Coconut Cream Pie
User Reviews
5
Coconut Cream Pie
Description
The filling combines ground shredded coconut with a mixture of canned coconut milk, milk, heavy cream, sugar, and salt cooked over medium heat. Egg yolks and cornstarch are incorporated by tempering to achieve a thickened custard consistency without curdling. Cream cheese and butter enrich the filling, while both vanilla and coconut extracts deepen the coconut flavor profile. The filling is poured into a pre-baked 9-inch pie crust and cooled to set.
The whipped topping, made from heavy cream, crowns the pie and is adorned with toasted shredded sweetened coconut, adding crunch and enhancing the coconut emphasis. The result is a creamy, smooth texture balanced by the nutty burnt-sugar notes from toasted coconut.
The pie suits dessert occasions where a tropical, creamy finish is desired. Its cooling, rich nature makes it a refreshing choice after heavier meals.
The notes highlight the importance of using full-fat canned coconut milk for proper thickness and flavor and specify that heavy cream is essential to the recipe's success to ensure the pie sets correctly.
Ingredients
- 1 pie crust pre-baked, 9-inch
- 3/4 cup (65g) coconut shredded, sweetened
- 1 1/2 cups (355ml) coconut milk canned
- 1 cup (235ml) milk (I used 1%)
- 1/2 cup (120ml) heavy cream
- 1/2 cup + 3 Tbsp (138g) granulated sugar divided
- 1/4 tsp salt
- 1/3 cup (43g) cornstarch
- 4 egg large yolks
- 3 oz. cream cheese diced into pieces
- 1 Tbsp (14g) butter
- 1/2 tsp vanilla extract
- 1/2 tsp coconut extract
Topping
- 1 1/2 cups (355ml) heavy cream
- 2/3 cup (60g) coconut toasted, shredded, sweetened
Instructions
For the filling:
- Pulse 3/4 cup coconut in a food processor until ground into small pieces, about 1 minute, set aside. In a medium saucepan combine coconut milk, 1/2 cup of the milk, 1/2 cup heavy cream, 1/2 cup of the granulated sugar and the salt.
- Set mixture over medium heat, and bring mixture nearly to a boil, stirring occasionally.
- Meanwhile, in a small mixing bowl (or liquid measuring cup used to measure milk), whisk together remaining 1/2 cup milk and cornstarch until well blended.
- In a separate small mixing bowl, whisk together egg yolks with remaining 3 Tbsp sugar until mixture is slightly pale, about 2 minutes. While whisking, pour 1/2 cup of the nearly boiling milk into egg yolk mixture.
- While whisking mixture in saucepan, pour egg yolk mixture followed by cornstarch mixture into saucepan. Cook mixture until thickened, whisking constantly and vigorously to prevent curdling, about 2 - 3 minutes.
- Remove from heat and add in cream cheese, butter, vanilla extract and coconut extract, stir until well blended. Stir in ground coconut. Pour mixture into baked pie crust.
- Cover with plastic wrap and chill 2 - 3 hours.
For the topping:
- In a cold mixing bowl, whip heavy cream with remaining 3 Tbsp granulated sugar on low speed until thickened slightly then increase to high speed and whip until stiff peaks form.
- Spread over chilled pie and top with toasted coconut. Cut into slices. Store pie in an airtight container in refrigerator.
Notes
- Use full-fat canned coconut milk for a thick, rich filling; beverage cartons do not work in this recipe.
- Heavy cream is required to help the pie set; substitutions may affect texture.
User Reviews
Overall Rating
5
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