Description
This classic Coconut Cream Pie is a rich and creamy dessert featuring a smooth coconut custard filling made with shredded coconut, vanilla, and a hint of coconut extract, all nestled in a flaky, pre-baked pie crust. Topped with freshly whipped cream and toasted coconut flakes, it’s a delightful treat perfect for any occasion.
Ingredients
Scale
Pie Crust
- 1 9-inch pre-baked pie crust
Filling
- 1 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 2 1/2 cups whole milk
- 4 large egg yolks
- 1 1/2 cups sweetened shredded coconut
- 1 tablespoon unsalted butter
- 1 teaspoon vanilla extract
- 1/2 teaspoon coconut extract (optional)
Topping
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- Toasted coconut for garnish
Instructions
- Prepare the Custard Base: In a medium saucepan, whisk together granulated sugar, cornstarch, and salt to combine evenly. Slowly whisk in the whole milk until the mixture is smooth and free of lumps.
- Cook the Custard: Place the saucepan over medium heat and cook, stirring constantly to prevent lumps or scorching, until the custard thickens and begins to bubble, approximately 6–8 minutes.
- Temper the Egg Yolks: In a separate bowl, lightly whisk the egg yolks. Gradually pour about 1/2 cup of the hot milk mixture into the yolks while whisking constantly to temper them and avoid curdling.
- Combine and Thicken Further: Return the tempered egg yolk mixture to the saucepan with the remaining custard. Continue to cook over medium heat for an additional 2 minutes, stirring constantly until thick and smooth.
- Add Flavorings and Coconut: Remove the saucepan from heat. Stir in shredded coconut, unsalted butter, vanilla extract, and coconut extract if used, mixing well to infuse flavor and melt the butter.
- Assemble the Pie: Pour the coconut custard filling into the cooled, pre-baked pie crust. Smooth the surface with a spatula. Cover the pie with plastic wrap pressed directly onto the filling to prevent a skin from forming, then refrigerate for at least 4 hours until fully set.
- Prepare the Whipped Cream Topping: Just before serving, whip the heavy cream together with powdered sugar until soft peaks form, ensuring a light and fluffy texture.
- Finish and Garnish: Spread the whipped cream evenly over the chilled pie. Sprinkle toasted coconut flakes on top for a crunchy, golden garnish. Serve chilled.
Notes
- For enhanced flavor, toast the shredded coconut for garnish in a dry skillet over low heat until golden brown, watching carefully to avoid burning.
- Alternatively, use a graham cracker crust instead of a traditional pie crust for a sweeter, slightly crunchy base.
- Ensure to refrigerate the pie covered with plastic wrap directly touching the filling to prevent a skin from forming.
- Use fresh coconut extract sparingly to avoid overpowering the filling’s natural coconut flavor.
