Coconut cream pie is a delicious and refreshing dessert that is perfect for any occasion. It is made with a creamy coconut custard filling and a flaky pie crust. This recipe is easy to follow and produces a delicious pie that will be sure to please everyone.

Ingredients

  • 1 (9-inch) unbaked pie crust
  • 1 (14-ounce) can full-fat coconut milk
  • 1 cup half-and-half
  • 1 cup sugar
  • 2 tablespoons cornstarch
  • 4 large egg yolks
  • 1 teaspoon vanilla extract
  • 1/2 cup sweetened shredded coconut
  • Whipped cream, for garnish

Instructions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a medium saucepan, combine coconut milk, half-and-half, sugar, and cornstarch. Bring to a boil over medium heat, stirring constantly.
  3. Reduce heat to low and simmer for 2 minutes, stirring constantly.
  4. In a small bowl, whisk together egg yolks and vanilla extract.
  5. Gradually whisk egg yolk mixture into hot coconut mixture, stirring constantly.
  6. Cook for 1 minute longer, stirring constantly.
  7. Remove from heat and stir in shredded coconut.
  8. Pour filling into unbaked pie crust.
  9. Bake for 15 minutes, or until filling is set.
  10. Let cool completely before serving.
  11. Top with whipped cream and enjoy!

Tips

  • For a richer flavor, use full-fat coconut milk.
  • To make the pie crust ahead of time, preheat oven to 375 degrees F (190 degrees C). Roll out pie crust and place in a 9-inch pie plate. Crimp edges and prick bottom with a fork. Bake for 10-12 minutes, or until golden brown. Let cool completely before filling.
  • To make the whipped cream ahead of time, beat heavy cream until soft peaks form. Gradually add powdered sugar and vanilla extract, beating until stiff peaks form.
  • This pie can be made up to 2 days ahead of time. Cover and refrigerate until ready to serve.