Creamy Coconut Pie (Printable Recipe Version)
This coconut pie has a golden crust, smooth filling, and fluffy whipped cream topped with shredded coconut. Easy to prepare ahead for gatherings.
# Ingredients You’ll Need:
01 -
1 refrigerated flaky pie crust, uncooked.
02 -
4 yolks from large eggs.
03 -
1/4 cup (30g) of cornstarch.
04 -
One 14-ounce can of thick coconut milk.
05 -
1 cup (240ml) half-and-half cream.
06 -
2/3 cup (130g) white sugar.
07 -
A pinch of salt (1/4 teaspoon).
08 -
1 cup (80g) sweet coconut flakes.
09 -
28g (2 Tablespoons) softened butter.
10 -
1 teaspoon of pure vanilla.
11 -
Optional: 1/2 teaspoon coconut flavoring.
12 -
360ml (1 1/2 cups) chilled heavy cream.
13 -
3 Tablespoons (20g) powdered sugar.
14 -
3/4 teaspoon vanilla for whipped topping.
# Steps to Make It:
01 -
Bake the pie crust on its own at 375°F until it’s golden brown. Let it cool all the way down.
02 -
Whisk together cornstarch with the egg yolks. Warm up the coconut milk, half-and-half, sugar, and salt, then carefully mix some into the eggs before combining everything. Cook until thick.
03 -
Mix in the butter, vanilla, shredded coconut, and coconut extract if you’d like.
04 -
Pour the mixture into the pie crust, place plastic wrap right on top, and refrigerate for a minimum of 3 hours.
05 -
Beat the heavy cream with the powdered sugar and vanilla until peaks hold their shape but aren’t stiff.
06 -
Spread the whipped cream across the pie and sprinkle some coconut flakes on top if you like.
# Extra Information:
01 -
You can make it step by step ahead of time.
02 -
Go for canned coconut milk instead of the drinking type.
03 -
Store it in the fridge for up to 5 days.