Description
This Coconut Cream Pie recipe features a rich and creamy coconut custard nestled in a flaky pie crust, topped with toasted sweetened coconut and fluffy whipped cream. Perfect for coconut lovers seeking a luscious dessert with a hint of tropical flavor and a delightful toasted coconut crunch.
Ingredients
Pie Crust
- 1 pie crust recipe (for blind baking)
Toasted Coconut Topping
- 1/2 cup flaked sweetened coconut
Coconut Custard
- 1 1/2 cups coconut milk
- 1 1/2 cups half-and-half
- 5 egg yolks
- 3/4 cup sugar
- 4 tablespoons cornstarch
- 1 tablespoon butter
- 1/4 teaspoon kosher salt
- 1 1/2 cups flaked sweetened coconut
- 1 1/2 teaspoons vanilla extract
Topping
- Whipped cream as needed
Instructions
- Prepare Pie Crust: Prepare the pie crust according to your recipe’s blind-baking instructions to ensure a crisp and fully cooked base for the custard.
- Toast the Coconut: Spread 1/2 cup of the flaked sweetened coconut evenly on a rimmed baking sheet. Place it in a 350º F oven for 8-10 minutes until just beginning to turn golden brown. Remove and let cool.
- Mix Custard Base: In a liquid measuring cup, combine the coconut milk, half-and-half, and egg yolks. Whisk thoroughly until combined and set aside.
- Cook the Custard: In a heavy-bottomed saucepan over medium-low heat, whisk together the sugar and cornstarch. Slowly add the egg and milk mixture, whisking continuously to avoid lumps.
- Boil and Thicken: Bring the mixture to a boil, then switch to stirring constantly with a rubber spatula or wooden spoon. Continue boiling for 1 minute to activate the cornstarch and thicken the custard.
- Finish Custard: Remove the saucepan from heat. Stir in the butter, 1 1/2 cups of flaked sweetened coconut, vanilla extract, and kosher salt until fully incorporated.
- Fill and Chill: Pour the custard evenly into the pre-baked pie crust. Lightly cover with plastic wrap, pressing it directly to the custard surface to prevent a skin from forming. Refrigerate for 30-45 minutes until set.
- Add Whipped Cream: Once the custard is set, spread a layer of whipped cream evenly over the pie’s surface. Return to the refrigerator until ready to serve.
- Garnish and Serve: Just before serving, sprinkle the toasted coconut on top for a crunchy, toasted finish. Slice and enjoy your creamy coconut delight.
Notes
- Using sweetened coconut flakes enhances the pie’s sweetness and texture.
- Pressing plastic wrap directly on the custard prevents skin formation.
- For extra coconut flavor, substitute some half-and-half with more coconut milk if desired.
- Ensure the pie crust is fully cooled before adding custard to avoid melting.
- This pie is best served chilled and consumed within 2 days for optimal freshness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
