Coconut Cream Pie Recipe

Homemade pie crust with creamy coconut filling, whipped cream, and toasted coconut. Best Coconut Cream Pie recipe!

INGREDIENTS 

SERVINGS: 8 SLICES – 1 9-inch pre-baked pie crust , cooled completely – 1/2 cup (100 grams) granulated sugar – 1/4 cup (32 grams) cornstarch – 1 cup (240ml) half and half – 1 cup (240ml) unsweetened canned coconut milk – 4 large egg yolk – 3 tablespoons (45 grams) unsalted butter , cut into tablespoon-sized piece – 1 teaspoon pure vanilla extract – 1/2 teaspoon coconut extract (optional) – 1 and 1/2 cups (105 grams) toasted sweetened shredded coconut FOR THE WHIPPED CREAM: – 1 cup (240 ml) cold heavy whipping cream – 1/4 cup (30 grams) powdered sugar – 1 teaspoon pure vanilla extract

INSTRUCTIONS

Stir cornstarch and sugar in a large saucepan. Set aside. Mix half-and-half, coconut milk, and egg yolks in a large bowl. Whisk in the wet ingredients slowly to the sugar and cornstarch saucepan.

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Continuously stir the saucepan on medium heat until boiling. The mixture should thicken after one minute of boiling. Add one tablespoon of butter at a time, vanilla extract, coconut extract, and 1 cup of toasted coconut.

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Place plastic wrap directly on the saucepan custard for 30 minutes. Scoop the filling into the pie crust after stirring and removing the plastic wrap. Fill evenly. Plastic wrap and refrigerate the pie for 3 hours to firm.

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Mix heavy whipping cream, powdered sugar, and vanilla extract in a stand mixer with the whisk attachment or a large bowl with a hand-held mixer. Mix slowly, then medium-high until stiff peaks form.

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Spread whipped cream evenly over chilled filling. Add the remaining 1/2 cup toasted coconut. Keep refrigerated until serving.

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