The Absolute Best Coconut Cream Pie Recipe- from a decades old family recipe that just can’t be beat. It is made with coconut milk for extra creamy, coconut flavor.The coconut cream pie is a staple of vintage Americana. Served in roadhouse diners across the United States, even the smell of it conjures images of James Dean, Marlboro reds and smiling waitresses calling tired truck drivers “darlin” as they serve only the blackest of coffee. Of course, coconut cream pie is infamous as a stalwart of early-twentieth-century slapstick comedy. Although “pieing”, as the practice of shoving a gorgeous cream pie in someone else’s face is known, is a stalwart of the silent film era, today it is punishable as battery in most United States jurisdictions and, in some, may even constitute assault. It’s also a tremendous waste of good pie and thus not encouraged by this blog.We do, however, highly encourage preparing your own crust for this coconut pie recipe. Make sure to let it cool down thoroughly before adding your cream filling or you’ll end up with soggy crust and thin cream. Many pre-baked refrigerated pie crusts are commercially available, as are a range of alternatives, including those made with graham crackers or, for the most indulgent among you, from crushed and crumbled cookies.For this coconut pie recipe, you’ll want to use a combination of unsweetened coconut milk, made from the grated flesh of a coconut, and whole milk for the filling. Unsweetened coconut milk is relatively easy to find at most grocery stores, but if yours doesn’t have it in stock you can try your local Asian market or a specialty food store. If, however, you’re unable to find coconut milk, replacing it with whole milk will still provide you with a thick, delicious coconut filling. The trick here is to cook your filling on the stovetop over low heat, stirring constantly so as to prevent it from developing lumps or tiny pieces of semi-cooked egg. Pay special attention to the bottom and sides of your saucepan, where filling has the tendency to congeal and condense. As a safety measure, if you’re worried about lumps in your filling, or any do emerge, simply straining it after cooking, but before adding the vanilla extract, ought to remove any bothersome chunks.
Whisking in a small amount of butter will give your pie filling a creamy, silky texture to complement the flaky pie crust. Similarly, if your pie filling is a bit too thick or you think it needs an extra kick, you can pour in a small amount of rum – only a cup or less – when you’re adding your butter and vanilla extract. The addition of liquid does thin the filling a little, and if you choose to add rum, Malibu, flavored with coconut liqueur, works best for this recipe. You can stir in some toasted coconut here as well: toasted coconut has a stronger, nuttier flavor, and adds a nice, crunchy texture to your coconut cream pie.
After pouring the filling into your pie crust, be sure to refrigerate your coconut cream pie for at least three hours (overnight is best) before serving to make sure your filling doesn’t run when you carve out a generous slice for dessert. Serve with freshly whipped cream and your leftover toasted coconut shavings, and wash it down with a pot of diner coffee or a vanilla malted milkshake.
Best Coconut Cream Pie RecipePrint