Coconut Cream Pie
Creamy, sweet and delicious, this coconut cream pie will blow your minds! Make a simple coconut custard, pour it into a baked pie shell and refrigerate. Top with lots of whipped cream and enjoy!
Servings 8 servings
Calories 520kcal
Ingredients
- 1 pie crust blind baked
For the Coconut Filling:
- 13.66 oz coconut milk 1 can, full fat
- 1 1/4 cups whole milk
- 3/4 cup granulated sugar
- 1/2 teaspoon salt
- 4 tablespoons all purpose flour
- 4 egg yolks
- 1 tablespoon salted butter
- 1 teaspoon vanilla extract
- 1/4 teaspoon coconut extract optional
- 1 cup sweetened shredded coconut lightly toasted, divided
For the Whipped Cream Topping:
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon coconut extract optional
Instructions
- Blind bake a deep pie crust or one that is large enough to hold 3 cups of filling. Lightly toast coconut and set aside.
- In a large liquid measuring cup, pour in coconut milk. Add in enough whole milk to equal 3 cups (should be approximately 1 1/4 cups) and set aside. In a large bowl, whisk sugar, flour and salt together. Slowly add in the milk to the flour and sugar to incorporate and prevent lumps. Transfer this carefully to a pot.
- Heat milk mixture over medium to medium-low heat for about 7 minutes, whisking constantly to ensure as the filling is heating up, it is not coming to a rolling boil. As it heats, after about 5 minutes, you will notice that it will start to thicken. Once it starts to thicken, cook an additional 2 minutes and remove from heat. Helpful hint: if mixture starts to bubble consistently once it has started to thicken, reduce the heat. If you were to NOT stir, you should see the occasional bubble. If you are continuously stirring, you shouldn't really see any bubbles. (If your whisk doesn't reach into the corners of the pot, switch every so often to a wooden spoon or rubber scraper to ensure the bottom isn't scorching around the edge of the pot.)
- Whisk egg yolks in a separate bowl. Temper the egg yolks by whisking in 1/2 cup of the hot, thickened milk mixture. Then whisk the tempered egg yolks back into the pot. Replace back onto the heat and cook on medium to medium-low for 2-3 minutes more. It will continue to thicken. Remove from heat.
- Stir in butter, vanilla and coconut extract (if using). Reserve 2 tablespoons of the toasted coconut and set aside. Stir in remaining coconut into the filling.
- Immediately pour filling into baked pie crust. It should be quite full. Cover warm filling with plastic wrap directly on the filling and transfer to the fridge. Chill until filling has set, is completely cold and plastic wrap peels off clean. At least 6 hours to overnight.
- To serve, whip cream with powdered sugar, vanilla and coconut extract, if using. Top pie with cream and reserved toasted coconut. Serve.
Nutrition
Calories: 520kcal | Carbohydrates: 46g | Protein: 6g | Fat: 36g | Saturated Fat: 24g | Trans Fat: 1g | Cholesterol: 146mg | Sodium: 313mg | Potassium: 254mg | Fiber: 1g | Sugar: 29g | Vitamin A: 673IU | Vitamin C: 1mg | Calcium: 90mg | Iron: 3mg