golden brown and center is set.
6. Toast coconut topping by spreading on a baking sheet and baking at 350°F (180°C) for 5-7 minutes or until lightly browned.
7. Allow pie to cool before serving with toasted coconut topping.
Cooking Time: 45 minutes
Chocolate-Drizzled Coconut Cream Pie
Rich and decadent, this creamy pie combines the sweetness of coconut with the deepness of chocolate for a truly indulgent dessert.
Ingredients:
– 1 cup graham cracker crumbs
– 1/2 cup granulated sugar
– 1/4 cup unsweetened shredded coconut
– 1/2 cup heavy cream
– 1/2 cup sweetened condensed milk
– 1/4 teaspoon salt
– 1/2 cup melted unsalted butter
– 2 large eggs, separated
– 1 cup chocolate chips (semi-sweet or bittersweet)
– Whipped cream and additional coconut flakes for topping (optional)
Instructions:
1. Preheat oven to 350°F.
2. In a medium bowl, mix crust ingredients; press into a 9-inch pie dish. Bake for 10 minutes.
3. In a large bowl, whisk together heavy cream, sweetened condensed milk, and salt until smooth. Stir in melted butter and egg yolks.
4. Pour filling mixture into the baked crust and bake for 40-45 minutes or until set.
5. Melt chocolate chips in microwave-safe bowl; drizzle over cooled pie.
6. Top with whipped cream and additional coconut flakes, if desired.
Cooking Time: 50-55 minutes
Vegan Coconut Cream Pie with Cashew Crust
Treat yourself to a creamy and rich dessert that’s free from animal products. This vegan coconut cream pie features a nutty cashew crust and a silky coconut custard.
Ingredients:
For the crust:
– 1 cup cashews
– 1/4 cup maple syrup
– 1 tablespoon lemon juice
– 1/2 teaspoon salt
For the filling:
– 14 oz full-fat coconut milk
– 1/2 cup maple syrup
– 2 tablespoons cornstarch
– 1/4 teaspoon salt
– 1/2 teaspoon vanilla extract
Instructions:
1. Preheat oven to 350°F (175°C).
2. Soak cashews in water for at least 4 hours or overnight.
3. Drain and rinse cashews, then blend with maple syrup, lemon juice, and salt until smooth.
4. Press crust mixture into a pie dish.
5. In a separate bowl, whisk together coconut milk, maple syrup, cornstarch, and salt. Add vanilla extract and mix well.
6. Pour filling into the prepared crust.
7. Bake for 45-50 minutes or until the edges are set and the center is slightly jiggly.
8. Allow pie to cool completely before refrigerating for at least 4 hours.
Cooking Time: 45-50 minutes
Toasted Almond Coconut Cream Pie
Experience the perfect blend of creamy coconut, crunchy almonds, and flaky pastry with this show-stopping pie.
Ingredients:
– 1 cup graham cracker crumbs
– 1/2 cup granulated sugar
– 1/4 cup unsalted butter, melted
– 1 can (14 oz) sweetened condensed coconut milk
– 2 large eggs
– 1 teaspoon vanilla extract
– 1/2 cup chopped toasted almonds
– 1 pie crust (homemade or store-bought)
Instructions:
1. Preheat oven to 350°F (175°C).
2. Mix graham cracker crumbs, sugar, and melted butter in a bowl until well combined.
3. Press mixture into the bottom and up the sides of a 9-inch pie dish.
4. Bake crust for 8-10 minutes or until lightly browned.
5. In a separate bowl, whisk together coconut milk, eggs, and vanilla extract.
6. Pour filling into the baked pie crust and smooth top.
7. Sprinkle chopped toasted almonds over the filling.
8. Bake pie for an additional 25-30 minutes or until filling is set.
Cooking Time: 35-40 minutes
Mini Coconut Cream Pie Bites
A delightful twist on traditional pie, these bite-sized treats combine the creamy richness of coconut custard with a buttery shortbread crust.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1/4 cup confectioners’ sugar
– 1/2 cup unsalted butter, softened
– 1/2 cup granulated sugar
– 1/2 cup sweetened condensed milk
– 1/4 cup shredded coconut
– 2 large egg yolks
Instructions:
1. Preheat oven to 350°F (180°C). Line a mini muffin tin with paper liners.
2. In a medium bowl, whisk together flour and confectioners’ sugar. Add softened butter and mix until a crumbly dough forms.
