Pies Recipes

Homemade Coconut Cream Pie | Sally’s Baking Addiction

This coconut cream pie recipe features a thick and creamy coconut filling, crispy pie crust, sweet whipped cream, and toasted coconut. There are plenty of ways to make this coconut cream pie recipe ahead of time. See various steps.

Ingredients
1 unbaked Flaky Pie Crust (what I used) or All Butter Pie Crust*
4 large egg yolks
1/4 cup (30g) cornstarch
1 (14 ounce) can full fat coconut milk*
1 cup (240ml) half-and-half
2/3 cup (130g) granulated sugar
1/4 teaspoon salt
1 cup (80g) sweetened shredded coconut
2 Tablespoons (30g) unsalted butter, softened to room temperature
1 teaspoon pure vanilla extract
optional: 1/2 teaspoon coconut extract

Whipped Cream
1 and 1/2 cups (360ml) cold heavy cream or heavy whipping cream
3 Tablespoons (20g) confectioners’ sugar or granulated sugar*
3/4 teaspoon pure vanilla extract
optional for garnish: unsweetened coconut shavings, coconut chips, or sweetened shredded coconut*

Get the full recipe: https://sallysbakingaddiction.com/coconut-cream-pie/

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Welcome to my kitchen! I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring!

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Video Transcription

hi I’m Sally from Sally’s bakingaddiction and today I’m showing you howto make my favorite coconut cream pierecipe the filling is soft creamy andsets up beautifully when slicedeverything is made completely fromscratch and the flavor is fantastic youcan go heavy or light on the whippedcream I like to go heavy for a nice bigtall slice we’re going to begin by blindbaking the pie crust and I’ll walk youthrough every single step you can findthis full recipe on my blogSally’s baking addiction calm[Music][Applause][Music][Applause]begin by rolling out your pie doughremember to do this slowly and with careif the edges begin cracking bring themback together with your fingers if theycontinue to crack you can always moistenyour fingers with a little bit of waterto help bring the edges back together[Music]crimp or flute the edges then chill thepie crust in the refrigerator the piecrust should be cold going in the ovenso it holds its shape[Music]after Ford rating fill the pie crustwith pie weights the pie weights alsohelp the crust hold its shape whilebaking bake the crust for about 15minutes until lightly brown on the edges[Music]once the edges are lightly brownedremove the crust from the oven removethe pie weights then prick the bottom ofthe crust with a fork this prevents anyair bubbles return to the oven until thewhole crust is golden brown[Music]as the pie crust is cooling make thefilling the first step is to combine eggyolks and cornstarch these will thickenthe pie fillinghave this mixture ready to go next tothe stove[Music]now we’ll combine canned coconut milkhalf-and-half sugar and a little salt ina medium saucepan over medium heat thenwe’ll temper the egg yolks[Music][Applause][Music]remove the mixture from heath and stirin coconut softened butter vanillaextract and a little coconut extract forextra flavour pour into the cooled piecrust cover and then chill[Music][Applause][Music][Applause][Music][Applause][Music]let’s top the chilled coconut cream piewith whipped cream simply whip togetherheavy cream sugar vanilla extract andyou can even add coconut extract forextra flavour if desired spread or pipethe whipped cream on top then dig in[Music]thank you so much for watching I lovesharing my recipe videos on this channelso make sure you subscribe and turn onnotifications so you never miss a newone if you have any questions orcomments hop on over to my blog and I’llbe happy to help answer them

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