Coconut Cream Pie

This is the ulitmate Coconut Cream Pie! It's starts with a buttery flakey pie crust then it's layered with a rich and luscious (non-runny) coconut custard, fluffy whipped cream and finished with toasted coconut. A must try pie recipe that's sure to impress coconut lovers!

👥 8 Servings⏱️ Prep & Cook: 4h 5m⏳ Prep: 45 min🔥 Cook: 20 min👤 Jaclyn📖 cookingclassy

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🥘 Ingredients

Check off ingredients as you prepare them:

🍳 Cookware

saucepan
food processor
bowl
mixing bowl
whisk
measuring cup

📝 Preparation Steps

For the filling:

Pulse 3/4 cup coconut in a food processor until ground into small pieces, about ⏱️ 1 minute, set aside. In a medium saucepan combine coconut milk, 1/2 cup of the milk, 1/2 cup heavy cream, 1/2 cup of the granulated sugar and the salt.

cup (65g) shredded sweetened coconut3/4cups (355ml) canned coconut milk1 1/2(235ml) milk (I used 1%)1 cupcup (120ml) heavy cream1/2cup + 3 Tbsp (138g) granulated sugar, (divided)1/2cup (43g) cornstarch1/3(14g) butter1 Tbspcups (355ml) heavy cream1 1/2cup (60g) shredded sweetened coconut, (toasted)2/3

Set mixture over medium heat, and bring mixture nearly to a boil, stirring occasionally.

Meanwhile, in a small mixing bowl (or liquid measuring cup used to measure milk), whisk together remaining 1/2 cup milk and cornstarch until well blended.

In a separate small mixing bowl, whisk together egg yolks with remaining 3 Tbsp sugar until mixture is slightly pale, about ⏱️ 2 minutes. While whisking, pour 1/2 cup of the nearly boiling milk into egg yolk mixture.

(235ml) milk (I used 1%)1 cuplarge egg yolks4(14g) butter1 Tbspcup (65g) shredded sweetened coconut3/4cups (355ml) canned coconut milk1 1/2cup (120ml) heavy cream1/2cup + 3 Tbsp (138g) granulated sugar, (divided)1/2cup (43g) cornstarch1/3cups (355ml) heavy cream1 1/2cup (60g) shredded sweetened coconut, (toasted)2/3

While whisking mixture in saucepan, pour egg yolk mixture followed by cornstarch mixture into saucepan. Cook mixture until thickened, whisking constantly and vigorously to prevent curdling, about ⏱️ 2 - 3 minutes.

Remove from heat and add in cream cheese, butter, vanilla extract and coconut extract, stir until well blended. Stir in ground coconut. Pour mixture into baked pie crust.

Cover with plastic wrap and chill ⏱️ 2 - 3 hours.

For the topping:

In a cold mixing bowl, whip heavy cream with remaining 3 Tbsp granulated sugar on low speed until thickened slightly then increase to high speed and whip until stiff peaks form.

Spread over chilled pie and top with toasted coconut. Cut into slices. Store pie in an airtight container in refrigerator.

Nutrition Facts

calories

615 kcal

fat Content

43 g

serving Size

1 serving

fiber Content

1 g

sugar Content

27 g

sodium Content

323 mg

protein Content

7 g

cholesterol Content

201 mg

carbohydrate Content

49 g

saturated Fat Content

25 g

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