Coconut Cream Pie Filling
4 egg yolks
1/4 cup cornstarch
1 can (14 oz.) coconut milk (not lite)
1 cup half and half
2/3 cup white sugar
1/4 teaspoon salt
3 cups sweetened, shredded coconut
1 teaspoon vanilla extract or vanilla bean paste
2 tablespoons butter, unsalted
2 cups heavy cream
5 tablespoons white sugar
1/2 teaspoon vanilla extract or vanilla bean paste
1/2 cup sweetened, shredded coconut
Flaky Pie Crust
Follow the instructions here for making and rolling out the pie crust.
Blind bake the crust then chill before making the coconut cream pie filling.
You’ll pour the coconut cream filling into a chilled, baked pie crust.
Coconut Cream Filling
In a medium bowl, whisk together the egg yolks and the cornstarch until smooth and set aside.
In a large heavy-bottom pot, heat coconut milk, sugar, half and half, and salt over medium-high heat.
Once the mixture is bubbling, reduce heat to medium. Scoop 1/3 cup of the warm milk mixture into the egg/cornstarch mixture and continually whisk with a fork so the eggs don’t cook. Add another 1/3 cup of the warm milk mixture and mix again. Once the mixture is well mixed, return the entire mixture to the warm pot with the milk and sugar, stirring constantly until well incorporated.
Continue whisking over the heat until the mixture begins to bubble and thicken. Whisk to make sure no clumps form.
One mixture is incorporated and thick, remove from heat. Whisk in butter and vanilla, then add the 3 cups of sweetened coconut shreds.
Mix well and then pour into chilled, baked pie crust.
Place plastic wrap over the coconut cream to keep the skin from forming, and place in the fridge until completely cold (at least 6 hours or overnight).
Before serving, make fresh whipped cream to top the pie.
In a large mixing bowl, combine heavy cream, sugar, and vanilla.
Serve generously on each slice of pumpkin pie.
Store in an airtight container, refrigerated.
Whip on high for 5-6 minutes until stiff peaks form.
Spread whipped cream generously on top of the pie.
In a nonstick pan over medium heat, toast coconut until it’s lightly browned and fragrant (be sure to keep stirring it and keep a close eye on it – it can burn easily because of the sugar).
Remove from heat and top pie with toasted coconut, on top of fresh whipped cream.
Slice and enjoy!
Store pie in the fridge for up to a week.
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