Saturday, June 18, 2011

Coconut Cream Pie






































Coconut Cream Pie and some seriously burned croutons.






































About 1 pm I decided to toast up some bread to make delicious garlic croutons. Then went out to the store. Came back around 4 pm, to some not so delicious garlic croutons, still "toasting" in the oven. oops. 







































Now the desire to make Coconut Cream Pie wasn't out of the blue. The company I work for has some. . um. . AWESOME perks. Like we get to taste test all sorts of goodies. Last week we tested Turtle Cream Pie, Banana Cream Pie, and . . Coconut Cream Pie. 3 days in a row of amazing pie and a very happy tummy (maybe not so happy pants). That was, as I'm sure I don't need to tell you, a super good week. Then I started thinking about these pies, their crusts, their fillings, their textures- and I HAD to make one. So I settled on my favorite: Coconut Cream Pie. I kinda combined a few different recipes to get the perfect mix of vanilla, coconut, and creamy. Its probably my new favorite (.. I feel like I say this every time a recipe turns out really good)- even my Dad who's not a 'sweets' person was devouring it.



























(what was left after 4 hours and 2 people))

This is a 3-step process. Not really extremely difficult, but not really super quick either. I listed a super short version of this recipe at the end, using store-bought components instead of homemade (not that I would recommend store-bought over homemade, but if you're in a hurry. . . i guess. . .)

The following recipe is written for a 9-inch pie plate. HOWEVER, if you would like to put it in a 9 by 13 rectangular pan, double the recipe!


Coconut Cream Pie

For the Crust:
1 1/2 cups flour
2/3 cups shortening
5-7 Tbs. cold water (or even . . coconut water. . oooh)

1) Cut shortening into flour, until shortening is in pea-sized pieces. Stir in water as needed, until just combined.
2) Roll out on a floured surface, and place in a 9-inch pie plate. Crimp edges. Bake at 350 for about 15 minutes, until lightly golden. Let cool.

For the Vanilla Coconut Pudding:
2 2/3 cups whole milk (1/2 evaporated milk and half water is a great substitute for whole milk!)
1 egg
1/2 cup sugar
1/4 cup cornstarch (don't do the flour substitute, just use cornstarch)
1/4 tsp salt
1 tsp vanilla
1 1/3 cups sweetened, flake coconut

1) In a medium saucepan, whisk together milk and egg well (so they are COMPLETELY) incorporated. Add the sugar, cornstarch, and salt. Cook over medium heat, whisking often, until thickened. Remove from heat and add vanilla. Stir in coconut. Pour into cooled crust. Place in refrigerator for a few hours, or until chilled.

For the Whipped Cream and Topping:
1 cup heavy whipping cream
2 T. granulated sugar
1/2 tsp. vanilla
1 cup coconut

1) Combine cream, sugar, and vanilla. Whip until light and fluffy. Spread on top of chilled pie.
2) Spread coconut on a pan. In a 350 oven, toast for about 2-4 minutes, until lightly golden. Sprinkle evenly on top of the pie.



To Make This Super Fast:
1) Store-bought refrigerated Pie Crust dough, fitted into a 9-inch pie plate. Bake at 350 for 15 minutes.
2) Prepare a box of vanilla pudding mix, stir in 1 cup coconut (or more to taste), pour into cooled pie crust. Put in the fridge until chilled.
3) Spread an 8 0z container of Cool Whip on the top.
4) Toast 1 cup coconut in a 350 degree oven for 2-4 minutes, until lightly golden. Sprinkle evenly over pie.

112 comments:

  1. The picture shows this pie made in a rectangular pan and not a pie crust. It also shows the pie cut into bars. THAT'S the recipe I would like.

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    Replies
    1. Actually it is a pie crust, just place the crust dough (rolled a little thicker) into the bottom of a 9 by 13 instead of the round pie plate :)

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    2. Be sure to prick the pie crust with a fork before baking...or the glass pan could crack ..or even explode as happened to me.

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    3. AnonymousMay 13, 2012

      try replacing the evaporated milk with cocnut milk (found in the asian aisle) for an even more coconutty flavor!

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    4. AnonymousMay 14, 2012

      Me too.

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    5. AnonymousMay 14, 2012

      I preferred a receipe specifically designated for a 9 x 13, not a pie plate.

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    6. AnonymousMay 27, 2012

      Wow! How incredibly rude..

