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The Best Coconut Cream Pie Recipe

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Coconut cream pie combines a rich, velvety coconut custard filling with a buttery pie crust and a whipped cream topping, making it a perfect dessert for any occasion.

Ingredients

1 pre-baked pie crust (or homemade, if preferred)

1 cup sweetened shredded coconut

2 cups whole milk

1 cup heavy cream

3/4 cup granulated sugar

1/4 cup cornstarch

1/4 teaspoon salt

5 large egg yolks

2 tablespoons unsalted butter

1 1/2 teaspoons vanilla extract

1/2 teaspoon coconut extract

1 1/2 cups heavy whipping cream (for topping)

2 tablespoons powdered sugar

1 teaspoon vanilla extract (for whipped cream)

Instructions

  1. In a medium saucepan, combine the whole milk, heavy cream, sugar, cornstarch, and salt. Whisk until smooth and set over medium heat. Stir constantly until the mixture thickens and boils. Cook for 1-2 minutes after it starts to bubble.
  2. In a separate bowl, whisk the egg yolks. Slowly pour about 1/2 cup of the hot milk mixture into the egg yolks while whisking constantly. Gradually add the egg mixture back into the saucepan with the rest of the milk mixture, continuing to stir.
  3. Cook the custard for another 2-3 minutes until it thickens further and coats the back of a spoon. Remove from heat and stir in the butter, vanilla extract, and coconut extract. Mix in the shredded coconut.
  4. Pour the custard into the pre-baked pie crust and smooth it out evenly. Cover with plastic wrap or parchment paper and refrigerate for at least 4 hours, or overnight, to set.
  5. Once chilled, make the whipped cream by beating the heavy whipping cream, powdered sugar, and vanilla extract in a chilled bowl until soft peaks form.
  6. Spread the whipped cream over the set coconut cream filling. Garnish with toasted coconut flakes, if desired. Serve chilled and enjoy!

Notes

  • You can use a store-bought pie crust to save time.
  • If the custard doesn’t thicken as expected, return it to low heat and continue stirring. Add extra cornstarch if needed.
  • The pie can be made a day ahead and chilled overnight for best results.
  • To toast coconut, bake at 350°F (175°C) for 5-10 minutes, stirring occasionally until golden brown.
  • For a dairy-free version, substitute coconut milk and coconut cream for the dairy ingredients.
  • Store the pie in the fridge for up to 4 days. Add whipped cream just before serving.

Nutrition

Find it online: https://recipesbyjanet.com/the-best-coconut-cream-pie-recipe/