Whisk yourself away to dessert paradise with the Bluebonnet Cafe Coconut Cream Pie. This delightful pie features a luxuriously creamy coconut filling encased in a flaky, golden crust, topped off with light whipped cream and a sprinkle of toasted coconut. Perfect for any occasion that calls for a special treat, this coconut cream pie will transport your taste buds to a tropical haven.
Get ready to create a pie that’s not only visually stunning but also incredibly delicious and comforting. This recipe is straightforward, ensuring you get that homemade taste with a professional look.
Creamy, Dreamy, and Utterly Delicious: A Coconut Lover’s Dream
Creating the perfect Coconut Cream Pie involves focusing on texture and flavor. Here are some tips to make sure your pie turns out as delightful as expected:
- Stir Constantly: To achieve a smooth, thick filling without lumps, continuous stirring is crucial during cooking.
- Prevent Skin Formation: Placing plastic wrap directly on the surface of the filling before chilling helps prevent a skin from forming.
- Chill Thoroughly: Ensure the pie is fully set by chilling it for at least four hours.
- Enhance with Toppings: The addition of whipped cream and toasted coconut not only adds flavor but also gives beautiful textural contrast.

Recipe for Bluebonnet Cafe Coconut Cream Pie:
- Preparation time: 30 minutes
- Cooking time: 10 minutes
- Chilling time: 4 hours
- Servings: 8
- Equipment needed: Medium saucepan, 9-inch pie dish
This pie is a surefire crowd-pleaser, combining the classic charm of coconut with the comforting richness of cream pie.
Ingredients:
- 1 9-inch pie crust, baked and cooled
- 3 cups half-and-half
- 3 eggs, beaten
- 3/4 cup sugar
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1 cup shredded coconut
- 1 teaspoon vanilla extract
- Whipped cream, for topping
- Additional shredded coconut, toasted, for garnish
Directions:
- Prepare the Filling: In a medium saucepan, mix the half-and-half, eggs, sugar, flour, and salt. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil. Keep cooking and stirring for an additional 2 minutes.
- Add Flavor: Remove from heat and stir in the shredded coconut and vanilla extract.
- Fill the Pie: Pour the hot filling into the prepared pie crust. Place plastic wrap directly on the surface of the filling to prevent a skin from forming.
- Chill: Refrigerate the pie until it is fully set, about 4 hours.
- Garnish and Serve: Before serving, top the pie with whipped cream and sprinkle with toasted coconut.
Ready to Serve
The Bluebonnet Cafe Coconut Cream Pie is now ready to dazzle your guests or to be enjoyed as a luxurious treat at home. With its rich, creamy texture and tropical coconut flavor, it’s the perfect dessert for any gathering or a simple family dinner. Dive into each slice and enjoy the blissful combination of sweet, creamy filling and crispy, buttery crust, topped with the lightness of whipped cream and the crunch of toasted coconut. This pie is not just a dessert; it’s an experience.
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Bluebonnet Cafe Coconut Cream Pie
This pie is a surefire crowd-pleaser, combining the classic charm of coconut with the comforting richness of cream pie.
- Total Time: 40 minutes
- Yield: 8 1x
Ingredients
- 1 9-inch pie crust, baked and cooled
- 3 cups half-and-half
- 3 eggs, beaten
- 3/4 cup sugar
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1 cup shredded coconut
- 1 teaspoon vanilla extract
- Whipped cream, for topping
- Additional shredded coconut, toasted, for garnish
Instructions
- Prepare the Filling: In a medium saucepan, mix the half-and-half, eggs, sugar, flour, and salt. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil. Keep cooking and stirring for an additional 2 minutes.
- Add Flavor: Remove from heat and stir in the shredded coconut and vanilla extract.
- Fill the Pie: Pour the hot filling into the prepared pie crust. Place plastic wrap directly on the surface of the filling to prevent a skin from forming.
- Chill: Refrigerate the pie until it is fully set, about 4 hours.
- Garnish and Serve: Before serving, top the pie with whipped cream and sprinkle with toasted coconut.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
