Coconut Cream Pie

Recipe Category
Dessert
Difficulty
Medium
Recipe instruction
  • 1 pre-baked 9-inch pie crust
  • 3/4 cup shredded sweetened coconut
  • 1 1/2 cups canned coconut milk
  • 1 cup milk (I used 1%)
  • 1/2 cup heavy cream
  • 1/2 cup + 3 Tbsp  granulated sugar, divided
  • 1/4 tsp salt
  • 1/3 cup  cornstarch
  • 4 large egg yolks
  • 3 oz. cream cheese, diced into pieces
  • 1 Tbsp  butter
  • 1/2 tsp vanilla extract
  • 1/4 - 1/2 tsp coconut extract, to taste (the intensity varies by brand)

Topping

  • 1 1/2 cups  heavy cream
  • 2/3 cup shredded sweetened coconut, toasted

  • For the filling:

  • Pulse 3/4 cup coconut in a food processor until ground into small pieces, about 1 minute, set aside. In a medium saucepan combine coconut milk, 1/2 cup of the milk, 1/2 cup heavy cream, 1/2 cup of the granulated sugar and the salt.

  • Set mixture over medium heat, and bring mixture nearly to a boil, stirring occasionally. 

  • Meanwhile, in a small mixing bowl (or liquid measuring cup used to measure milk), whisk together remaining 1/2 cup milk and cornstarch until well blended. 

  • In a separate small mixing bowl, whisk together egg yolks with remaining 3 Tbsp sugar until mixture is slightly pale, about 2 minutes. While whisking, pour 1/2 cup of the nearly boiling milk into egg yolk mixture. 

  • While whisking mixture in saucepan, pour egg yolk mixture followed by cornstarch mixture into saucepan. Cook mixture until thickened, whisking constantly and vigorously to prevent curdling, about 2 - 3 minutes. 

  • Remove from heat and add in cream cheese, butter, vanilla extract and coconut extract, stir until well blended. Stir in ground coconut. Pour mixture into baked pie crust.

  • Cover with plastic wrap and chill 2 - 3 hours.

  • For the topping:

  • In a cold mixing bowl, whip heavy cream with remaining 3 Tbsp granulated sugar on low speed until thickened slightly then increase to high speed and whip until stiff peaks form.

  • Spread over chilled pie and top with toasted coconut. Cut into slices. Store pie in an airtight container in refrigerator.

  • Notes

  • Be sure to buy full-fat canned coconut milk. The canned kind is much thicker and richer than what's sold in cartons as a beverage. 
  • Heavy cream is a must in this recipe. You can't use a substitute here, otherwise your pie might not set up properly.