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    7. AnonymousJune 22, 2012

      It is for a 9x13 bar pan.... Calm down

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    8. AnonymousJuly 07, 2012

      I just took a boughten pie crust rolled it a little thinner, placed it in a 9x13pan. Made my pudding with 2/3 cup of sugar, 2 1/2 table. of cornstarch, 1 tbl. flour, 1/2 tsp. salt and 3 cups of 2% milk. Cooked it 7 min. on high in microwave. Beat 3 egg yolks and added them gradually to cooked ingredients and cooked again for 1 min. Should be thickened enough. Add 1 tsp. white vanilla and 1/2 tsp. almond flavoring, 1 tabl. butter. Let cool a little and then add coconut and pour over pie shell. Place in refrigerator and let cool. Frost with cool whip and sprinkle coconut on top. Enjoy!

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    9. I just made this last night and it was divine. I did double the recipe, I made a couple alterations, I did use the coconut water and evaporated milk, but didnt have quite enough to double that part, as a result, when I cooked the pudding part, it was super thick, I also had gotten a small can of coconut milk, and after I cooled the pudding which was thick like paste, lol, I used the whole can of coconut milk to make it creamy and it tasted so good! I used the pre-made regridgerated pie crust, put it in a 9x13 pan, and I did make the topping as stated in the recipe, it was really good

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    10. Instead of rolling out the crust, if making for a 9X13 pan, press into place like you would a graham cracker crust for a cheesecake. The heading stated if you want to make this in a 9X13 pan double the recipe. I'm making this for a party next month as we are all coconut crazy!!

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  2. thank you so much! I am excited to try this in the 9X13 this weekend. Appreciate it

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  3. Hello,
    I pinned this on my board.... this looks so good..
    Gotta try it this weekend...
    Thanks for sharing,

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  4. Help me! This is going to be a staple in my home. I love Coconut pie but had not thought to do it in a pan like this. Genius.

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  5. I have this cooling in the fridge as we speak! I tasted the warm coconut pudding, and it was wonderful!

    I used a shortbread recipe for the crust, so here's hoping.

    xoxo
    ~julie

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    Replies
    1. Sounds amazing with the shortbread crust. How'd it turn out?

      Joyce

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    2. It was good! The shortbread was a little hard to get out of the pan though (the recipe said to line the pan with parchment paper, and I just sprayed the bottom instead).

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    3. AnonymousJune 19, 2012

      Ooooo Julie. A shortbread crust? Yummm. Good thinking.

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    4. Julie, Would you share your shortbread recipes PLEASE :-)

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  6. I came upon this recipe today, I love HOMEMADE coconut cream pie, I'll definitely be trying this in the next few days! I just repinned this recipe this morning on Pinterest and already it has been repinned 559 times! A lot of people out there like coconut cream pie!

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  7. LOve me some coconut cream pie!! i will be making this over the weekend!

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  8. Absolutely beautiful. This has to be one of my favorite desserts, and your pictures are lovely.
    Check out my blog, Treats With a Twist! www.treatswithatwist.com

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  9. Could you use coconut milk instead of the milk to make the pudding with. I am thinking this would be even better...Oh my gosh, now I have to run to the store and get some to try it...dang now I need to put the winter pants on after making this..(stretchy pants..hehe).

    I can't wait to try it, thanks for the recipe!!

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    Replies
    1. I don't think it will thicken. I used almond milk in pudding, it didn't thicken.

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    2. Yes, use coconut milk! So yummy when you replace half the milk with it! I haven't made THIS recipe, but the one I make is almost like it & I replace 1/2 the milk with coconut milk & it is TO DIE FOR! Try it!

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  10. I'm going to try this, but I want to share a coconut cream pie recipe that I've used and loved uses coconut milk! And Trader Joe's coconut milk still tastes very coconutty!! That can't be bad either!!!

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  11. I am in the "chill" phase of this. We'll see how it turns out with my modifications... I replaced some of the shortening with cream of Coconut in the crust (and the rest with butter). I also substituted HALF of the sugar in the filling with some of the cream of coconut with plans for replacing all of the sugar in the whipped cream. The custard filling tastes SO good - even warm! Thanks for sharing this recipe.

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  12. I wonder how this would work with a shortbread crust?

    treva

    trevalynnf@hotmail.com

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  13. Tx for the sure looks delicious

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  14. mmm... love the 9 x 13 idea and the shortbread idea but no whipped cream for me... i'll make mine with meringue!!!

