Homemade Coconut Cream Pie (Recipe for Printing)
A perfect dessert for any time of year, this coconut cream pie features toasted coconut and a smooth filling. Ideal for holiday gatherings or spring celebrations. Save & click.
# What You Need:
→ Crust
01 -
1 fully blind-baked pie crust
→ Filling
02 -
3/4 cup granulated sugar
03 -
6 tablespoons cornstarch
04 -
1/4 teaspoon salt
05 -
14 ounces coconut milk
06 -
1 1/2 cups whole milk
07 -
3/4 cup sweetened shredded coconut
08 -
3 large egg yolks
09 -
3 tablespoons salted butter
10 -
2 teaspoons pure vanilla extract
→ Whipped Cream Topping
11 -
1 cup heavy cream
12 -
3 tablespoons powdered sugar
13 -
1 teaspoon pure vanilla extract
→ Garnish
14 -
1/2 cup sweetened flaked coconut, toasted
# How to Make It:
01 -
In a medium saucepan, whisk together granulated sugar, cornstarch, and salt. Add coconut milk and whole milk, whisking to combine. Cook over medium heat, stirring constantly, until the mixture thickens and begins to bubble. Continue cooking for 2 minutes, stirring frequently.
02 -
In a separate bowl, whisk egg yolks. Gradually pour 1 cup of the hot milk mixture into the yolks, whisking continually to temper. This step prevents the yolks from curdling.
03 -
Pour tempered egg yolk mixture back into saucepan. Cook and stir for 2 additional minutes, ensuring the custard is smooth and thick.
04 -
Remove pan from heat. Immediately stir in salted butter and vanilla extract until fully melted. Fold in sweetened shredded coconut until evenly distributed.
05 -
Transfer coconut custard filling to the blind-baked pie crust. Cover surface gently with plastic wrap, pressing directly onto filling. Refrigerate for at least 6 hours or until set.
06 -
Combine heavy cream, powdered sugar, and vanilla extract in a chilled mixing bowl. Beat with an electric mixer or stand mixer on medium-high speed until stiff peaks form. Avoid overbeating, as mixture may turn to butter.
07 -
Once pie filling is fully chilled and set, top evenly with sweetened whipped cream. Sprinkle generously with toasted sweetened flaked coconut before serving.
# Extra Tips:
01 -
For best results, use very cold heavy cream for whipping and toast the flaked coconut in a dry skillet over medium heat, stirring frequently until golden.