Description
Few desserts deliver the comforting richness and tropical flair quite like Coconut Cream Pie.
Ingredients
For the Pie Crust:
- 1 prepared 9-inch pie crust, baked and cooled (homemade or store-bought)
For the Coconut Custard Filling:
- 1 cup whole milk
- 1 cup canned full-fat coconut milk
- ⅔ cup granulated sugar
- ¼ cup cornstarch
- ¼ teaspoon salt
- 5 large egg yolks
- 1 cup sweetened shredded coconut
- 2 tablespoons unsalted butter
- 1½ teaspoons pure vanilla extract
For the Whipped Topping:
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
For Garnish:
- ½ cup sweetened shredded coconut, toasted
Instructions
Bake your pie crust according to package or recipe directions, and let it cool completely. You can use a traditional pie crust or a cookie/graham cracker crust.
Preheat the oven to 325°F (160°C). Spread ½ cup shredded coconut on a baking sheet and toast for 5–8 minutes, stirring once, until golden. Set aside to cool.
In a saucepan over medium heat, whisk together the milk, coconut milk, sugar, cornstarch, and salt. Cook until the mixture begins to thicken (about 5–7 minutes).
In a separate bowl, whisk the egg yolks. Slowly add a bit of the hot milk mixture to the yolks while whisking constantly (this prevents scrambling). Then pour the egg mixture back into the saucepan.
Continue to cook, stirring constantly, until the custard thickens to a pudding-like consistency. Remove from heat and stir in the shredded coconut, butter, and vanilla.
Pour the filling into the cooled crust. Smooth the top with a spatula and press a piece of plastic wrap directly onto the surface to prevent a skin from forming. Refrigerate for at least 4 hours (or overnight) until set.
Using an electric mixer, beat the heavy cream, powdered sugar, and vanilla until soft peaks form.
Remove plastic wrap from the chilled pie. Spread or pipe the whipped cream on top and sprinkle with toasted coconut.
Slice and serve cold. Store leftovers in the fridge.
Notes
Whisk constantly while cooking to avoid lumps or scorching
Temper your eggs slowly to prevent curdling
Use full fat coconut milk for the richest texture and flavor
Strain the custard before chilling if you prefer a super smooth finish
Let it chill thoroughly at least 4 hours to set properly
- Prep Time: 25
- Cook Time: 10
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 460 kcal
- Sugar: 24g
- Fat: 34g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 5g
Keywords: Coconut Cream Pie