Three years ago I made my first coconut cream pie. It went over so well that I continued to make more coconut cream pies, testing and tasting new recipes. The first one was excellent, the second one was even better, and this great coconut cream pie which I made yesterday is also very good.
It has more coconut than the other two and the filling underneath the cream is a little thicker and stiffer. Another bonus is that it’s easy to whip up and can be made with basic ingredients (just whole milk and cream — no half and half). I cheated and used a store bought crust, but this filling is so good that next time I’ll use a homemade crust.
Here’s another photo. The lighting is kind of strange, but it gives you a good idea of what the filling is like.
- 9 inch pie crust, frozen or homemade, blind baked
- 1/2 cup plus 2 tablespoons sugar (125 grams)
- 3 tablespoon cornstarch
- 1/4 teaspoon salt
- 1 1/2 cups milk
- 1/2 cup heavy cream
- 3 large egg yolks
- 2 teaspoons butter
- 1 1/2 teaspoons vanilla
- 1 1/4 cups shredded, sweetened coconut
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar, plus more to taste
- 1 teaspoon vanilla.
- Toasted coconut for garnish
- Mix the sugar, cornstarch and salt together in a medium size mixing bowl.
- Pour the milk and cream in a heavy saucepan (off heat), then whisk the sugar mixture into the saucepan with the milk mixture until it’s free of any lumps.
- Whisk the egg yolks in the bowl you used to mix the sugar and set next to the stove.
- Put the milk mixture on the stove, turn heat to medium and whisk until it begins to bubble and is very hot. When hot, whisk about 1/4 cup of the hot milk mixture into the bowl of egg yolks, then whisk the rest of the milk into the egg yolks. Pour the egg yolk/milk mixture back in the saucepan, whisking all the while. Continue to whisk until mixture thickens and boils. Reduce heat to a low boil and whisk and boil for 1 minute.
- Remove from heat and scrape mixture into a clean bowl. Whisk in the butter and allow mixture to cool slightly (about 5 minutes), then whisk in the vanilla extract and the coconut. Pour mixture into the prepared crust.
- Let cool for about an hour at room temperature, then transfer to the refrigerator. Chill for a few hours. Prepare whipped cream topping.
- Beat the cream until peaks form. Beat in sugar and vanilla. Spread over pie. Chill until ready to serve.
- Sprinkle toasted coconut over top for garnish.