Coconut Cream Pie
Coconut cream pie features a crisp pie crust filled with smooth coconut custard and topped with whipped cream. The filling base swaps between coconut cream, heavy cream, or evaporated milk for texture variation.
Ingredients
Method
Preheat oven to 375°F. Brush pie crust with melted butter, then prick the bottom with a fork. Blind-bake for 10 minutes until light golden; remove and cool slightly.
In a saucepan, whisk together egg yolks, sugar, cornstarch, and salt until smooth and pale.
Slowly pour in coconut cream and whole milk while whisking constantly to avoid lumps.
Heat over medium heat, stirring frequently, until thickened and it comes to a gentle boil, about 8–10 minutes. Remove from heat and stir in vanilla extract.
Fold in 3/4 cup of the shredded coconut until evenly distributed.
Pour the warm filling into the pie crust, smoothing the top.
Bake at 350°F for 15–20 minutes until the filling is set but still slightly jiggly in the very center. Cool completely on a rack, then refrigerate for at least 4 hours.
Whip heavy cream with powdered sugar until stiff peaks form. Top the chilled pie with whipped cream and sprinkle with reserved shredded coconut before serving.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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