Description
This luscious Coconut Cream Pie features a creamy coconut custard filling made from coconut milk and half-and-half, thickened with corn starch and egg yolks, poured into a flaky pie crust and topped with sweetened shredded coconut. Perfectly chilled and topped with whipped cream, this classic dessert is the ultimate tropical treat.
Ingredients
Scale
Crust
- One nine inch homemade pie crust or pre-made crust
Filling
- 1 (13.5 fl oz) can coconut milk
- About 1 1/2 cups half and half (enough combined with coconut milk to make 3 cups)
- 4 egg yolks, beaten slightly
- 3/4 cup white sugar
- 1/3 cup corn starch
- 1/4 teaspoon salt
- 1 tablespoon butter
- 2 teaspoons vanilla extract
- 1 1/2 cups shredded sweetened coconut
- Homemade whipping cream or Cool Whip, for topping
Topping
Instructions
- Prepare coconut mixture: Pour the entire can of coconut milk into a large measuring cup. Add half and half on top until you reach 3 cups total. Stir to combine.
- Combine ingredients in saucepan: Transfer the coconut and half and half mixture to a medium heavy metal saucepan. Add the beaten egg yolks, sugar, salt, and corn starch. Whisk everything together thoroughly.
- Cook the pudding: Place the saucepan over low heat. Slowly whisk constantly for up to 15 minutes until the pudding begins to thicken. Do not increase the heat to speed up cooking. Continue whisking until the mixture starts to boil and thick bubbles form on the surface. Whisk vigorously for one more minute once boiling.
- Finish the filling: Remove the pan from heat. Stir in butter, vanilla extract, and shredded sweetened coconut until combined.
- Assemble the pie: Pour the hot pudding into the prepared pie crust, filling it to the brim. Cover the surface directly with plastic wrap to prevent a skin from forming.
- Chill: Refrigerate the pie for about 4 hours until fully set and chilled.
- Serve: Top the pie with homemade whipped cream or Cool Whip before serving.
Notes
- Use a heavy-bottomed saucepan to prevent scorching while cooking the custard.
- Whisk constantly to avoid lumps and ensure even thickening of the pudding.
- Press plastic wrap directly onto the pudding to prevent a skin from forming during chilling.
- The pie is best served well chilled to allow the filling to fully set.
- For a gluten-free version, use a gluten-free pie crust.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Keywords: Coconut Cream Pie, Coconut Pie, Cream Pie, Coconut Custard Pie, Homemade Pie, Tropical Dessert