3. Press about 1 tablespoon of dough into each muffin cup.
4. In a separate bowl, whisk together granulated sugar, sweetened condensed milk, shredded coconut, and egg yolks until smooth.
5. Pour about 1/2 teaspoon of the coconut mixture over the crust in each muffin cup.
6. Bake for 15-18 minutes or until filling is set and crust is golden brown.
Cooking Time: 15-18 minutes
Coconut Cream Pie with Graham Cracker Crust
This tropical twist on the classic cream pie is a refreshing dessert perfect for warm weather gatherings. A buttery graham cracker crust and creamy coconut filling make this pie a standout.
Ingredients:
– 1 1/2 cups graham cracker crumbs
– 1/4 cup granulated sugar
– 1/2 cup unsalted butter, melted
– 3 large eggs
– 1 can (14 oz) sweetened condensed coconut milk
– 1 tsp vanilla extract
– Whipped cream and toasted coconut flakes for topping (optional)
Instructions:
1. Preheat oven to 350°F.
2. Mix crumbs, sugar, and melted butter in a bowl until well combined. Press into a 9-inch pie dish.
3. Bake crust for 8-10 minutes or until lightly browned.
4. In a separate bowl, whisk together eggs, coconut milk, and vanilla extract.
5. Pour filling into baked crust and bake for an additional 40-45 minutes or until set.
6. Allow pie to cool before serving. Top with whipped cream and toasted coconut flakes if desired.
Cooking Time: Approximately 50-60 minutes
Banana Coconut Cream Pie
This decadent pie combines the natural sweetness of bananas with the creamy richness of coconut, all wrapped up in a flaky pastry crust.
Ingredients:
– 1 cup heavy cream
– 1/2 cup unsweetened shredded coconut
– 3 large ripe bananas, sliced
– 1/4 cup granulated sugar
– 1/4 teaspoon salt
– 1/2 cup all-purpose flour
– 1/4 cup cold unsalted butter, cut into small pieces
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a medium bowl, whisk together flour and salt.
3. Add butter and use a pastry blender or your fingers to work it into the flour until mixture resembles coarse crumbs.
4. Press dough into a 9-inch pie dish.
5. Bake crust for 15 minutes.
6. In a large skillet, combine sliced bananas, sugar, and coconut. Cook over medium heat, stirring occasionally, until bananas are caramelized and coconut is toasted (about 10 minutes).
7. Pour banana mixture into the baked pie crust.
8. Top with whipped heavy cream (recipe not included) and refrigerate for at least 2 hours to allow flavors to meld.
Cooking Time: 25-30 minutes
Pineapple Coconut Cream Pie
A tropical twist on the classic cream pie, this Pineapple Coconut Cream Pie combines sweet and tangy flavors with a velvety smooth coconut cream topping.
Ingredients:
– 1 cup heavy cream
– 1/2 cup granulated sugar
– 1/4 cup unsweetened shredded coconut
– 1/2 teaspoon kosher salt
– 1/2 cup pineapple juice
– 1/4 cup sweetened condensed milk
– 1/2 cup chopped fresh pineapple
– 1 tablespoon unsalted butter, melted
– 1 pie crust (homemade or store-bought)
Instructions:
1. Preheat oven to 375°F.
2. In a medium bowl, whisk together heavy cream, sugar, and salt until stiff peaks form.
3. Fold in unsweetened shredded coconut and pineapple juice until well combined.
4. Pour filling into pie crust and smooth top.
5. Bake for 35-40 minutes or until filling is set.
6. While pie bakes, melt butter and mix with sweetened condensed milk and chopped pineapple.
7. Top baked pie with coconut cream mixture and refrigerate for at least 2 hours before serving.
Cooking Time: 35-40 minutes
Key Lime Coconut Cream Pie
A tangy and creamy dessert that combines the brightness of key lime with the richness of coconut.
