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This pie reminds me of that small town diner you go and visit and their pies are the reason you are there. The creamy smooth custard, coconut flavor, whip-cream and toasted coconut combination is scrumptious. So bake up a pie today and enjoy serving up a slice or two. It won’t last long.
My thoughts – This is an easy pie to make. I think the hardest part is making sure you temper the eggs right. It sounds more tricky then it is. I recommend using full fat coconut milk and not just half and half. I use half and half and not just regular milk because it also gives the pie a richer tasting pie and helps thicken it. I think coconut milk and half and half gives a richer tasting pie and the custard is more solidified and not too soft. You can omit adding coconut into the custard. I prefer it because it gives the pie more coconut flavor, sweetness and texture.
Coconut Cream Pie
- 1 Single Pie Crust – either premade or your favorite pie crust recipe (check out ARLK recipe)
- 4 Egg Yolks
- ¼ cup Cornstarch
- 1 can (14oz) full fat Coconut Milk
- 1 ¼ cup Half and Half
- ½ cup Sugar
- ¼ tsp Salt
- 1 Tbsp Butter
- ½ tsp Vanilla
- ½ cup Shredded Coconut
- ¼ – ½ tsp Coconut Extract
- 2 Cups Heavy Whipping Cream
- ¼ cup, more or less Powdered Sugar
- ¼ tsp Vanilla
- Optional: Few drops or ¼ tsp Coconut Extract
- Toasted Shredded Coconut
- Preheat the oven to 375 degrees.
- Pie Crust: Prick your piecrust and blind bake until it just begins to turn brown on the edge. Blind bake means pre-baking your crust. Place parchment paper on top of the crust, covering the edges as well. Place either pie crust weights or beans on the bottom, enough to cover the bottom and a little up the sides. You don’t want the crust to shrink during this process so the pie weights are important. Bake for about 10 minutes until the crust just begins to brown. Remove the pie crust from the oven and take out the weights and parchment paper. If you haven’t done it already, prick the crust with a fork and bake for about another 5 minutes until the crust is lightly brown. Cool completely before adding the custard to the crust.
- In a small bowl, add the egg yolks and cornstarch and mix until combined.
- In a saucepan add in the coconut milk, half and half, salt and sugar. Cook on medium-high heat until it comes to a low boil and then reduce to medium low. Add in the butter, coconut extract and vanilla and continue to cook until the sugar has dissolved completely.
- Take about ¼ – 1/3 cup of the hot liquid and slowly add to the egg mixture, stirring constantly. Keep stirring till it is smooth. Stirring will prevent it from becoming little pieces of solid egg or scrambled. Add the egg mixture to the hot liquid and keep stirring until the custard has thickened.
- Once the custard has thickened add to the pie crust. Tap gently on the counter to get out any bubbles that may have formed. Cover with plastic wrap, gently pressing down on the custard. This will help prevent condensation forming on the custard. Refrigerate for at least 3 – 5 hours before serving.
- Whip Cream. In a large mixing bowl add the heavy whipping cream, powdered sugar, vanilla and coconut extract. With a mixer or hand mixer, on medium-high speed, beat until medium stiff peaks form.
- Using a spatula spread the whipping cream over the top of the pie, making swirls as you go. Or if you preferred, pipe the cream in dollops to cover the top of the pie.
- In the oven or in a sauté pan, add the shredded coconut and toast until lightly brown. Sprinkle over the pie.
From my kitchen to yours, I hope you enjoy this scrumptious Coconut Cream Pie ☺