Coconut Cream Pie

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This old-fashioned Coconut Cream Pie is the stuff dreams are made of. Flaky, buttery crust filled with a creamy, homemade custard and topped with lots of whipped cream and toasted coconut! It's heaven for coconut lovers.

Prep Time10

Cook Time15

Chilling Time6

Total Time25

Course: Dessert

Cuisine: American

Servings: slices

Calories: 377kcal

Author: Amy Nash

Ingredients

1 blind-baked pie crust

Filling

1 (14 ounce) can coconut milk
1 ½ cups whole milk
6 Tablespoons cornstarch
¾ cup sugar
¼ teaspoon salt
¾ cup sweetened coconut
3 egg yolks
3 Tablespoons butter
2 teaspoons vanilla extract

Topping

1 cup heavy cream
3 Tablespoons powdered sugar
1 teaspoon vanilla
½ cup sweetened flaked coconut, toasted, for topping

Instructions

In a pan over medium heat, whisk together coconut milk, whole milk, cornstarch, sugar, and salt. Cook, stirring constantly, until the mixture starts to thicken, then cook for another 2-3 minutes, stirring frequently. Meanwhile, whisk the egg yolks in a separate bowl.
When the milk mixture is hot and thickened, pour 1 cup of the hot milk mixture into the eggs, whisking constantly to temper the eggs. This gently heats them without scrambling the eggs.
Pour the hot egg mixture back into the pan with the hot milk mixture. Cook and stir another 2 minutes until thick.
Remove the pan from the heat and immediately stir in the butter and vanilla. Add the shredded coconut and stir to combine.
Pour the coconut cream pie filling into the prepared pie crust, then cover with plastic wrap and chill in the fridge for 6 hours, until set.
When the pie is completely chilled, top with sweetened whipped cream and sprinkle with toasted coconut. I like to go heavy with the toasted coconut, even though there is already coconut in the pie filling itself, but you can do less if you like.

Notes

To toast coconut, spread coconut in an even layer on a baking sheet and bake at 325 degrees F for 12-15 minutes, stirring occasionally, toasted.

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