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Coconut Cream Pie

This Coconut Cream Pie tops a shortbread cookie crust with a coconut filling and pillowy whipped cream. Add toasted coconut on top for the perfect finish!

Prep Time
30 mins
Cook Time
30 mins
Additional Time
4 hrs
Total Time
4 hrs 38 mins
Servings: 8

Ingredients

For the crust:
  • 8 ounces Pecan Sandies or classic shortbread cookies
  • 3 tablespoons unsalted butter melted
For the filling:
  • 1 ¼ cups sweetened flaked coconut toasted, divided use
  • 1 ½ cups whole milk divided use
  • 3 tablespoons cornstarch
  • 1 ½ cups unsweetened canned coconut milk
  • Pinch of salt
  • ¾ cup granulated sugar
  • 3 egg yolks
  • 1 tablespoon unsalted butter
  • 1 teaspoon pure vanilla extract
  • Homemade whipped cream or whipped topping

Instructions

    Cup of Yum
  1. Preheat oven to 350°F. Grease a 9-inch springform pan or pie plate. Set aside,
  2. Place the cookies in a food processor and pulse until all of the cookies are pulverized into crumbs. You should have about 2 cups of crumbs.
  3. In a medium bowl, mix together the cookie crumbs and the melted butter. Press the crumbs into the bottom of the prepared pan, pressing the crumbs up the sides. Crumbs should come at least ½ inch up the sides if using a springform pan.
  4. Bake the crust for 8 minutes. Allow to cool.
  5. In a small bowl, whisk together ¼ cup of the whole milk with the cornstarch. Set aside.
  6. In a medium saucepan, whisk together the remaining whole milk, coconut milk, salt, and sugar. Allow the mixture to heat over medium heat until it is steaming; do not let it boil.
  7. While the milk heats, whisk the egg yolks in a separate small bowl. Once the milk is steaming, slowly stream ½ cup of the hot milk mixture into the egg yolks, whisking constantly. Slowly add the egg yolk mixture back to the pot, followed by the cornstarch mixture. Continue to cook over medium heat, whisking constantly, until the mixture starts to simmer and has thickened.
  8. Remove from the heat and whisk in the butter and vanilla. Fold in 1 cup of the toasted coconut.
  9. Fill the prepared crust with the coconut pudding mixture. If you have any filling leftover, simply pour it into a bowl and chill to enjoy as pudding later.
  10. Let the filled crust cool before refrigerating for several hours, until completely chilled.
  11. Before serving, remove the sides of the springform pan (if using), top with homemade whipped cream or thawed whipped topping, and garnish with the remaining toasted coconut.

Notes

  • Makes 1 9-inch pie.
  • This recipe can be made using either a standard pie plate or a springform pan, whichever you have available. It is sometimes easier to remove the pie from a springform pan, but it will not affect the flavor either way.
  • If you prefer the flavor of a traditional pie crust, feel free to use a 9-inch pie shell or your favorite blind-baked pie crust recipe in place of the cookie crust.
  • Make sure to use full-fat canned coconut milk, rather than the coconut milk that comes in a carton by the dairy alternative milks.
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