Coconut Cream Pie

This Coconut Cream Pie is rich, silky, and packed with real coconut flavor! It has a buttery flaky crust, a thick homemade coconut custard, and a fluffy homemade whipped cream topping finished with toasted coconut.

Prep Time25

Cook Time25

Chill Time4

Total Time4 50

Servings: slices

Author: Miranda Couse

Ingredients

Filling

1 pie crust store-bought or homemade
3 tablespoons butter
1 ½ cups whole milk
14 ounces coconut milk
1 cup granulated sugar
6 tablespoons cornstarch
3 large eggs
2 teaspoons vanilla extract
¼ teaspoon salt
1 cup sweetened shredded coconut

Topping

1 cup heavy whipping cream
¼ cup powdered sugar
1 teaspoon vanilla extract
½ cup sweetened shredded coconut toasted

Instructions

Filling

In a medium saucepan, add the 3 tablespoons butter, 1 ½ cups whole milk, and 14 ounces coconut milk. Place over medium heat and let the butter melt into the milk.
While the butter is melting, in a separate bowl, add the 1 cup granulated sugar, 6 tablespoons cornstarch, and 3 large eggs. Beat with a hand mixer on medium speed for about 5 minutes until it becomes pale yellow and fluffy.
Once the butter is fully melted, very slowly add the hot milk mixture into the egg mixture while constantly whisking. This is tempering the eggs to avoid scrambling the eggs. Continue to whisk until completely combined.
Pour the custard back into the medium saucepan.
Place back over medium heat and stir constantly until a thick pudding is formed. This will take about 6-7 minutes.
Once the custard has thickened, pour into a heat-safe bowl and add the 2 teaspoons vanilla extract and ¼ teaspoon salt. Whisk together until combined.
Cover with custard with plastic wrap. Gently press the plastic wrap down until it touches the top of the custard, so a skin doesn’t form on the top.
Place in the fridge for at least 2 hours.
About 10 minutes before the custard is done chilling, preheat the oven to 425 degrees F.
Place the 1 pie crust onto a lightly floured surface and roll out into a 12 inch circle.
Once your circle is rolled out, fold the dough in half and pick it up and place into a 9 inch pie plate. Unfold the dough and gently push the dough into the bottom and sides, working out all of the folds.
Trim the crust that hangs over the side of the pie plate so there’s only ½ inch of overhang.
Tuck the ½ inch of pie crust that hangs over the side of the pie plate underneath the crust and crimp the edges with your fingers or a fork.
Place in the preheated oven and bake for 10-12 minutes until golden brown, then remove and let cool.
Remove the custard filling from the fridge and fold in the 1 cup sweetened shredded coconut until it’s evenly distributed.
Once the pie crust has cooled, pour in the filling and spread out evenly.
Place the pie back in the fridge, while making the topping.

Topping

In medium bowl, add the 1 cup heavy whipping cream, ¼ cup powdered sugar, and 1 teaspoon vanilla extract. Beat together with a hand mixer on medium speed until stiff peaks have formed.
Pour the whipped cream topping onto the custard layer and spread evenly.
Top with toasted ½ cup sweetened shredded coconut for garnish and chill in the refrigerator for another 2 hours.
Cut, serve and enjoy!

Notes

Storage: store covered or in an airtight container in the refrigerator for up to 4 days.

Nutrition