Quick Coconut Cream Pie
Creamy coconut cream pie recipe with a rich coconut custard filling and fluffy whipped cream topping, served chilled for the perfect make-ahead dessert.
Equipment
- oven
- wire rack
- medium saucepan
- whisk
- measuring cups
- measuring spoons
- mixing bowl
- electric mixer
- knife
- cutting board
Ingredients
Crust
- 1 9-inch prepared pie crust
Filling
- 1 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 tsp salt
- 2 cups whole milk
- 1 13.5-ounce can full-fat coconut milk
- 4 large egg yolks lightly beaten
- 2 tbsp unsalted butter cut into small pieces
- 1 tsp pure vanilla extract
- 1 cup sweetened shredded coconut plus extra for garnish
Topping
- 1 1/2 cups heavy whipping cream chilled
- 3 tbsp confectioners' sugar
Instructions
- Bake the 9-inch pie crust according to package directions until golden brown, then set it on a wire rack to cool completely.
- In a medium saucepan, whisk together 1 cup granulated sugar, 1/4 cup cornstarch, and 1/4 teaspoon salt. Gradually whisk in 2 cups whole milk and the entire can of full-fat coconut milk until the mixture is smooth.
- Cook the mixture over medium heat, stirring constantly with a whisk, until it thickens and begins to bubble, about 8-10 minutes. Continue to cook for 1 full minute, then remove the saucepan from the heat.
- Gradually whisk about 1 cup of the hot milk mixture into the 4 beaten egg yolks to temper them. Pour the tempered yolk mixture back into the saucepan and return it to the heat. Bring to a gentle boil, whisking constantly for 1 minute until very thick.
- Remove the pan from the heat and whisk in 2 tablespoons of butter, 1 teaspoon vanilla extract, and 1 cup shredded coconut until the butter is fully melted and incorporated.
- Pour the warm coconut filling into the cooled pie shell and press a piece of plastic wrap directly onto the surface to prevent a skin from forming. Refrigerate for at least 4 hours, or until completely chilled and set.
- Just before serving, make the whipped cream topping. In a large chilled bowl, beat 1 1/2 cups of chilled heavy cream with an electric mixer on medium-high speed until soft peaks form. Add 3 tablespoons of confectioners' sugar and beat until stiff peaks form.
- Remove the plastic wrap from the pie and spread or pipe the whipped cream over the chilled filling. Garnish the top with a generous sprinkling of additional toasted shredded coconut.
Notes
Press plastic wrap directly onto the filling surface to prevent a skin from forming. Chill for at least 4 hours to set properly.