Coconut Cream Pie Recipe
Experience the creamy richness of coconut cream pie, where toasted coconut meets a smooth, velvety filling and fluffy whipped topping for the perfect dessert treat.
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Servings: 8
Ingredients
- 1 pre-baked 9-inch pie crust
- 4 large egg yolks
- 14 ounces unsweetened canned coconut milk
- 1 cup shredded sweetened coconut divided
- 1 1/4 cups whole milk divided
- 1/3 cup cornstarch divided
- 1/2 cup plus 2 tablespoons granulated sugar
- 3 tablespoons unsalted butter softened
- 1 teaspoon vanilla extract
- 1/2 teaspoon coconut extract to taste
- 1/4 teaspoon salt
For the topping:
- 1 1/2 cups heavy cream lightly sweetened
- 3-4 tablespoons powdered sugar to taste
- 1/2 teaspoon vanilla extract
Instructions
- Start by toasting the coconut: In a large skillet over medium-low heat, add the shredded coconut. Stir frequently, watching closely as it turns golden brown. This process is quick, so be careful not to burn it. Once toasted, transfer to a bowl to cool completely. You can store it at room temperature for several days if needed.
- Prepare and blind bake your pie crust according to your recipe or package directions. Set aside to cool.
- In a small bowl, whisk together the egg yolks, 1/4 cup of the milk, and cornstarch until smooth. Set this mixture aside.
- In a medium saucepan, combine the remaining 1 cup of whole milk, the canned coconut milk, granulated sugar, and salt. Cook the mixture over medium heat, stirring occasionally, until it reaches a gentle simmer.
- Temper the egg yolks by slowly whisking in a ladle of the hot milk mixture, being sure to add it gradually to avoid scrambling the eggs. Once incorporated, repeat the process with another ladle of hot milk.
- Once tempered, pour the egg mixture back into the saucepan with the milk. Stir continuously for 2-3 minutes, allowing the mixture to thicken.
- Remove the saucepan from heat and stir in the butter, vanilla extract, and coconut extract, until the butter has fully melted. Fold in 3/4 cup of the toasted coconut, saving the rest for the pie's topping.
- Pour the warm coconut filling into the cooled pie crust. Place a piece of plastic wrap directly on top of the filling to prevent a skin from forming. Refrigerate the pie for at least 4 hours or overnight to set.
- When ready to serve, prepare the whipped cream. In a mixing bowl, combine the heavy cream, powdered sugar, and vanilla extract. Beat with an electric mixer until soft peaks form. Spread or pipe the whipped cream over the chilled pie filling. Garnish with the remaining toasted coconut for a beautiful finish.
Notes
- Crust: You can also opt for a graham cracker crust or a vanilla wafer crust for a different flavor twist.
- Butter: In the original recipe, 3 oz of cream cheese was used, but over time, I've found that butter enhances both the texture and flavor more effectively.