Description
This Easy Coconut Cream Pie features a luscious, creamy coconut custard filling nestled in a flaky pre-baked pie crust, topped with lightly sweetened whipped cream and toasted coconut flakes. Perfectly balanced with smooth vanilla and coconut extracts, this pie is a delightful crowd-pleaser that’s simple enough for any occasion.
Ingredients
Scale
Pie 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: Place shredded sweetened coconut in a large skillet over medium-low heat. Stir and toss frequently until the flakes turn mostly golden brown, watching carefully to prevent burning. Remove from heat and transfer to a bowl to cool completely. This step can be done ahead and toasted coconut stored at room temperature for several days.
- Prepare Egg Mixture: In a bowl, whisk together 4 large egg yolks, 1/3 cup cornstarch, and 1/4 cup of the whole milk. Set aside.
- Heat Milk Mixture: In a medium saucepan, combine the remaining 1 cup whole milk, unsweetened coconut milk, 1/2 cup plus 2 tablespoons granulated sugar, and 1/4 teaspoon salt. Place over medium heat and bring to a gentle simmer while stirring occasionally.
- Temper Eggs: While whisking the egg yolk mixture continuously, slowly add a ladleful of the hot milk mixture into the eggs to raise their temperature gradually without cooking them. Repeat with another ladleful to fully temper the eggs.
- Combine and Thicken: Pour the tempered egg mixture back into the saucepan with the remaining hot milk mixture, stirring constantly. Cook over medium heat, stirring vigorously for 2–3 minutes until the filling thickens to a pudding-like consistency.
- Finish Filling: Remove the saucepan from heat. Stir in the unsalted butter until melted, then add the vanilla extract and coconut extract. Mix well. Fold in 3/4 cup of the toasted coconut flakes, reserving the rest for topping.
- Chill Filling: Pour the coconut cream filling into the cooled, pre-baked pie crust. Place a piece of plastic wrap or parchment paper directly on the surface of the filling to prevent a skin from forming. Refrigerate for at least 4 hours or overnight to set.
- Make Whipped Cream: In a mixing bowl, add heavy cream, powdered sugar, and vanilla extract. Using electric beaters, whip the cream until stiff peaks form.
- Assemble Pie: Spread or pipe the whipped cream evenly over the chilled coconut filling. Sprinkle the remaining toasted coconut flakes on top for garnish.
Notes
- This coconut cream pie delivers a rich and creamy filling with a perfect balance of coconut flavor and sweetness, complemented by a flaky pie crust and fluffy whipped cream topping.
- Toasting the coconut is essential as it adds texture and a nutty depth of flavor to the pie.
- Use a pre-baked pie crust to ensure a crisp base that won’t become soggy when filled with the creamy custard.
- Make the pie a day ahead for the best texture and flavor development.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- 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
