Favorite Coconut Cream Pie -- Basic
Basic Coconut Cream Pie is an easy pie with a milk-based filling.
Servings 8
Cost 5
Ingredients
Crust:
- 1 9 inch pie crust, shallow pan works best store bought or homemade
Filling:
- 1/2 cup granulated sugar
- 3 tablespoons cornstarch (for a stiffer pie, add 1 more teaspoon)
- 1/8 teaspoon salt
- 2 egg yolks lightly beaten
- 2 cups milk whole milk
- 1 tablespoon butter
- 1 teaspoon vanilla extract or vanilla paste
- 1/2 cup shredded sweetened coconut plus an extra 1/2 cup for toasting
Topping:
- 1 cup heavy cream
- 2-3 tablespoons powdered sugar
- 3/4 teaspoon vanilla extract
Instructions
- Have your baked pie crust ready. Prepare filling.
- In a heavy non-stick 3 quart saucepan, stir together the sugar, cornstarch and salt.
- In a bowl, whisk the egg yolks with the milk, then whisk the egg yolk mixture into the cornstarch mixture.
- Place the saucepan over medium heat and cook until mixture begins to thicken and bubble. Once it reaches a gentle boil, continue whisking over low heat for 3 minutes. Remove from heat and stir in butter, vanilla and coconut. Transfer to a clean bowl, cover with a piece of wax paper and let cool to about lukewarm
- Scrape the cooled pie filling into the baked crust.
- Place in refrigerator to chill for 3 hours or more. At some point, toast the extra coconut (see note at bottom)
- When the pie has chilled, prepare whipped cream topping. In a large bowl, beat cream until soft peaks form. Add the powdered sugar and vanilla beat until peaks are stiff. Spread over top of pie. Sprinkle with toasted, cooled coconut.
- To toast coconut, lay it on a cookie sheet and bake at 375 degrees for about 5 minutes or until edges turn brown. Stir every 2 minutes or so.
Notes
For a homemade graham cracker crust, mix together 1 2/3 cup graham cracker crumbs, 1/4 cup sugar, 1 pinch of salt and 1/3 cup melted unsalted butter. Press into bottom and up sides of a shallow 9 inch pie tin. Bake at 350 for about 6 minutes.
