Who can resist the old-fashioned lusciousness of a silky coconut cream pie? Between the flaky crust, smooth coconut-ty filling, and creamy whipped topping, this pie will make you swoon at first glance, and its rich flavors and velvety textures will elicit delight with every bite!
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Ingredients
How to make
1. Combine the butter, coconut milk, whole milk and coconut milk in a medium saucepan over medium heat (A), stirring occasionally until the butter melts.(B)
2. In a large bowl, combine the cornstarch and eggs and beat with an electric mixer until light and pale, about 5 minutes. Slowly pour the milk mixture into the egg mixture while whisking constantly. (C) Then return the mixture to the saucepan.
3. Set the pan over medium heat, and cook, stirring constantly, until the mixture has thickened to a pudding consistency, 6 to 7 minutes.
4. Pour the mixture into a heatproof bowl and stir in the vanilla and salt and whisk to blend. Place a sheet of plastic wrap directly ing the surface of the pudding and chill for 2 hours (D).
5. On a lightly floured surface, roll the pie dough into a 13-inch circle. Transfer the dough to a 9-inch pan pan and press it into the bottom and sides, being careful not to stretch or tear. Trim the excess dough hanging over the edges to ¾-inch from the edge. Roll the overhang under and crimp the edge. Cover and refrigerate while you preheat the oven to 375°F.
6. Line the pie crust with a piece of foil or parchment paper and pie weights, then bak until the edge are light brown, about 12 minutes. Remove the foil and pie weights and bake another 3 to 5 minutes. until crust is golden and dry looking. Set the crust on a wire rack to cool. (F)
7. Remove the filling from the refrigerator and stir in the shredded coconut (E).
8. In a medium bowl, combine the cream, sugar, vanilla extract and salt. Beat with an electric mixer on ow speed until smooth, then increase the speed to high and beat until stiff peaks form .
9. Scrape the whipped cream onto the center of the pie (G) and using a small spatula, spread it to cover the filling. Garnish with toasted coconut, if desired.
10. Serve right away or cover loosely and refrigerate for up to one hour.
Recipe Tips
When preparing the filling, make sure the cornstarch is fully incorporated into the eggs, This will ensure a smooth pudding.
While cooking the filling, whisk the entire bottom of the pan, even around the edges. This will help you to avoid scorching.
The secret getting the whipped topping so high is to pile it in the center of the pie and work the peaks from the center out and down to the edges of the pie with a small offset spatula.
Make-Ahead Tips
- The baked crust can be covered and stored at room temperature for up to two days.
- The filling can be prepared, poured into the baked and cooled piecrust, covered, and refrigerated for up to two days.
- The fully assembled pie can be covered and refrigerated up to one hour before serving. Leftovers can be covered and refrigerated for up to three days, but the filling and whipped cream will weep (get watery) a bit.
Comments and ratings
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Coconut Cream Pie
Ingredients
- 3 Tbs. unsalted butter
- 1 14 oz. can coconut milk
- 1 ½ cups whole milk
- 1 cup granulated sugar
- 6 Tbs. cornstarch
- 3 large eggs
- 2 tsp. pure vanilla extract
- ¼ tsp. salt
- ½ cup sweetened shredded coconut, toasted
- Pie dough for 9-inch pie, homemade or purchased
Topping
- 1 cup heavy cream
- ⅓ cup powdered sugar
- 1 tsp. pure vanilla extract
- ½ cup sweetened shredded coconut, toasted
Instructions
- Combine the butter, coconut milk, whole milk and coconut milk in a medium saucepan and cook over medium heat, stirring often, until the butter melts.
- in a large bowl, combine the cornstarch and eggs and beat with an electric mixer until light and pale, about 5 minutes.
- Slowly pour the milk mixture into the egg mixture while whisking constantly. Then return the mixture to the saucepan.
- Set the pan over medium heat, and cook while stirring constantly, until the mixture has thickened to a pudding consistency and a pudding is formed, about 6 to 8 minutes.
- Transfer the filling to a heat-safe bowl and stir in the salt and vanilla extract. Place a sheet of plastic directly in the surface of the filling and chill for 2 hours.
- On a lightly floured surface, roll the pie dough into a 13-inch circle. Transfer the dough to a 9-inch pan pan and press it into the bottom and sides, being careful not to stretch or tear. Trim the excess dough hanging over the edges to ¾-inch from the edge. Roll the overhang under and crimp the edge. Cover and refrigerate while you preheat the oven to 375°F.
- Line the pie crust with a piece of foil or parchment paper and pie weights (or dried beans), then bake until the edges are light brown, about 12 minutes. Remove the foil and pie weights and bake another 3 to 5 minutes, until crust is golden and dry looking. Set the crust on a wire rack to cool.
- Remove the filling from the refrigerator and stir in the shredded coconut.
- When ready to serve, make the topping. In a medium bowl, combine the heavy cream, sugar, vanilla extract and salt. Beat with an electric mixer until stiff peaks form.
- Spoon the whipped cream onto the center of the pie and spread it to cover the filling. Garnish with toasted coconut, if desired.
Notes
Nutrition
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