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Coconut Pie Cream Pie

Coconut Pie Cream Pie

Classic coconut cream pie with silky coconut custard in a crisp baked crust topped with whipped cream and toasted coconut
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 8

INGREDIENTS

Crust

  • 1 9 inch pie crust
  • baked and cooled.

Coconut custard filling

  • 1.5 cups whole milk
  • 1.5 cups full fat coconut milk
  • ¾ cup granulated sugar
  • ¼ cup cornstarch
  • ¼ tsp salt
  • 4 large egg yolks
  • 2 tbsp unsalted butter
  • 1 tsp vanilla extract
  • ½ tsp coconut extract optional
  • 1.5 cups sweetened shredded coconut divided and lightly toasted.

Whipped topping and garnish

  • 1 cup heavy whipping cream
  • 2 tbsp powdered sugar
  • ½ tsp vanilla extract
  • extra toasted shredded coconut for garnish.

INSTRUCTIONS

Prepare crust

  • Prebake and fully cool the pie crust according to package or recipe directions
  • toast shredded coconut in a dry skillet over medium low heat stirring constantly until light golden then cool.

Cook custard filling

  • In a saucepan whisk sugar
  • cornstarch
  • and salt
  • whisk in whole milk and coconut milk
  • cook over medium heat whisking constantly until thickened and bubbling then cook 1 minute
  • whisk egg yolks in a bowl then slowly whisk in 0.5 cup hot custard to temper
  • pour tempered yolks back into the saucepan whisking constantly and cook 1 to 2 minutes until glossy and thick
  • remove from heat and whisk in butter
  • vanilla
  • coconut extract if using
  • and 1 cup toasted coconut
  • strain through a fine mesh sieve if needed for extra smoothness.

Chill and finish

  • Pour warm filling into cooled crust and press plastic wrap directly onto the surface
  • refrigerate until fully set at least 4 hours
  • whip heavy cream with powdered sugar and vanilla to medium stiff peaks
  • spread or pipe over chilled pie
  • garnish with remaining toasted coconut
  • slice cold for clean cuts.

Notes

1. Use full fat coconut milk for best texture and flavor. Temper egg yolks slowly to prevent scrambling. Strain the custard if you see any lumps. Unsweetened coconut can be used but increase sugar to taste. Make up to 24 hours ahead and add whipped topping shortly before serving

Nutrition

Calories: 450kcal | Carbohydrates: 45g | Protein: 6g | Fat: 28g