Coconut Cream Pie
Classic coconut cream pie with flaky crust, silky coconut custard, and whipped cream topping
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INGREDIENTS
Crust
- 1 9- inch pre-baked pie crust
- 1 egg white.
Coconut Custard Filling
- 1 1/2 cups whole milk
- 1 1/2 cups canned coconut milk
- 3/4 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 tsp fine salt
- 4 large egg yolks
- 2 tbsp unsalted butter
- 1 tsp vanilla extract
- 1 tsp coconut extract optional
- 1 1/2 cups sweetened shredded coconut.
Whipped Topping
- 1 1/2 cups cold heavy cream
- 3 tbsp powdered sugar
- 1/2 tsp vanilla extract
- 1/3 cup toasted shredded coconut for garnish.
INSTRUCTIONS
Crust
- Heat oven to 350 F
- brush the bottom and sides of the cooled pre-baked crust with egg white
- bake 5 minutes to set and cool completely.
Coconut Custard Filling
- In a saucepan whisk sugar
- cornstarch
- and salt
- whisk in whole milk and coconut milk until smooth
- cook over medium heat whisking constantly until thick and bubbling
- whisk egg yolks in a bowl then slowly whisk in 1 cup of hot custard to temper
- pour tempered yolks back into saucepan and cook 1 to 2 minutes whisking until glossy and thick
- remove from heat and stir in butter
- vanilla
- coconut extract if using
- and shredded coconut.
Assemble and Chill
- Pour hot filling into crust and smooth the top
- press plastic wrap directly onto the surface and chill until fully set at least 4 hours
- whip heavy cream with powdered sugar and vanilla to medium stiff peaks
- spread or pipe whipped cream over chilled pie
- garnish with toasted coconut
- chill 30 minutes before slicing for clean cuts.
Notes
1. Use full fat coconut milk for best texture; Temper egg yolks slowly to prevent scrambling; Keep whisking during cooking to avoid lumps; Plastic wrap on the custard prevents a skin; Substitute an all-butter baked crust or cookie crust if preferred
Nutrition
Calories: 480kcal | Carbohydrates: 47g | Protein: 6g | Fat: 31g