Description
Enjoy a delightful Coconut Cream Pie with a creamy coconut filling in a flaky crust, topped with fluffy whipped cream and toasted coconut. This refreshing dessert is a must-try for coconut enthusiasts!
Ingredients
Scale
- 1 pre-baked 9-inch pie crust (store-bought or homemade)
- 1 cup sweetened shredded coconut
- 1 cup whole milk
- 1 cup heavy cream
- 3/4 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 4 large egg yolks
- 2 tablespoons unsalted butter
- 1 teaspoon pure vanilla extract
- 1 cup heavy whipping cream (for topping)
- 2 tablespoons powdered sugar (for topping)
- 1/2 teaspoon vanilla extract (for topping)
- Additional shredded coconut for garnish (toasted, if desired)
Instructions
- In a medium saucepan, combine the whole milk, heavy cream, and granulated sugar. Stir over medium heat until the sugar dissolves and the mixture is warm, but not boiling.
- In a separate bowl, whisk together the cornstarch, salt, and egg yolks until smooth.
- Slowly pour about a cup of the warm milk mixture into the egg yolk mixture while whisking constantly to temper the eggs.
- Pour the tempered egg yolk mixture back into the saucepan with the remaining milk mixture. Stir continuously over medium heat until thickened and bubbling, about 5-7 minutes.
- Remove from heat and stir in the butter, vanilla extract, and shredded coconut until well combined.
- Transfer the coconut filling into the pre-baked pie crust, smoothing the top. Cover with plastic wrap pressed directly onto the filling and refrigerate for at least 4 hours, or until set.
- In a large mixing bowl, pour in the heavy whipping cream.
- Add the powdered sugar and vanilla extract to the cream.
- Using an electric mixer, beat on medium-high speed until soft peaks form, about 3-5 minutes. Be careful not to overbeat.
- Once the filling has set, remove the pie from the fridge and take off the plastic wrap.
- Spread the whipped cream over the top of the coconut filling using a spatula.
- Optionally, toast additional shredded coconut in a dry skillet over medium heat until golden brown.
- Sprinkle the toasted coconut over the whipped cream topping for garnish.
- Slice into wedges and serve immediately, or return to the refrigerator until ready to serve.
Notes
- For a richer flavor, consider using coconut milk in place of some of the whole milk.
- Use fresh, high-quality coconut for the best taste. Unsweetened shredded coconut can be used with adjusted sugar.
- Prepare the filling and crust a day in advance; add the whipped cream topping just before serving for freshness.
- Prep Time: 20 minutes
- Cook Time: 15 minutes