Coconut Cream Pie Recipe
It’s creamy and decadent, with a flaky and tender crust, and a filling that’s creamy, sweet, and rich. It’s a homey, comforting dish that’s loved by everyone.All you need is some sugar, butter, and a cup of coconut milk.
Ingredients
- 1 pie crust recipe
FOR THE TOASTED COCONUT TOPPING
- 1/2 cup flaked sweetened coconut
FOR THE COCONUT CUSTARD
- 1 1/2 cups canned coconut milk
- 1 1/2 cups half-and-half
- 5 egg yolks
- 3/4 cup sugar
- 4 tablespoons cornstarch
- 1 tablespoon butter
- 1/4 teaspoon salt
- 1 1/2 cups flaked sweetened coconut
- 1 1/2 teaspoons vanilla
- Whipped Cream
Instructions
- In accordance with the recipe, blind-bake the pie crust.
FOR THE TOASTED COCONUT TOPPING
- On a baking sheet with a rim, spread coconut evenly. Heat oven to 350°F and bake for 8-10 minutes until coconut begins to turn brown.
- Let cool for a few minutes.
FOR THE COCONUT CUSTARD
- Place the coconut milk and half-and-half in a liquid measuring cup. Together with the milk, add the egg yolks. Prepare a set-aside.
- Over medium-low heat, combine sugar and cornstarch. After whisking the egg and milk mixture again, slowly add the sugar and cornstarch mixture, whisking continuously.
- Boil the custard mixture. Continue to stir constantly with a wooden spoon or rubber spatula. Give it a minute to boil.
- Then remove the pan from the heat and add the butter, coconut, vanilla, and salt.
- Fill the pie crust with custard. Set aside for at least 30 minutes in the refrigerator, covering lightly with plastic wrap.
- On top of coconut custard, spread whipped cream. Make sure the mixture is refrigerated until serving time.
- Serve with toasted coconut on top.