Coconut Cream Pie
A smooth and creamy coconut pie with a crisp, buttery crust and topped with whipped cream — the ultimate treat for coconut lovers!
Ingredients:
1 pre-baked 9-inch pie crust
2 cups whole milk
1 cup canned coconut milk
¾ cup granulated sugar
¼ cup cornstarch
4 large egg yolks
For the Topping:
1 ½ cups heavy cream
2 tbsp powdered sugar
1 tsp vanilla extract
½ cup toasted shredded coconut (optional, for garnish)
Instructions:
Make the coconut custard filling:
In a medium saucepan, combine the whole milk, coconut milk, sugar, and cornstarch. Whisk together and cook over medium heat, stirring constantly until the mixture begins to thicken (about 5-7 minutes).
Add the egg yolks:
In a separate bowl, whisk the egg yolks. Slowly add a small amount of the hot milk mixture into the yolks to temper them, then whisk the tempered yolks into the saucepan. Continue to cook and stir until the filling is thick and smooth, about 2-3 more minutes.
Add flavor and cool the filling:
Remove the saucepan from heat and stir in ½ cup of the shredded coconut. Pour the filling into the pre-baked pie crust and smooth the top with a spatula. Allow the pie to cool for about 30 minutes, then refrigerate for 2-3 hours to set.
Make the whipped cream topping:
In a chilled mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
Assemble the pie:
Once the pie has set, spread the whipped cream over the coconut filling. Garnish with toasted shredded coconut for extra flavor and crunch.
Serve and enjoy:
Slice and serve chilled. This pie is perfect for any occasion and will keep well in the refrigerator for up to 3 days.
💡 Tips:
To toast shredded coconut, simply place it in a dry skillet over medium heat and stir constantly for 3-5 minutes until golden brown.
For an extra coconut punch, you can add a bit of coconut extract to the filling.
This pie pairs wonderfully with a sprinkle of dark chocolate shavings on top.
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