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Coconut Cream Pie

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A classic coconut cream pie featuring a rich, creamy coconut custard filling, a crisp pie crust, and a generous topping of whipped cream and toasted coconut.

Ingredients

Scale
  • 1 unbaked 9-inch pie crust
  • 1 cup sugar
  • 1/3 cup cornstarch
  • 3 cups milk
  • 4 large egg yolks
  • 1/3 cup butter
  • 1 pinch kosher salt
  • 2 teaspoons vanilla extract
  • 2 cups sweetened flaked coconut, divided
  • 2 cups heavy whipping cream
  • 6 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350°F. Blind bake the pie crust according to package instructions. Let cool completely.
  2. In a medium heavy saucepan, whisk together sugar and cornstarch. In a large bowl, whisk milk and egg yolks. Slowly whisk milk and egg mixture into the saucepan with the dry ingredients.
  3. Bring mixture almost to a boil over medium heat, whisking continuously until thickened, about 8 minutes. Remove from heat.
  4. Add butter, one tablespoon at a time, allowing each to melt completely before adding the next, while continually stirring. Stir in vanilla, salt, and 1 3/4 cups coconut. Pour custard into cooled pie crust. Cover with plastic wrap touching the custard and cool on a wire rack for 30 minutes, then refrigerate until set.
  5. Preheat oven to 350°F. Spread remaining coconut on a sheet pan and bake for 5–6 minutes, stirring once, until lightly toasted. Let cool.
  6. In a stand mixer or electric mixer, whip heavy cream until foamy with stiff peaks. Add vanilla and slowly add powdered sugar until soft peaks form.
  7. Remove pie from refrigerator, spread whipped cream over custard, and sprinkle with toasted coconut.

Notes

For a richer flavor, use coconut milk instead of regular milk. Toasting the coconut adds extra flavor and crunch. The pie can be made a day ahead; add whipped cream topping just before serving.

Nutrition

Find it online: https://www.receipster.com/coconut-cream-pie-3/

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