Description
This Easy Coconut Cream Pie features a flaky pre-baked crust filled with a rich, creamy coconut custard made from toasted shredded coconut, coconut milk, whole milk, and egg yolks. The pie is topped with lightly sweetened whipped cream and garnished with toasted coconut flakes for a delightful tropical flavor and texture.
Ingredients
Scale
Pie Crust and Filling
- 1 9-inch pre-baked pie crust
- 1 cup shredded sweetened coconut
- 4 large egg yolks
- 1/3 cup cornstarch
- 1 1/4 cups whole milk, divided
- 14 ounce can unsweetened coconut milk
- 1/2 cup + 2 Tablespoons granulated sugar
- 1/4 teaspoon salt
- 3 Tablespoons unsalted butter, room temperature
- 1 teaspoon vanilla extract
- 1/2 teaspoon coconut extract, to taste
Whipped Cream Topping
- 1 1/2 cups heavy cream, lightly sweetened
- 3-4 Tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
- Toast Coconut: Heat a large skillet over medium-low heat. Add shredded sweetened coconut and cook, stirring and tossing frequently, until the flakes are mostly golden brown. Remove from heat, transfer to a bowl, and cool completely. This step can be done ahead. Reserve 3/4 cup toasted coconut for the filling and the remaining for topping.
- Prepare Egg Mixture: In a bowl, whisk together egg yolks, cornstarch, and 1/4 cup of whole milk until smooth. Set aside.
- Heat Milk and Coconut Milk: In a medium saucepan, combine the remaining 1 cup whole milk, canned unsweetened coconut milk, granulated sugar, and salt. Place over medium heat and bring to a simmer, stirring occasionally to dissolve sugar.
- Temper Eggs: To prevent curdling, slowly whisk a ladleful of the hot milk mixture into the egg yolk mixture, mixing constantly to warm the eggs. Repeat with another spoonful. This gradual warming prepares the eggs for cooking.
- Cook Filling: Pour the tempered egg yolk mixture back into the saucepan with the hot milk. Stir ring constantly and cook for 2-3 minutes until the mixture thickens into a smooth custard.
- Add Flavor and Butter: Remove from heat and stir in the unsalted butter, vanilla extract, and coconut extract until the butter is melted and well incorporated. Fold in 3/4 cup of toasted coconut flakes.
- Chill Filling: Pour the coconut cream filling into the cooled, pre-baked pie crust. Cover the surface directly with plastic wrap or parchment paper to prevent a skin from forming. Refrigerate for at least 4 hours or overnight to allow the filling to set completely.
- Prepare Whipped Cream: In a chilled bowl, beat heavy cream with powdered sugar and 1/2 teaspoon vanilla extract using electric whisks until soft to medium peaks form.
- Assemble and Serve: Spread or pipe the whipped cream over the set coconut filling. Sprinkle the remaining toasted coconut on top to garnish. Keep refrigerated until ready to serve.
Notes
- The pre-baked pie crust can be homemade or store-bought for convenience.
- Toasting the coconut enhances its flavor and adds a crunchy texture to the pie.
- Covering the custard with plastic wrap directly prevents a skin from forming on the surface.
- The pie tastes best after chilling overnight but can be enjoyed after at least 4 hours.
- This pie is rich and creamy, perfect as a tropical-inspired dessert for gatherings and holidays.
Nutrition
- Serving Size: 1 slice (1/12 of pie)
- Calories: 420 kcal
- Sugar: 21 g
- Sodium: 163 mg
- Fat: 31 g
- Saturated Fat: 20 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.1 g
- Carbohydrates: 33 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 105 mg
