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Coconut Cream Pie

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A classic coconut cream pie with a creamy coconut filling, flaky pie crust, and a topping of sweet whipped cream and toasted coconut.

Ingredients

Scale
  • 1 unbaked flaky pie crust (or all butter pie crust)
  • 4 large egg yolks
  • 1/4 cup (30g) cornstarch
  • 1 (14 ounce) can full fat coconut milk
  • 1 cup (240ml) half-and-half
  • 2/3 cup (130g) granulated sugar
  • 1/4 teaspoon salt
  • 1 cup (80g) sweetened shredded coconut
  • 2 tablespoons (28g) unsalted butter, softened
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon coconut extract (optional)
  • 2 cups heavy whipping cream
  • 6 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract (for whipped cream)

Instructions

  1. Preheat oven to 425°F. Blind bake the pie crust according to package instructions until golden brown. Cool completely.
  2. In a medium saucepan, whisk together coconut milk, half-and-half, sugar, and salt. Bring to a boil over medium heat, whisking occasionally. Boil for 2 minutes, then reduce heat to medium-low.
  3. In a separate bowl, whisk egg yolks and cornstarch together until smooth. Slowly add a small amount of the hot coconut mixture to the egg yolk mixture, whisking constantly to temper the eggs. Pour the tempered egg mixture back into the saucepan and cook, whisking constantly, until thickened.
  4. Remove from heat and stir in butter, vanilla extract, and coconut extract (if using). Stir in 3/4 cup of the shredded coconut.
  5. Pour the filling into the cooled pie crust. Cover the surface with plastic wrap, making sure it touches the filling to prevent a skin from forming. Chill in the refrigerator for at least 4 hours or until set.
  6. Preheat oven to 350°F. Spread the remaining coconut on a baking sheet and toast for 5–6 minutes, stirring once, until lightly golden.
  7. In a stand mixer, whip heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Spread whipped cream over the chilled pie and sprinkle with toasted coconut.
  8. Serve chilled.

Notes

For best results, use full-fat coconut milk. Toasting the coconut adds extra flavor. The pie can be made a day ahead and stored in the refrigerator.

Nutrition

Find it online: https://www.rapidrecipes.blog/coconut-cream-pie/