Ingredients:
– 1 cup graham cracker crumbs
– 1/4 cup granulated sugar
– 1/2 cup unsalted butter, melted
– 3 large egg yolks
– 1/2 cup freshly squeezed key lime juice
– 1 cup heavy cream
– 1/2 cup sweetened condensed milk
– 1/2 cup shredded coconut
– Whipped cream and toasted coconut flakes for topping (optional)
Instructions:
1. Preheat oven to 350°F.
2. Mix crust ingredients and press into a 9-inch pie dish. Bake for 8-10 minutes or until lightly browned.
3. In a separate bowl, whisk together egg yolks, key lime juice, and heavy cream. Pour into the baked crust.
4. Drizzle sweetened condensed milk over the filling and sprinkle with shredded coconut.
5. Bake for an additional 15-18 minutes or until the filling is set.
6. Allow pie to cool before serving. Top with whipped cream and toasted coconut flakes if desired.
Cooking Time: 23-28 minutes
Mango Coconut Cream Pie
Mango Coconut Cream Pie: A tropical twist on a classic dessert, featuring sweet and creamy mango, coconut, and a hint of spice.
Ingredients:
– 1 cup graham cracker crumbs
– 1/2 cup unsalted butter, melted
– 2 cups heavy cream
– 1 can (14 oz) full-fat coconut milk
– 2 ripe mangos, diced
– 1 tsp vanilla extract
– 1/4 tsp ground cinnamon
– 1/4 tsp salt
– Whipped cream and toasted coconut flakes for topping (optional)
Instructions:
1. Preheat oven to 350°F.
2. In a medium bowl, mix crust ingredients until well combined. Press into a 9-inch pie dish.
3. Bake crust for 8-10 minutes or until lightly browned.
4. In a large bowl, whip heavy cream and coconut milk until stiff peaks form.
5. Add mango, vanilla extract, cinnamon, and salt to the whipped mixture. Fold gently until combined.
6. Pour filling into baked pie crust.
7. Refrigerate for at least 2 hours or overnight before serving. Top with whipped cream and toasted coconut flakes if desired.
Cooking Time: 12-15 minutes (crust), refrigeration time: 2+ hours
Caramel Swirl Coconut Cream Pie
A rich and creamy pie filled with the sweetness of caramel and the tropical flavor of coconut, perfect for any occasion.
Ingredients:
– 1 cup graham cracker crumbs
– 1/2 cup granulated sugar
– 1/2 cup unsalted butter, melted
– 3 cups heavy cream
– 1 can (14 oz) sweetened condensed milk
– 1/4 cup shredded coconut
– 1/4 teaspoon salt
– 1/2 teaspoon vanilla extract
– Caramel sauce (homemade or store-bought)
Instructions:
1. Preheat oven to 350°F.
2. In a medium bowl, mix crumbs and sugar. Add melted butter and stir until combined. Press mixture into the bottom of a 9-inch pie dish.
3. In a large bowl, whip heavy cream until stiff peaks form. Set aside.
4. In a separate bowl, whisk together sweetened condensed milk, shredded coconut, salt, and vanilla extract.
5. Pour coconut mixture into the prepared pie crust. Top with whipped cream.
6. Drizzle caramel sauce over the whipped cream in a swirl pattern.
7. Bake for 40-45 minutes or until filling is set.
Cooking Time: 40-45 minutes
Peanut Butter Coconut Cream Pie
Peanut Butter Coconut Cream Pie Recipe
A creamy and nutty dessert that combines the richness of peanut butter with the tropical flavor of coconut.
