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Coconut Cream Pie
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Prep Time:
20 minutes
Cook Time:
50 minutes
Total Time:
70 minutes
Indulgent coconut custard in flaky crust, topped with whipped cream for a taste of paradise. A soon-to-be family favorite, this coconut cream pie brings beach vibes to any day.
Ingredients:
  • Coconut Pie Filling:
  • 2 cups sweetened coconut flakes , divided
  • 4 large egg yolks
  • 2 large eggs
  • 1 cup (200g) granulated sugar, divided
  • 1/2 cup (65g) cornstarch
  • 1/4 teaspoon ground cinnamon
  • 2 (13.5 ounce) cans full fat coconut milk (800ml)
  • pinch of kosher salt
  • 2 tablespoons (28g) unsalted butter, sliced
  • 2 teaspoons vanilla extract
  • 1 (9-inch) pie crust
  • For the whipped cream:
  • 1 1/2 cups heavy whipping cream
  • 1 tablespoon granulated sugar
Instructions:
  • Preheat your oven to 350°F.
  • Prepare the pie crust: Roll out the pie dough into a 12-inch circle on a floured countertop, then transfer it to a pie plate. Line the crust with foil or parchment paper and fill with pie weights. Bake at 350°F for 50-60 minutes, removing the foil and weights for the last 10 minutes of baking. Let the crust cool completely.
  • Spread coconut on a sheet pan, breaking up clumps. Bake at 350°F for 5 minutes. Stir and bake another 5 minutes. Check at 3 minutes until evenly browned. Cool completely. Store in a sealed container for up to a week at room temperature.
  • For the coconut custard, whisk egg yolks, whole eggs, 1/2 cup sugar, cornstarch, and cinnamon until smooth and pale yellow. Set aside. In a saucepan, combine coconut milk, 1/2 cup sugar, and salt. Heat mixture over medium heat, whisking until sugar dissolves and steam rises.
  • Gradually stream in 1 cup of hot milk into the whipped eggs, whisking constantly. This will ensure the eggs match the milk's temperature and prevent curdling, resulting in a slightly foamy mixture.
  • Return the tempered eggs to the pot with the remaining milk, stirring continuously. Bring the mixture to a gentle boil for 2-3 minutes. Use a whisk in a figure-eight motion to incorporate any foam. The custard will thicken quickly after boiling. Check for thickness by ensuring it coats the back of a spoon and doesn't rejoin when a line is drawn with your finger.
  • Enhance the custard and fill the pie crust: Combine hot custard with butter and vanilla extract until the butter melts. Mix in 1 3/4 cups of toasted coconut. Pour the warm custard into the pre-baked pie shell and cover the surface with lightly oiled plastic wrap to prevent a skin from forming. Chill in the refrigerator for 6 to 8 hours until completely set.
  • Prepare the whipped cream: Prior to serving, pour heavy whipping cream into a mixing bowl. Whip the cream on medium-high speed until it starts to foam. Slowly sprinkle in the sugar while continuing to whip. Keep whipping until semi-stiff peaks form that hold their shape when the beaters are lifted.
  • To assemble the pie: Unwrap the pie from the plastic wrap. Dollop the whipped cream over the pie filling and spread it evenly using a large spoon. Finish by sprinkling the remaining 1/4 cup of toasted coconut on top.
  • Refrigerate the pie until ready to serve, preferably within 48 hours for the best taste. If storing leftovers, press wax paper against exposed coconut custard and keep in the refrigerator for up to 3 days. Enjoy!

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