Go Back

Coconut Cream Pie

Print Recipe Pin Recipe
Prep Time 40 minutes
Cook Time 7 minutes
Servings: 8 people
Course: Dessert
Cuisine: American
Calories: 344
Ingredients Method

Ingredients
  

For the Crust
  • see the app for the recipe
For the coconut filing
  • 1 cup coconut milk full-fat canned
  • 1 1/2 cups whole milk
  • 3/4 cup sugar or your favorite sugar substitute
  • 1/2 cup shredded coconut unsweetened
  • 1/4 cup cornstarch
  • 4 large egg yolks
  • 1/4 tsp salt
  • 2 tbsp butter
  • 1 tsp vanilla extract
  • 1/2 tsp coconut extract optional
For the Whipped topping
  • 1 cup heavy cream
  • 2 tbsp sugar powered
  • 1/2 tsp vanilla
  • toasted coconut for garnish - optional

Method
 

  1. Check the website or the app for pie crust recipe
Make coconut filling
  1. In a saucepan, whisk together:
    coconut milk
    whole milk
    sugar
    shredded coconut
  2. Heat until steaming (don’t boil).
  3. In a separate bowl, whisk egg yolks, cornstarch, and salt until smooth.
  4. Slowly pour 1 cup of the hot mixture into the yolks while whisking (to temper).
  5. Pour everything back into the saucepan.
  6. Stir continuously over medium heat until thick and pudding-like (3–5 minutes).
  7. Remove from heat and stir in butter, vanilla, and coconut extract.
  8. Pour into the cooled crust.
  9. Press plastic wrap directly on the surface to prevent skin.
  10. Chill for at least 4 hours, preferably overnight.
Whipped topping:
  1. Beat heavy cream, powdered sugar, and vanilla until stiff peaks form.
  2. Spread over chilled pie.
    Sprinkle toasted coconut on top.