Coconut Cream Pie
Indulge in the ultimate Coconut Cream Pie, a velvety, coconut-infused dessert perfect for any occasion.
Ingredients
For the Pie Crust
- 1 pre-baked pie crust 9-inch
For the Coconut Filling
- 1.5 cups whole milk
- 1 can full-fat coconut milk 13.5 oz
- 0.75 cup granulated sugar
- 0.5 cup cornstarch
- 4 large egg yolks
- 1 tsp vanilla extract
- 0.25 tsp salt
- 1.5 cups sweetened shredded coconut
- 2 tbsp unsalted butter, softened
For the Topping
- 2 cups heavy cream, very cold
- 0.25 cup powdered sugar
- 0.5 tsp vanilla extract
- 0.5 cup toasted shredded coconut, for garnish
Instructions
- Prepare the Pie Crust: Ensure your 9-inch pie crust is fully pre-baked and cooled. A properly blind-baked crust is crucial for preventing sogginess and providing a sturdy base for your creamy Coconut Cream Pie. You can either use a store-bought crust or your favorite homemade recipe. Let it cool completely on a wire rack before proceeding.
- Make the Coconut Filling: In a medium saucepan, whisk together the whole milk, coconut milk, granulated sugar, cornstarch, and salt until smooth. Cook over medium heat, whisking constantly, until the mixture thickens and comes to a boil. Boil gently for 1 minute, continuing to whisk, ensuring the cornstarch is fully cooked through to prevent a starchy taste and guarantee proper setting.
- Temper the Egg Yolks: In a separate small bowl, whisk the egg yolks. Slowly drizzle about 1/2 cup of the hot milk mixture into the egg yolks, whisking continuously to temper them. This prevents the eggs from scrambling. Once tempered, pour the egg yolk mixture back into the saucepan with the remaining hot milk mixture. Continue to cook over medium heat, whisking, for another 1-2 minutes until it returns to a gentle boil and thickens further.
- Finish the Filling: Remove the saucepan from the heat. Stir in the vanilla extract, softened butter, and sweetened shredded coconut until the butter is fully melted and incorporated. The butter adds richness and a silky texture to the Coconut Cream Pie filling. The shredded coconut provides a delightful chewiness and bursts of flavor.
- Chill the Pie: Pour the hot coconut filling into the cooled, pre-baked pie crust. Smooth the top with a spatula. Cover the pie loosely with plastic wrap, pressing it directly onto the surface of the filling to prevent a skin from forming. Refrigerate for at least 4-6 hours, or preferably overnight, until the Coconut Cream Pie is completely set and thoroughly chilled.
- Prepare the Whipped Cream: Just before serving, in a large, chilled bowl, beat the very cold heavy cream, powdered sugar, and vanilla extract with an electric mixer on medium-high speed until stiff peaks form. Be careful not to overbeat, or you'll end up with butter. The cold cream is essential for achieving light and fluffy whipped cream.
- Assemble and Serve: Once the Coconut Cream Pie filling is fully set, remove the plastic wrap. Spread the prepared whipped cream evenly over the top of the pie. Garnish generously with toasted shredded coconut. Slice and serve immediately for the freshest taste and best texture. Enjoy your homemade Coconut Cream Pie!
Notes
- To achieve the best consistency, what's the best way to thicken coconut cream pie filling? Using cornstarch is ideal. Ensure you cook the filling until it reaches a full boil and continues to boil for at least one minute while whisking. This fully activates the cornstarch's thickening power, preventing a runny pie.
- If you're wondering, why did my coconut cream pie filling not set? It's usually due to insufficient cooking time, not enough thickener, or not chilling the pie long enough. Always boil for the full minute and chill overnight for guaranteed success.
- For extra flavor, toast your shredded coconut before adding it to the filling or using it as a garnish.
- Press plastic wrap directly onto the surface of the filling while chilling to prevent a skin from forming.