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Coconut Cream Pie Recipe

Coconut Cream Pie

iamwinfred
This easy coconut cream pie features a silky coconut custard filling, billowy homemade whipped cream, and crunchy toasted coconut flakes, all in a buttery pie crust. It looks bakery-worthy but comes together with simple ingredients and straightforward techniques—no pastry school skills required. Perfect for holidays, dinner parties, or any time you want a crowd-pleasing dessert.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Servings 8 slices
Calories 425 kcal

Equipment

  • Medium saucepan For cooking the custard filling
  • Whisk Essential for keeping the custard smooth and lump-free
  • Mixing bowls At least two, one for the egg yolks and one for whipping cream
  • Electric mixer Makes whipping cream effortless
  • Rubber spatula For scraping down the sides of bowls and pans
  • Fine-mesh strainer (optional) For ensuring a silky-smooth filling
  • Plastic wrap For covering the custard while it chills
  • Pie dish 9-inch standard size
  • Small skillet For toasting coconut flakes
  • Measuring cups and spoons For accurate measurements

Ingredients
  

  • 1 pre-made pie crust 9-inch, baked and cooled, or homemade
  • 1 cup sweetened shredded coconut for the filling
  • 0.5 cup sweetened shredded coconut for toasting and garnish
  • 2.5 cups whole milk provides richness to the custard
  • 1 cup coconut milk full-fat for best flavor
  • 0.75 cup granulated sugar can reduce to 2/3 cup if you prefer less sweetness
  • 0.333 cup cornstarch thickens the custard to the perfect consistency
  • 0.25 teaspoon salt enhances all the flavors
  • 4 large egg yolks creates that silky custard texture
  • 3 tablespoons butter cut into pieces
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon coconut extract really amplifies the coconut flavor
  • 1.5 cups heavy whipping cream for homemade whipped topping
  • 3 tablespoons powdered sugar for sweetening the whipped cream

Instructions
 

  • Bake the pie crust according to package directions until golden brown, then cool completely on a wire rack. If using homemade crust, blind bake with pie weights at 375°F for 15 minutes, remove weights, then bake another 10 minutes until golden. Prick any bubbles with a fork.
  • Preheat oven to 350°F or use a dry skillet over medium heat. Spread ½ cup coconut in an even layer and toast for 5-7 minutes, stirring every 2 minutes, until golden brown and fragrant. Watch carefully and transfer to a plate.
  • In a medium saucepan, whisk together sugar, cornstarch, and salt. Add whole milk and coconut milk, whisking constantly to dissolve lumps. Cook over medium heat, whisking frequently, until thickened and bubbling, about 8-10 minutes, then cook 2 more minutes.
  • Whisk egg yolks lightly in a separate bowl. Slowly pour about 1 cup of the hot milk mixture into the yolks while whisking constantly. Pour the tempered yolk mixture back into the saucepan, whisking constantly. Cook over medium heat for 2-3 minutes until very thick and coats the back of a spoon.
  • Remove from heat and stir in butter until melted. Add vanilla extract, coconut extract, and 1 cup untoasted shredded coconut, stirring until combined. For extra-smooth filling, pour through a fine-mesh strainer into a clean bowl.
  • Pour warm custard into the cooled pie crust, spreading evenly. Press plastic wrap directly onto the custard surface to prevent a skin from forming. Refrigerate for at least 4 hours, preferably overnight, until completely set.
  • Place heavy whipping cream and powdered sugar in a large clean bowl. Beat on medium-high speed until soft peaks form, about 3-4 minutes. Do not overbeat; the cream should hold its shape but look glossy and smooth.
  • Remove plastic wrap from chilled pie. Spread or pipe whipped cream over the custard, creating decorative swirls. Sprinkle toasted coconut generously over the top. Slice with a sharp knife, wiping the blade clean between cuts.

Notes

  • Use full-fat coconut milk for the richest, most intense coconut flavor—light coconut milk won't give the same result.
  • Don't skip pressing plastic wrap directly onto the custard surface; it's the only way to prevent an unappetizing skin from forming as it cools.
  • Whisk vigorously and constantly when adding hot milk to the egg yolks to avoid scrambling the eggs.
  • Toast the coconut low and slow over medium-low heat with constant stirring for even, golden results—coconut can burn in seconds.
  • Chill the custard completely before adding whipped cream, or the cream will melt into the filling and you'll lose the layers.
  • Make fresh whipped cream: it takes about 5 minutes and tastes far better than store-bought. Chill your bowl and beaters for faster whipping.
  • For clean, bakery-perfect slices, run your knife under hot water and wipe it dry between each cut.
  • Make-ahead: the custard filling can be made up to 2 days in advance and kept covered in the refrigerator; add whipped cream and toasted coconut just before serving.
  • Storage: cover loosely and refrigerate for up to 3 days. Do not freeze—the custard becomes grainy and the whipped cream doesn't freeze well.
  • If the crust gets soft, crisp it up by placing the pie (before adding whipped cream) in a 300°F oven for 5-7 minutes.

Nutrition

Serving: 1SliceCalories: 425kcalCarbohydrates: 48gProtein: 6gFat: 24gSaturated Fat: 16gCholesterol: 145mgSodium: 220mgFiber: 2gSugar: 32g
Keyword classic coconut cream pie, coconut cream pie, coconut custard pie, easy coconut cream pie, homemade coconut cream pie
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