Coconut Cream Pie
User Reviews
5
Coconut Cream Pie
Description
This Coconut Cream Pie starts with a baked pie crust as the base. The filling combines egg yolks whisked with sugar, then mixed with a creamy blend of whole milk, heavy cream, and canned coconut milk thickened with cornstarch. The mixture is cooked on the stovetop until thick and glossy, which yields a custard-like consistency with a rich coconut flavor enhanced by coconut extract and vanilla. Unsweetened shredded coconut is folded into the filling before pouring it into the cooled crust.
Once filled, the pie is chilled under plastic wrap for several hours to set. The topping consists of whipped heavy cream sweetened with powdered sugar and flavored with vanilla, adding a light and airy contrast to the dense coconut custard. The pie pairs well with fresh fruit or as a stand-alone dessert featuring tropical notes and creamy textures.
For best results, allow the pie to chill for about four hours or until fully set before serving. The shredded coconut distributed in the filling adds a slight chew and reinforces the coconut presence, making this pie a distinct and enjoyable treat for coconut lovers.
Ingredients
Filling
- 1/3 cup cornstarch
- 1/4 teaspoon salt fine sea salt
- 4 egg yolk
- 3/4 cup sugar
- 1/2 cup milk whole
- 3/4 cup heavy cream
- 14 ounces coconut milk canned, unsweetened
- 1/2 teaspoon coconut extract
- 1 teaspoon vanilla
- 2 tablespoon butter
- 1 1/3 cup coconut divided, unsweetened, shredded
- 1 pie crust
Whipped Cream
- 1 1/2 cup heavy whipping cream
- 1 tsp vanilla
- 2/3 cup powdered sugar
Instructions
- Bake pie crust according to package directions and allow to cool.
- In a separate bowl combine egg yolks and sugar and stir to combine. Set aside.
- In a heavy saucepan mix cornstarch and salt. Add whole milk, heavy cream, canned coconut milk to saucepan, whisk to combine.
- Over medium heat bring to a low boil and allow to boil for about 1 minute. Mixture will become thick and glossy.
- Remove 1/3 cup of milk mixture and slowly pour into egg mixture, stirring constantly.
- Once milk is fully mixed into egg mixture, slowly add mixture back into saucepan with milk and whisk to combine.
- Heat over medium heat until full boil and boil for 90 seconds. Mixture will bubble up and pop. Mixture will be extremely hot. Keep whisking.
- Remove from heat and add butter, coconut extract, vanilla, and 1 cup shredded coconut. Stir to combine.
- Pour in baked Pie Crust Cover with plastic wrap and allow to cool for 4 hours in refrigerator.
- When ready to serve top with whipping cream and toasted coconut.
Whipped Cream
- Mix whipping cream, powdered sugar and vanilla with a hand mixture until stiff peaks form.
- Use a piping tip and make swirls on pie. Top with toasted coconut.
Toasting Coconut
- Set oven to Broil.
- Place reserve 1/3 cup coconut on cookie sheet.
- Toast under broiler for 1-3 minutes to reach desired browning.
- If you've tried this recipe, come back and let us know how it was in the comments or ratings!
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 496 kcal
% Daily Value*
| Calories | 496kcal | 25% |
| Carbohydrates | 36g | 12% |
| Protein | 5g | 10% |
| Fat | 39g | 60% |
| Saturated Fat | 26g | 130% |
| Cholesterol | 132mg | 44% |
| Sodium | 157mg | 7% |
| Potassium | 210mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 22g | 44% |
| Vitamin A | 817IU | 16% |
| Vitamin C | 1mg | 1% |
| Calcium | 59mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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