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The perfect coconut cream pie filling is cool and creamy, with a hint of coconut. This classic dessert is simple to make! This page will teach you, step by step, how to make coconut cream pie that any diner owner would be proud to serve.
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Dahlia Lounge's Triple Coconut Cream Pie
Dahlia Lounge in Seattle, Washington has been making Triple Coconut Cream Pie for over 18 years. The pie includes sweetened shredded coconut in the crust, a coconut custard filling, and 1-2 inches of sweetened whipped cream. The pie is then finished with white chocolate and unsweetened toasted large flake coconut.
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Step 1: What You Need to Make Coconut Cream Pie
- Baked single pie pastry crust or graham cracker crust
- 3/4 cup sugar
- 1/2 cup flour
- 1/4 teaspoon salt
- 3 cups milk
- 3 egg yolks, slightly beaten
- 2 tablespoons butter
- 1 teaspoon vanilla
- 1/2 cup plus 5 tablespoons shredded coconut
- Whipped cream (optional)
Step 2: How to Make Coconut Cream Pie
- Combine the sugar, flour and salt in a medium saucepan.
- Pour the milk into the flour mixture, and cook over low heat, stirring constantly until thickened.
- Add the egg yolks one at a time, stirring well after each addition.
- Continue to cook the custard for three minutes, stirring constantly.
- Remove the pot from the from heat and add the butter, vanilla, and 1/2 cup coconut stirring well.
- Let cool for 15 minutes.
- Pour into the prepared crust.
- Sprinkle 5 tablespoons of coconut on the top of the pie.
- Refrigerate for at least 4 hours, until thoroughly chilled.
- Serve with whipped cream, if desired.
Step 3: Coconut Cream Pie Variations
- Toast the coconut for 10 minutes at 325 before using for a toasted coconut pie.
- Top with 2 sliced bananas immediately before serving for banana coconut cream pie.
- Spread prepared crust with a layer of melted chocolate. Let chocolate harden before pouring in filling.
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