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Recipe: The Ultimate Cayman Islands Coconut Cream Pie Baking Guide

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Coconut cream pie is a dessert you can’t dislike, especially homemade. From making the perfect pie crust to using a store-bought, this creamy pie garnished with toasted coconut flakes will leave you craving more.   

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In the Cayman Islands, coconut cream pie is a favorite. It’s simple, yet you need gifted baking hands to make your efforts worth it. 

Here’s a step-by-step guide to mastering this classic coconut cream pie recipe in no time.

People Also Read:  Recipe: Delight Your Taste Buds with the Creamy Barbados Macaroni Pie

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How to Make Coconut Cream Pie

Ingredients

  • 4 egg yolks
  • 3 tbsp butter
  • ½  cup sugar
  • ⅓  cup sugar
  • ¼  cup cornstarch
  • 2 cups half-and-half
  • 2 cups whipping cream
  • 1 cup sweetened flaked coconut
  • ½  package refrigerated pie crusts
  • 2 ½ teaspoons vanilla extract, divided
  • 2 tbsp. toasted coconut (for garnishing)

Instructions

  1. Wrap the refrigerated pie crusts neatly in a 9-inch pie dish. Use a fork to poke holes and to design the edges. Place the pie crust in the refrigerator for 30 to one hour before blind baking. Then bake the pie crust according to the instructions on the package information
  2. In a saucepan, pour ½ cup of sugar and ¼ cup of cornstarch, stir, and bring to a boil on low heat
  3. Take a mixing bowl, crack four eggs, and scoop the yolks into the baking bowl. Add two cups of half-and-half. Whisk them thoroughly and add the mixture to the pot of sugar and cornstarch.
  4. Boil for a minute on medium-low heat
  5. Take the pot from the fire, add the butter, sweetened flaked shredded coconut, and vanilla extract, and mix. Allow it to cool. Then cover the mixture or pot with plastic wrap for 30 minutes
  6. Remove the plastic wrap, scoop the creamy coconut filling or pudding into the blind bake pie crust, and wrap again with the plastic wrap. Set aside.
  7. In another mixing bowl, pour the two cups of whipping cream, ⅓ cup of sugar, and 1 ½ tablespoons of vanilla extract, and whisk until it’s fluffy.
  8. Layer the fluffy mixture on the bowl of coconut cream pie.
  9. Garnish with toasted coconut and serve

Tips and Tricks for the Perfect Pie

  • You can use canned coconut milk in addition to half-and-half cream.  They both make an excellent baking cream for pies.
  • Always toast the coconut flakes before garnishing the coconut cream pie for a crunchy feel. 
  • Mix the yolk and cornstarch separately before mixing with the other ingredients to make the coconut cream pie filling for a very thick coconut cream pie.
  • Also, add a pinch of salt for flavor.
  • Ensure to chill or cool the pie crust before blind baking. The chilling process allows the dough to relax and firm up, preventing shrinkage or slumping during baking. Additionally, it makes the crust flakier and helps it hold its shape better.

People Also Read: Recipe: Unleashing the Irresistible Flavor of Belizean Homemade Pork Tamales

Video credit; MyRecipe

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Cayman Island Coconut Cream Pie

Cayman Island
Recipe: The Ultimate Cayman Islands Coconut Cream Pie Baking GuideSedi Djentuh
Coconut cream pie is a dessert you can’t dislike, especially homemade. From making the perfect pie crust to using a store-bought, this creamy pie garnished with toasted coconut flakes will leave you craving more.
No ratings yet
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Course Dessert
Cuisine Caribbean
Servings 6
Calories 266 kcal

Equipment

saucepan

Ingredients
  

  • 4 egg yolks
  • 3 tbsp butter
  • ½ cup sugar
  • cup sugar
  • ¼ cup cornstarch
  • 2 cups half-and-half
  • 2 cups whipping cream
  • 1 cup sweetened flaked coconut
  • ½ package refrigerated pie crusts
  • 2 ½ teaspoons vanilla extract divided
  • 2 tbsp. toasted coconut for garnishing

Instructions
 

  • Wrap the refrigerated pie crusts neatly in a 9-inch pie dish. Use a fork to poke holes and to design the edges. Place the pie crust in the refrigerator for 30 to one hour before blind baking. Then bake the pie crust according to the instructions on the package information
  • In a saucepan, pour ½ cup of sugar and ¼ cup of cornstarch, stir, and bring to a boil on low heat
  • Take a mixing bowl, crack four eggs, and scoop the yolks into the baking bowl. Add two cups of half-and-half. Whisk them thoroughly and add the mixture to the pot of sugar and cornstarch.
  • Boil for a minute on medium-low heat
  • Take the pot from the fire, add the butter, sweetened flaked shredded coconut, and vanilla extract, and mix. Allow it to cool. Then cover the mixture or pot with plastic wrap for 30 minutes
  • Remove the plastic wrap, scoop the creamy coconut filling or pudding into the blind bake pie crust, and wrap again with the plastic wrap. Set aside.
  • In another mixing bowl, pour the two cups of whipping cream, ⅓ cup of sugar, and 1 ½ tablespoons of vanilla extract, and whisk until it’s fluffy.
  • Layer the fluffy mixture on the bowl of coconut cream pie.
  • Garnish with toasted coconut and serve

Video

Nutrition

Calories: 266kcalCarbohydrates: 36.4gProtein: 4.2gFat: 11.5gSaturated Fat: 5.7gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1.3gCholesterol: 79mgSodium: 189mgPotassium: 18.4mgFiber: 0.3gCalcium: 79mgIron: 0.4mg
Keyword Coconut cream pie
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Sedi Djentuh
Sedi Djentuh
Hey, Sedi here, a content writer. She's fascinated by the interplay between people, lifestyle, relationships, tech and communication dedicated to empowering and spreading positive messages about humanity. She's an avid reader and a student of personal weekly workouts. When she's not writing, Sedi is busy advocating for plastic-free earth with her local NGO.

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