Coconut Cream Pie

Coconut Cream Pie Recipe

Ingredients

For the crust:

• 1 ½ cups graham cracker crumbs or pie crust

• ¼ cup granulated sugar

• 6 tbsp unsalted butter, melted

For the coconut custard filling:

• 1 ½ cups whole milk

• 1 ½ cups heavy cream

• ¾ cup granulated sugar

• ¼ tsp salt

• 4 large egg yolks

• ¼ cup cornstarch

• 1 tsp vanilla extract

• 1 ½ cups sweetened shredded coconut (toasted if desired)

For the topping:

• 1 cup heavy cream

• 2–3 tbsp powdered sugar

• ½ tsp vanilla extract

• Toasted coconut for garnish

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Instructions

1. Prepare the crust:

• Preheat oven to 350°F (175°C).

• Mix graham cracker crumbs, sugar, and melted butter until evenly combined.

• Press into a 9-inch pie pan and bake 8–10 minutes until lightly golden. Cool completely.

2. Make the coconut custard filling:

• In a medium saucepan, heat milk, cream, sugar, and salt over medium heat until steaming, not boiling.

• In a separate bowl, whisk egg yolks with cornstarch until smooth.

• Slowly pour a small amount of hot milk mixture into yolks while whisking (tempering).

• Pour the yolk mixture back into the saucepan. Cook, stirring constantly, until thickened.

• Remove from heat, stir in vanilla and shredded coconut.

• Pour filling into cooled crust and smooth the top. Chill for at least 4 hours or until set.

3. Make the topping:

• Whip heavy cream with powdered sugar and vanilla until soft peaks form.

• Spread over chilled pie and sprinkle with toasted coconut.

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Tips

• Toasting coconut: Bake shredded coconut at 350°F (175°C) for 5–7 minutes until golden.

• Extra coconut flavor: Replace ½ cup of milk with coconut milk.

• Make-ahead: Pie can be stored covered in the fridge for 1–2 days.

OTHER SOURCES

COCONUT CREAM PIE INGREDIENTS

* 1 cup white sugar
* 1/2 cup all-purpose flour
* 1/4 teaspoon salt
* 3 cups milk
* 4 eggs
* 3 tablespoons butter
* 1 1/2 teaspoons vanilla extract
* 1 cup flaked coconut
* 1 (9 inch) pie shell, baked

COCONUT CREAM PIE INSTRUCTIONS

1. In a medium saucepan, combine sugar, flour and salt over a medium heat; gradually stir in milk. Cook and stir over medium heat until the mixture is thick and bubbly. Reduce heat to low and cook 2 minutes more. Remove the pan from heat.
2. Separate the egg yolks from whites. Beat the egg yolks slightly. Gradually stir 1 cup of the hot mixture into yolks. Return the egg mixture to the saucepan and bring the entire mixture to a gentle boil. Cook and stir 2 minutes before removing the pan from heat.
3. Stir butter, vanilla, and coconut into the hot mixture. Pour the hot filling into the baked pie crust. Cool. Cover and chill to store the coconut cream pie if not serve immediately. Enjoy !

VIDEO:

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