Ingredients:
- 1 cup graham cracker crumbs
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 16 ounces cream cheese, softened
- 1/2 cup creamy peanut butter
- 1 cup coconut cream
- 1 teaspoon vanilla extract
- Whipped cream and toasted coconut flakes for topping (optional)
Instructions:
- Mix crust ingredients in a bowl. Press into a 9-inch pie dish.
- In a separate bowl, beat the cream cheese until smooth. Add peanut butter and mix well.
- Gradually add coconut cream and vanilla extract. Beat until combined.
- Pour filling into crust and refrigerate for at least 4 hours or overnight.
- Topping: Whip heavy cream and spread over pie. Sprinkle with toasted coconut flakes, if desired.
Cooking Time:
- Prep time: 15 minutes
- Cook time: None
- Total time: 15 minutes
Gluten-Free Coconut Cream Pie
Gluten-Free Coconut Cream Pie Recipe
A creamy and indulgent pie that’s perfect for special occasions or a sweet treat any time of the year.
Ingredients:
– 1 cup gluten-free graham cracker crumbs (such as almond flour)
– 1/4 cup granulated sugar
– 1/2 cup unsalted butter, melted
– 16 oz can full-fat coconut milk, chilled
– 2 large egg yolks
– 1 tsp vanilla extract
– Pinch of salt
Instructions:
1. Preheat oven to 350°F (175°C).
2. Mix crumbs and sugar in a bowl. Stir in melted butter until well combined.
3. Press mixture into the bottom and up the sides of a 9-inch pie dish.
4. In a separate bowl, whisk together coconut milk, egg yolks, vanilla extract, and salt.
5. Pour coconut cream mixture into the crust-lined pie dish.
6. Bake for 40-45 minutes or until filling is set.
7. Allow to cool before refrigerating for at least 2 hours.
Cooking Time: 40-45 minutes
Chocolate Coconut Cream Pie
Treat your taste buds to a decadent combination of velvety chocolate, creamy coconut, and flaky pastry.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1/4 cup unsweetened shredded coconut
– 1/2 cup granulated sugar
– 1/4 cup cold unsalted butter, cut into small pieces
– 1/2 cup heavy cream
– 2 large eggs
– 1 teaspoon vanilla extract
– 1 cup semisweet chocolate chips
– 1 can (14 oz) sweetened condensed coconut milk
Instructions:
1. Preheat oven to 375°F.
2. In a medium bowl, whisk together flour and unsweetened shredded coconut.
3. Add sugar, cold butter, and mix until crumbly.
4. Gradually add heavy cream, eggs, and vanilla extract; mix until a dough forms.
5. Roll out the dough on a floured surface to fit a 9-inch pie dish.
6. Bake for 20-25 minutes or until golden brown.
7. Melt chocolate chips in a double boiler or microwave-safe bowl.
8. Whisk together sweetened condensed coconut milk and melted chocolate.
9. Pour filling into cooled pie crust and refrigerate for at least 2 hours before serving.
Cooking Time: 40-45 minutes
Rum-Infused Coconut Cream Pie
Elevate your dessert game with this rich and creamy pie infused with the warm flavors of rum.
Ingredients:
– 1 cup coconut cream
– 1/2 cup heavy cream
– 1/4 cup granulated sugar
– 2 tablespoons unsalted butter, melted
– 2 large egg yolks
– 1 teaspoon vanilla extract
– 1/2 cup dark rum (optional)
– 1 pie crust (homemade or store-bought)
Instructions:
1. Preheat oven to 350°F.
2. In a medium bowl, whisk together coconut cream, heavy cream, sugar, and melted butter until smooth.
3. Add egg yolks and vanilla extract; whisk until well combined.
4. If using rum, stir in 1/4 cup of the dark rum (adjust to taste).
5. Roll out pie crust and place in a 9-inch tart pan with a removable bottom.
6. Pour coconut cream mixture into pie crust.
7. Bake for 40-45 minutes or until filling is set and edges are golden brown.
8. Allow to cool completely before serving.
Cooking Time: 40-45 minutes
Coconut Cream Pie with Whipped Cream Frosting
A creamy and dreamy dessert perfect for any occasion.
