Coconut cream pie is a dessert made with a rich coconut custard filling, typically set in a baked pie crust and topped with whipped cream and toasted coconut flakes. The combination of flavors and textures creates a delightful experience for the taste buds, making it a favorite in Southern kitchens.

To make the perfect coconut cream pie, you’ll need the following ingredients:

Refrigerated Pie Crust: A packaged crust is convenient, but you can use your favorite homemade recipe if you prefer.
Sugar and Vanilla Extract: These add sweetness and flavor to the filling.
Half-and-Half: This creamy base is essential for the custard. You can substitute canned coconut milk for a stronger coconut flavor.
Cornstarch, Egg Yolks, and Butter: These ingredients thicken the filling and provide a smooth texture.
Sweetened Flaked Coconut: This is the star ingredient, giving the pie its coconut flavor.
Whipping Cream: For the fluffy topping, combined with sugar for sweetness.
Toasted Coconut: A garnish that adds both flavor and visual appeal.

Making a coconut cream pie may seem daunting, but it’s quite straightforward. Here’s a step-by-step guide based on the Southern Living recipe:

Begin by fitting your pie crust into a 9-inch pie plate. Prick the bottom and sides with a fork to prevent bubbling. Bake according to the package directions until golden brown.

In a saucepan, combine sugar and cornstarch. In a separate bowl, whisk together half-and-half and egg yolks, then stir this mixture into the sugar mixture. Cook over medium heat, whisking continuously until it reaches a boil. Once boiling, cook for an additional minute. Remove from heat and stir in butter, coconut, and vanilla extract. Allow the mixture to sit for 30 minutes to cool.

Pour the cooled coconut custard into the baked pie crust. Cover with plastic wrap and chill for at least 30 minutes to set.

In a large bowl, whip the cream until fluffy. Gradually add sugar and vanilla, beating until soft peaks form.

Spread the whipped cream over the chilled coconut filling and top with toasted coconut flakes for a delightful finish.

While sweetened whipped cream is a popular topping, some prefer a meringue topping for a traditional Southern twist. If you choose to go this route, use the meringue recipe from a lemon meringue pie, browning it slightly under a broiler or with a kitchen torch.

Coconut cream pie is best served chilled, immediately after adding the whipped cream and toasted coconut topping. This ensures the filling remains firm and the whipped cream stays fluffy.

If you have leftovers, store the pie covered with plastic wrap in the refrigerator for up to a few days. You can also freeze it if you want to prepare it ahead of time. To freeze, wrap the pie in plastic wrap and aluminum foil and store it for up to three months. Thaw in the refrigerator the day before serving, and add the whipped cream topping just before you’re ready to enjoy it.

The Southern Living coconut cream pie recipe is a classic that is sure to impress family and friends. With its creamy filling and light whipped cream topping, this pie is a delightful addition to any meal. Whether you’re celebrating a holiday or just indulging in a sweet treat, this coconut cream pie is an easy and delicious choice that captures the essence of Southern cooking. So gather your ingredients and get ready to create a dessert that will be the star of your table!