Pioneer Woman Coconut Cream Pie Recipe

Pioneer Woman Coconut Cream Pie Recipe

Calling all coconut lovers! This Pioneer Woman coconut cream pie recipe is for you. It would be refreshing for the summers for sure.

With a maximum of five ingredients, it’s super easy to make and tastes delicious, and keeps the health factor intact.

Plus, the perfect crust-to-pie ratio makes it irresistible. Be sure to give this one a try and enjoy it with your loved ones.

What is the coconut cream pie recipe from Pioneer Woman?

Coconut cream pie

Ree Drummond, better known as The Pioneer Woman, is a food blogger and television personality who has won over the hearts of home cooks everywhere with her simple, delicious recipes. One of her most popular dishes is coconut cream pie, a rich and creamy dessert that is perfect for any occasion.

The recipe is quite straightforward: a coconut custard is layered into a pre-made pie crust and then topped with whipped cream and toasted coconut flakes. The result is a pie that is both elegant and easy to make and sure to please even the pickiest of eaters.

So next time you are looking for a show-stopping dessert, give Pioneer Woman’s coconut cream pie a try. You won’t be disappointed.

How long does it take to make this recipe?

The Pioneer Woman Coconut Cream Pie recipe takes about 1 hour to make. This includes the time it takes to make the crust and filling and the time it takes to bake the pie.

The total time may vary depending on your oven, so keep an eye on it while it bakes. After the pie has cooled, it can be refrigerated for up to four days.

Pioneer Woman Coconut Cream Pie Recipe

Coconut Cream Pie (Pioneer Woman)

Do you love coconut? You need to try this Pioneer Woman Coconut cream pie! Let's start?
5 from 2 votes
Prep Time 15 mins
Cook Time 45 mins
Resting Time (optional): 30 mins
Course Dessert
Cuisine American
Servings 6 Servings

Ingredients
  

  • 1 Pie crust (homemade or store-bought)
  • 1 can Full-fat coconut milk (14 ounces)
  • 1 cup Heavy cream
  • 3/4 cup Sugar
  • 1/4 cup Cornstarch
  • 1 teaspoon Kosher salt
  • 4 Large egg yolks
  • 1 teaspoon Pure vanilla extract
  • 1 1/2 cups Shredded, unsweetened coconut
  • 1 tbsp Butter (melted)

Instructions
 

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Whisk together coconut milk, heavy cream, sugar, cornstarch, and salt in a large bowl. In a separate bowl, whisk together egg yolks and vanilla.
  • Pour the egg mixture into the coconut milk mixture and whisk until well combined.
  • Pour the mixture into the prepared pie crust. Sprinkle the shredded coconut over the top of the pie and drizzle with melted butter.
  • Bake for 45 to 50 minutes until the filling is set and the top is golden brown. Allow cooling before serving.
  • Enjoy!
Keyword Coconut Cream Pie Recipe from Pioneer Woman
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Can I make a different filling?

Yes, you can! If you don’t like coconut, you can substitute another flavor. For example, try using chocolate milk or almond milk instead of coconut milk. You could also flavor the whipped cream topping with mint, almond, or even coffee. The possibilities are endless!

Can I add or replace some ingredients?

Of course! Feel free to get creative with this recipe. You could add a layer of chocolate ganache or caramel sauce to the pie. Or, try using a different type of crust, such as graham cracker or shortbread.

You could even top the pie with fruit instead of coconut. The only limit is your imagination!

Tips and tricks for a better pie

Coconut for this recipe

First of all, use fresh, ripe coconuts for the best flavor. If you can’t find fresh coconuts, you can use canned coconut milk, but the flavor won’t be as intense.

  • To get the most coconut flavor, use full-fat coconut milk. The fat content helps to release the flavors of the coconut.
  • Toast the coconut flakes before using them as a topping. This will bring out their flavor and make them extra crunchy.
  • Make sure the pie crust is pre-baked before adding the filling. This will prevent it from getting soggy once the pie is assembled.
  • Use a mixture of sweetened and unsweetened coconut flakes for the topping. This will give the pie a nice balance of sweetness and texture.
  • Be sure to whisk the filling ingredients together before pouring them into the crust. This will ensure a smooth, lump-free filling.
  • Use a hand mixer to make the whipped cream topping. This will give it a light, fluffy texture.
  • If you want to add a bit of booze to your pie, try adding a shot of rum or coconut rum to the filling.
  • For extra decadence, top the pie with a layer of chocolate ganache or whipped cream before adding the final layer of coconut flakes.
  • If you want to make it ahead, the pie can be assembled and refrigerated for up to 24 hours before serving.
  • The pie can also be frozen for up to 2 months. Be sure to wrap it tightly in plastic wrap before freezing.
  • Let the pie thaw in the refrigerator overnight before serving.
  • To get perfectly round slices, use a sharp knife and a sawing motion.
  • If the whipped cream topping starts to soften, pop the pie in the fridge for 10-15 minutes to firm it up.

And finally, coconut cream pie is best served at room temperature or slightly chilled.

Side dishes to serve with this recipe

Roasted Brussels Sprouts for side dish

Cucumber Salad: Peel and slice 2 cucumbers. Toss with 1/4 cup diced red onion, 1 tablespoon white vinegar, and salt and pepper to taste.

Mashed potatoes: Prepare mashed potatoes using your favorite recipe or package instructions. Stir in 1/2 cup shredded coconut before serving.

Roasted Brussels Sprouts: Preheat the oven to 400 degrees F. Cut 1 pound of Brussels sprouts in half and toss with 2 tablespoons of olive oil. Roast on a baking sheet for 20-25 minutes, stirring once, until golden brown.

Green Beans: Trim and wash 1 pound of green beans. Steam or cook in boiling water for 3-5 minutes until crisp-tender. Drain and toss with 1 tablespoon olive oil, salt, and pepper to taste.

Corn on the Cob: Cook corn on the cob according to package instructions. Serve with Pioneer Woman Coconut Cream Pie.

Fruit Salad: In a large bowl, combine 1 chopped apple, 1 chopped pear, 1/2 cup grapes, 1/4 cup diced mango, and 1/4 cup diced pineapple. Toss with 1 tablespoon honey and 1 tablespoon lime juice.

Tomato Soup: Heat 1 (28-ounce) can of diced tomatoes in a large saucepan over medium heat. Bring to a simmer and cook for 10 minutes. Puree with an immersion blender or in a regular blender. Season with salt and pepper to taste.

Grilled Cheese: Butter the outside of 2 slices of bread. Place 1 slice of bread, butter-side down, in a skillet over medium heat. Layer 2 slices of cheese on top of the bread, then top with the other slice of bread, butter-side up. Grill for 2-3 minutes per side until bread is golden brown and cheese is melted.

Chicken Salad: In a large bowl, combine 2 cups diced cooked chicken, 1/2 cup grapes, 1/4 cup diced celery, 1/4 cup diced red onion, and 1/4 cup chopped fresh parsley. Toss with 1/2 cup mayonnaise, 1 tablespoon white vinegar, and salt and pepper to taste. Serve on bread or crackers.

Final Words

This coconut cream pie recipe is the perfect balance of sweetness and texture. It’s made with fresh, ripe coconuts for the best flavor and a mixture of sweetened and unsweetened coconut flakes for the topping.

The pie can be assembled and refrigerated for up to 24 hours before serving or freeze for up to 2 months. Let the pie thaw in the refrigerator overnight before serving. Coconut cream pie is best served at room temperature or slightly chilled.

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