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This rich and creamy coconut cream pie with a golden, crisp meringue topping is a delightful dessert perfect for any occasion. Enjoy a slice of tropical bliss!
I first made this coconut cream pie for my mother's birthday after she mentioned missing her grandmother's version. The first bite brought tears to her eyes as she said it tasted exactly like the ones from her childhood.
Ingredients
- All purpose flour: Creates the perfect thickening base for a silky smooth filling
- Sugar: Balances the coconut flavor without overwhelming sweetness
- Egg yolks: Provide rich texture and help set the custard properly
- Evaporated milk: Adds creaminess without thinning the consistency
- Water: Balances the richness of other ingredients
- Vanilla extract: Enhances the coconut flavor with warm undertones
- Butter: Creates silky mouthfeel and adds depth to the filling
- Shredded coconut: Use unsweetened for best flavor control or sweetened for extra sweetness
Step-by-Step Instructions
- Prepare the Mixture:
- Combine all ingredients except coconut in a microwave safe bowl. This means adding the flour, sugar, egg yolks, evaporated milk, water, vanilla extract, and butter together. Mix thoroughly until no lumps remain and the mixture looks uniform. The microwave cooking method saves significant time compared to stovetop preparations while achieving the same creamy results.
- Microwave Initial Heating:
- Place the bowl in the microwave and cook on high power for exactly 4 minutes. This initial cooking begins to activate the thickening properties of the flour and starts cooking the egg yolks. The mixture will begin to warm and slightly thicken during this first cooking stage.
- Whisk and Add Coconut:
- Remove the bowl carefully using oven mitts as it will be hot. Whisk the mixture vigorously until smooth and well combined. This whisking incorporates air and ensures even cooking. Now fold in all the shredded coconut, distributing it evenly throughout the mixture. The coconut will soften slightly in the warm mixture but maintain enough texture for that classic coconut cream pie experience.
- Return to Microwave:
- Place the mixture back in the microwave for an additional 3 to 4 minutes. This second heating completes the cooking process, fully activating the thickening properties of the flour and egg yolks. The mixture will noticeably thicken during this stage.
- Stir and Check Consistency:
- Remove from microwave and stir thoroughly. The filling should coat the back of a spoon and hold a line when you run your finger through it. If it seems too thin, return to microwave in 30 second intervals until desired thickness is reached. When properly thickened, pour immediately into two prebaked pie shells.
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This pie brings back memories of my grandmother's kitchen where she would always keep fresh coconut on hand. She taught me that the secret to a perfect coconut cream pie isn't just the ingredients but the patience to let the flavors meld together. The first time I served this to my family, even my coconut skeptic brother asked for seconds.
Meringue Topping Options
For a traditional finish, top this coconut cream pie with a billowy meringue made from the leftover egg whites. Beat the four egg whites with a quarter teaspoon of cream of tartar until soft peaks form, then gradually add half a cup of sugar while continuing to beat until stiff, glossy peaks form. Spread the meringue over the hot filling, making sure to seal it to the crust edges to prevent shrinking. Bake at 350°F for 15 minutes or until golden brown. The contrast between the sweet meringue and creamy coconut filling creates a perfect textural balance.
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Storage and Serving
Coconut cream pie should be refrigerated after cooling for about 2 hours at room temperature. Cover loosely with plastic wrap once completely cool, being careful not to press the wrap against the surface of the pie. This dessert will keep well in the refrigerator for up to 3 days, though the crust may soften slightly over time. For the best flavor and texture experience, serve slightly chilled rather than cold from the refrigerator. Allow the pie to sit at room temperature for about 20 minutes before serving to let the flavors fully bloom.
Flavor Variations
Transform this classic coconut cream pie by incorporating complementary flavors. Add a tropical twist by folding in half a cup of finely diced fresh mango or pineapple to the filling after cooking. For a chocolate lovers version, spread a thin layer of melted chocolate over the prebaked crust before adding the coconut filling. Chocolate and coconut create an irresistible combination reminiscent of a favorite candy bar. Feeling adventurous? Add a teaspoon of dark rum or coconut rum to the filling for a sophisticated adult dessert perfect for dinner parties.
Frequently Asked Questions
- → How do I achieve a perfectly creamy filling?
Ensure you whisk the ingredients thoroughly after microwaving and before adding the shredded coconut. This step ensures a smooth consistency.
- → Can I use sweetened shredded coconut?
Yes, sweetened shredded coconut can be used, but adjust the sugar slightly to prevent the dessert from becoming overly sweet.
- → How do I prevent my meringue from weeping?
Make sure your meringue is spread on hot filling and bake right away. This helps create a seal to reduce moisture loss.
- → Can I use a pre-made pie crust?
Yes, a pre-made crust works well and saves time. Just bake it before pouring in the filling.
- → How should I store the pie?
Store the pie in the refrigerator, covered, for up to 3 days. Avoid freezing, as the meringue may lose its texture.