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The Best Coconut Cream Pie Recipe

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★★★★★

4.5 from 139 reviews

This luscious Coconut Cream Pie features a rich, creamy coconut custard filling nestled in a classic nine-inch pie crust. Made with a blend of coconut milk and half and half, thickened with egg yolks and cornstarch, and studded with sweetened shredded coconut, this dessert is finished with a smooth layer of whipped cream. Perfectly indulgent and sweet, it’s an ideal tropical-inspired treat for any occasion.

Ingredients

Scale

Pie Crust

  • One nine inch homemade pie crust or pre-made crust

Filling

  • 1 (13.5 Fl Oz) can coconut milk
  • Enough half and half to combine with coconut milk to make 3 cups total (about 1 1/2 cups)
  • 4 egg yolks, beaten slightly
  • 3/4 cup white sugar
  • 1/3 cup cornstarch
  • 1/4 teaspoon salt
  • 1 tablespoon butter
  • 2 teaspoons vanilla extract
  • 1 1/2 cups shredded sweetened coconut

Instructions

  1. Combine Coconut Milk and Half and Half: Pour the entire can of coconut milk into a large measuring cup. Add half and half until the liquid reaches the 3-cup mark. Stir gently to combine the two dairy liquids.
  2. Mix Filling Ingredients and Cook: Transfer the combined coconut milk and half and half mixture into a medium heavy-bottomed saucepan. Add the beaten egg yolks, sugar, salt, and cornstarch to the pan. Whisk together thoroughly to blend all ingredients. Place the pan on low heat and continuously whisk. Slowly cook and whisk for about 15 minutes until the mixture thickens. Be patient and do not increase the heat to avoid curdling.
  3. Bring to Boil and Add Flavorings: Continue whisking until the pudding reaches a gentle boil marked by thick bubbles forming on top like little volcanoes. Once boiling, whisk faster for one minute, then remove from heat. Immediately stir in the butter, vanilla extract, and shredded sweetened coconut until well combined.
  4. Assemble Pie and Chill: Pour the hot coconut pudding filling into the prepared pie crust, filling it to the brim. Press a piece of plastic wrap directly onto the surface of the filling to prevent a film from forming as it cools. Refrigerate the pie for about 4 hours until fully set and chilled.
  5. Serve: Top the chilled pie with homemade whipped cream or Cool Whip before serving for a creamy finish.

Notes

  • Cooking the custard on low heat and whisking continuously is crucial to ensure a smooth, lump-free pudding.
  • Do not skip placing plastic wrap directly on the surface of the filling to avoid an unappetizing skin.
  • Sweetened shredded coconut adds extra texture and sweetness; you can toast it lightly for added flavor if desired.
  • This pie can be made up to one day in advance and stored covered in the refrigerator.
  • Use a homemade or high-quality store-bought pie crust for best results.

Keywords: Coconut cream pie, coconut pie, creamy pie dessert, coconut custard pie, tropical pie dessert

Find it online: https://messykitchenmagic.com/the-best-coconut-cream-pie-recipe/