Heavenly Coconut Cream Pie

Check out the youtube video for this recipe below!

 

Coconut Cream Pie is a classic. If you love coconut, or anything with coconut in it, you will love this recipe! It will become a household favourite! Especially paired with my flaky basic pie crust, this creamy custard with whipped cream and toasted coconut will certainly be raved about. In addition, it’s super easy to make and put together!

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**Full recipe without photos at the bottom of the page**
Makes 1 Pie
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 5 hr 30 minutes

So what you will need is:

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1 cup whole milk
2 cups coconut milk
4 egg yolks
3/4 cup granulated sugar
1/4 cup all-purpose flour
1/4 cup cornstarch
1/4 teaspoon salt
2 tablespoon unsalted butter
2 teaspoon vanilla extract

1 cup unsweetened coconut flakes

1 (9 inch) pie shell, blind baked

FOR THE TOPPING:
1/4 cup unsweetened coconut flakes
1 cups heavy cream
2 tablespoons powdered sugar
1/2 teaspoon vanilla extract

1. Preheat oven to 350 degrees.
2. Spread the coconut flakes (1 1/4 cup) on a parchment lined baking sheet.
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3. Place in the oven to bake until golden brown, this should take about 4 minutes maybe less. Remove and set aside.
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4. In a medium mixing bowl, combine egg yolks, granulated sugar, flour, cornstarch and salt. Mix well with a whisk.
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5. In a medium saucepan, heat milk and coconut milk over medium heat until steaming.
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6. When the milk mixture is hot, gradually whisk in the hot milk into the egg-mixture to temper the mixture. This will prevent the egg from cooking and curdling. Tempering will bring the egg-heavy-cream-mixture to a warmer temperature and the egg is less likely to curdle. Keep whisking and adding the remaining milk mixture until completely combined.
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7. Return the mixture to the saucepan. Continue to whisk and bring to a boil.
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8. Reduce the heat to low and let bubble for five minutes or until the mixture thickens to a pudding consistency.
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9. Then remove the saucepan from the heat, and strain the mixture through a wire sieve into a medium bowl.
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10. Next whisk in the butter.
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11. Then whisk in the vanilla extract.
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12. Then stir in 1 cup of the toasted coconut.
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13. Pour the filling into the pie shell, place a plastic wrap directly on the surface to prevent a skin from forming and chill in the fridge until firm, about 4 hours or overnight.
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14. When the custard is almost ready, start the whipped cream step – In the bowl of stand mixer or a medium bowl with hand mixer, start whipping the heavy cream for 45 seconds.
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15. Then add the powdered sugar and vanilla. Whip until the cream forms soft peaks, which is about 3 minutes.
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16. Remove the pie from the refrigerator and remove the plastic wrap from atop of the filling and discard.
17. Carefully spread the whipped cream over the custard of the pie (I put the whipped cream in a decorating bag with tip 18 rose nozzle), then garnish with the 1/4 cup toasted coconut flakes.
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18. Refrigerate for 1 hour or until set or for up to 1 day.
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Thank you for reading! Hope you enjoyed this recipe. I’d like to see how they turned out! “#sweetrehabkitchen“.

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Heavenly Coconut Cream Pie
Yields 1
Prep Time
5 min
Cook Time
25 min
Total Time
5 hr 30 min
Prep Time
5 min
Cook Time
25 min
Total Time
5 hr 30 min
Ingredients
  1. 1 cup whole milk
  2. 2 cups coconut milk
  3. 4 egg yolks
  4. 3/4 cup granulated sugar
  5. 1/4 cup all-purpose flour
  6. 1/4 cup cornstarch
  7. 1/4 teaspoon salt
  8. 2 tablespoon unsalted butter
  9. 2 teaspoon vanilla extract
  10. 1 cup unsweetened coconut flakes
  11. 1 (9 inch) pie shell, blind baked
FOR THE TOPPING
  1. 1/4 cup unsweetened coconut flakes
  2. 1 cups heavy cream
  3. 2 tablespoons powdered sugar
  4. 1/2 teaspoon vanilla extract
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Instructions
  1. Preheat oven to 350 degrees.
  2. Spread the coconut flakes (1 1/4 cup) on a parchment lined baking sheet.
  3. Place in the oven to bake until golden brown, this should take about 4 minutes maybe less. Remove and set aside.
  4. In a medium mixing bowl, combine egg yolks, granulated sugar, flour, cornstarch and salt. Mix well with a whisk.
  5. In a medium saucepan, heat milk and coconut milk over medium heat until steaming.
  6. When the milk mixture is hot, gradually whisk in the hot milk into the egg-mixture to temper the mixture. This will prevent the egg from cooking and curdling. Tempering will bring the egg-heavy-cream-mixture to a warmer temperature and the egg is less likely to curdle. Keep whisking and adding the remaining milk mixture until completely combined.
  7. Return the mixture to the saucepan. Continue to whisk and bring to a boil.
  8. Reduce the heat to low and let bubble for five minutes or until the mixture thickens to a pudding consistency.
  9. Then remove the saucepan from the heat, and strain the mixture through a wire sieve into a medium bowl.
  10. Next whisk in the butter.
  11. Then whisk in the vanilla extract.
  12. Then stir in 1 cup of the toasted coconut.
  13. Pour the filling into the pie shell, place a plastic wrap directly on the surface to prevent a skin from forming and chill in the fridge until firm, about 4 hours or overnight.
  14. When the custard is almost ready, start the whipped cream step - In the bowl of stand mixer or a medium bowl with hand mixer, start whipping the heavy cream for 45 seconds.
  15. Then add the powdered sugar and vanilla. Whip until the cream forms soft peaks, which is about 3 minutes.
  16. Remove the pie from the refrigerator and remove the plastic wrap from atop of the filling and discard.
  17. Carefully spread the whipped cream over the custard of the pie (I put the whipped cream in a decorating bag with tip 18 rose nozzle), then garnish with the 1/4 cup toasted coconut flakes.
  18. Refrigerate for 1 hour or until set or for up to 1 day.
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