Go Back
Coconut Cream Pie by The BakerMama

Coconut Cream Pie

Cook Time: 30 minutes
Total Time: 2 hours 50 minutes
Yield: 1 (9-inch) pie
With a creamy coconut filling baked into a picture perfect crust and topped with whipped cream and toasted coconut, my Coconut Cream Pie is dessert heaven.

Ingredients  

Ingredients:

Filling:

  • 1 and 3/4 cups whole milk or full fat coconut milk divided
  • 1/4 cup all-purpose flour
  • 2 tablespoons cornstarch
  • 1 egg beaten
  • 2 egg yolks beaten
  • 3/4 cup sugar divided
  • 1/2 teaspoon salt
  • 2 tablespoons unsalted butter
  • 1/2 teaspoon vanilla
  • 1/4 teaspoon coconut extract
  • 2 egg whites
  • 3/4 cup sweetened coconut flakes

Whipped Topping:

  • 2 cups heavy cream
  • 3 tablespoons powdered sugar
  • 1/2 teaspoon pure vanilla extract
  • 1/4 teaspoon coconut extract optional

Garnishes:

  • Toasted coconut

Instructions 

  • Preheat oven to 375°F. Pre-bake the pie crust. See my Complete Guide to Pie Crust for instructions on how to make the dough and pre-bake the pie crust. Let cool completely before filling.
  • Add 3/4 cup milk, flour, cornstarch, 1 beaten egg, and 2 beaten egg yolks to a medium mixing bowl and whisk until smooth.
  • In a medium saucepan, bring remaining 1 cup milk, 1/2 cup sugar and salt to a boil, whisking occasionally. Boil for 2 minutes, then reduce heat to low.
  • Add 1/4 cup of the hot milk mixture to the flour and egg mixture in the mixing bowl and whisk until blended.
  • Slowly pour the flour and egg mixture into the saucepan, whisking continuously so the eggs don’t start to scramble. Continue whisking until the mixture is thick like custard.
  • Remove the custard from the heat and whisk in the butter, vanilla, and coconut extract. Beat until smooth. Transfer the mixture to a bowl and cover the top of the custard with plastic wrap. Place in the refrigerator for 30 minutes to let cool.
  • In the bowl of an electric mixer fitted with the whisk attachment, beat 2 egg whites until frothy and then add remaining 1/4 cup sugar and beat until stiff. Gently fold egg white mixture into the cooled custard.
  • Fold 3/4 cup sweetened coconut flakes into the mixture and then pour it into the baked and cooled pie shell. Cover with plastic wrap and let chill in the refrigerator for 2 hours or overnight.
  • In the bowl of an electric mixer fitted with the whisk attachment, beat the heavy whipping cream, powdered sugar, vanilla extract and coconut extract (optional) on medium-high speed until medium-soft peaks form, about 3-4 minutes.
  • Spread or pipe the whipped cream over the custard in the pie shell. Garnish with toasted coconut flakes.
  • Serve immediately or loosely cover and refrigerate until ready to serve that same day. Pie can be stored, tightly covered, in the refrigerator for up to 5 days.

Notes

*See my Complete Guide to Pie Crust for instructions on how to make the dough and pre-bake the pie crust.