Coconut Cream Pie

Escape to the tropics with this heavenly coconut cream pie made with coconut milk and shredded coconut for a flavorful and authentic coconut taste.

Course Dessert

Cuisine American

Method Bake

Prep Time 30

Cook Time 30

Chill Time 2

Total Time 3

Servings servings

Calories 367

Author Lily Ernst

Ingredients

Crust

1 single 9" pie crust store-bought or homemade

Filling

1/2 cup (100g) granulated sugar
1/4 cup (30g) cornstarch
1 can (400ml) full-fat coconut milk
1/3 cup (80ml) whipping cream
2 large eggs
3 Tbsp (45g) unsalted butter cut into tablespoon-sized pieces
1 tsp vanilla extract
1 cup (100g) unsweetened shredded coconut

Topping

1 cup (240ml) whipping cream
1/4 cup (30g) powdered sugar
1/4 cup (25g) unsweetened shredded coconut

Instructions

Preheat oven to 425F.
Fit the pie crust into a 9" pie plate and finish the edges as desired. Poke the bottom of the crust in several places with the tines of a fork.
1 single 9" pie crust
Bake for 15-20 min or until golden brown. Let cool completely.
In a large saucepan, whisk together the sugar and cornstarch. Set aside.
1/2 cup (100g) granulated sugar, 1/4 cup (30g) cornstarch
In a separate large mixing bowl, whisk together the coconut milk, cream, and eggs.
1 can (400ml) full-fat coconut milk, 1/3 cup (80ml) whipping cream, 2 large eggs
Slowly add the milk mixture to the saucepan with the sugar and cornstarch mixture while whisking.
Over medium heat, bring to a boil stirring constantly. Allow to boil for one minute, the custard should be pretty thick at this point. Remove from the heat, stir in the butter and vanilla extract until all the butter has dissolved into the mixture. Stir in the coconut.
3 Tbsp (45g) unsalted butter, 1 tsp vanilla extract, 1 cup (100g) unsweetened shredded coconut
Cover with plastic wrap, placing the plastic wrap directly on the surface of the custard, and allow to stand in the saucepan for 30 minutes.
In the meantime, toast the remaining coconut in a small frying pan over medium heat until lightly browned. Set aside to cool completely.
1/4 cup (25g) unsweetened shredded coconut
Remove the plastic wrap, stir the filling, and spoon it into the prepared pie crust. Cover tightly with plastic wrap and refrigerate the pie for 2 hours or until ready to serve.
When ready to serve, beat the whipping cream, powdered sugar, and vanilla until medium peaks. Spread over the custard filling and top with toasted coconut. Slice and serve.
1 cup (240ml) whipping cream, 1/4 cup (30g) powdered sugar

Notes

Leftover pie can be stored in the fridge covered tightly in plastic wrap for up to 3 days.

Nutrition