Coconut Cream Pie Recipe
A classic coconut cream pie with a creamy, coconut-filled custard, flaky crust, and topped with fluffy whipped cream. This pie is a tropical, indulgent treat for any dessert lover!
Equipment
- 9-inch pie pan
- Saucepan
- Whisk
- Mixing bowls
- Spatula
- Plastic wrap
Ingredients
- For the Crust:
- 1 pre-baked 9-inch pie crust store-bought or homemade
- For the Coconut Custard Filling:
- 1 cup whole milk
- 1 cup coconut milk
- ¾ cup granulated sugar
- ¼ cup cornstarch
- 4 large egg yolks
- 1 teaspoon vanilla extract
- 1 cup sweetened shredded coconut
- For the Whipped Cream Topping:
- 1 cup heavy whipping cream chilled
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
- ¼ cup toasted shredded coconut for garnish
Instructions
- Prepare the Custard Filling
- In a medium saucepan, whisk together the milk, coconut milk, and sugar over medium heat until the sugar dissolves and the mixture is warm. In a separate bowl, whisk the cornstarch and egg yolks until smooth.
- Temper the Egg Mixture
- Gradually add a small amount of the warm milk mixture to the egg yolk mixture, whisking continuously. Then pour the egg mixture back into the saucepan.
- Cook the Custard
- Continue to cook over medium heat, whisking constantly, until the custard thickens and begins to bubble, about 5-7 minutes. Remove from heat and stir in vanilla extract and shredded coconut.
- Chill the Filling
- Pour the custard into the pre-baked pie crust and spread it evenly. Place plastic wrap directly on the custard’s surface to prevent a skin from forming. Refrigerate for at least 2 hours or until completely set.
- Make the Whipped Cream Topping
- In a mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract until soft peaks form.
- Top and Garnish
- Once the custard has set, spread or pipe the whipped cream on top of the pie. Garnish with toasted coconut.