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  15. sounds delish...repinned it. Thanks for sharing

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  16. I made this yesterday, according to the instructions, but using a 9 X 13 pan so we could have squares. Next time I would double the recipe, as the crust was uber thin, and the "pie squares" stood only about an inch tall. It was really tasty though. I'd definitely make it again!

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  17. Santa makes this coconut cream pie using this same recipe, but uses heavy whipping cream for the topping, and it makes me weak in the knees it's so good!!

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    Replies
    1. Would you please ask Santa if he is still awake if the heavy whipping cream for the topping on this will be good if I make it tonight for a dinner tomorrow? Read several things saying to make before serving.

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  18. I am going to try to make this sugar free and low carb. So I will replace the sugars with half xylitol & half stevia. Also I am going to try maybe a macademia nut crust instead of flour. Sounds delish! i love a bar idea instead of pie.

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    Replies
    1. Tell me the recipe if it turns out good low carb

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    2. The macademia nut crust sounds delicious...I think I might want to try that too!

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    3. Will do! I put my recipes on my blog www.amarmielife.com

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  19. I have a very similar recipe. I use a can of coconut milk then add enough whole milk to make 2 3/4 cups of milk for the pudding mixture. I use coconut extract instead of vanilla. I use a graham cracker crust. And Heavy whipping cream with confectioners sugar and vanilla for the whipped cream topping. So yummy.

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    Replies
    1. I like the idea of using the can of coconut milk in the pudding- I will have to try that next time i make this!!

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  20. I love coconut! I would like to bake this with virgin extra coconut oil, do you think it would work?!

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    1. I have never used that before- but anything coconut has got to be good right?! if you try it, let me know how it turns out!

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  21. Is it supposed to be firm after a few hours in the fridge? I've had it in there for about 4 hours and it still moves around as if I had just placed it in the fridge.

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    1. The pudding might need to be cooked a little longer- it should set up like a regular pudding would. If you haven't added the whipped cream to the top yet, maybe you could try microwaving it for a couple minutes and then refrigerate it again?

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    2. Ok, thanks! I'll try again!

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  22. I love coconut and can never find anything with it in i'll definitely have to try this recipe!!

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  23. I did try this and put it in the rectangle pan...and it is delicious. I made mine with slightly more than the 50/50 evaporated milk and I actually doubled the recipe. It is SOOOO good. I'm glad I had to go to work today so I wouldn't sit home and finish the whole thing!

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  24. I'm thinking that the recipe above would probably be more adequate for an 8 inch pan vs a 9x13 if you are looking for bars vs a pie. If you need a 9x13, I would double the whole recipe.

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  25. I saw a premade granola crust in the store and I'm going to try it with these. I'm just not a fan of pie crust.

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  26. Sounds yummy. Going to pin to my board so I can try the recipe out!

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  27. Hello!

    This coconut cream pie looks AMAZING and has been added to my Friday Finds at The Northend Loft.

    Thank you for sharing your creative talents and inspiration!

    Laurie
    http://www.thenorthendloft.com/2012/03/friday-finds.html

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  28. I've made this twice and it is sooooo good.
    Thank you!

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  29. I want a job where you work, the perks sound fantastic!

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  30. I have been wanting to make a chocolate-coconut pie. Have you ever tried it, and if so, how much cocoa would you add to this recipe?

    Thanks

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    Replies
    1. I have not done that, but now I want to too! I think I would probably add melted chocolate instead of cocoa (for some reason that's easier for me). Maybe melt about 1/2 cup chocolate chips and whisk that into the cooked pudding just before adding the coconut.

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  31. What size vanilla pudding mix to you use if you make it the quick way?

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    Replies
    1. I would probably use 1, 3.5 oz box for a 9-inch pie, and 2, 3.5 oz boxes for the 9 by 13 size.

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  32. It looked like a thin cake bottom, so I made it that way and it was so good. Thank you for sharing the awesome recipe, I only changed the crust!!! It was awesome!!!

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  33. I am curious how the sugar substitute worked.

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  34. I love this recipe!. Making this for Easter! Have an old recipe for a pie crust that could be adapted, I think, for the 13x9 pan - Take a bag of coconut and mix in it about 1/3 cup sugar, vanilla if you want, and a little milk (sorry - it's a concept right now more than a written receipe because I don't know where the recipe is at the moment. You take the mixture of coconut and fry it in a frying pan in butter until it's golden and brown. Place in the greased 13 by 9 pan and spread with a spoon or your hands to the edges. I used it in a pie shell and it was thick and filled up the sides....then filled with coconut pudding and topped with whipped cream or meringue and baking. The people who couldn't eat flour were delighted to have their pie. :)

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    Replies
    1. AnonymousMay 14, 2012

      Thank you! My husband is Celiac -- really appreciate a recipe without flour.