Ingredients:
For the pie:
– 1 cup graham cracker crumbs
– 1/2 cup granulated sugar
– 1/4 cup unsweetened shredded coconut
– 1/2 cup heavy cream
– 1/2 cup sweetened condensed milk
– 1/4 teaspoon salt
– 3 large egg yolks
– 1 tablespoon unsalted butter, melted
– 1 teaspoon vanilla extract
For the frosting:
– 1 cup heavy cream
– 2 tablespoons granulated sugar
– 1/2 teaspoon vanilla extract
Instructions:
1. Preheat oven to 350°F.
2. Mix crust ingredients; press into a 9-inch pie dish.
3. In a separate bowl, whisk together coconut cream mixture; pour into crust.
4. Bake for 40-45 minutes or until filling is set.
5. Allow the pie to cool completely.
6. Beat heavy cream and sugar until stiff peaks form; add vanilla extract.
7. Spread frosting over cooled pie.
Cooking Time: 40-45 minutes
Layered Coconut Cream Pie with Berries
A tropical twist on a classic cream pie, this Layered Coconut Cream Pie with Berries is perfect for warm weather gatherings or as a unique dessert for any occasion. The combination of creamy coconut custard, sweet berries, and crunchy cookie crust will be a hit with anyone who tries it.
Ingredients:
– 1 cup graham cracker crumbs
– 1/4 cup granulated sugar
– 1/2 cup unsalted butter, melted
– 1 can (14 oz) full-fat coconut milk
– 1/2 cup heavy cream
– 2 large egg yolks
– 1 teaspoon vanilla extract
– 1 cup mixed berries (strawberries, blueberries, raspberries)
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat oven to 350°F.
2. Prepare the crust by mixing crumbs and sugar in a bowl. Add melted butter and stir until combined.
3. Press crust into a 9-inch pie dish and bake for 8-10 minutes or until lightly browned.
4. In a medium saucepan, combine coconut milk, heavy cream, and egg yolks. Cook over medium heat, stirring constantly, until mixture thickens (about 5-7 minutes).
5. Stir in vanilla extract. Pour into prepared pie crust and refrigerate for at least 2 hours or overnight.
6. Just before serving, top with mixed berries. Dust with confectioners’ sugar if desired.
Cooking Time: 30 minutes (including baking time)
Spiced Coconut Cream Pie with Cinnamon
Rich and creamy, this pie combines the warmth of cinnamon with the tropical flavors of coconut and spices.
Ingredients:
– 1 cup heavy cream
– 1/2 cup unsweetened shredded coconut
– 1/4 cup granulated sugar
– 1/4 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/8 teaspoon ground cardamom
– 2 large egg yolks
– 1 tablespoon unsalted butter, melted
– 1 pie crust (homemade or store-bought)
Instructions:
1. Preheat oven to 375°F.
2. In a medium bowl, whisk together heavy cream, coconut, sugar, cinnamon, nutmeg, and cardamom until well combined.
3. In a separate bowl, whisk together egg yolks and melted butter.
4. Add the egg yolk mixture to the coconut mixture and whisk until smooth.
5. Roll out the pie crust and fill with the coconut mixture.
6. Bake for 40-45 minutes or until the filling is set and the crust is golden brown.
Cooking Time: 40-45 minutes
Summary
Get ready to indulge in the creamiest, most decadent coconut cream pies! This article features 18 mouthwatering recipes that showcase the versatility and deliciousness of coconut cream pie. From classic combinations like toasted coconut topping and chocolate drizzle, to unique twists like vegan cashew crust and gluten-free graham cracker crust, there’s something for everyone. Treat yourself or share with friends and family – these indulgent pies are sure to be a hit! Whether you’re in the mood for something simple and sweet or bold and boozy, this collection has got you covered.
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