Description
This classic Coconut Cream Pie features a flaky, golden-brown pie crust filled with a rich and creamy coconut custard made from whole milk, egg yolks, and shredded coconut. Topped with fluffy whipped cream and toasted coconut, this dessert offers a perfect balance of sweetness and coconut flavor, making it a delightful treat for any occasion.
Ingredients
Scale
Pie Crust
- 1 unbaked 9-inch pie crust
Custard Filling
- 1 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 3 cups whole milk
- 4 large egg yolks
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 1 1/2 cups sweetened shredded coconut, divided
Whipped Cream Topping
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
Instructions
- Bake the crust: Preheat the oven to 375°F. Bake the unbaked 9-inch pie crust according to package or recipe instructions until golden brown and fully cooked. Remove from oven and allow to cool completely before filling.
- Prepare the custard base: In a medium saucepan, whisk together granulated sugar, cornstarch, and salt. Gradually add the whole milk, whisking until the mixture is smooth and free of lumps.
- Cook the custard: Place the saucepan over medium heat and cook the mixture, stirring constantly, until it thickens and begins to bubble gently.
- Temper the egg yolks: In a separate bowl, lightly beat the egg yolks. Slowly whisk about one cup of the hot milk mixture into the egg yolks to temper them and prevent curdling, then return the yolk mixture to the saucepan.
- Finish cooking custard: Continue to cook for 2 more minutes over medium heat while whisking constantly until thick and glossy. Remove from heat and stir in the unsalted butter, vanilla extract, and 1 cup of shredded coconut until well combined.
- Fill the pie shell: Pour the coconut custard into the cooled pie crust, spreading it evenly. Cover the surface directly with plastic wrap to prevent a skin from forming. Refrigerate for at least 4 hours or until fully set.
- Prepare the whipped cream topping: In a mixing bowl, whip the heavy cream with powdered sugar until stiff peaks form.
- Assemble and garnish: Spread or pipe the whipped cream over the chilled coconut custard pie. Sprinkle the remaining 1/2 cup shredded coconut on top. For extra flavor, you may toast the shredded coconut before sprinkling.
- Serve: Chill until ready to serve. Slice carefully once fully chilled to ensure clean cuts. Enjoy your creamy, delicious coconut cream pie!
Notes
- For extra flavor and texture, toast the shredded coconut lightly in a dry skillet before adding it as a topping.
- Ensure the custard is completely chilled and set before slicing to achieve clean, neat slices.
- Use a pie crust recipe or store-bought crust that you prefer for best results.
