Celebrate "National Coconut Cream Pie Day" with MashasCorner.com

Ladies and gentlemen, have you heard the news? Today, May 8th, is National Coconut Cream Pie Day - a day to celebrate one of the most scrumptious desserts in existence. This delectable pie is bursting with flavor and texture, thanks to its sweet coconut cream filling that melts in your mouth with each and every bite.

Pie lovers everywhere know that a thick layer of real whipped cream and a sprinkling of toasted coconut on top of this pie is simply irresistible. It's no wonder that this dessert has its own special day dedicated to its own slice of deliciousness!

Imagine the creamy texture of coconut cream pie filling as it glides across your taste buds, tantalizing your senses with its sweetness and richness. Each bite is like a tiny explosion of flavor in your mouth, leaving you craving more and more.

But what makes this pie truly special is the way it combines the creaminess of coconut with the decadence of whipped cream and the crunch of toasted coconut. The contrasting textures and flavors work in perfect harmony to create a dessert that is truly out of this world.

National Coconut Cream Pie Day is the perfect excuse to indulge in this divine dessert. Whether you're enjoying a slice at your favorite bakery, whipping up your own homemade version, or sharing a pie with loved ones, this day is all about celebrating the irresistible deliciousness of coconut cream pie.

So why not take a moment to savor this beloved dessert today? Whether you're a longtime fan or a first-time taster, one bite of this creamy, coconutty goodness is all it takes to make you a lifelong devotee. Join in the festivities and enjoy a slice of National Coconut Cream Pie Day today - your taste buds will thank you!

HOW TO OBSERVE COCONUT CREAM PIE DAY

If you save your celebrating for the pie holidays, this is the only one in May. The next one doesn’t come along until June 9th on National Strawberry Rhubarb Pie Day, and for pie lovers, that’s a bit of a wait. Bake up a coconut cream pie. It won’t take long, and you won’t be disappointed. If you need a recipe, we found one for you to try. Share your favorite recipes, too!

Homemade Coconut Cream Pie

Ingredients

1 unbaked flaky Pie Crust (what I used) or All Butter Pie Crust*

4 large egg yolks

1/4 cup (30g) cornstarch

1 (14 ounce) can full fat coconut milk*

1 cup (240ml) half-and-half

2/3 cup (130g) granulated sugar

1/4 teaspoon salt

1 cup (80g) sweetened shredded coconut

2 Tablespoons (30g) unsalted butter, softened to room temperature

1 teaspoon pure vanilla extract

optional: 1/2 teaspoon coconut extract

Whipped Cream

1 and 1/2 cups (360ml) cold heavy cream or heavy whipping cream

3 Tablespoons (20g) confectioners’ sugar or granulated sugar*

3/4 teaspoon pure vanilla extract

optional for garnish: unsweetened coconut shavings, coconut chips, or sweetened shredded coconut*

Instructions

Pie crust: I like to make sure my pie dough is prepared before I begin making coconut cream pie. Make pie dough the night before because it needs to chill in the refrigerator for at least 2 hours before rolling out and blind baking (next step).

Preheat oven to 375°F (190°C). Fully blind bake the pie crust. (Follow how to blind bake pie crust instructions through step 9. I skip the optional dough strip trick in step 4, though that trick guarantees thick pie crust edges.) Cool pie crust completely. You can do this up to 3 days ahead of time. Cover cooled crust tightly and refrigerate until ready to fill.

Make the coconut filling: Whisk the egg yolks and cornstarch together. Set aside. Whisk the coconut milk, half-and-half, granulated sugar, and salt together in a medium saucepan over medium heat. Whisking occasionally, bring to a boil. Boil for 2 minutes, then reduce temperature to medium-low heat. Once boiling, remove about 1/2 cup of the mixture and, in a slow and steady stream, whisk into the egg yolk and cornstarch mixture. Keep those egg yolks moving so they don’t scramble. In a slow and steady stream, pour and whisk the egg yolk mixture into the pot.

The pudding will immediately begin to bubble and thicken. Stand back and use caution as the bubbles may burst. Whisk and cook for 1 minute and 30 seconds. Remove from heat and stir in the coconut, butter, vanilla, and coconut extract (if using).

Pour warm filling into cooled pie crust. Cover tightly with plastic wrap directly on the surface of the pudding (to prevent a skin from forming) and refrigerate for at least 3 hours or overnight until chilled and thickened. Pie may be refrigerated for up to 1 day.

For the whipped cream: Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the heavy cream, sugar, and vanilla extract on medium-high speed until medium peaks form, about 3-4 minutes. Medium peaks are between soft/loose peaks and stiff peaks and are the perfect consistency for topping and piping on desserts.

Pipe or spread the whipped cream on top. I used Ateco 849 piping tip to pipe. Garnish with extra coconut, if desired. Chill the pie uncovered up to a few hours or you can serve it immediately.

Cover leftovers and store in the refrigerator for up to 5 days.

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