Description
Creamy coconut cream pie brings pure tropical comfort straight to your dessert table with a flaky, golden crust that practically melts in your mouth. Layers of silky coconut filling and fluffy whipped cream make this classic pie a sweet escape your family will absolutely adore.
Ingredients
Scale
Primary Ingredients:
- 1 9-inch pie crust
- 2 cups sweetened shredded coconut
- 1 14-ounce can coconut milk
- 1 cup heavy cream
Filling Components:
- 4 large egg yolks
- ½ cup granulated sugar
- ¼ cup cornstarch
- ¼ teaspoon salt
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
Topping Ingredients:
- ½ cup toasted coconut flakes
- 1 cup whipped cream
Instructions
- Preheat the oven to 375°F and blind bake your pie crust for 18 minutes until achieving a golden-brown color. Allow the crust to cool completely at room temperature.
- Spread 1 cup shredded coconut in a dry skillet over medium heat. Toast for 3-4 minutes, stirring constantly until achieving a light golden shade.
- Crack 4 egg yolks into a medium bowl. Whisk them until they transform into a smooth, pale yellow consistency.
- Grab a medium saucepan and mix ½ cup sugar, ¼ cup cornstarch, and ¼ teaspoon salt together.
- Slowly stream 1 can of coconut milk and 1 cup heavy cream into the saucepan. Whisk continuously to prevent any lumpy textures.
- Cook the liquid mixture over medium heat, stirring constantly until it begins to thicken and create small bubbles.
- Carefully ladle ½ cup of the hot mixture into your whisked egg yolks, stirring rapidly to prevent scrambling.
- Return the tempered egg mixture back into the saucepan, stirring consistently to maintain smooth consistency.
- Continue cooking for 2-3 minutes until your custard becomes thick and develops a glossy appearance.
- Remove the pan from heat and incorporate 2 tablespoons butter, 1 teaspoon vanilla extract, and 1 cup toasted coconut.
- Transfer the creamy custard into your cooled pie crust, smoothing the surface with a spatula.
- Refrigerate the pie for at least 3 hours to allow complete setting and chilling.
- Before serving, garnish with 1 cup whipped cream and ½ cup toasted coconut flakes on top.
Notes
- Toast coconut carefully to prevent burning, watching the skillet and stirring constantly for even golden color.
- Tempering eggs slowly prevents scrambling, so pour hot mixture gradually while whisking vigorously to create smooth custard.
- Chill the pie thoroughly for at least 3 hours to ensure the filling sets completely and develops rich, creamy texture.
- For a gluten-free version, substitute traditional pie crust with an almond flour or coconut flour crust to maintain the coconut theme.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Pies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 367 kcal
- Sugar: 29 g
- Sodium: 160 mg
- Fat: 27 g
- Saturated Fat: 22 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.5 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 110 mg