Baking & Dessert · Dessert
Coconut Cream Pie
A creamy coconut custard pie topped with whipped cream and toasted coconut.
- Prep time
- 25 minutes
- Cook time
- 25 minutes
- Total time
- 4 hours 50 minutes
- Servings
- 8 slices
Ingredients
- 1 9-inch pie crust, homemade or store-bought
- 1 cup sweetened shredded coconut (85 g)
- 2 cups whole milk (480 mL)
- 1 cup canned coconut milk (240 mL)
- 3/4 cup granulated sugar (150 g)
- 1/4 cup cornstarch (30 g)
- 1/4 tsp salt
- 4 large egg yolks
- 2 Tbsp unsalted butter (28 g)
- 1 tsp vanilla extract
- 1/2 tsp coconut extract
For the Whipped Cream
- 1 1/2 cups heavy whipping cream (360 mL)
- 3 Tbsp powdered sugar
- 1 tsp vanilla extract
- 1/3 cup toasted shredded coconut (30 g)
Directions
- Preheat the oven to 375°F (190°C). Fit the pie crust into a 9-inch pie dish, prick the bottom with a fork, and bake until golden brown, about 15–20 minutes. Let cool completely.
- Spread the shredded coconut on a baking sheet and toast for 5–7 minutes, stirring occasionally, until lightly golden. Set aside.
- In a medium saucepan, whisk together the sugar, cornstarch, and salt. Slowly whisk in the whole milk and coconut milk until smooth.
- Cook over medium heat, whisking constantly, until the mixture thickens and begins to gently bubble.
- In a separate bowl, whisk the egg yolks. Slowly whisk about 1 cup of the hot coconut mixture into the yolks, then pour everything back into the saucepan.
- Cook for another 2–3 minutes, whisking constantly, until thick and creamy. Remove from the heat and stir in the butter, vanilla extract, coconut extract, and toasted shredded coconut.
- Pour the coconut cream filling into the cooled pie crust and smooth the top. Refrigerate for at least 4 hours, or until completely set.
- Whip the heavy cream, powdered sugar, and vanilla until stiff peaks form. Spread or pipe the whipped cream generously over the chilled pie.
- Sprinkle toasted coconut over the top, slice, and serve chilled.