Description
This Easy Coconut Cream Pie recipe offers a luscious, creamy filling made from toasted coconut, rich coconut milk, and velvety egg custard, all nestled in a flaky pre-baked pie crust. Topped with lightly sweetened whipped cream and toasted coconut flakes, it’s a tropical dessert that’s both indulgent and refreshing, perfect for any occasion.
Ingredients
Scale
Pie Filling
- 1 9-inch pre-baked pie crust (blind baked)
- 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
Topping
- 1 1/2 cups heavy cream, lightly sweetened
- 3–4 Tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
- Toast coconut: Add the shredded sweetened coconut to a large skillet and cook over medium-low heat, stirring and tossing frequently. Toast until the flakes are mostly golden brown. Be vigilant to avoid burning. Remove from heat, transfer to a bowl, and let cool completely. This can be done ahead and stored at room temperature for several days.
- Prepare egg mixture: In a bowl, whisk together the 4 egg yolks, 1/3 cup cornstarch, and 1/4 cup of the milk. Set aside.
- Heat milk mixture: In a medium saucepan, combine the remaining 1 cup whole milk, the canned unsweetened coconut milk, granulated sugar, and salt. Set over medium heat and bring to a simmer, stirring occasionally to dissolve the sugar.
- Temper eggs: Slowly whisk a ladleful of the simmering milk mixture into the egg yolk bowl to gradually warm the eggs without scrambling. Repeat with another ladleful, stirring continuously.
- Cook custard: Pour the tempered egg yolk mixture back into the saucepan with the remaining milk mixture. Stir constantly and cook vigorously for 2-3 minutes until the mixture thickens into a pudding-like consistency.
- Add flavorings: Remove the saucepan from heat, then stir in the unsalted butter, vanilla extract, and coconut extract until the butter fully melts. Fold in 3/4 cup of the toasted coconut flakes, reserving the rest for topping.
- Chill filling: Pour the coconut cream filling into the cooled pre-baked pie crust. Lay a piece of plastic wrap or parchment paper directly on the surface of the filling to prevent a skin from forming. Refrigerate for at least 4 hours or overnight to set.
- Prepare whipped cream topping: In a clean bowl, combine the heavy cream, powdered sugar, and vanilla extract. Using electric beaters, whip until medium to stiff peaks form.
- Assemble and serve: Carefully pipe or spread the whipped cream over the chilled pie filling. Sprinkle the remaining toasted coconut flakes over the top as a garnish. Slice and serve chilled.
Notes
- Crust options: Substitute the pre-baked pie crust with a graham cracker crust or vanilla wafer crust for different textures and flavors.
- Butter choice: Earlier versions of this recipe used cream cheese, but butter provides a preferred flavor and smoother texture.
Keywords: Coconut Cream Pie, Toasted Coconut, Creamy Pie Filling, Coconut Dessert, Easy Pie Recipe, Tropical Pie