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A luscious and creamy coconut custard filling baked in a flaky pie crust, topped with whipped cream and toasted coconut flakes. Perfect for holidays or any occasion.

Ingredients

Scale
  • 1 9-inch pre-baked pie crust (follow pre-bake instructions)
  • 1 cup shredded sweetened coconut
  • 4 large egg yolks
  • 1/3 cup cornstarch
  • 1 1/4 cups whole milk, divided
  • 1 (14-ounce) can unsweetened coconut milk
  • 1/2 cup plus 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
  • 1 1/2 cups heavy cream, lightly sweetened
  • 3–4 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract

Instructions

  1. Blind bake a 9-inch pie crust until fully baked and cool completely.
  2. Toast shredded coconut in a dry skillet over medium-low heat, stirring constantly until golden, then remove and cool.
  3. In a bowl, whisk together 4 egg yolks, 1/3 cup cornstarch, and 1/4 cup whole milk; set aside.
  4. In a medium saucepan, combine remaining 1 cup whole milk, canned coconut milk, 1/2 cup plus 2 tablespoons granulated sugar, and salt; heat over medium until simmering, stirring occasionally.
  5. Slowly temper the egg yolk mixture by whisking in a few ladlefuls of the hot milk mixture.
  6. Return tempered egg mixture to saucepan; cook over medium heat, stirring constantly for 2–3 minutes until thickened.
  7. Remove from heat; stir in butter, vanilla extract, and coconut extract until glossy.
  8. Fold 3/4 cup toasted coconut flakes into filling, reserving the rest for topping.
  9. Pour warm coconut cream filling into cooled pre-baked pie crust.
  10. Press plastic wrap directly onto the surface of the filling to prevent skin formation; refrigerate at least 4 hours or overnight to set.
  11. Whip heavy cream with powdered sugar and vanilla extract until soft to medium peaks form.
  12. Spread or pipe whipped cream over chilled filling and sprinkle with remaining toasted coconut flakes.

Notes

Toast coconut over medium-low heat, stirring constantly to avoid burning., Use full-fat canned coconut milk and whole milk for best flavor and texture., Temper eggs slowly to prevent lumps or curdling in custard., Press plastic wrap on filling to prevent skin formation., Chill pie at least 4 hours or overnight before topping and serving., Stop whipping cream at soft to medium peaks to prevent grainy or weepy topping., Blind bake crust fully and cool to avoid soggy bottom., Try variations like adding cream cheese to filling, using different crusts, chocolate ganache layers, citrus zest, or nuts for texture., Store assembled pie covered and refrigerated up to 3 days; freeze crust or filling separately for up to 1 month.

Nutrition

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