Get the App

Recipes

Find a Recipe Blue Ribbon Recipes Pinch It!™ Feed Browse All Recipes

Editorial

Food Bites & Articles Videos What is a Blue Ribbon? Meet the Test Kitchen

Community

Member Recipes Groups Sweepstakes Contests Shopping
Real Recipes From Real Home Cooks ®

coconut cream pie

ClubFoody avatar
Recipe by
Francine Lizotte
@ClubFoody
Surrey South, BC

Creamy, rich and tasty, this pie is so delicious! With its beautiful coconut flavor, this is an amazing dessert you just have to make...

►
yield 8 servings
prep time 20 Min
cook time 30 Min
method Bake

Ingredients For coconut cream pie

  • PIE ~ CUSTARD
  • 1
    -9 inch pie crust
  • 4 lg
    egg yolks, beaten
  • 1/4 c
    cornstarch
  • 3/4 c
    granulated sugar
  • 1/4 tsp
    ground himalayan sea salt
  • 1 can
    (14 oz.) coconut milk
  • 1 1/2 c
    half-and-half
  • 2 Tbsp
    unsalted butter, melted
  • 1 tsp
    pure coconut extract
  • 1/2 tsp
    pure vanilla extract
  • 1 1/2 c
    sweetened coconut flakes, divided
  • WHIPPED CREAM
  • 1 c
    35% heavy cream
  • 2 Tbsp
    powdered sugar
  • 1 tsp
    pure vanilla extract

How To Make coconut cream pie

  • 1
    Place parchment paper at the bottom of an unbaked pie shell before adding pie weights. Spread evenly and transfer to a 450ºF preheated oven; bake for 15 minutes. Remove from the heat and carefully remove parchment paper and its contents; let pie cool off completely.
  • 2
    In a medium bowl, beat yolks and set aside.
  • 3
    In a medium saucepan, add cornstarch, sugar and salt; whisk to combine. Pour in coconut milk and half-and-half; turn the heat to medium and whisk well. Bring the mixture to the point just before simmering. Ladle up some hot mixture and slowly add a little at a time to the yolks whisking constantly; repeat until the yolks are warm. Whisking constantly, transfer the tempered yolks into the saucepan, whisking constantly. Continue whisking until the consistency looks like pudding, about 1 to 1 ½ minutes.
  • 4
    Remove from the heat and add butter, coconut extract, vanilla extract and 1 cup coconut flakes; stir to combine. Transfer the custard to the prepared pie shell; level with a spatula. Place wax paper on top making sure to touch the surface to prevent skin formation. Let it cool for 15 minutes before refrigerating it.
  • 5
    Meanwhile, in a skillet over medium heat, add the remaining ½ cup coconut flakes. Toss often until the flakes are nice and golden, about 10 minutes. Transfer to a bowl to cool.
  • 6
    In the bowl of a stand mixer, add heavy cream, powdered sugar and vanilla extract. With the whisk attachment, process until stiff peaks form; set aside.
  • 7
    To assemble the pie; gently remove the wax paper and spoon on whipped cream, spreading evenly with a spatula. Sprinkle toasted coconut flakes on top and transfer to the fridge until ready to serve.
  • 8
    To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=--rXsABsBwo
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT
ADVERTISEMENT