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Happy Holidays! Are you ready for the new year to start fresh? When I decided on making this creamy coconut cream pie, I figured it would be the perfect dessert for you to bring in the new year. It’s light with the whipped topping and the oh so creamy coconut cream filling. It might be good with some bubbly champagne or sparkling cider. Maybe for your New Years Eve party! This time I experimented and made a no-roll pie crust and baked it for a few minutes. It was very crumbly, so next time I will probably stick with my 5 Ingredient Easy Pie Crust Recipe. It is totally no fail.
Get Ready for Creamy Coconut Goodness
But you can use any type of pie crust, handmade or store bought frozen. Just make sure you follow the instructions and bake it as instructed before you add the coconut cream filling. If you are a fan of coconut then this is the right pie for you. Now I could say your kids would totally be into this pie, most would be. My oldest was into it but my youngest with Autism has issues with sensory processing, wasn’t crazy for coconut. He requested Pumpkin Pie. Not today dude, Sorry. He was satisfied eating Christmas cookies! If your kids and family are fans, go for it!
Easy Peasy Pie
This pie is as simple as it gets friends. Number 1: Most of the ingredients you will already have in the house. That is always such a good thing. The only item you might have to trek to the store for is shredded coconut, oh and maybe pie crust if you aren’t in the mood to make your own. If you are like me in any way. I avoid the grocery store like the plague AND I have the tendency to forget items. Number 2: This is technically a no-bake pie. The only time you are turning on your oven is to bake the crust and cook the filling on the stovetop. Easy Peasy! Here again, I am all for the kids to pitch in and help. It’s that easy. Also, it is made from scratch. No boxed pudding. Doin’ the dance!
So grab your kids, Grandparents, family and gather in the kitchen to begin baking this creamy pie. This pie has a total of 7 ingredients not counting the crust or the topping. Simple ingredients include shredded coconut, eggs, flour, half-and-half, sugar, flour, salt, and vanilla.
Preheat the oven to 350°. Prepare a baking sheet lined with parchment paper, spread 1 cup of the shredded coconut and bake until toasted about 6 minutes. Stir halfway for even toasting.
How Simple Can You Get?
In a medium saucepan add 3 cups half and half or cream. I doubt there would be much of a difference if you used heavy cream versus half-and-half. Or If you want a dairy-free option. Try replacing the cream with Almond milk or Coconut milk! I am sure it would turn out great. Then add 2 beaten eggs, 3/4 of sugar, 1/4 teaspoon salt, 1 teaspoon pure vanilla extract and 1/2 cup of spooned and leveled all-purpose flour or try Bobs Red Mill Gluten Free One-to-One Flour Blend. It’s 1 to 1 ratio. You don’t need to add additional ingredients.
Begin mixing the ingredients and allow the mixture to come to a boil over medium-low heat. Stirring constantly, meaning don’t walk away. 🙂 This should take about 10-12 minutes and become thick pudding-like consistency. Remove pan from the heat and add in 3/4 cup of the shredded toasted coconut, leaving a reserve 1/4 cup for garnish. Transfer the coconut filling into pre-baked pie crust and place in the refrigerator until set, about 4 hours.
Top with the whipped topping, I used Tru-whip, but feel free to use Coolwhip if that is all you have in your stash, sprinkle with the additional coconut, chill and serve. We made ours for Christmas dessert and it was SO good. I could have devoured more than one piece, but my Spidey Sense said stop. This recipe is highly recommended and I love the fact that it is so simple! I know Christmas is come and gone, but 2018 is just around the corner. Make it for New Years Day, you will not be disappointed!
Tailored Tips for Making Coconut Cream Pie:
*Remember to Blind Bake. This simply means you are to prebake the pie shell first. This is pretty much the standard for custard and cream pies. Serious Eats has good tips on Blind Baking the crust here. I am sure others do as well, but they are pretty straightforward and simple.
*Experiment with different flours and dairy.
- 1 cup sweetened flaked coconut
- 3 cup half-and-half*
- 2 eggs beaten
- 3 ⁄4 cup white sugar
- 1 ⁄2 cup all-purpose flour*
- 1 ⁄4 tsp salt
- 1 tsp vanilla extract
- 1 9-inch pie shell, baked
- 1 8- ounce container whipped topping* thawed
- Preheat your oven to 350 degrees F. (175 degrees C.)
- Line a baking sheet with parchment and spread out the cup of shredded coconut. Bake for 6 minutes or until toasted, stirring halfway.
- Combine half-and-half, eggs, white sugar, flour, salt, and vanilla extract in a medium saucepan over low heat. Mix well and stirring constantly for approximately 10-12 minutes until a pudding-like consistency.
- Remove pan from the heat and stir in the shredded coconut.
- Transfer filling to a pre-baked pie shell and chill in refrigerator until set. Approximately 3.5 to 4 hours.
- Top with the whipped topping and additional coconut.
* If you want a dairy-free option, try replacing the half-and-half with Almond milk or Coconut milk! I am sure it would turn out great.
* Want it Gluten-Free? Substitute all-purpose flour with Bobs Red Mill Gluten Free 1 to 1 Baking Flour.
If you enjoyed this recipe go ahead and PIN IT. Add to your dessert, pie boards and don’t forget to share!
To make this Coconut Cream Pie I used: (Highly recommended)
This is the last post of my #Holiday Recipe Series and of 2017. But have no fear. Since the New Year is just around the corner and I have wonderful things planned for the Tailored Spoon! January will focus on the “lite bite of life.” Making dishes that are a bit lighter to the taste, fruity, simple and as always, geared to families. Also, meal planning! Be sure to subscribe to my blog so you won’t miss a post and receive a free bonus! Also Follow The Tailored spoon on Pinterest, Instagram, Twitter, and Facebook.
Happy Holidays Friends, have a wonderful New Year and see you January of 2018!