Coconut cream pie is a classic dessert that has been enjoyed by people all over the world.
The origin of coconut cream pie is believed to have originated in the United States in the early 20th century. It became more popular during World War II when coconut was more readily available, and it was often used as a substitute for other ingredients that were short on supply.
Whether you prefer a flaky crust or a creamy filling, there’s a coconut cream pie recipe out there that’s perfect for you.
One fun fact about coconut cream pie is that it was a popular dessert option on many airlines in the 1950’s and 1960’s. It was easy to make, and it could be served cold, making it perfect for meals on a flight.
It has also been featured in many movies and TV shows over the years. In the movie “Waitress,” the main character creates a unique recipe for coconut cream pie that becomes famous throughout the town. “Waitress” is is a 2007 American comedy-drama film that was directed by Adrienne Shelly and starred Keri Russell.
This classic dessert has an interesting history and has been featured in many movies and TV shows over the years. Whether you’re an experienced baker or just starting out, this recipe is sure to become a favorite in your kitchen.
You can make this recipe using 17 ingredients and 11 steps.
The ingredients needed to make Coconut cream pie:
- 1 pie crust
- 4 egg yolks
- 1/4 cup or 30 grams cornstarch
- 14 oz coconut milk (full fat)
- 1 cup of half-n-half
- 2/3 cup granulated sugar
- 1/4 tsp salt
- 1 cup shredded, sweetened coconut
- 2 tbsp unsalted butter, room temperature
- 1 tsp vanilla
- 1/2 tsp coconut extract
- 1.5 cups heavy cream
- 3 tbsp or 20 grams powdered or granulated sugar
- 3/4 tsp vanilla
- Garnish with toasted coconut
- (Optional) cinnamon or nutmeg for added warmth and depth of flavor.
Steps to make Coconut cream pie:
- Fully blind bake pie crust. Cool completely.
- In a medium heavy saucepan, whisk coconut milk, cream, sugar and salt together over medium heat.
- Whisk egg yolks and cornstarch together in a small bowl.
- Whisk cream mixture occasionally until it comes to a boil. Let boil for 2 minutes, then reduce heat to low.
- Scoop about a half cup of the hot cream mixture and slowly drizzle into the egg mixture while whisking continuously. This tempers the eggs so they don’t scramble!
- Slowly drizzle the tempered egg mixture into the hot cream pot, again whisking continuously to avoid scrambled eggs.
- Continue whisking and cooking for 1.5 minutes until smooth and thick.
- Remove pot from heat and stir in shredded coconut, butter and extracts.
- Pour warm filling into cooled pie crust. Cover with plastic wrap directly on top of the filling to prevent a “skin” from forming. Refrigerate for at least 3 hours.
- Just before serving, whip the topping until soft peaks form, about 3-4 minutes on medium-high speed. Toast coconut in a small frying pan.
- Spoon topping into piping bag fitted with a large star tip. Decorate with large swirls. Sprinkle toasted coconut on top.
5 More Fun Facts About Coconut Cream Pie:
- President Obama usually ends up with a whole coconut cream pie made just for him when he visits Seattle.
- Customers often tell the wait staff at Dahlia Bakery in Seattle, that they made a specific trip there just to have a slice of coconut cream pie.
- During World War II this particular pie was used as a way to smuggle files out of prison
- In 2018, the largest coconut cream pie ever made was created and weighed over 3,000 pounds in the Philippines.
- It is believed to have healing properties and is used to treat various ailments in some cultures.
If you’re looking for another great coconut dessert option, try our Delicious Bobby Flay Coconut Cake recipe. Enjoy!