Tropical Paradise Coconut Cream Pie
Indulge in a slice of paradise with this mouthwatering Tropical Paradise Coconut Cream Pie. Crafted for coconut lovers and dessert enthusiasts alike, this pie combines the rich, creamy flavors of sweetened coconut with the light, airy texture of whipped cream. Unlike ordinary coconut cream pies, this recipe features a unique twist, boasting a luscious filling that is both decadent and refreshing. With its perfect balance of coconut cream and a hint of vanilla, this dessert promises to impress at any gathering or family meal. The addition of whipped cream not only elevates the flavor but also gives it a beautiful finish topped with toasted coconut. Whether enjoyed as a sweet treat or a celebratory dessert, this pie is bound to receive rave reviews. For a fun variation, transform it into a Piña Colada Pie by infusing the whipped cream with dark rum and adding crushed pineapple! Be sure to plan for chilling time for the best results.
8
Servings
325
Calories
11
Ingredients
Ingredients
Baked deep dish pie shell
1 (9-inch) (Baked according to package instructions or homemade.)
18% table cream (or half and half cream)
1 1/4 cups (Use alongside coconut milk or as a full replacement.)
Coconut milk
1 1/4 cups (Or use 2-1/2 cups of 18% table cream.)
Sweetened flaked coconut
1 cup (Use soft, finely flaked coconut.)
White sugar
3/4 cup, divided (Use 1/2 cup for filling and 1/4 cup for whipping cream.)
Cornstarch
1/4 cup (Sifted before using.)
Eggs
2 (Large eggs at room temperature.)
Coconut extract
2 teaspoons (Optional; enhances coconut flavor.)
Vanilla extract
2 teaspoons (For added flavor in the filling.)
Whipping cream
1 cup (Unwhipped, to be whipped later.)
Toasted sweetened flaked coconut
2 tablespoons (For garnish, lightly toasted.)
Instructions
1
Preheat your oven and prepare the pie shell, following the instructions for a baked deep-dish pie shell.
2
In a medium saucepan, combine half and half cream and coconut milk. Heat over medium heat until steaming, but do not bring to a boil.
3
In a large mixing bowl, whisk together 1/2 cup of sugar and cornstarch until well-combined. Add the eggs and whisk until smooth.
4
Slowly pour the hot milk mixture into the egg mixture in a steady stream while whisking continuously to temper the eggs.
5
Return the combined mixture to the saucepan and cook over medium heat, whisking constantly for about 10 minutes or until it thickens to a pudding-like consistency.
6
Once thickened, remove from heat and stir in coconut extract (if using), vanilla extract, and sweetened flaked coconut.
7
Cover the surface of the pudding with plastic wrap to prevent a skin from forming, and refrigerate until cool, about 1-2 hours.
8
While the filling cools, whip the heavy cream with 1/4 cup of remaining sugar until soft peaks form.
9
Reserve 1-1/2 cups of whipped cream for topping, then gently fold the remaining whipped cream into the cooled coconut filling until well mixed.
10
Spread the coconut filling evenly into the cooled pie shell, smoothing the top with a spatula.
11
Using a piping bag, or a spoon, garnish the top of the pie with the reserved whipped cream. Sprinkle with toasted shredded coconut for an added crunch.
12
Refrigerate the pie for at least 1 hour, or up to 24 hours, allowing it to set before serving. Enjoy your Tropical Paradise Coconut Cream Pie!
Nutrition Information
18g
Fat
32g
Carbs
3g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the Tropical Paradise Coconut Cream Pie?
It is a decadent dessert that combines sweetened coconut, a creamy vanilla-infused filling, and airy whipped cream in a deep-dish pie shell.
How many servings does this recipe make?
This recipe yields 8 servings.
What are the calories per serving for this pie?
Each serving contains approximately 325 calories.
What type of pie shell should I use?
The recipe calls for one 9-inch baked deep-dish pie shell, which can be store-bought or homemade.
Can I substitute the coconut milk?
Yes, you can substitute the 1 1/4 cups of coconut milk with an additional 1 1/4 cups of 18% table cream.
How much fat is in one serving of this pie?
There are 18 grams of fat per serving.
How many carbohydrates are in each slice?
Each slice contains 32 grams of carbohydrates.
How much protein is in a serving?
There are 3 grams of protein per serving.
What is the purpose of cornstarch in this recipe?
Cornstarch acts as a thickening agent to help the coconut filling reach a pudding-like consistency.
Do I need to temper the eggs?
Yes, you must slowly pour the hot milk mixture into the egg mixture while whisking continuously to temper the eggs and prevent them from scrambling.
How long does the filling take to thicken on the stove?
It typically takes about 10 minutes of constant whisking over medium heat to reach the desired thickness.
Is coconut extract necessary for this recipe?
Coconut extract is optional; it is used to further enhance the coconut flavor if desired.
How do I prevent a skin from forming on the coconut pudding?
Cover the surface of the pudding directly with plastic wrap before refrigerating.
How long should the filling chill before I add the whipped cream?
The filling should be refrigerated until cool, which takes about 1 to 2 hours.
How is the whipped cream topping prepared?
Whip 1 cup of heavy cream with 1/4 cup of sugar until soft peaks form.
How much whipped cream is folded into the filling?
After reserving 1-1/2 cups for the topping, the remaining whipped cream is folded into the cooled coconut filling.
What garnish is used for the Tropical Paradise Coconut Cream Pie?
The pie is garnished with reserved whipped cream and 2 tablespoons of toasted sweetened flaked coconut.
How long does the completed pie need to set in the refrigerator?
The pie should refrigerate for at least 1 hour, or up to 24 hours, to allow it to set properly before serving.
How can I make a Pina Colada variation of this pie?
Infuse the whipped cream with dark rum and add crushed pineapple to the recipe for a Pina Colada twist.
What temperature should the eggs be when starting?
The recipe recommends using 2 large eggs at room temperature.
Can I use half and half instead of 18% table cream?
Yes, 18% table cream and half and half cream can be used interchangeably in this recipe.
Should the cornstarch be sifted?
Yes, it is recommended to sift the 1/4 cup of cornstarch before whisking it with the sugar and eggs.
Do I boil the milk and cream mixture?
No, heat the mixture over medium heat until steaming, but do not bring it to a boil.
How much sugar is used in total?
A total of 3/4 cup of white sugar is used: 1/2 cup for the filling and 1/4 cup for the whipped cream.
What type of coconut is used in the filling?
The recipe uses 1 cup of sweetened flaked coconut stirred into the pudding mixture.
How many ingredients are in this recipe?
There are 11 ingredients required for this coconut cream pie.
Is the pie shell baked before the filling is added?
Yes, the pie shell must be baked and cooled according to instructions before you spread the filling into it.
What kind of texture does this pie have?
The pie has a rich, creamy texture from the coconut pudding and a light, airy finish from the folded whipped cream.
Can I make this pie a day ahead of time?
Yes, the pie can be refrigerated for up to 24 hours before serving, which allows it to set perfectly.
What is the primary extract used for flavor?
Vanilla extract is the primary flavoring, with optional coconut extract used to enhance the tropical profile.