Coconut Cream Pie Recipe – Easiest Recipe Ever:- There is toasted coconut on top of this thick and creamy coconut filling in this recipe for a coconut cream pie. The base is made from scratch and is crispy. Start by baking the pie crust without the lid on. Then, chill the pie filling until it is thick and rich. Read through my guide on how to blind bake pie crust first if you think it will help.
Coconut Cream Pie Recipe – Easiest Recipe Ever
Ingredients
1 unbaked flaky Pie Crust (what I used) or All Butter Pie Crust*
4 large egg yolks
1/4 cup (30g) cornstarch
1 (14 ounce) can full fat coconut milk*
1 cup (240ml) half-and-half
2/3 cup (130g) granulated sugar
1/4 teaspoon salt
1 cup (80g) sweetened shredded coconut
2 Tablespoons (30g) unsalted butter, softened to room temperature
1 teaspoon pure vanilla extract
optional: 1/2 teaspoon coconut extract
Whipped Cream
- 1 and 1/2 cups (360ml) cold heavy cream or heavy whipping cream
- 3 Tablespoons (20g) confectioners’ sugar or granulated sugar
- 3/4 teaspoon pure vanilla extract
- optional for garnish: unsweetened coconut shavings, coconut chips, or sweetened shredded coconut
Instructions
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- Pie crust: I like to make sure my pie dough is prepared before I begin making coconut cream pie. Make pie dough the night before because it needs to chill in the refrigerator for at least 2 hours before rolling out and blind baking (next step).
- Preheat oven to 375°F (190°C). Fully blind bake the pie crust. (Follow how to blind bake pie crust instructions through step 9. I skip the optional dough strip trick in step 4, though that trick guarantees thick pie crust edges. Crimp or flute the pie crust edges before baking.) Cool pie crust completely. You can do this up to 3 days ahead of time. Cover cooled crust tightly and refrigerate until ready to fill.
- Make the coconut filling: Whisk the egg yolks and cornstarch together. Set aside. Whisk the coconut milk, half-and-half, granulated sugar, and salt together in a medium saucepan over medium heat. Whisking occasionally, bring to a boil. Boil for 2 minutes, then reduce temperature to medium-low heat. Once boiling, remove about 1/2 cup of the mixture and, in a slow and steady stream, whisk into the egg yolk and cornstarch mixture. Keep those egg yolks moving so they don’t scramble. In a slow and steady stream, pour and whisk the egg yolk mixture into the pot.
- Right away, the pudding will start to bubble and get thicker. Be careful not to pop the bubbles, so step back. For one minute and thirty seconds, whisk and cook. Take the pan off the heat and add the butter, vanilla, coconut flavor, and coconut.
- Put the warm filling into the pie shell that has been left to cool. To keep a skin from forming, cover the pudding tightly with plastic wrap that touches the surface. Place in the fridge for at least three hours or overnight, until it is cold and thick. The pie can be kept in the fridge for up to one day.
- To make the whipped cream: Whip the heavy cream, sugar, and vanilla extract on medium-high speed for about 3–4 minutes, or until medium peaks form. You can use a hand mixer or a stand
- mixer with a whisk attachment. Medium peaks are the best consistency for frosting and piping on sweets because they are in the middle of soft/loose peaks and stiff peaks.
- Put the whipped cream on top by piping it on or spreading it out. If you want, you can add more coconut as a garnish. You can leave the pie out in the fridge for up to a few hours or serve it right away.
- Put leftovers in the fridge with a lid for up to 5 days.
Notes
- Make Ahead & Freezing Instructions: The pie dough can be prepared ahead of time and stored in the refrigerator for up to 5 days or in the freezer for up to 3 months. There are plenty of ways to make this recipe ahead of time. See end of step 2, end of step 5, and end of step 7. You can freeze the pie after step 5. Make sure the filling is completely cool inside the pie shell prior to freezing. Cover with an extra layer of plastic wrap before freezing. Freeze for up to 3 months. Thaw in the refrigerator or on the counter prior to topping with whipped cream.
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- Pie Crust: Both linked pie crust recipes make 2 crusts. You only need 1 crust for this pie, so freeze the 2nd half for another use.
- Coconut Milk: You need one 13-14 ounce can of full fat unsweetened coconut milk. (It’s usually never sweetened.) Canned coconut milk is a cooking ingredient, not a beverage. It’s very thick and usually found near the Thai food products. Shake it up before using. Do not use refrigerated carton coconut milk.
- Sugar in Whipped Cream: Some swear by granulated sugar in whipped cream, while others swear by confectioners’ sugar. If you’re only working with a few Tablespoons of sugar, it doesn’t really make a difference. Use whichever.
- Coconut Topping: I used unsweetened coconut flakes that I found at the grocery, but you can use sweetened shredded coconut or any form of coconut flakes you desire. Feel free to toast them: Bake in a 300°F (149°C) oven for 6-8 minutes or until browned to your liking.