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  35. This is my face coconut creme pie. Our daughter made it for us yesterday and my husband and I are racing so that one doesn't get even one morsel more than the other!

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  36. Can Self Rising flour be used, and also can Splenda be used instead of the sugar? this sounds wonderful

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  37. AnonymousMay 14, 2012

    You showed us a picture for a "pie' baked in a 9x13 pan, yet you gave directions for a pie. A 'pie' baked in a 9X13 will require more crust and filling. Can you be more specific?

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  38. Yum, I saw this on Pinterest and just wish I had a piece right now!

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  39. AnonymousMay 14, 2012

    Meeee toooooooo........WOW I can not wait to put this together!
    Thanks for sharing LOVE your blog!

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  40. AnonymousMay 14, 2012

    I agree with the comments concerning the receipe being for a pie plate and not a 9 x 13, as indicated. I was expecting a recipe specifically for a 9 x 13.

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    Replies
    1. It states in the directions word for word...double for 9x13 pan!

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  41. I love the idea of pie in a square or rectangle pan. Seems like it would be so much easier to serve.

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  42. Thank You! I can't wait to make this.

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  43. Loved this enough to add it to my blog! (with a link right back here to YOU!)http://mybigredshoe.wordpress.com/2012/05/15/caution-falling-coconuts/

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  44. AnonymousMay 16, 2012

    Re the croutons....My husband would say "Just like Mom used to make!"

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  45. AnonymousMay 19, 2012

    having lots of family coming in in a couple weeks...this will be our 1st nite dessert and it's big enough for the whole family. Can't wait to give it a try.

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  46. what about making it in a 9x9 sqaure pan instead of a pie plate, could still cut into bars :)

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  47. AnonymousMay 23, 2012

    When making a custard of any kind, I replace some of the milk (up to half) with evaporated milk, no water added. This makes a much richer tasting custard. Same for ice cream base.

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  48. AnonymousMay 23, 2012

    Is the coconut for the top also the sweetened flake coconut? You specified it was for the pudding but not for the topping so I just wanted to double-check.

    I have a co-worker who recently told me her favorite dessert is coconut cream pie, so I can't wait to make these and share with her!

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    Replies
    1. yes the topping also uses sweetened flake coconut- one regular sized bag should have enough for both the filling and the topping :)

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    2. How about a graham cracker crust?

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  49. AnonymousMay 23, 2012

    I found this on Pinterest & will definitely be making this. Coconut cream pie is my husband's favorite.

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  50. This looks so perfect for a summer night treat. Coconut is truly undervalued in the dessert category.

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    Replies
    1. I made mine in muffin pans for individual servings /grab and go and lunches, Love it!

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    2. That is such a good idea!!

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  51. AnonymousMay 27, 2012

    It would be nice if u made the recipe printable?????

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    Replies
    1. AnonymousJune 19, 2012

      thats what I was looking for too ;-(

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  52. Wow! Decadence at it's best! Thanks for the wonderful recipe - can't wait to try it out!!

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  53. AnonymousJune 20, 2012

    printable??? Please

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  54. To make it in the 9x13 pan, do you double the recipe? It may say, but I can't seem to find it. Thanks! It looks amazing!

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  55. AnonymousJune 20, 2012

    looks good can i have the recipe

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  56. I just made this today and it is delicious. I basically followed the entire recipe exactly minus the crust. I used a store bought one. It still tasted yummy. It doesn't have an overpowering coconut flavor. If you are looking for a bigger coconut flavor, try coconut water. Very yummy, thanks!

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  57. AnonymousJune 20, 2012

    This recipe looks delicious!!I will be making it for the 4th..Thanks

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  58. AnonymousJune 24, 2012

    It sounds WONDERFUL!! Will definitely make it for my brother who LOVES coconut for his birthday...thanks...love you...Jerry T.

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  59. Stumbled upon this site and the beautiful image of the Coconut Cream Pie lead me to the kitchen. I made pie with Trader Joe's Light Coconut Milk (instead of regular milk)and it turned out AMAZING! Not a trace of the pie was to found 24 hours later. Thank you for sharing!

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  60. AnonymousJuly 04, 2012

    Sounds absolutely heavenly!!! I can't wait to try it! Thanks for sharing this wonderful recipe with all the coconut lovers!!!!!

