Coconut Cream Pie

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This coconut cream pie features a deeply flavored pudding filling spooned into a tender, flaky pie crust and topped with lightly sweetened whipped cream. It has shreds of coconut in the creamy filling which adds great some texture.

Prep Time20

Cook Time15

Chill Time4

Course: Dessert

Cuisine: American

Servings:

Calories: 311kcal

Author: Kathy Kingsley

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

Note: 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.

Nutrition