My Mom was (and still is) a great baker. She makes a pie crust that is, bar none, the best and flakiest pie crust I have ever eaten. She can decorate a cake like a pro. That said, for some reason, every Lemon Meringue and Coconut Cream pie she has ever made was made with a little box of powder. When I was younger, I just thought that was how it had to be made.
Since then, I have actually made a lemon meringue pie. With real lemons. And now, I’ve made a coconut cream pie from scratch as well.
This pie is divine. Assuming you like coconut, of course. I do and I am having a hard time exercising restraint with it in the house. I made mine with half and half and full-fat coconut milk and it was perfectly sinful. If you’d like it a little lighter, try whole milk and lite coconut milk. The pie will be a little less creamy-tasting but the texture will be just fine.
Coconut Cream Pie
Summary: For this pie, you can use a frozen pie shell or make your own pastry. Simply pre-bake it empty (blind bake) before making the filling. Your pie will need a couple of hours in the fridge to set before serving.
- 1 9-inch pie shell, pre-baked
- For the Filling:
- 1 1/2 cups coconut milk (1 can, full-fat or lite)
- 1 1/2 cups half and half cream (10%) (You could use whole 3.5% milk, as an alternative)
- 2 eggs
- 3/4 cups white sugar
- 1/3 cup cornstarch
- 1/4 tsp. salt
- 1/4 cup sweetened shredded coconut, run through a food processor or use as is (I like mine in a little smaller pieces, so I process a bit to chop)
- 1 tsp. vanilla extract
- For the Topping:
- 1/2 cup whipping cream (35%), whipped
- 1-2 tsp. sugar
- 1/3 cup sweetened shredded coconut, toasted (*see below for instructions)
- Bake the pie shell and set aside to cool.
- Prepare the filling by combining the coconut milk, cream, eggs, sugar, cornstarch and salt in a large saucepan. Place over medium-low heat and cook, stirring regularly to start then constantly once it starts to steam. This will take about 20 minutes, so be patient. Once mixture thickens and bubbles break the surface, it’s done. Remove from the heat and add the 1/4 coconut and the vanilla. Whisk to remove any lumps. Pour into pre-baked and cooled pie shell. Refrigerate for at least 2 hours.
- Toast the coconut and set aside.
- Before serving, whip the cream with the sugar and spread over the top of the pie. Sprinkle with toasted coconut. Enjoy!
- *To toast coconut: Toast coconut in heavy small skillet over medium heat until lightly browned, stirring occasionally, about 3 minutes. Cool.
Prep time: 50 min
Cook time: 10 min
Total time: 1 hour
Number of servings (yield): 8