Description
This luscious Coconut Cream Pie features a flaky golden crust filled with a rich, creamy coconut custard made from a blend of whole milk, coconut milk, and shredded coconut. Topped with homemade whipped cream and toasted coconut flakes, this pie offers a perfect balance of tropical flavor and smooth texture, ideal for dessert lovers looking for a vibrant, indulgent treat.
Ingredients
Pie Crust
- 1 pie crust (store-bought or homemade)
Filling
- 3 tablespoons butter
- 1 ½ cups whole milk
- 14 ounces coconut milk
- 1 cup granulated sugar
- 6 tablespoons cornstarch
- 3 large eggs
- 2 teaspoons vanilla extract
- ¼ teaspoon salt
- 1 cup sweetened shredded coconut
Topping
- 1 cup heavy whipping cream
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
- ½ cup sweetened shredded coconut (toasted)
Instructions
- Prepare the filling: In a medium saucepan, combine 3 tablespoons butter, 1 ½ cups whole milk, and 14 ounces coconut milk. Place over medium heat and let the butter melt fully into the milk mixture.
- Mix dry ingredients and eggs: While the butter melts, in a separate bowl, add 1 cup granulated sugar, 6 tablespoons cornstarch, and 3 large eggs. Beat with a hand mixer on medium speed for about 5 minutes until the mixture turns pale yellow and fluffy.
- Temper the eggs: Slowly add the hot milk and butter mixture into the egg mixture while continuously whisking to temper the eggs and prevent scrambling. Mix until fully combined.
- Cook the custard: Pour the combined custard back into the saucepan. Place over medium heat and stir constantly for 6-7 minutes until the mixture thickens into a pudding consistency.
- Add flavoring and chill: Remove custard from heat and stir in 2 teaspoons vanilla extract and ¼ teaspoon salt. Cover the surface with plastic wrap, pressing it directly onto the custard to prevent a skin from forming. Refrigerate for at least 2 hours.
- Preheat oven and prepare crust: About 10 minutes before custard chilling ends, preheat oven to 425°F (220°C). Roll the pie crust on a lightly floured surface into a 12-inch circle. Fold it in half, place into a 9-inch pie plate, unfold, and gently press into place.
- Trim and crimp crust edges: Trim excess dough to leave ½ inch overhang. Fold the overhang under and crimp the edges with fingers or a fork for decorative effect.
- Bake crust: Bake the crust in the preheated oven for 10-12 minutes or until golden brown. Remove and allow to cool completely.
- Incorporate shredded coconut into filling: Remove custard from fridge and fold in 1 cup sweetened shredded coconut evenly.
- Assemble pie: Pour the coconut custard filling into the cooled pie crust, spreading evenly, then refrigerate while preparing the topping.
- Prepare whipped topping: In a medium bowl, combine 1 cup heavy whipping cream, ¼ cup powdered sugar, and 1 teaspoon vanilla extract. Beat on medium speed with a hand mixer until stiff peaks form.
- Add topping and garnish: Spread the whipped cream evenly over the custard layer. Sprinkle ½ cup toasted sweetened shredded coconut on top for garnish.
- Chill and serve: Refrigerate the assembled pie for at least 2 more hours to set completely. Cut into slices and serve chilled for best flavor and texture.
Notes
- Use sweetened shredded coconut in the filling and for the toasted topping for added texture and flavor.
- Tempering the eggs with hot milk prevents curdling and ensures a smooth custard.
- Pressing plastic wrap directly on the custard prevents a skin from forming during chilling.
- Ensure the pie crust is fully cooled before adding filling to avoid sogginess.
- Toast shredded coconut gently in a dry skillet over medium heat until golden brown for the topping.
- This pie is best served chilled and can be stored in the refrigerator for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
