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Coconut Cream Pie Recipe

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4.5 from 64 reviews

This classic Coconut Cream Pie features a rich and creamy coconut custard filling made with whole milk and coconut milk, all nestled in a flaky 9-inch baked pie crust. Topped with whipped cream and toasted coconut flakes, this pie offers a delightful tropical twist to a traditional dessert that's perfect for any occasion.

Ingredients

Pie Crust

  • 1 (9-inch) baked pie crust

Filling

  • 1/2 cup granulated sugar
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 2 cups whole milk
  • 1 cup coconut milk
  • 4 large egg yolks
  • 1 teaspoon vanilla extract
  • 1 1/2 cups sweetened shredded coconut

Topping

  • Whipped cream for topping
  • Toasted coconut flakes for garnish

Instructions

  1. Combine dry ingredients: In a medium saucepan, mix together the granulated sugar, cornstarch, and salt evenly.
  2. Whisk in milk: Gradually add the whole milk and coconut milk to the dry ingredients, whisking continuously until the mixture is smooth and free of lumps.
  3. Cook the base mixture: Place the saucepan over medium heat and stir constantly until the mixture thickens and starts to boil. Let it boil for 1 minute before removing from heat.
  4. Temper egg yolks: In a small bowl, whisk the egg yolks. Slowly add about 1 cup of the hot milk mixture into the yolks while whisking to prevent them from curdling.
  5. Combine and cook again: Pour the tempered egg mixture back into the saucepan. Return to medium heat and continue stirring constantly until the mixture thickens again and boils for 1 minute.
  6. Add flavor and coconut: Remove from heat and stir in the vanilla extract and 1 1/2 cups sweetened shredded coconut until well combined.
  7. Fill the crust: Pour the coconut custard filling into the already baked 9-inch pie crust, spreading evenly.
  8. Chill to set: Refrigerate the pie for at least 4 hours or until the filling is firm and set.
  9. Add toppings and serve: Before serving, generously top the pie with whipped cream and sprinkle toasted coconut flakes on top for added texture and flavor.

Notes

  • Be sure to whisk constantly while cooking to avoid lumps and scorching.
  • Tempering the egg yolks is essential to prevent scrambling and ensure a smooth custard.
  • For a crisper crust, prebake the pie crust before filling.
  • Use sweetened shredded coconut for a rich, sweet flavor; unsweetened can be used but may alter sweetness.
  • Chilling the pie properly ensures the filling sets perfectly for clean slices.
  • To toast coconut flakes, simply spread them on a baking sheet and bake at 350°F (175°C) for 5-7 minutes until golden brown.

Find it online: https://alinacooks.com/coconut-cream-pie-recipe/