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Coconut Cream Pie Recipe

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This Coconut Cream Pie recipe features a rich, creamy coconut filling in a flaky pie crust, topped with whipped cream and toasted coconut. Perfect for any occasion, it’s a dessert that will impress everyone at the table.

Ingredients

  • For the Pie Crust:
  • 1 ¼ cups all-purpose flour
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, cold and cut into cubes
  • 3–4 tbsp ice water
  • For the Coconut Cream Filling:
  • 1 can (14 oz) full-fat coconut milk
  • 1 cup whole milk
  • 3/4 cup granulated sugar
  • 1/4 tsp salt
  • 3 large egg yolks
  • 1/4 cup cornstarch
  • 2 tbsp unsalted butter
  • 1 tsp vanilla extract
  • 1 1/2 cups shredded coconut (sweetened or unsweetened, based on preference)
  • For the Topping:
  • 1 cup heavy cream
  • 2 tbsp powdered sugar
  • 1 tsp vanilla extract
  • 1/2 cup toasted shredded coconut (for garnish)

Instructions

  • Make the Pie Crust:
  • In a food processor, pulse the flour and salt together. Add the cold butter cubes and pulse until the mixture resembles coarse crumbs.
  • Gradually add ice water, 1 tablespoon at a time, until the dough starts to come together. You may not need all the water.
  • Turn the dough out onto a floured surface, shape it into a disc, wrap it in plastic wrap, and chill in the fridge for at least 30 minutes.
  • Roll out the dough on a floured surface and fit it into a 9-inch pie dish. Prick the bottom with a fork and bake at 375°F (190°C) for about 15-20 minutes until golden. Set aside to cool.
  • Prepare the Coconut Cream Filling:
  • In a medium saucepan, combine coconut milk, whole milk, sugar, and salt. Bring to a simmer over medium heat.
  • In a separate bowl, whisk together egg yolks and cornstarch until smooth.
  • Slowly pour about 1/2 cup of the hot milk mixture into the egg yolks, whisking constantly to temper the eggs. Gradually whisk the egg mixture back into the saucepan.
  • Continue to cook the mixture over medium heat, stirring constantly until it thickens, about 2-3 minutes.
  • Remove from heat and stir in butter, vanilla extract, and shredded coconut. Let it cool slightly before pouring it into the cooled pie crust.
  • Chill the Pie:
  • Once the filling is poured into the crust, cover with plastic wrap and refrigerate for at least 4 hours, or overnight, to allow the pie to set.
  • Prepare the Whipped Cream Topping:
  • In a mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
  • Spread or pipe the whipped cream over the chilled coconut cream filling.
  • Garnish and Serve:
  • Toast the shredded coconut in a dry skillet over medium heat until golden brown, about 3-4 minutes. Sprinkle the toasted coconut on top of the whipped cream.
  • Slice and serve the pie chilled.

Notes

  • If you prefer a thicker filling, you can add more cornstarch (up to 1/4 cup).
  • Make sure the pie is well-chilled to set properly before serving.
  • You can also add a touch of rum extract to the filling for a more tropical flavor.

Find it online: https://yumfamilyrecipes.com/coconut-cream-pie-recipe/