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.
1and 3/4 cups whole milk or full fat coconut milkdivided
1/4cupall-purpose flour
2tablespoonscornstarch
1eggbeaten
2egg yolksbeaten
3/4cupsugardivided
1/2teaspoonsalt
2tablespoonsunsalted butter
1/2teaspoonvanilla
1/4teaspooncoconut extract
2egg whites
3/4cupsweetened coconut flakes
Whipped Topping:
2cupsheavy cream
3tablespoonspowdered sugar
1/2teaspoonpure vanilla extract
1/4teaspooncoconut extractoptional
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.