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Coconut Cream Pie

Coconut Cream Pie Recipe

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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Calories: 490
Ingredients Method Notes

Ingredients
  

  • 1 (9-inch) unbaked pie crust, homemade or store-bought
  • 2 cups whole milk
  • 1 (13.5 oz) can full-fat coconut milk
  • 3/4 cup granulated sugar
  • 1/4 cup cornstarch
  • 1/4 tsp fine sea salt
  • 4 large egg yolks
  • 2 tbsp unsalted butter, cut into pieces
  • 1 1/2 tsp vanilla extract
  • 1 1/2 cups sweetened shredded coconut, divided
  • 1 1/2 cups heavy cream, cold
  • 2 tbsp powdered sugar

Method
 

  1. Blind-bake the crust at 375°F for 20 minutes with weights, then 10 to 12 minutes uncovered, until golden. Cool completely.
  2. Whisk sugar, cornstarch, and salt in a saucepan. Add milks and cook over medium heat, whisking, until it simmers and thickens, about 6 to 8 minutes.
  3. Temper egg yolks with 1 cup of the hot custard, return to the pan, and cook 2 minutes more until thick. Off heat, stir in butter, vanilla, and 1 cup coconut.
  4. Pour filling into cooled crust, press plastic wrap on top, and chill at least 4 hours until firm.
  5. Toast remaining 1/2 cup coconut in a dry skillet over medium heat until golden, about 3 to 4 minutes. Whip cold cream with powdered sugar to soft peaks, spread over pie, and top with toasted coconut. Serve cold.

Notes

The pie needs a full 4 hours to chill and set completely. You can blind-bake the crust and cook the custard a day ahead; just keep the custard covered with plastic on the surface in the fridge before filling the crust. The toasted coconut topping stays crisp for a few hours at room temperature.