Coconut Cream Pie

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Coconut Cream Pie

A creamy pie filled with coconut custard and topped with whipped cream and toasted coconut flakes, a classic dessert in American cuisine.

Ingredients

  • 1 pre-baked pie crust (store-bought or homemade)
  • 1 ½ cups coconut milk
  • 1 ½ cups whole milk
  • ¾ cup granulated sugar
  • ¼ cup cornstarch
  • 4 large egg yolks
  • 1 teaspoon vanilla extract
  • 1 cup sweetened shredded coconut, plus extra for garnish
  • Whipped cream, for topping

Instructions

  • Prepare the Pie Crust: Start by pre-baking a pie crust until golden brown and fully cooked. Let it cool completely before filling.
  • Make the Coconut Custard Filling: In a saucepan, combine the coconut milk, whole milk, and sugar. Heat over medium heat until the mixture is steaming but not boiling.
  • In a separate bowl, whisk together the cornstarch and egg yolks until smooth. Gradually pour the hot milk mixture into the egg mixture, whisking constantly to prevent the eggs from scrambling.
  • Return the mixture to the saucepan and cook over medium heat, stirring constantly, until thickened. This should take about 5-7 minutes.
  • Once the custard has thickened, remove it from the heat and stir in the vanilla extract and shredded coconut. Mix well to combine.
  • Assemble the Pie: Pour the coconut custard filling into the pre-baked pie crust, smoothing it out evenly with a spatula. Cover the pie with plastic wrap, making sure the wrap touches the surface of the custard to prevent a skin from forming. Chill the pie in the refrigerator for at least 4 hours, or until set.
  • Top with Whipped Cream and Toasted Coconut: Before serving, spread whipped cream over the chilled pie. Garnish with toasted coconut flakes for added flavor and texture.
  • Serve: Slice the coconut cream pie into wedges and serve chilled. Enjoy the creamy texture and tropical flavor of this classic American dessert!

Notes

To toast coconut flakes, spread them in a single layer on a baking sheet and bake in a preheated oven at 350°F (175°C) for 5-7 minutes, or until golden brown and fragrant. Allow them to cool before using as a garnish.