Coconut Cream Pie
Coconut Cream Pie
Yield: 10 slices
Equipment: 9-inch pie plate, saucepan, whisk, thermometer
Time and setting: 375°F crust; stovetop filling; 4 hours chilling
Ingredients
- 1 baked 9-inch pie crust, cooled
- 2 cups whole milk
- 1 cup canned coconut milk, stirred
- 2/3 cup sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 4 large egg yolks
- 2 tablespoons butter
- 1 teaspoon vanilla
- 1 cup unsweetened shredded coconut, divided
- 1 cup whipped cream
Method
- Whisk milk, coconut milk, sugar, cornstarch, salt, and yolks in saucepan.
- Cook over medium, whisking constantly, until bubbling; boil gently 1 minute and confirm 160°F.
- Remove from heat; stir in butter, vanilla, and 3/4 cup coconut. Pour into crust and cover surface.
- Cool 30 minutes, refrigerate 4 hours, then add whipped cream and remaining coconut. Cut ten slices.
Substitutions
Use a verified gluten-free crust if needed. Toast topping coconut for extra flavor, cooling it first.
Storage and safety
Refrigerate within 2 hours up to 4 days. Keep cold during service. Freezing is not recommended.
Smooth custard technique
Stir the coconut milk before measuring because cream separates from liquid in the can. Starting yolks, starch, sugar, and cold liquid together reduces scrambled egg risk. Whisk continuously into the saucepan corners. Once bubbles break across the center, maintain a gentle boil for one full minute to cook the cornstarch, then verify 160°F.
Set and slicing cues
The hot custard should coat the whisk and leave a trail when stirred. Press wrap directly against the surface to prevent a skin. Do not add whipped cream while warm. Four hours is the minimum chill; overnight gives cleaner wedges. Use a thin knife warmed under hot water and wiped dry between cuts. If the filling stays loose, serve it as a spoon dessert rather than freezing it to force a set.
Crust and coconut
Use a fully baked, completely cooled 9-inch pastry or crumb crust. Toast the reserved coconut in a dry skillet over medium-low heat, stirring constantly, until pale gold. Cool before garnishing. Unsweetened coconut balances the sweet custard; sweetened coconut makes the result substantially sweeter.
Additional recipe guidance
A metal saucepan with a heavy base gives the most even custard heat. If small cooked-egg flecks appear despite constant whisking, immediately strain the hot filling through a fine-mesh sieve before adding butter, vanilla, and coconut. Do not scrape scorched material from the pan bottom into the pie. The crust should have no cracks large enough for liquid custard to escape; patch a crumb crust with extra dampened crumbs before filling. When covering, allow the wrap to touch the custard from edge to edge to block condensation. Add whipped cream no more than several hours before serving for the cleanest appearance. Ten slices are easiest to portion by first cutting the pie in half, then dividing each half into five equal wedges.
