Coconut Cream Pie
This luscious Coconut Cream Pie features velvety coconut custard in a baked crust, topped with fluffy whipped cream, making it a nostalgic and indulgent dessert for any occasion.
Ingredients
Pie Crust
- 1 pie crust 1 pie crust Golden, flaky crust for the coconut custard.
Custard Ingredients
- 8 large 8 large egg yolks Provides richness to the custard.
- 1 cup 1 cup granulated sugar Sweetness to balance the coconut flavor.
- 1/2 cup 1/2 cup cornstarch Thickens the custard.
- 1/2 tsp 1/2 tsp. kosher salt Enhances the overall flavor.
- 2 cups 2 cups whole milk Adds creaminess to custard.
- 1 can (13.5 oz) 1 (13.5-oz.) can unsweetened coconut milk Infuses dessert with tropical flavor.
- 2 tsp 2 tsp. pure vanilla extract Adds flavor to the custard.
- 3 Tbsp 3 Tbsp. butter, softened Provides richness.
Whipped Cream Topping
- 1 cup 1 cup cold heavy cream Essential for a fluffy topping.
- 1/4 tsp 1/4 tsp. pure vanilla extract A touch more vanilla for the whipped cream.
- 1/4 cup 1/4 cup powdered sugar For sweetness in the topping.
Garnish
- 1/2 cup 1/2 cup toasted sweetened coconut flakes For a crunchy finish.
Instructions
Bake the Crust
- Preheat your oven to 375 degrees F.
- Roll out your pie dough into a 12-inch circle and place it in a 9-inch pie dish.
- Prick the bottom with a fork, trim edges, and crimp the edges.
- Chill the crust in the refrigerator for 30 minutes or freeze for 10 minutes.
- Line crust with parchment and fill it with weights, bake for 30 minutes.
- Remove weights and parchment, bake for another 20 minutes until golden.
- Cool completely on a rack.
Prepare the Custard
- Whisk egg yolks, sugar, cornstarch, and salt in a small bowl.
- In a saucepan, heat milk, coconut milk, and vanilla to simmer.
- Slowly add warm milk to the egg mixture, whisk continuously.
- Return the mixture to the saucepan and cook until thick, about 2-3 minutes.
Strain & Cool
- Strain the custard into a bowl and stir in the butter until melted.
- Cover with plastic wrap and refrigerate until cool.
Make the Whipped Cream
- Whip cold cream, vanilla, and powdered sugar until stiff peaks form.
Assemble the Pie
- Fill the cooled pie crust with custard and smooth it out.
- Chill for at least 2 hours.
- Top with whipped cream and sprinkle toasted coconut.
Notes
For healthier versions, consider using low-calorie sweeteners or dairy-free alternatives. Ensure the custard is mixed continuously to prevent lumps.