Coconut Cream Pie Recipe
This classic Coconut Cream Pie features a rich and creamy coconut custard filling nestled in a flaky baked pie crust, topped with fluffy whipped cream and toasted coconut. Perfect for a sweet and indulgent dessert that showcases the tropical flavor of coconut in every bite.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 3 hours 30 minutes (including chilling time)
- Yield: 8 servings 1x
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
Dry Ingredients
- 1 cup granulated sugar
- 5 tablespoons cornstarch
- 1/2 teaspoon salt
Custard Mixture
- 3 cups whole milk
- 4 large egg yolks
- 5 tablespoons unsalted butter
- 1 3/4 teaspoons vanilla extract
- 2 cups sweetened flaked or shredded coconut (toasted)
Pie Crust
- 1 9-inch pie crust (baked)
Whipped Cream Topping
- 2 cups heavy whipping cream
- 1/2 cup powdered sugar
Instructions
- Whisk Dry Ingredients: In a medium-size heavy saucepan, whisk together the granulated sugar, cornstarch, and salt until well combined.
- Combine Milk and Egg Yolks: In a large bowl, whisk together the whole milk and egg yolks until smooth. Gradually pour this mixture into the saucepan with the dry ingredients while whisking continuously to prevent lumps.
- Cook Custard: Place the saucepan over medium heat and cook the mixture, whisking continuously, until it thickens and just begins to boil, about 8 minutes. Remove from heat immediately to avoid curdling.
- Finish Filling: Stir in the unsalted butter, vanilla extract, and 1 3/4 cups of the toasted shredded coconut into the hot custard until everything is fully incorporated.
- Fill Pie Crust: Pour the custard filling into the pre-baked 9-inch pie crust. Cover the surface of the custard tightly with plastic wrap to prevent a skin from forming and allow it to cool on a wire rack for about 30 minutes. Then refrigerate until fully set, about 2-3 hours.
- Whip Cream: In a chilled bowl, whip the heavy cream on high speed until it becomes foamy. Slowly add the powdered sugar and continue whipping until soft peaks form.
- Decorate Pie: Once the custard is set, spread or pipe the whipped cream evenly over the custard layer. Sprinkle the remaining toasted coconut on top as a garnish before serving.
Notes
- To toast coconut, spread unsweetened or sweetened shredded coconut evenly on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, stirring occasionally, until golden brown.
- Ensure the pie crust is fully baked and cooled before adding custard to prevent sogginess.
- Cover the custard with plastic wrap directly on the surface to avoid a skin forming during cooling.
- For a firmer custard, you may chill the pie overnight.
- Use fresh eggs and handle carefully to avoid curdling the custard mixture.
Keywords: Coconut Cream Pie, coconut custard, creamy pie, whipped cream topping, toasted coconut dessert
Find it online: https://kitchenbyclara.com/coconut-cream-pie-recipe-2/
