The Best Coconut Cream Pie Recipe
This rich and creamy Coconut Cream Pie features a smooth coconut-infused pudding filling made from coconut milk, half and half, and shredded sweetened coconut, all nestled in a flaky nine-inch pie crust. The filling is gently thickened on the stovetop to create a luscious custard, then chilled to set perfectly. Topped with your choice of homemade whipped cream or Cool Whip, this pie is a tropical delight that’s sure to impress.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 4 hours 30 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
Pie Crust
- One nine inch homemade pie crust or pre-made crust
Filling
- 1 (13.5 fl oz) can coconut milk
- Approximately 1 1/2 cups half and half (to make 3 cups combined with the coconut milk)
- 4 egg yolks, beaten slightly
- 3/4 cup white sugar
- 1/3 cup corn starch
- 1/4 teaspoon salt
- 1 tablespoon butter
- 2 teaspoons vanilla extract
- 1 1/2 cups shredded sweetened coconut
Topping
- Homemade whipping cream or Cool Whip (optional, for topping)
Instructions
- Prepare the liquid base: Pour the entire can of coconut milk into a large measuring cup. Add half and half until the combined liquid reaches 3 cups. Stir well to blend the coconut milk and half and half evenly.
- Mix and cook the pudding: Transfer the coconut milk and half and half mixture to a medium-sized heavy metal saucepan. Add the beaten egg yolks, sugar, cornstarch, and salt. Whisk thoroughly to combine all ingredients. Place the saucepan on low heat and whisk continuously. Be patient, as it can take up to 15 minutes for the pudding to thicken. Avoid turning the heat up to prevent curdling.
- Bring to boiling point: Continue whisking until the pudding starts to boil vigorously, creating thick bubbling similar to little volcanoes on the surface. Once boiling, whisk a little faster for 1 minute to fully set the custard. Remove the pan from heat.
- Finish the filling: Immediately stir in the butter, vanilla extract, and shredded sweetened coconut until combined evenly.
- Assemble the pie: Pour the hot pudding filling into the prepared pie crust, filling it to the brim. Lay a piece of plastic wrap gently over the surface of the pudding, pressing lightly to prevent a skin from forming as it cools.
- Chill the pie: Refrigerate the pie for about 4 hours, or until fully set and cold.
- Serve: Before serving, top the pie with homemade whipped cream or Cool Whip, if desired, for added creaminess and decoration.
Notes
- Be patient when whisking the pudding over low heat; rushing can result in lumps or curdling.
- Pressing plastic wrap directly onto the pudding surface prevents formation of a skin.
- Use a heavy metal saucepan for even heat distribution to prevent scorching.
- Shredded sweetened coconut adds texture and enhances the coconut flavor.
- For a lower fat option, substitute light half and half or use all coconut milk, but the texture and creaminess may vary.
- Store any leftovers covered in the refrigerator for up to 3 days.
Keywords: Coconut Cream Pie, Coconut Pie, Cream Pie, Coconut Pudding, Homemade Pie, Coconut Dessert
Find it online: https://cookedbycleo.com/the-best-coconut-cream-pie-recipe/
