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A classic coconut cream pie featuring a buttery, flaky pre-baked crust filled with a rich coconut custard, topped with whipped cream and toasted coconut for crunch and flavor.

Ingredients

Scale
  • 1 fully cooled, baked pie crust (homemade or store-bought)
  • 4 large egg yolks
  • 3 tablespoons cornstarch
  • 1/4 cup whole milk
  • 1 cup whole milk
  • 3/4 cup coconut milk
  • 1/4 teaspoon salt
  • 3/4 cup granulated sugar
  • 2 tablespoons unsalted butter
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon coconut extract
  • About 3/4 cup toasted sweetened shredded coconut (plus additional for topping)
  • 1 cup sweetened shredded coconut for toasting
  • 1 cup whipping cream (for topping)

Instructions

  1. Toast coconut flakes in a large skillet over medium-low heat, stirring constantly until golden; remove and cool completely.
  2. Blind bake a pie crust or follow package instructions for a store-bought crust until golden; let it cool completely.
  3. In a bowl, whisk together egg yolks, cornstarch, and 1/4 cup milk until smooth.
  4. In a medium saucepan, combine remaining 1 cup milk, coconut milk, salt, and granulated sugar; heat over medium until just beginning to simmer, stirring occasionally.
  5. Temper the eggs by slowly whisking a ladle of the hot milk mixture into the egg mixture; repeat with another ladle.
  6. Pour the tempered egg mixture back into the saucepan and stir continuously, cooking vigorously for 2–3 minutes until custard thickens and coats the back of a spoon.
  7. Remove from heat and stir in butter, vanilla extract, and coconut extract.
  8. Fold about 3/4 cup of the toasted coconut into the warm custard.
  9. Pour the warm filling into the fully cooled, baked pie crust.
  10. Press a piece of plastic wrap directly onto the filling surface to prevent skin from forming.
  11. Refrigerate the pie for at least 4 hours or overnight to set.
  12. Whip the cream until soft to medium peaks form; spread or pipe over the chilled pie.
  13. Sprinkle remaining toasted coconut on top of the whipped cream before serving.

Notes

Keep heat medium-low when toasting coconut to prevent burning and stir constantly., Temper egg yolks slowly to avoid lumps in custard., Press plastic wrap directly onto custard surface while cooling to prevent skin., Ensure pie crust is completely cool before adding warm filling to maintain flakiness., Chill pie at least 4 hours or overnight for best set and clean slices., Stop whipping cream at soft to medium peaks for light, fluffy topping., Store finished pie covered in fridge for 2–3 days; freeze un-topped pie up to a month., To freeze, wrap pie well in plastic wrap and foil; thaw overnight in fridge before topping and serving.

Nutrition

Find it online: https://margorecipes.com/coconut-cream-pie-2/