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Coconut Cream Pie Recipe

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4 from 81 reviews

This classic Coconut Cream Pie features a rich, creamy coconut custard filling nestled in a flaky pre-baked pie crust, topped with fluffy whipped cream and toasted shredded coconut. Perfectly balanced and luscious, this dessert offers a delightful tropical twist on a traditional cream pie, ideal for gatherings and special occasions.

Ingredients

Pie Crust

  • 1 pre-baked 9″ pie shell (cooled)

Coconut Filling

  • 3/4 cup sugar
  • 1/3 cup flour
  • 1/4 tsp. salt
  • 1 1/2 cups milk
  • 1/2 cup whipping cream
  • 3 egg yolks (slightly beaten)
  • 2 Tbsp. butter
  • 1/2 tsp. coconut extract
  • 1 cup sweetened shredded coconut

Topping

  • 2 cups whipping cream
  • 1 1/2-2 Tbsp. icing sugar or to taste
  • 1/2 tsp. coconut extract (optional)
  • 1/4 cup toasted sweetened shredded coconut

Instructions

  1. Pre-bake the pie crust: Place the pie crust carefully into a 9″ pie plate. Line the crust with parchment paper and fill it with pie weights or dried beans to prevent shrinkage. Bake according to package instructions, removing the weights for the last few minutes to ensure the crust bottom cooks fully. Allow it to cool completely.
  2. Toast the coconut: Preheat the oven to 325ºF (163ºC). Spread the shredded coconut evenly on a baking sheet lined with a Silpat mat or parchment paper. Bake on the middle rack for about 3 minutes until golden, watching closely to avoid burning. Set aside.
  3. Prepare the custard base: In a medium saucepan, whisk together sugar, flour, and salt. Gradually whisk in the milk and 1/2 cup whipping cream. Cook over medium heat, stirring constantly until the mixture boils and thickens.
  4. Cook the custard: Continue cooking for 2 more minutes while stirring. Remove from heat temporarily.
  5. Temper the egg yolks: Slowly add small amounts of the hot custard mixture into the beaten egg yolks to raise their temperature without curdling. Then whisk the egg yolk mixture back into the saucepan and continue cooking over medium heat for 2 minutes, stirring constantly.
  6. Finish the filling: Remove the custard from heat and stir in butter, the toasted coconut, and coconut extract. Mix until smooth and fully combined.
  7. Assemble the pie: Pour the warm custard into the cooled pre-baked pie shell. Press a sheet of plastic wrap directly onto the custard surface to prevent skin formation. Refrigerate until completely chilled and set.
  8. Prepare whipped cream topping: When ready to serve, whip 2 cups of whipping cream until it starts to thicken. Add the icing sugar and optional coconut extract, then continue beating until fluffy peaks form.
  9. Finish and serve: Spread or pipe the whipped cream over the chilled pie. Sprinkle generously with the toasted shredded coconut for garnish. Serve chilled.

Notes

  • Pre-baking the crust ensures a crisp bottom that won’t become soggy once the custard is added.
  • To toast coconut evenly, keep a close eye as it can burn quickly.
  • Tempering the egg yolks is critical to prevent scrambling in the custard.
  • Placing plastic wrap directly on the custard prevents a skin from forming.
  • The pie can be prepared a day in advance and refrigerated for optimal flavor and texture.

Find it online: https://justsosavory.com/coconut-cream-pie-recipe/