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  61. AnonymousJuly 06, 2012

    I made these today with a few personal tweaks. I'm not a huge fan of pie crust so I used a shortbread from another bar recipe for the crust. I am so excited for the pudding! I added just a little (about 1/4 tsp.) of coconut extract to the pudding. I found myself wanting to reserve some in the bowl, pretending it didn't fit (haha) just so I could enjoy some right away instead of waiting for it to cool! Thanks for the recipe!

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  62. I am making this right now! :)

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  63. You have my mouth watering...this is my favorite pie..and for the life of me never thought to make it in a square or rectangle glass dish..Superb idea...more for me to eat..guess its just old fashion to think pie equals circle..thanks for the recipe, my tastebuds a flowing and looking outside the box...haaaa

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  64. I made this with coconut milk it was AMAZING! Thanks for sharing this recipe, it was a hit!

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  65. I am going to try this recipe as well. I have made my pumpkin pies in a 13X9 pan for years ! Just double the filling recipe. I may try a graham cracker crust for the coconut pie.

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  66. Coconut cream pie is my favorite and I can't wait to try your recipe, thanks so much, it looks so delicious!

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  67. My first coconut cream pie! Just made it for my friend's birthday and the custard came out wonderful. Used a store bought crust. Will make again in 9x13 because it is that good! Thank you for sharing...my mom just took off with the custard that didn't in the pie crust. I used coconut milk with the evap milk and a bit of almond extract.

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  68. Have you ever doubled and froze the bars in the pan? I'd like to do this for TG ahead and not have to do with all of my other cooking. Any suggestions would be appreciated, I had not seen this addressed in your comments above. Thanks!

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    Replies
    1. Hmm. I know you could definitely make the crust ahead of time and freeze it, however I'm not sure about the custard filling...I think it should be fine. BUT if you're making this for guests at Thanksgiving I don't know if I would risk it without knowing for sure.

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  69. Mmm, this recipe is so good. I made it with a Golden Oreo crust! Everyone loved it!

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  70. How far ahead can you make this before using?

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    Replies
    1. It should last about a week in the refrigerator.

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  71. My 80 year old grandma made her coconut cream pie the other day and my husband did not get any of it. So today I am making the Easy version of yours. Her version she makes her own pudding and a meringue too then she bakes it. I don't have that kinda time tonight so the easy way it is. Hoping it turns out good!!

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  72. If it can go wrong it will for me so I was checking out directions for making whip cream and it says it can start to separate if it sets for 4 hours so to do it at the last minute??? Do you have to do this with the topping for the pie? It also says to chill bowl and utensils when making.......TY Trying to do it for a birthday dinner tomorrow........

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  73. Real whipped cream rocks, the only advantage that cool whip has is that it will last a long time. When I need whipped cream to last a while I use this special recipe:
    Chef’s secret whipped cream

    1 envelope Unflavored Gelatin (about 1 Tablespoon)
    1/4 cup cold water
    2 cups whipping cream
    1/2 cup powdered sugar (optional)


    REFRIGERATE small mixing bowl at least 15 minutes to chill.
    MEANWHILE, sprinkle gelatin over cold water in small saucepan; let stand 1 minute. Cook on low heat 3 minutes or until gelatin is completely dissolved, stirring constantly. Cool to room temperature.
    PLACE whipping cream in chilled bowl. Gradually add gelatin, beating with electric mixer on low speed until well blended. Beat on medium speed 5 minutes or until thickened. Add sugar; beat on high speed 5 minutes or until soft peaks form.
    If you plan to pipe the whipped cream, prepare as directed continuing to beat on high speed until stiff peaks form.
    For flavored whipped cream, prepare as directed adding your favorite extract or liqueur to taste to the whipping cream with the dissolved gelatin.

    The powdered sugar isn''t mandatory but it does have a little corn starch in it that also helps stablize the whipped cream.

    Read more: http://www.motherearthnews.com/forums/forum.aspx?g=posts&t=92122#ixzz2L6JDyNQl

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  74. I added some almond extract and granulated sugar to the crust. Can you say "yummmmm" ;-)

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  75. I followed her recipe exactly except for the crust. I thought it would be fun to use sugar cookie dough for my crust. For efficiency I just used some good old, store bought Pillsbury Sugar Cookie Dough. The coconut filling and whipped topping isn't overly sweet so it went well with the sugar cookie dough.

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