Zoë’s Old Fashioned Coconut Cream Pie
So. My friend Zoë pretty much has the BEST dessert recipes on the planet earth. It’s probably because all the recipes have been passed down from family members, and because they’re always made with REAL ingredients. This recipe for Zoë’s coconut cream pie is no different.
A few months back I was craving {and I mean CRAVING} a real old fashioned coconut cream pie, and so I asked my friend Zoë if she had a recipe… and what do you know, she did!
My sweet husband made this pie for me {it was the first time he had ever made a PIE!!!} and he knocked it out of the park I tell you. Knocked it out of the park! So, if you are looking for the best coconut cream pie ever, this is the one. This is the recipe you need to make. Because seriously, it was hands down the best coconut cream pie I have ever had {and I’ve had a lot of pies over the years}.
Life. It’s so much sweeter when there’s dessert. 😉
Have a wonderful day everyone,
~Mavis
P.S. Check out Zoë’s Almond Pear Cream Tart. It’s another one of my favorites!
Zoe’s Old Fashioned Coconut Cream Pie Recipe
Description
My friend Zoë pretty much has the BEST dessert recipes on the planet earth. It’s probably because all the recipes have been passed down from family members, and because they’re always made with REAL ingredients. This recipe for coconut cream pie is no different.
Ingredients
1 1/4 cup lightly toasted unsweetened coconut flakes, divided
2 1/4 cup milk {I used 2%}
1 cup cream
5 large egg yolks
3/4 cup sugar
5 Tablespoons clear gel {cook type}
3/8 teaspoon salt
2 1/2 Tablespoons unsalted butter
1 1/4 teaspoons vanilla extract
3 drops coconut extract
1 pre-baked 9″ pie shell
16 ounces fresh whipping cream
2 tablespoons sugar
1 teaspoon vanilla extract
Instructions
In a medium saucepan combine the milk, cream and 1 cup of toasted coconut. Add the egg yolks, sugar, clear gel, salt, butter and whisk as you bring the mixture to a boil over low heat. Cook, stirring constantly until thickened {about 2 minutes}. Remove the saucepan from the heat and stir in the vanilla and coconut extracts.
Pour filling immediately into a pre-baked 9″ pie shell. Chill pie in the refrigerator for 1 hour.
To make whipping cream, simply add 16 ounces of fresh whipping cream, 1 teaspoon vanilla and 2 tablespoons of sugar into a mixing bowl {we use our KitchenAid mixer for this} and using the whisk attachment whip on a medium speed until nice and fluffy.
Add the whipped cream topping and sprinkle with toasted coconut and chill until ready to serve.
Mel says
This looks amazing, but our chickens are also laying now, so I’m also super excited by the sheer number of eggs this recipe uses. Thanks!
Katy says
This looks so good I can’t stand it. I’m going to make it for Easter brunch!
Kristina says
When do you whip/add the whipped cream topping? After it’s chilled?
Mavis Butterfield says
Zoë did not include directions for a pie topped with whipping cream. Not wanting a naked pie, we topped ours with fresh whipping cream and sprinkled the coconut on top.
To make whipping cream, simply add 16 ounces of fresh whipping cream, 1 teaspoon vanilla and 2 tablespoons of sugar into a mixing bowl {we use our KitchenAid mixer for this} and using the whisk attachment whip on a medium speed until nice and fluffy. After the pie has chilled for an hour or so, add the whipped cream topping and sprinkle with toasted coconut.
E in Upstate NY says
Word of caution. There are two types of clear gel, non-cook, which this recipe calls for; and the kind that is made to handle heat, often used in canning pie filling etc. They are NOT interchangeable. Yes, warning based upon experience!
E in Upstate NY says
Oops, referenced that this recipe called for NON-cook. It calls for the kind that DOES handle heat. Oops. Sorry Mavis. Brain not working well this morn.
mary says
WOW went to Zoe’s Instagram and boy is she inspiring!! I had all these plans for after work yesterday and ended up sitting slack jawed in front of the tv…must. not. get. distracted.
Judy says
Hi Mavis, coconut is my favorite pie so thank you for sharing this. I had to Google “clear gel’ since I had never heard of it. In Canada it is called unflavored gelatin. I guess I should have figured that one out, ha ha. Have a great day.
Rita says
Is there anything that could be substituted for glear gel?
Nan says
I have a recipe for a wonderful cooked coconut pie- I wonder how differently they taste. Mine has coconut milk. funny because I just popped a frozen blueberry pie in the oven- I had made it and froze it after Christmas and it was taking up too much room in the freezer haha. It took me years but I finally perfected my crust recipe- I use all shortening and ice water and don’t worry about a pretty dough. Love your blog BTW.
Michele says
Hi Mavis!
Thanks for the recipe. The directions call for adding vanilla and coconut extract but coconut extract is not listed in the ingredient list. Just wondering if it was omitted?
Many thanks for all you share with your community.
Mavis Butterfield says
It’s there, under the vanilla. 🙂 Yum Yum Yum.
Rebecca Anne says
Thank you so much for sharing this! My mouth is watering! Yummy coconut pie, what else would anyone want from life?
Thanks again for sharing this goodness!! Mmmmm
Mary says
Instead of clear gel (modified cornstarch), can you use gelatin? If so, what could the quantity of gelatin be, 5Tbsp seems like a lot. Thank you!
Lauren S. says
Is there a substitute for clear gel? I can’t get it anywhere :-/
Mavis Butterfield says
Tapioca granules work great too.
Michele says
I live in Australia and I have never heard of clear gel. Is it gelatine?
Looks amazing.
Laurie says
Will cornstarch work in place of the clear gel?