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Homemade Coconut Cream Pie

Creamy Homemade Coconut Cream Pie: A Delightful Classic

Enjoy a slice of Homemade Coconut Cream Pie, a delightful classic dessert bursting with coconut flavor and creamy goodness.
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Prep Time 20 minutes
Cook Time 15 minutes
Chilling Time 4 hours
Total Time 4 hours 35 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 1 cup full-fat Coconut Milk Substitute with canned coconut cream for a thicker texture.
  • 1 cup whole Milk Low-fat milk can be used but may affect creaminess.
  • 3/4 cup granulated Sugar For a low-sugar version, consider using a sugar alternative.
  • 1/4 cup Cornstarch Do not substitute with flour for a clean slice.
  • 1 pinch Salt Enhances flavor.
  • 4 Egg Yolks Egg substitutes are not recommended.
  • 4 tablespoons Unsalted Butter Use plant-based butter for a vegan option.
  • 1 teaspoon Vanilla Extract Consider using vanilla bean for a more intense flavor.
  • 1 cup Sweetened Shredded Coconut Unsweetened coconut is an alternative but may alter the taste.
For the Pie Crust
  • 1 9-inch Pre-baked Pie Crust A graham cracker crust can be a delicious alternative.
For the Topping
  • 1 cup Heavy Cream For a lighter option, use coconut whipped cream instead.
  • 2 tablespoons Powdered Sugar May not be necessary if using flavored toppings.

Equipment

  • medium saucepan
  • whisk
  • Mixing Bowls
  • Spatula
  • hand mixer
  • Measuring cups
  • Measuring spoons

Method
 

Step-by-Step Instructions
  1. In a medium saucepan, combine the full-fat coconut milk, whole milk, granulated sugar, cornstarch, and salt.
  2. Over medium heat, whisk continuously until the mixture is smooth and begins to warm up, about 5 minutes.
  3. Whisk the egg yolks in a separate bowl and gradually add a ladleful of the hot milk mixture into the yolks.
  4. Return the tempered egg yolk mixture to the saucepan and continue to whisk constantly for about 5-7 minutes until thickened.
  5. Remove from heat and stir in the unsalted butter, vanilla extract, and shredded coconut.
  6. Pour the filling into the pre-baked pie crust and refrigerate for at least 4 hours to set.
  7. Whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
  8. Spread the whipped cream over the chilled pie and garnish with toasted coconut.

Nutrition

Serving: 1sliceCalories: 400kcalCarbohydrates: 45gProtein: 5gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 90mgSodium: 150mgPotassium: 200mgFiber: 2gSugar: 18gVitamin A: 400IUCalcium: 150mgIron: 1mg

Notes

This pie tastes best when chilled overnight for optimal texture and flavor. Customize with various crust options and toppings as desired.

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