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.
Ingredients
Scale
- 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
- 1 1/2 cups heavy cream, lightly sweetened
- 3–4 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
- Place shredded sweetened coconut in a large skillet over medium-low heat. Stir and toss frequently until the flakes turn mostly golden brown. Remove from heat and transfer to a bowl to cool completely.
- In a bowl, whisk together 4 large egg yolks, 1/3 cup cornstarch, and 1/4 cup of the whole milk. Set aside.
- 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. Heat until gently simmering.
- While whisking the egg yolk mixture continuously, slowly add a ladleful of the hot milk mixture into the eggs to temper them. Repeat with another ladleful.
- Pour the tempered egg mixture back into the saucepan with the remaining hot milk mixture, stirring constantly. Cook over medium heat for 2–3 minutes until thickened.
- Remove from heat. Stir in the unsalted butter, then add the vanilla and coconut extracts. Fold in 3/4 cup of the toasted coconut flakes.
- Pour the filling into the cooled pie crust. Cover with plastic wrap or parchment paper. Refrigerate for at least 4 hours or overnight.
- In a mixing bowl, whip heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Spread or pipe the whipped cream over the chilled filling. Garnish with remaining toasted coconut flakes.
Notes
- This pie is best served chilled.
- Toasted coconut can be stored at room temperature for several days.
- Prep Time: 1 hour
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 20 g
- Sodium: 150 mg
- Fat: 31 g
- Saturated Fat: 20 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 150 mg