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    Coconut Cream Pie

    clock-icon155 minutes
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    Pixicook editorial team

    A refreshing and indulgent pie with a creamy coconut filling and a delightful tropical flavor.

    Ingredients for Coconut Cream Pie

    units in
    USchevron
    units in
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    serves
    8 peoplechevron
    serves
    8 peoplechevron

    Basic Single Pastry, rolled, shaped, and baked

    each

    Substitute chevron-down

    Rice Milk

    cups

    Substitute chevron-down

    Arrowroot Powder

    tablespoons

    Substitute chevron-down

    Agar Powder

    teaspoons

    Substitute chevron-down

    Coconut Milk, regular or lite

    0 oz

    Substitute chevron-down

    Lemon Juice

    tablespoons

    Substitute chevron-down

    Sugar

    cups

    Substitute chevron-down

    Vanilla Extract

    teaspoons

    Substitute chevron-down

    Coconut Extract, optional but good

    teaspoons

    Substitute chevron-down

    Salt

    pinches

    Substitute chevron-down

    Shredded Unsweetened Coconut

    cups

    Substitute chevron-down

    How to Make Coconut Cream Pie

    1. Prepare Crust

    Begin by preparing your crust. Follow your recipe to roll, shape, and bake it. Once baked, set it aside to cool.

    2. Mix Arrowroot and Milk

    In a small bowl or measuring cup, whisk together 0.5 cup of rice milk with the 2 tablespoons of arrowroot powder until smooth. Set this mixture aside for later.

    3. Heat Agar and Rice Milk

    Take a large heavy-bottomed saucepan and pour in the remaining 0.5 cup of rice milk along with the 0.5 teaspoon of agar powder. Whisk the mixture and bring it to a boil over medium heat. Once it reaches a boil, reduce the heat to medium-low.

    4. Combine Arrowroot Mixture

    Give the arrowroot mixture a quick stir and pour it into the saucepan, stirring constantly to prevent lumps. This is crucial to ensure a smooth and uniform mixture.

    5. Add Coconut Milk, Lemon Juice, and Sugar

    Add the coconut milk, lemon juice, and sugar to the saucepan. Whisk everything together and let it cook for about 3-5 minutes until the mixture visibly thickens.

    6. Add Extracts and Coconut

    Remove the saucepan from the heat and stir in the vanilla extract, coconut extract (if using), a pinch of salt, and the shredded coconut.

    7. Fill Pie Crust

    Pour the filling into your prepared pie crust.

    8. Cool and Chill Pie

    Let the pie cool for 15 minutes at room temperature, then transfer it to the refrigerator to chill for at least 2 hours. Cover it tightly with plastic wrap during chilling to prevent any unwanted flavors from seeping in.

    9. Garnish and Serve

    Before serving, garnish the pie with additional shredded coconut or slices of fresh fruit such as mango, pineapple, or strawberries.

    Variations

    Crust

    The base of the pie can be made from crushed cookies, graham crackers, or even a simple shortcrust pastry. Once you've mastered making a crust, you can easily swap in different types of biscuits or add flavors such as nuts, spices (like ginger or cinnamon), or cocoa for a chocolatey twist.

    Citrus Zest Addition

    Incorporate the zest of lime, lemon, or orange into the coconut filling or the crust. This will add a bright, aromatic dimension to the pie that complements the tropical theme.

    Chocolate Contrast

    Introduce a layer of chocolate ganache on top of the crust before adding the coconut filling. The bitterness of dark chocolate will balance the sweetness of the coconut.

    Spice Infusion

    Introduce a hint of spice to the coconut filling by adding a pinch of ground cardamom, cinnamon, or nutmeg. These spices can subtly transform the flavor profile without overwhelming the coconut's natural sweetness.

    Toasted Coconut Flakes

    Garnish the pie with toasted coconut flakes that have been tossed with a little brown sugar and sea salt. The caramelization and saltiness will create a delightful contrast to the creamy filling.


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