Coconut Cream Pie

5 from 3 votes

Creamy coconut custard filling meets a crispy, flaky pie crust and is all topped off with a homemade whipped cream topping. This Coconut Cream Pie is an indulgent and absolutely delicious dessert!

Prep Time20

Cook Time40

Total Time5

Course: Dessert

Cuisine: American

Servings: people

Author: Tiffany Azure

Ingredients

For the Coconut Cream Pie

butter at room temperature for the pie dish
1 Easy Homemade Pie Crust or store bought crust
5 egg yolks
1 can full fat coconut milk see note
¾ cup 2% milk
½ cup heavy cream
½ cup sugar
⅓ cup cornstarch
¼ tsp salt
1 cup sweet shredded coconut
1 tbsp pure vanilla extract
1 tsp coconut rum

For the Cream Topping

1 ½ cups heavy cream
2 tbsp powdered sugar
½ tsp pure vanilla extract
¼ cup sweetened shredded coconut

Instructions

Preheat the oven to 375. Butter a 9” or 10” inch pie dish and line with the pie crust. Using a fork poke a few holes in the bottom. Line the crust with first a scrunched up piece of baking parchment smoothed out again so it sits with the curve of the crust, then with baking beans.
Bake for 20-30 minutes (this will depend on your oven temperature and if you’re making the crust from scratch or using store bought) until the crust is just golden and cooked through both around the edges and in the middle. Remove the baking parchment and baking beans, and set aside to cool completely.
While the oven is still hot, spread the shredded coconut for both the pie and the topping across a large baking sheet and toast for 3-4 minutes, tossing once, until the coconut is just golden. Remove from the pan and set aside to cool.
Once the crust is cool, start the cream pie filling. In a large saucepan whisk together the egg yolks, milk, heavy cream, sugar, cornstarch and salt. Once the mixture is smooth set over a medium heat. Bring the mixture just to the boil, stirring constantly. Reduce the heat to medium low and whisk for another 2 minutes before removing it from the heat.
Whisk in the 1 cup of toasted coconut along with the vanilla and the coconut rum, if using.
Pour into the prepared pie crust. If you have a little filling leftover only take it to the top of the crust; this will depend on your pie dish or crust. Chill for at least 4 hours, or overnight.
Up to an hour before serving, gently whip the heavy cream with the powdered sugar and vanilla until it just holds it’s shape. Using a spatula spoon the cream on top of the pie before scattering it with the remaining toasted coconut.

Video

Notes

Coconut Milk: Choose a brand of coconut milk that is all natural as the preservatives added to cheaper brands to keep it from solidifying in the can can impact the set of your pie. Organic brands are usually good ones to look out for.

If the coconut milk has separated in the can, gently warm it in the saucepan first until uniform. Then whisk together the rest of the ingredients in a large jug or bowl, then slowly whisk in the coconut mixture before returning it to the pan.

Milk: Whole milk can be used in this recipe but it will yield a much richer pie so plan accordingly for smaller slices per person.

Pie Crust: If you have a favorite brand of pre-cooked pie crust, feel free to use that instead.

Pro Tip: To decorate, the toasted sweetened shredded coconut can be swapped for toasted coconut shavings for a more dramatic effect.

Storage and Serving: This pie is best served just after the cream is added but will keep covered in the fridge for up to 3 days.

Nutrition