Indulge in Delight: Killer Creamy Coconut Pie


Welcome to the realm of indulgence, where each bite takes you on a journey of creamy coconut bliss. Today, we embark on a culinary adventure to create the ultimate dessert – Killer Creamy Coconut Pie. This recipe promises to tantalize your taste buds with its rich, velvety texture and tropical coconut flavor. Whether you’re craving a decadent treat for a special occasion or simply seeking a slice of paradise on an ordinary day, this pie is sure to satisfy your sweet tooth.


For the Pie Filling:

  • 4 large Egg Yolks
  • 30 g Cornstarch
  • 14 ounces Coconut Milk (full fat)
  • 240 ml Half-and-Half
  • 130 g Granulated Sugar
  • 1/4 teaspoon Salt
  • 80 g Shredded Coconut (sweetened)
  • 30 g Unsalted Butter (softened)
  • 1 teaspoon Vanilla Extract
  • 1/2 teaspoon Coconut Extract (optional)

For the Whipped Cream:

  • 360 ml Heavy Cream (cold)
  • 20 g Confectioners’ Sugar or Granulated Sugar
  • 3/4 teaspoon Vanilla Extract

Optional for Garnish:

  • Coconut Shavings (unsweetened)


Preparing the Pie Filling:

  1. In a mixing bowl, whisk together the egg yolks and cornstarch until smooth. Set aside.
  2. In a saucepan, combine the coconut milk, half-and-half, granulated sugar, and salt. Heat over medium-low heat, stirring occasionally, until the mixture begins to simmer.
  3. Slowly pour the hot coconut milk mixture into the egg yolk mixture, whisking constantly to prevent curdling.
  4. Return the mixture to the saucepan and place it back on the stove over medium heat. Cook, stirring continuously, until the mixture thickens and coats the back of a spoon, about 5-7 minutes.
  5. Remove the saucepan from the heat and stir in the shredded coconut, softened butter, vanilla extract, and coconut extract (if using). Mix until well combined and smooth.

Assembling the Pie:

  1. Pour the coconut filling into a pre-baked pie crust of your choice. Smooth the top with a spatula.
  2. Cover the pie with plastic wrap, ensuring that the wrap touches the surface of the filling to prevent a skin from forming.
  3. Refrigerate the pie for at least 4 hours, or until set.

Making the Whipped Cream:

  1. In a chilled mixing bowl, beat the heavy cream, confectioners’ sugar, and vanilla extract together until stiff peaks form.
  2. Spread the whipped cream over the chilled coconut pie filling.
  3. Garnish with unsweetened coconut shavings, if desired.

Cook Notes and Variations

  • Toasted Coconut: For an extra layer of flavor, toast the shredded coconut before adding it to the filling.
  • Chocolate Drizzle: Drizzle melted chocolate over the whipped cream for a decadent twist.
  • Nutty Crunch: Add chopped nuts, such as macadamia or almonds, to the filling for added texture.
  • Fruit Topping: Serve slices of pie with fresh fruit compote or sliced tropical fruits like mango or pineapple.

Keto and Low-Carb Versions

Keto Version:

  • Replace the granulated sugar with a keto-friendly sweetener like erythritol or stevia.
  • Use unsweetened shredded coconut instead of sweetened.
  • Ensure the pie crust is keto-friendly, such as an almond flour or coconut flour crust.

Low-Carb Version:

  • Reduce the amount of granulated sugar or replace it with a low-carb sweetener like monk fruit.
  • Opt for a low-carb pie crust made with almond flour or coconut flour.
  • Use light coconut milk instead of full-fat to reduce the carb content.

In conclusion, Killer Creamy Coconut Pie is not just a dessert; it’s a symphony of flavors that dance on your palate with every bite. From the creamy coconut-infused filling to the light and airy whipped cream topping, this pie is a celebration of tropical indulgence. Whether you follow the classic recipe or opt for a keto or low-carb variation, one thing is certain – each slice is a slice of paradise. So, gather your ingredients, preheat your oven, and get ready to embark on a culinary journey that will leave you craving more. Cheers to sweet memories and delicious moments shared around the table!

Additional Tips and Tricks

  • Make-Ahead: Prepare the pie filling and whipped cream a day in advance for effortless assembly on the day of serving.
  • Storage: Store leftover pie in the refrigerator, covered, for up to 3 days.
  • Freezing: While the pie can be frozen, it’s best to freeze the pie without the whipped cream topping. Thaw in the refrigerator before serving and top with fresh whipped cream.
  • Serving Suggestions: Pair slices of Killer Creamy Coconut Pie with a hot cup of coffee or a scoop of coconut ice cream for the ultimate dessert experience.

With these additional tips and tricks, you’re all set to create a masterpiece that will dazzle your friends and family. Enjoy every luscious bite of this Killer Creamy Coconut Pie!

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