Description
This Easy Coconut Cream Pie combines a flaky pre-baked pie crust with a luscious coconut custard filling made from sweetened shredded coconut, coconut milk, egg yolks, and cornstarch. Topped with lightly sweetened whipped cream and toasted coconut flakes, this dessert offers a perfect balance of creamy texture and tropical coconut flavor, ideal for any occasion.
Ingredients
Scale
Pie Crust
- 1 9-inch pre-baked pie crust*
Filling
- 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 over medium-low heat. Stir and toss frequently until the flakes become mostly golden brown, making sure not to burn them. Remove from heat and transfer to a bowl to 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 large egg yolks, 1/3 cup cornstarch, and 1/4 cup of the whole milk. Set aside for later use.
- Heat Milk Mixture: In a medium saucepan, combine the remaining 1 cup whole milk, unsweetened coconut milk, granulated sugar, and salt. Place over medium heat and bring to a simmer while stirring occasionally.
- Temper Eggs: Slowly ladle a small amount of the hot milk mixture into the egg yolk mixture while whisking continuously to gradually raise the temperature of the eggs without scrambling them. Repeat with another ladleful to fully temper.
- Cook Filling: Pour the tempered egg mixture back into the saucepan. Stir constantly and cook vigorously for 2 to 3 minutes until the mixture thickens into a custard.
- Add Flavorings: Remove the saucepan from heat and stir in the unsalted butter, vanilla extract, and coconut extract until the butter is fully melted. 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. Cover the surface directly with plastic wrap or parchment paper to prevent a skin from forming. Refrigerate for at least 4 hours or preferably overnight.
- Prepare Whipped Cream: In a chilled bowl, combine heavy cream, powdered sugar, and vanilla extract. Whip with electric beaters until stiff peaks form.
- Assemble Pie: Pipe or spread the whipped cream over the chilled coconut filling. Sprinkle the remaining toasted coconut over the top as a garnish. Serve chilled.
Notes
- Pie Crust Options: You can substitute the pre-baked pie crust with a graham cracker crust or vanilla wafer crust if you prefer.
- Butter Substitution: Earlier versions of this recipe used 3 oz cream cheese, but butter provides a better texture and flavor in this recipe.
Keywords: Coconut Cream Pie, Coconut Pie, Cream Pie, Easy Coconut Dessert, Toasted Coconut