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Coconut Cream Pie

Emily
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Chill Time 4 hours
Servings 8 slices
Calories 420 kcal

Ingredients
  

  • 13.5 oz coconut milk
  • 1½ cups half and half
  • 2 eggs + 1 egg yolk beaten
  • ¾ cup granulated sugar
  • ½ cup cornstarch
  • ¼ teaspoon salt
  • 2 cups sweetened flaked coconut divided
  • 1 teaspoon coconut extract or vanilla extract
  • 1 deep-dish pie shell baked and cooled (store-bought or homemade)

For the Whipped Topping:

  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla or coconut extract

Instructions
 

Step 1: Bake the Pie Shell

  • If using a store-bought pie crust, follow package directions for a blind bake.
  • Let the crust cool completely before adding the filling.

Step 2: Toast the Coconut

  • Spread 1 cup of the flaked coconut on a baking sheet.
  • Bake at 325°F (160°C) for 5-7 minutes, stirring occasionally until golden.
  • Set aside to cool.

Step 3: Make the Coconut Custard

  • In a medium saucepan, whisk together coconut milk, half and half, sugar, cornstarch, and salt.
  • Place over medium heat and cook, stirring constantly, until it thickens and begins to bubble (about 7-9 minutes).
  • In a small bowl, whisk eggs and yolk.
  • Temper the eggs by slowly whisking in a bit of the hot mixture.
  • Return tempered egg mixture to the saucepan and cook for another 2 minutes.
  • Remove from heat and stir in 1 cup sweetened coconut and the extract.
  • Pour into the baked pie shell and smooth the top.
  • Let cool for 30 minutes at room temperature, then refrigerate for at least 4 hours.

Step 4: Make the Whipped Topping

  • In a cold mixing bowl, beat heavy cream, powdered sugar, and extract until stiff peaks form.
  • Spread or pipe over the chilled pie.

Step 5: Garnish and Serve

  • Sprinkle with the reserved toasted coconut.
  • Slice with a clean knife and serve chilled.

Notes

  • No Coconut Extract? Use vanilla or almond extract for a slightly different twist.
  • Make it Tropical: Add diced pineapple to the filling for an island-inspired upgrade.
  • Crust Ideas: Try a shortbread or graham cracker crust for variety.
  • Stabilize the Cream: Add a teaspoon of instant pudding mix to the whipped topping to help it hold its shape longer.
  • Coconut Milk Tip: Shake or stir well before measuring as it often separates in the can.