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Easy Coconut Cream Pie Recipe

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4.3 from 6 reviews

This Easy Coconut Cream Pie features a luscious coconut-infused custard filling made from coconut milk, toasted shredded coconut, and a smooth egg yolk-based pudding, all nestled in a crisp pre-baked pie crust. Topped with lightly sweetened whipped cream and more toasted coconut, this dessert is creamy, flavorful, and perfect for coconut lovers seeking a delightful homemade treat.

Ingredients

Crust and Topping

  • 1 9-inch pre-baked pie crust
  • 1 cup shredded sweetened coconut (for toasting, plus 3/4 cup reserved for filling and remaining for topping)

Coconut Cream Filling

  • 4 large egg yolks
  • 1/3 cup cornstarch
  • 1 1/4 cups whole milk (divided: 1/4 cup and 1 cup)
  • 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

  1. Toast coconut: Place the shredded coconut in a large skillet over medium-low heat. Stir and toss frequently until the coconut turns mostly golden brown, watching carefully to avoid burning. Remove from heat and transfer to a bowl to cool completely. This can be done ahead and stored at room temperature for several days.
  2. Mix egg yolks and cornstarch: In a bowl, whisk together the egg yolks, cornstarch, and 1/4 cup of whole milk until smooth. Set aside.
  3. Heat milk mixture: In a medium saucepan, combine the remaining 1 cup of whole milk, canned unsweetened coconut milk, granulated sugar, and salt. Set over medium heat and bring to a simmer, stirring occasionally to dissolve the sugar and prevent scorching.
  4. Temper eggs: Slowly ladle a small amount of the hot milk mixture into the egg yolk mixture while whisking continuously to warm the eggs gradually and prevent curdling. Repeat with another ladleful until well combined.
  5. Combine and thicken filling: Pour the tempered egg yolk mixture back into the saucepan with the remaining milk mixture, stirring constantly. Cook over medium heat, stirring vigorously for 2-3 minutes until the mixture thickens to a custard consistency.
  6. Add flavorings and butter: Remove the saucepan from heat and stir in the unsalted butter, vanilla extract, and coconut extract until the butter melts and everything is smoothly incorporated. Fold in 3/4 cup of the toasted coconut flakes, reserving the rest for topping.
  7. Cool the filling in crust: Pour the coconut cream filling into the cooled pre-baked pie crust. Cover the surface of the filling directly with plastic wrap or parchment paper to prevent a skin from forming. Refrigerate for at least 4 hours, preferably overnight, to set properly.
  8. Prepare whipped cream topping: In a clean bowl, beat the heavy cream with powdered sugar and vanilla extract using electric beaters until stiff peaks form. Spread or pipe the whipped cream evenly over the chilled coconut cream filling.
  9. Garnish and serve: Sprinkle the remaining toasted coconut over the whipped cream topping. Slice and serve chilled.

Notes

  • Use a pre-baked pie crust to ensure a crisp base that won't become soggy from the custard filling.
  • Toast the shredded coconut carefully to bring out its nutty flavor and add texture to the pie.
  • Tempering eggs gradually with hot milk prevents scrambling when heating the custard mixture.
  • Cover the surface of the custard with plastic wrap while chilling to avoid a skin forming on top.
  • This pie needs to be refrigerated for several hours or overnight to set properly.
  • You can adjust the amount of coconut extract to suit taste preferences.

Find it online: https://dishcooks.com/easy-coconut-cream-pie-recipe/