Pioneer Woman Coconut Cream Pie Recipe

This Pioneer Woman Coconut Cream Pie is a creamy and rich recipe, which is made with coconut milk and sweetened shredded coconut. It’s the ultimate comfort food dessert, ready in about an hour, plus chilling time.

Pioneer Woman Coconut Cream Pie Ingredients

For the Crust:

• 1 single 9-inch pie crust, unbaked

For the Filling:

• 3/4 cup granulated sugar
• 1/3 cup cornstarch
• 1 Tbsp. all-purpose flour
• 1/2 tsp. salt
• 1 (13.5-oz.) can unsweetened coconut milk
• 1 cup whole milk
• 5 large egg yolks
• 1 1/2 cups sweetened shredded coconut
• 2 Tbsp. unsalted butter
• 2 tsp. vanilla extract

For the Topping:

• 1 1/2 cups heavy cream
• 2 Tbsp. granulated sugar
• 1 tsp. vanilla extract
• Toasted coconut chips, for garnish

How To Make Pioneer Woman Coconut Cream Pie

1. Blind-Bake the Crust: Preheat the oven to 400˚F. Fit your pie dough into a 9-inch deep-dish pie plate and crimp the edges. Chill for at least 30 minutes. Line the chilled crust with parchment paper and fill with pie weights or dried beans. Bake for 16-18 minutes until the edges are lightly golden. Remove the weights and parchment, prick the bottom with a fork, and bake for another 12-14 minutes until golden brown all over. Let it cool completely.
2. Make the Custard: In a medium saucepan, whisk together the sugar, cornstarch, and salt. In a separate bowl, whisk the coconut milk, whole milk, and egg yolks until smooth. Whisk the milk mixture into the sugar mixture in the saucepan.
3. Cook the Filling: Cook over medium heat, whisking frequently, for 4 to 5 minutes until the mixture comes to a boil. Boil for 1 full minute, whisking constantly, until very thick.
4. Finish and Fill: Remove the pot from the heat. Immediately stir in the shredded coconut, butter, and vanilla until the butter has melted and everything is combined. Pour the hot coconut filling into the completely cooled, pre-baked pie shell.
5. Chill Until Set: Press a piece of plastic wrap directly onto the surface of the filling to prevent a skin from forming. Let it sit at room temperature for 1 hour, then refrigerate for at least 8 hours, or overnight, until completely set and firm.
6. Top and Serve: Just before serving, whip the heavy cream, sugar, and vanilla together until stiff peaks form. Dollop or pipe the whipped cream over the top of the chilled pie. Garnish with toasted coconut chips, if you like.

Recipe Tips

• How do you prevent a soggy crust? The most important step is to fully blind-bake the pie crust until it is golden brown and crisp all over. Letting it cool completely before adding the wet filling is also crucial.
• How to get a perfectly smooth, non-lumpy filling? Whisk the dry ingredients together first in the saucepan to break up any clumps. Then, whisk the liquids in while the pot is still cold. Most importantly, whisk constantly as the mixture heats up and begins to thicken to prevent scorching and lumps.
• Can I toast the coconut for the filling? Yes, for a deeper, nuttier flavor, you can spread the sweetened shredded coconut on a baking sheet and toast it in a 350°F oven for 5-7 minutes, until lightly golden, before stirring it into the finished custard.
• Why did my pie not set? This is the most common issue with pudding pies. It’s almost always because the custard was not cooked long enough. You must bring the mixture to a full boil and let it cook for 1 full minute while whisking vigorously. This is what activates the cornstarch to its full thickening power.

What To Serve With Coconut Cream Pie

This is a classic, decadent dessert that is a showstopper all on its own. It needs no accompaniment other than the whipped cream and toasted coconut topping. It’s perfectly paired with a strong cup of black coffee to cut through the richness.

How To Store Coconut Cream Pie

• Refrigerate: This pie must be stored in the refrigerator because of the egg and dairy content. Cover it loosely with a pie cover or plastic wrap. It will keep well for up to 4 days, though the crust may soften slightly over time.

Coconut Cream Pie Nutrition Facts

• Serving: 1 slice (1/8th of pie)
• Calories: 650 kcal
• Carbohydrates: 60g
• Protein: 8g
• Fat: 42g
• Saturated Fat: 28g
• Sugar: 45g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Pioneer Woman Recipes:

• Pioneer Woman Apple Pie Bars Recipe
• Pioneer Woman Strawberry Pie Recipe
• Pioneer Woman French Silk Pie Recipe