Homemade Coconut Cream Pie (Print-Friendly Version)
A wonderful treat for every season, this coconut cream pie showcases crunchy toasted flakes and a velvety center. Perfect for family holidays or springtime parties. Click & save.
# Ingredients You’ll Need:
→ Crust
01 -
1 completely pre-baked pie shell
→ Filling
02 -
3/4 cup white sugar
03 -
6 tablespoons corn starch
04 -
1/4 teaspoon salt
05 -
14 ounces coconut milk
06 -
1 1/2 cups full-fat milk
07 -
3/4 cup sweetened coconut shreds
08 -
3 large egg yolks
09 -
3 tablespoons salted butter
10 -
2 teaspoons real vanilla extract
→ Whipped Cream Topping
11 -
1 cup heavy whipping cream
12 -
3 tablespoons confectioners sugar
13 -
1 teaspoon real vanilla extract
→ Garnish
14 -
1/2 cup toasted sweetened coconut flakes
# How to Make It:
01 -
Mix white sugar, corn starch, and salt in a medium pot. Pour in coconut milk and full-fat milk, then stir everything together. Cook on medium heat while constantly stirring until the mix gets thick and starts bubbling. Keep cooking for 2 more minutes, stirring often.
02 -
Beat the egg yolks in a separate bowl. Slowly add 1 cup of the hot milk mixture into the yolks while whisking non-stop. This gentle warming stops the eggs from cooking too fast.
03 -
Add your warmed egg mix back into the pot. Continue cooking and stirring for another 2 minutes until your custard feels nice and thick.
04 -
Take the pot off the heat. Right away, mix in the butter and vanilla until they're completely melted. Gently stir in the sweetened coconut shreds until they're spread out evenly.
05 -
Pour your coconut custard into the pre-baked pie shell. Cover it with plastic wrap, making sure the wrap touches the filling surface. Let it cool in the fridge for at least 6 hours until it's firm.
06 -
Put heavy cream, confectioners sugar, and vanilla in a cold bowl. Whip them with an electric or stand mixer on medium-high until stiff peaks show up. Don't whip too long or you'll end up with butter instead of cream.
07 -
When your pie filling is totally cold and set, spread the sweetened whipped cream evenly on top. Scatter plenty of toasted coconut flakes over everything before you serve it.
# Extra Suggestions:
01 -
You'll get the best whipped cream from super cold heavy cream. And don't forget to toast your coconut flakes in a dry pan over medium heat, stirring them often until they turn golden brown.