Coconut Cream Pie Recipe
This classic Coconut Cream Pie features a rich, creamy coconut custard filling nestled in a flaky baked pie crust, topped with fluffy whipped cream and toasted coconut for a delightful texture and flavor contrast. Perfect for coconut lovers wanting a luscious, indulgent dessert with a tropical twist.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 10 minutes (including cooling and chilling time)
- Yield: 8 servings 1x
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
Pie Filling
- 1 cup granulated sugar
- 5 tablespoons cornstarch
- 3 cups whole milk
- 4 large egg yolks
- 5 tablespoons unsalted butter
- 1 3/4 teaspoons vanilla extract
- 1/2 teaspoon salt
- 2 cups sweetened flaked or shredded coconut, toasted (divided)
- 1 9-inch baked pie crust
Whipped Cream Topping
- 2 cups heavy whipping cream
- 1/2 cup powdered sugar
Instructions
- Prepare dry ingredients: In a medium-sized heavy saucepan, whisk together granulated sugar and cornstarch until well combined.
- Combine milk and egg yolks: In a large bowl, whisk the whole milk and egg yolks thoroughly. Gradually pour this mixture into the saucepan over the dry ingredients, whisking continuously to combine everything evenly.
- Cook the custard: Place the saucepan over medium heat and cook the mixture, whisking constantly to prevent lumps, until it thickens and nearly reaches a boil, about 8 minutes. Once thickened, immediately remove from heat to avoid curdling.
- Mix in flavorings and coconut: Stir in the unsalted butter, vanilla extract, salt, and 1 3/4 cups of the toasted coconut until everything is fully incorporated and smooth.
- Fill the pie crust: Pour the warm custard into the pre-baked 9-inch pie crust. Cover the surface with plastic wrap directly touching the custard to prevent skin formation. Let it cool on a wire rack for about 30 minutes, then refrigerate until the filling is fully set.
- Prepare whipped cream topping: Using a mixer, whip the heavy whipping cream at high speed until it just starts to turn foamy. Gradually add the powdered sugar while continuing to whip until soft peaks form.
- Decorate the pie: Spread or pipe the whipped cream evenly over the chilled coconut custard. Sprinkle the remaining toasted shredded coconut evenly on the top as a garnish.
Notes
- To toast coconut, spread it evenly on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, stirring occasionally, until golden brown.
- Ensure the custard is stirred constantly during cooking to avoid lumps or burning.
- Covering the custard with plastic wrap directly prevents a skin from forming on top.
- This pie is best served chilled and can be stored in the refrigerator for up to 3 days.
- You can use a graham cracker crust as an alternative, but a classic baked pie crust provides the best texture.
Keywords: Coconut Cream Pie, cream pie, custard pie, coconut dessert, toasted coconut, homemade pie, whipped cream pie
Find it online: https://thefoodrecipe.com/coconut-cream-pie-recipe/
