Coconut Cream Pie Recipe

Course: Dessert, pie

Cuisine: American

Prep Time: 10

Cook Time: 45

Chill Time: 4

Total Time: 4 55

Servings: slices

Calories: 465kcal

Author: Becky Hardin - Easy Dessert Recipes

This mouthwatering coconut cream pie is rich in flavor and fun to taste. The coconut creamy custard paired with flaky pie crust is the perfect contrast to bite into!

Print Recipe

Equipment

Kitchen Scale (optional)
Pie Pan
Fine-Mesh Sieve

Ingredients

14 ounces full-fat coconut milk 396 grams (1 can)
1 cup whole milk 227 grams
¼ cup heavy cream 57 grams, divided
⅔ cup granulated sugar 133 grams
⅓ cup cornstarch 37 grams
2 large eggs 100 grams, beaten
¼ teaspoon kosher salt
1½ teaspoons pure vanilla extract 6 grams
1 cup sweetened flaked coconut 60 grams
1 9-inch refrigerated pie crust 213 grams, pre-baked and cooled
2 cups whipped cream 120 grams, for garnish
½ cup toasted coconut 30 grams, for garnish

Instructions

In a medium saucepan set over medium-low heat, whisk the coconut milk, milk, heavy cream, sugar, cornstarch, eggs, and salt together. Bring the mixture to a bare simmer, stirring constantly, for 15-20 minutes, or until thickened.
14 ounces full-fat coconut milk, 1 cup whole milk, ¼ cup heavy cream, ⅔ cup granulated sugar, ⅓ cup cornstarch, 2 large eggs, ¼ teaspoon kosher salt
Remove the pan from the heat and stir in the vanilla.
1½ teaspoons pure vanilla extract
Set a fine mesh strainer over a clean mixing bowl, then pour the custard through it. Use a rubber spatula to press out any clumps.
Stir the flaked coconut into the warm custard in the bowl.
1 cup sweetened flaked coconut
Transfer the finished custard into the baked pie shell. Press a piece of plastic wrap directly to the surface of the pie and chill until firm, about 4 hours, up to 1 day.
1 9-inch refrigerated pie crust
Top the pie with the whipped cream, then sprinkle toasted coconut over the whole pie.
2 cups whipped cream, ½ cup toasted coconut

Notes

Make sure the pie crust is fully cooled before adding the filling. I recommend baking the pie crust the day before.
Shake the coconut milk well before using!
Cook the custard over medium-low heat, stirring constantly. You don't want to overcook the custard, or else you may end up with scrambled eggs!
Straining the custard filling will help to ensure you have the silkiest pie.
If you don't plan to serve this pie on the day it is made, I recommend leaving off the whipped cream until you're ready to serve it and instead covering the filling with plastic wrap pressed into the surface to prevent a skin from forming.
To toast coconut flakes for the topping, spread them out on a rimmed baking sheet and bake in a 300°F oven until golden brown, about 6-8 minutes.

Storage: Store coconut cream pie loosely covered with aluminum foil or plastic wrap in the refrigerator for up to 4 days or tightly covered in 2 layers of plastic wrap and 1 layer of aluminum foil in the freezer for up to 3 months.

Nutrition