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Coconut Cream Pie

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A delightful Coconut Cream Pie with creamy custard filling and toasted coconut topping, perfect for gatherings.

Ingredients

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  • 1 pre-made or homemade 9-inch pie crust, blind-baked
  • 2 cups whole milk
  • 1 cup coconut milk
  • 3/4 cup granulated sugar
  • 1/3 cup cornstarch
  • 3 large egg yolks
  • 2 tablespoons unsalted butter
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups sweetened shredded coconut, divided
  • Pinch of salt

Instructions

  1. Toast the Coconut: In a dry skillet over medium heat, toast 1 cup of shredded coconut, stirring constantly, until golden brown and fragrant. Set aside to cool.
  2. Combine the Dry Ingredients: In a saucepan, whisk together the sugar, cornstarch, and salt.
  3. Add the Milks: Gradually whisk in the whole milk and coconut milk into the dry mixture. Cook the mixture over medium heat, stirring constantly until it thickens and begins to bubble.
  4. Prepare the Egg Yolks: In a separate bowl, beat the egg yolks lightly. Slowly whisk in 1/2 cup of the hot custard to temper the yolks, then pour this mixture back into the saucepan.
  5. Cook Until Glossy: Continue to cook the custard for 2 more minutes until it’s thick and glossy.
  6. Add Butter and Vanilla: Remove the saucepan from heat and stir in the unsalted butter and pure vanilla extract until melted and combined.
  7. Fold in Coconut: Gently fold in the remaining 1/2 cup of untoasted shredded coconut into your custard mixture.
  8. Assemble the Pie: Pour the creamy custard into the pre-baked pie crust, smoothing the top with a spatula.
  9. Chill the Pie: Press plastic wrap directly onto the surface of the custard to prevent a skin from forming, and refrigerate for at least 3 to 4 hours until fully set.
  10. Garnish and Serve: Once set, remove the plastic wrap, scatter the toasted coconut across the top, slice cleanly, and serve chilled.

Notes

Pairs well with whipped cream or tropical fruits for a complete dessert experience.

Nutrition

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