Coconut Cream Pie
User Reviews
4.9
Coconut Cream Pie
Description
This pie starts with a blind baked 1-inch pie crust, which provides a crisp base for the rich filling. The filling combines shredded sweetened coconut, egg yolks tempered with hot milk, cornstarch for thickening, canned unsweetened coconut milk, and whole milk with sugar and salt. The mixture is cooked until thickened, then butter and vanilla plus coconut extracts are added to enhance flavor.
The custard filling offers creamy, smooth texture balanced by the toasted coconut’s slight crunch and toasty notes. The toasted coconut is prepared separately by lightly browning it in a skillet and cooled before using to preserve its crispness and flavor.
The pie is finished with a topping of lightly sweetened heavy cream whipped with powdered sugar and vanilla extract, adding airy contrast to the dense custard. The combination results in a layered texture with a flaky crust, silky coconut custard, toasted coconut flecks, and fluffy whipped cream.
Ingredients
- 1 inch pie crust Follow my recipe and blind bake pie crust, pre-baked
- 1 cup coconut shredded, sweetened
- 4 large egg yolk
- 1/3 cup cornstarch
- 1 1/4 cups milk divided, whole
- 14 ounce can coconut milk unsweetened
- 1/2 cup + 2 Tablespoons granulated sugar
- 1/4 teaspoon salt
- 3 Tablespoons butter room temperature, unsalted
- 1 teaspoon vanilla extract
- 1/2 teaspoon coconut extract , to taste
For Topping:
- 1 1/2 cups heavy cream , lightly sweetened
- 3-4 Tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
- Toast coconut (can be done ahead): Add coconut to a large skillet. Cook over medium-low heat, stirring and tossing frequently, until the flakes are mostly golden brown. Watch it closely because it happens quickly and you don’t want to burn it. Remove from heat then transfer to a bowl to cool completely. Store at room temperature for up to several days.
- Mix egg yolks, cornstarch and ¼ cup of milk in a bowl. Set aside
- In a medium saucepan combine remaining 1 cup milk, canned coconut milk, granulated sugar and salt. Set mixture over medium heat, and bring to a simmer, stirring occasionally.
- Temper eggs: While mixing eggs with a whisk, slowly spoon a ladleful of simmering milk into the bowl with the beaten eggs, mixing well, to temper the eggs (warm them up slowly). Repeat with another spoonful of simmering milk.
- Combine: Pour the egg yolk mixture into saucepan, stirring constantly. Cook, stirring vigorously, for 2-3 minutes, until thickened.
- Remove from heat and stir butter, vanilla extract and coconut extract, stirring until butter has melted. Stir in 3/4 cup of the toasted coconut (reserve the rest for topping on the finished pie).
- Cool: Pour coconut cream filling into cooled, baked pie crust. Place a piece of plastic wrap or parchment paper directly over the surface of the pudding (to prevent a skin from forming), and refrigerate for at least 4 hours, or overnight.
- Whipped cream: Add cream, powdered sugar and vanilla to a bowl then mix with electric whisks until peaks form. Pipe or smooth whipped cream over pie filling. Top with remaining toasted coconut.
Notes
- Blind baking the crust ensures a crisp base that avoids sogginess from the creamy filling.
- Toasting the shredded coconut before mixing intensifies its flavor and adds a subtle crunch.
- Butter in the custard contributes richness and smooth texture in place of cream cheese used previously.
- Whipped cream topping should be lightly sweetened and flavored with vanilla for best complement to the pie.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 420 kcal
% Daily Value*
| Calories | 420kcal | 21% |
| Carbohydrates | 33g | 11% |
| Protein | 5g | 10% |
| Fat | 31g | 48% |
| Saturated Fat | 20g | 100% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 105mg | 35% |
| Sodium | 163mg | 7% |
| Potassium | 203mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 21g | 42% |
| Vitamin A | 648IU | 13% |
| Vitamin C | 1mg | 1% |
| Calcium | 69mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
You'll Also Love
