Coconut Cream Pie Two Ways

An Old Fashioned Favorite with Two Toppings

Last week, we covered easy updates to two of our favorite standbys: caprese and crudite. Today, we’re tackling two toppings for one decadent coconut cream pie. This was the star of our Easter table and we’re certain that it will continue to make an appearance in many more spring fiestas!

I worked off of this recipe as my base. Aside from baking the pie crust shell and toasting the shredded coconut, the majority of this dish is done on the stove top and in the refrigerator. It’s a perfect make-ahead dessert.

It takes about a half hour to prep everything and a little less than half an hour to cook. The frozen whipped topping version needs to sit in the fridge for about 4-5 hours to set. The meringue version is ready once you’ve baked it for 15-20 minutes.

Here’s what you’ll need:

2 frozen 9-inch pie crusts (because life is short) – the base recipe made enough for 1 3/4 of a pie, so I split it between two pie crusts

1 package of sweetened shredded coconut

3 cups of half-and-half

2 eggs, beaten

3/4 cups white granulated sugar

1/2 cup of all-purpose flour

1/4 tsp salt

1 tsp vanilla extract (try to get Madagascar)

Your topping options:

Easy option one: 1 cup frozen whipped topping, thawed

Medium option two: 5-6 egg whites; 1/4 tsp cream of tartar; 6 tbsp sugar; 1/2 tsp vanilla extract

First, thaw out your pie shells while you’re rounding up your ingredients and perhaps contemplating the merits of the meringue vs. frozen whipped cream toppings.

Bake your pie shells according to the instructions on their packaging.

Once they’re baked, switch your oven to preheat to 350 degrees.

Spread out about 1 1/2 cups (or the whole package, like I did) of shredded coconut on a baking sheet. You can make your clean up process easier by laying down a sheet of parchment paper beforehand.

Cook your shredded coconut for about 5-6 minutes, or until they’re a golden brown. Be diligent about watching them and stirring occasionally.

Now, you’re ready for the stove work. Pour yourself a glass of white wine or rose and get ready to babysit what’s going to be a beautifully rich and smooth cream. It’s not that bad. I promise.

Pick out a medium to large saucepan – I used this saute pan because it’s my favorite and it worked just as well. Pro tip: invest in good cookware. I share my set in this earlier Kitchen Essentials post.

Sift the flour and salt together. I learned this the hard way. It still turned out delicious and ended up all blending together smoothly with a little extra cook time, but sifting it beforehand is worth the extra minute or two. Here is a link to ours, which I use all the time.

Combine the half-and-half, eggs, sugar, and your sifted flour/salt mixture into your pan and mix it together. Bring it to a boil over low heat, stirring constantly. It took mine about 15-20 minutes to bring it to a low boil since I didn’t want to risk burning the cream.

Next, take it off the heat and add in 3/4-1 cup of the toasted shredded coconut and the vanilla extract.

Divide the filling into your pie shells.

Toppings

If you’re making your meringue topping, then carry on to the next step. If you’re opting for frozen, then go ahead and let the pie chill in the fridge until it’s firm – about 4-5 hours.

If you’ve chosen to use the frozen whipped topping, take it out to thaw in the fridge while your pie is setting. Then, simply add it on top once your pie has set and sprinkle on the toasted coconut.

If you’re craving that browned meringue, add your egg whites to your mixer and blend on high until soft peaks form. Reduce your mixer speed to low and add in your cream of tartar.

Add your sugar in slowly, one tablespoon at a time and mix it all together until stiff, glossy peaks form. Spoon the meringue over your filling while it’s still hot. Cover the entire surface, then stick it in the oven at 325 degrees until it’s a light golden brown (about 15 to 20 minutes).