Coconut Cream Pie Recipe

🥥 Coconut Cream Pie Recipe
Ingredients
For the Filling:
1 (9-inch) baked pie crust, cooled
2/3 cup sugar
1/3 cup cornstarch
1/2 tsp salt
3 cups whole milk
4 large egg yolks, slightly beaten
2 tbsp unsalted butter
1 1/2 tsp pure vanilla extract
1 1/4 cups sweetened shredded coconut (divided – 1 cup for filling, 1/4 cup for topping)

For the Whipped Cream Topping:
1 cup heavy whipping cream, chilled
2 tbsp powdered sugar
1/2 tsp vanilla extract


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Instructions
Step 1: Bake the Pie Crust
1. Preheat oven to 375°F (190°C).

2. Roll out your pie dough, fit into a 9-inch pie pan, trim and crimp edges.

3. Line with parchment paper, fill with pie weights or dried beans.

4. Bake for 15–18 minutes, remove weights, and bake another 8–10 minutes until golden.

5. Let it cool completely.



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Step 2: Make the Coconut Custard Filling
1. In a medium saucepan, whisk together sugar, cornstarch, and salt.

2. Gradually whisk in milk until smooth.

3. Cook over medium heat, stirring constantly, until mixture thickens and comes to a gentle boil (about 6–8 minutes).

4. Reduce heat to low and cook 1 minute more, stirring constantly.

5. Slowly drizzle about 1/2 cup hot milk mixture into beaten egg yolks while whisking (to temper).

6. Gradually return yolk mixture to saucepan, whisking constantly.

7. Cook another 2 minutes, stirring until smooth and thick.

8. Remove from heat, stir in butter, vanilla, and 1 cup coconut.

9. Pour hot filling into cooled pie crust, smoothing the top.

10. Press plastic wrap directly onto the surface to prevent a skin.

11. Chill at least 4 hours or until fully set.



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Step 3: Make the Whipped Cream Topping
1. In a cold mixing bowl, beat heavy cream, powdered sugar, and vanilla until stiff peaks form.

2. Spread evenly over the chilled coconut filling.



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Step 4: Toast Coconut for Garnish
1. In a dry skillet over medium-low heat, toast remaining 1/4 cup shredded coconut until golden brown.

2. Cool slightly, then sprinkle over whipped cream topping.



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Tips & Variations
For extra richness, replace 1 cup of milk with half-and-half.
Add 1/4 tsp coconut extract for stronger flavor.
To make it a Coconut Cream Meringue Pie, top with meringue instead of whipped cream and bake until golden.


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✨ You’ll get a silky smooth custard pie, rich with coconut flavor, topped with creamy whipped topping and toasted coconut crunch.