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Coconut Cream Pie

Here's how you make Coconut Cream Pie
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  • Servings: 7
  • Prep: 20m
  • Cook: 10m
    • The following recipe serves 7 people.

Ingredients

The ingredients are:
  • 1 (9-inch) pie pastry (pre-baked & cooled, deep-dish)
  • 3/4 cup granulated sugar
  • 1 1/2 cups coconut milk
  • 1 1/2 cups whole milk (divided)
  • 1/4 cup cornstarch
  • 5 egg yolks (save your whites for another recipe)
  • 1/4 teaspoon salt
  • 2 teaspoon vanilla extract
  • 1 tablespoon butter
  • 1/2 teaspoon coconut extract
  • 1 to 2 teaspoons vanilla extract
  • 1 cup shredded coconut
  • WHIPPED CREAM TOPPING
  • 1 cup whipping cream
  • 2 tablespoons confectioners' sugar
  • 1/2 to 1 teaspoon vanilla extract
  • 1/2 cup shredded coconut (or flaked, you can toast the coconut if you like)
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: In a heavy bottomed saucepan, whisk together sugar, coconut milk, and 1 cup of whole milk over high heat and scald (take off the heat right before it boils - when you see little bubbles start to rise on edges of the pot), set aside

  • Step 2: In a small bowl, whisk remaining 1/2 cup milk with corn starch, set aside

  • Step 3: In yet another bowl, whisk salt with egg yolks

  • Step 4: Whisk in about a half cup of the scalded mixture to the yolk mixture until completely incorporated. Add that yolk mixture and the corn starch mixture back into the pot with the scalded mixture and whisk over medium high heat until it turns into a thick pudding. Remove from heat and stir in butter, extracts, and coconut.

  • Step 5: Pour over crust and place back in the refrigerator while making the whipped cream

  • FOR THE WHIPPED CREAM TOPPING

  • Step 6: Preferably in a stand mixer, beat first the 3 ingredients until thick.

  • Step 7: Evenly spread whipped cream over coconut filling and then sprinkle with coconut.

We hope you enjoy this recipe!

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