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Coconut Cream Pie

A luscious dessert with creamy coconut custard in a flaky crust, topped with whipped cream and toasted coconut.
Print Recipe
Prep Time 20 minutes
Total Time 4 hours
Servings: 8 servings
Course: Dessert
Cuisine: American, Tropical
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Filling
  • 1 pre-baked pie crust 1 pre-baked pie crust Use a store-bought or homemade pie crust.
  • 1 cup 1 cup coconut milk
  • 1 cup 1 cup heavy cream
  • 3/4 cup 3/4 cup granulated sugar
  • 1/4 cup 1/4 cup cornstarch
  • 1/4 teaspoon 1/4 teaspoon salt
  • 3 large 3 large egg yolks
  • 1 teaspoon 1 teaspoon vanilla extract
  • 1 cup 1 cup shredded coconut
  • to taste Whipped cream (for topping) Use store-bought or homemade.

Method
 

Preparation
  1. In a medium saucepan, combine the coconut milk, heavy cream, and granulated sugar over medium heat, stirring gently until the sugar dissolves.
  2. In a separate bowl, whisk together cornstarch and salt. Gradually add this mixture to the saucepan, stirring constantly until it begins to thicken.
  3. In a small bowl, whisk the egg yolks and temper them by adding a little of the hot mixture, stirring quickly. Then add this egg mixture back into the saucepan.
  4. Continue cooking over medium heat, stirring frequently until thick and bubbly (about 2-3 minutes). Remove from heat and stir in vanilla extract and shredded coconut.
  5. Carefully pour the coconut filling into the pre-baked pie crust, smoothing the top with a spatula.
  6. Cover the pie with plastic wrap and refrigerate for at least 4 hours, or until set.
  7. Before serving, top with fluffy whipped cream and sprinkle toasted coconut flakes for added texture and flavor.

Notes

Store leftovers in the refrigerator covered for up to 3-4 days. For freezing, wrap tightly in plastic and foil but note that texture may change.