Coconut Cream Pie
The ultimate comfort food, Coconut Cream Pie is creamy, rich, and absolutely delicious. With a silky custard filling and a crunchy topping, this easy weeknight dessert will satisfy your sweet tooth. Perfect for any occasion, you’ll want to make it tonight!
Equipment
- Wooden Spoon
- Mixing Bowl
- Frying Pan
- Whisk
- Large Pot
- Oven
Ingredients
- 1 pie crust recipe
- 1/2 cup flaked, sweetened coconut
- 1 1/2 cups coconut milk
- 1 1/2 cups half-and-half
- 5 egg yolks
- 3/4 cup sugar
- 4 tablespoons cornstarch
- 1 tablespoon butter
- 1/4 teaspoon kosher salt
- 1 1/2 cups flaked, sweetened coconut
- 1 1/2 teaspoons vanilla extract
- Whipped Cream
Instructions
- Prepare your pie crust according to the blind-baking instructions of your recipe. This ensures a perfectly cooked crust that holds the custard well.
- Spread flaked coconut evenly on a rimmed baking sheet. Place it into a preheated oven at 350º F for 8 to 10 minutes until the coconut has just begun to turn golden brown. This step enhances its flavor and adds a lovely crunch.
- While the coconut cools, pour coconut milk and half-and-half into a liquid measuring cup. Add the egg yolks and whisk them together with the milks until well combined. Set this mixture aside.
- In a heavy-bottomed saucepan over medium-low heat, combine sugar and cornstarch. Whisk the egg and milk mixture again and slowly begin to add it to the saucepan, whisking constantly to avoid lumps.
- Continue to whisk until the custard mixture comes to a boil. Switch to a rubber spatula or wooden spoon, and continue stirring constantly to avoid sticking. Let it boil for one minute, thickening beautifully.
- Remove the saucepan from heat and add butter, the toasted coconut, vanilla, and kosher salt. Stir until well combined. The mixture will be rich and fragrant!
- Spread the custard into the prepared pie crust evenly. Cover lightly with plastic wrap to prevent a skin from forming and chill in the refrigerator until set, about 30 to 45 minutes.
- Once the custard has set, generously spread whipped cream on top of the coconut custard. Refrigerate until you are ready to serve.
- Before serving, top the pie with some additional toasted coconut for that extra flair and crunch. Enjoy the delightful flavors of your homemade Coconut Cream Pie with friends and family!
Notes
For the coconut milk in this recipe, you can use sweetened or unsweetened according to your personal preference.
- Tip 1: To refrigerate, cover the pie well and store any leftover pie for up to 3 days.
- Tip 2: If you wish to freeze your Coconut Cream Pie, do not add the whipped topping or toasted coconut until you are ready to serve. Wrap well in an airtight, freezer-safe container and freeze it for 2 to 3 months.
- Tip 3: When ready to serve, thaw overnight in the refrigerator and add the whipped topping and toasted coconut just prior to serving.
- Tip 4: Consider adding a layer of chocolate ganache for a chocolate coconut cream pie twist!
- Tip 5: Pair with fresh fruit like strawberries or mango for a refreshing contrast.