A Real Show-Stopper of a Pie

Ok, coconut-haters, you might want to sit this one out. I know you’re out there (because I’m married to one of you), you who won’t deign to so much as touch anything with coconut. I’ve heard your protests with my Coconut Cookies and Coconut Macaroons, but I couldn’t help myself. I’m going to have to ask you to come back Friday (maybe check out my coconut-free Chocolate Pie or Key Lime Pie in the meantime??) because this one is for the coconut lovers. A sweet and simple Coconut Cream Pie! But not just any Coconut Cream Pie. This is re-imagined with a tropical-inspired Macadamia nut-infused graham cracker crust and a sturdy but silky coconut cream filling that’s made with actual coconut milk. Throw in some golden toasted coconut and homemade whipped cream and you’ve got yourself the BEST version out there. Seriously. This recipe would be perfect for Easter and if I’d shared it sooner it would’ve made the cut on my list of best Easter desserts.

Tips

Just a few tips before you begin:

I love the Macadamia Nut crust, but if you’re not feeling quite so adventurous you can stick to my easy pie crust recipe (blind bake before using) or my simple graham cracker crust instead. When toasting your coconut, make sure to distribute the coconut evenly over your baking sheet. Check on it frequently and stir every few minutes so that the coconut cooks evenly. Even a minute too long in the oven can leave you with bitter burnt coconut! For a stronger coconut flavor, I’ve included the option for you to add coconut extract. This is not necessary and most traditional coconut cream pies don’t use coconut extract, but I wanted to give you the option! You can just dollop your whipped cream on top but I prefer to pipe mine, it just looks prettier that way. I used a large Ateco 846 tip for the swirls on my pie.

An important note about cooking the filling:

This tip was a little longer than the others and can make or break your pie, so I wanted to break it out from the rest of the tips. It’s very important that you don’t boil your coconut cream filling too long but that you boil it long enough for it to be thickened and sturdy in your pie. To make sure you don’t over-cook your filling, keep the stovetop heat on medium. If you turn the heat up higher to speed up the process, you run the risk of burning the filling — it’s likely to burn on the bottom of the pan or to over-cook and separate. While the filling is cooking, you’ll notice it begin to thicken to a pudding-like consistency. This is what you want! Watch for it to begin to bubble. Once you see the very first bubbles begin to appear, set a timer for 45 seconds and stir constantly. while it cooks, then immediately remove from heat (while continuing to stir).

How to Store

This pie will keep for up to 4 days after it is prepared. Store in the refrigerator and cover with clear wrap or aluminum foil. Unfortunately, I don’t recommend freezing coconut cream pie as it is prone to becoming watery after thawing.

Other Recipes You Might Like:

Coconut Cake No Bake Cheesecake Banana Cream Pie Strawberry Cream Cheese Pie Peanut Butter Pie

Enjoy!

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