Coconut Cream Pie

The Grove Bend Kitchen
by The Grove Bend Kitchen
8 servings
1 hr 30 min

This pie is a Coconut Lover’s dream. It has a thick, creamy coconut filling, sweet whipped cream topped with toasted coconut, and a crispy buttery crust. Coconut Cream Pie is simply divine! Make it with my All-Butter Pie Crust or Perfect Pie Crust recipes.

If you are a coconut fanatic like me or know someone who is, this pie is a dream come true! Most recipes for Coconut Cream Pie have about half the filling and you might end up eating two pieces just to satisfy your taste buds. I wrote this recipe with you in mind.


The ratio of filling and whipped cream topping is perfect. Coconut flavor is throughout the entire pie too. The custard filling has coconut milk, sweetened coconut flakes, and coconut extract. Plus, the whipped cream is topped with crunchy toasted coconut flakes. If you can make it with my recipe All-Butter Pie Crust or Perfect Pie Crust, then it will really be a treat. The buttery, flakiness of the crust makes all the difference.


INGREDIENTS TO MAKE COCONUT CREAM PIE


  • Egg yolks– don’t throw away the egg whites! Save them for an omelet, Pavlova, or a meringue.
  • Sugar
  • Cornstarch
  • Whole milk
  • Unsweetened coconut milk– canned only!
  • Pure vanilla extract
  • Coconut extract
  • Kosher salt- what I always use.
  • Unsalted butter– to control the salt content in baking.
  • Sweetened coconut flakes– 1 cup untoasted and 1/2 cup toasted.
  • 9-inch pie crust– homemade is always better. Try my All-Butter Pie Crust (Pate Brisee).
  • Heavy whipping cream
  • Powdered sugar


HOW TO BLIND BAKE THE PIE CRUST


  • Dock (prick) the bottom of the unbaked pie crust with a fork.
  • Chill in the fridge for 30-60 minutes.
  • Cover with foil or parchment paper and fill with pie weights or uncooked beans.
  • Bake in a 400°F oven for 20 minutes.
  • Remove weights and foil. Bake for another 8 minutes or until the shell is light golden.
  • Remove from the oven; set aside to cool completely.
  • NOTE: If baking a store bought crust the blind baking times will be different. Most likely less time.

HOW TO MAKE THE FILLING


  • In a small bowl, whisk the egg yolks and cornstarch; set aside.
  • In a medium saucepan over medium heat, whisk milk, coconut milk, sugar, and salt. Bring to a simmer, about 2 minutes.
  • Ladle about ½ cup into the egg yolk mixture whisking to combine, then add it to the milk mixture.
  • Turn heat to medium-low and simmer for 2-3 minutes, whisking constantly. 
  • Remove from heat and stir in vanilla extract, coconut extract, and coconut flakes.
  • Pour warm filling into cooled pie crust.
  • Cover plastic directly on top of the filling (to prevent a skin from forming).
  • Refrigerate for at least 3 hours to overnight.

HOW TO MAKE THE WHIPPING CREAM TOPPING


  • Using a hand mixer or stand mixer, whisk together heavy cream, powdered sugar, and vanilla extract until medium stiff peaks form for spreading or stiff peaks for piping.
  • Spread or pipe whipped cream on top. 


HOW TO TOAST THE COCONUT


  • Preheat the oven to 400°F and sprinkle on a baking sheet.
  • Toast for 10-12 minutes stirring frequently until golden brown.
  • Store in an airtight container or jar for up to 1 month.
  • Great for yogurt or ice cream.

OTHER DELICIOUS PIE RECIPES TO TRY:


  • The BEST Pecan Pie
  • Dark Chocolate Pecan Pie
  • Libby’s Famous Pumpkin Pie
  • Pumpkin Cheesecake Pie


HOMEMADE PIE CRUST RECIPES TO USE:


  • All-Butter Pie Crust
  • Perfect Pie Crust
Recipe details
  • 8  servings
  • Prep time: 30 Minutes Cook time: 1 Hours Total time: 1 hr 30 min
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Ingredients

  • 8 large egg yolk
  • ½ cup cornstarch
  • 2 cups whole milk
  • 1 (13.5oz) can unsweetened coconut milk
  • ¾ cup sugar
  • ½ tsp kosher salt
  • 2 tsp pure vanilla extract
  • 1 tsp coconut extract
  • 3 Tbsp unsalted butter
  • 1 cup sweetened coconut flakes
  • 1 9-inch pie crust, blind baked
Whipped Cream Topping
  • 2 cups cold heavy cream
  • ½ cup powdered sugar
  • ½ tsp pure vanilla extract
Garnish
  • ½ cup sweetened coconut flakes
Instructions
To blind bake a homemade pie crust:
Dock (prick) the bottom of the pie crust with a fork.
Chill in the fridge for 30-60 minutes.
Cover with foil or parchment paper and fill with pie weights or uncooked beans.
Bake in a 400°F oven for 20 minutes.
Remove weights and foil. Bake for another 8 minutes or until the shell is light golden.
Remove from the oven; set aside to cool completely.
For the filling
In a small bowl, whisk the egg yolks and cornstarch; set aside.
In a medium saucepan over medium heat, whisk milk, coconut milk, sugar, and salt. Bring to a simmer; about 2 minutes.
Ladle about 1 cup into the egg yolk mixture whisking to combine, then add to the milk mixture.
Turn the heat to medium-low and simmer for 2-3 minutes, whisking constantly.
Remove from heat and stir in vanilla extract, coconut extract, and coconut flakes.
Pour warm filling into a cooled pie crust. Cover with plastic directly on top of the filling (to prevent a skin from forming). Refrigerate for at least 3 hours to overnight.
Make the Whipped Cream Topping:
Using a hand mixer or stand mixer, whisk together heavy cream, powdered sugar, and vanilla extract, until medium stiff peaks for spreading or stiff peaks for piping.
Spread or pipe whipped cream on top.
Make the toasted coconut garnish:
Preheat the oven to 350 degrees F and spread coconut flakes on a baking sheet.
Toast for 10-12 minutes, stirring frequently.
Sprinkle on top of the whipped cream topped pie. Store pie in refrigerator for up to 5 days.
Tips
  • If making the crust ahead; cover tightly and refrigerate for up to 3 days.
The Grove Bend Kitchen
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