coconut cream pie

a recipe by
Francine Lizotte
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...

serves 8 servings
prep time 20 Min
cook time 30 Min
method Bake

Ingredients For coconut cream pie

  • 1
    -9 inch pie crust
  • 4 lg
    egg yolks, beaten
  • 1/4 c
  • 3/4 c
    granulated sugar
  • 1/4 tsp
    ground himalayan sea salt
  • 1 can
    (14 oz.) coconut milk
  • 1 1/2 c
  • 2 Tbsp
    unsalted butter, melted
  • 1 tsp
    pure coconut extract
  • 1/2 tsp
    pure vanilla extract
  • 1 1/2 c
    sweetened coconut flakes, divided
  • 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 >>>>