Coconut Cream Pie
This Coconut Cream Pie combines cozy autumn flavors with a tropical twist, perfect for any gathering or indulgent treat.
Ingredients
For the crust
- 1 9-inch 9-inch pie crust, blind-baked (store-bought or homemade)
For the filling
- 1 cup granulated sugar
- 1/3 cup cornstarch
- 1/4 teaspoon salt
- 3 cups whole milk
- 4 large egg yolks, beaten
- 1/2 cup sweetened shredded coconut to be toasted
- 3 tablespoons unsalted butter
- 1 1/2 teaspoons pure vanilla extract
- 1 cup heavy cream, whipped for topping
- to taste Toasted coconut flakes for garnish
Instructions
Preheat and prepare
- Preheat oven to 375°F (190°C) and blind-bake your pie crust until golden. Let cool.
Toast the coconut
- Spread shredded coconut on a sheet and toast in the oven for 5–7 minutes, stirring halfway, until golden and fragrant.
Make the custard
- In a medium saucepan, whisk together sugar, cornstarch, and salt. Gradually whisk in milk until smooth.
- Cook over medium heat, whisking constantly, until the mixture thickens and comes to a gentle boil. Boil for 1 minute.
- Temper the egg yolks by whisking a ladle of hot mixture into the yolks, then return yolk mixture to the saucepan. Cook for 1–2 minutes until very thick.
Finish the filling
- Remove from heat and stir in toasted coconut, butter, and vanilla. Strain the custard through a fine sieve into a bowl to ensure a silky texture.
- Pour the filling into the cooled pie crust. Press plastic wrap directly on the surface to prevent a skin. Chill for at least 4 hours or overnight until set.
Top and serve
- Whip the heavy cream until soft peaks form and spread or pipe it over the chilled pie. Sprinkle with additional toasted coconut before serving.
Notes
For best results, chill the pie overnight to allow flavors to meld and the filling to fully set. Use leftover whipped cream in lighter desserts after serving.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 34gProtein: 4gFat: 22gSaturated Fat: 14gSodium: 100mgFiber: 1gSugar: 22g
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