Here is a super easy and simple delicious recipe for coconut cream pie that is sure to be a huge hit with your family and friends. This pie is so light and creamy bursting with flavor give it a shot today, you can not go wrong with this recipe.
PREP TIME
35 minutes
COOK TIME
23 minutes
TOTAL TIME
58 minutes
Yields 8 servings
Ingredients
CRUST:
1/2 cup shortening
4 ounces cream cheese, at room temperature
1 1/2 cups all purpose flour
1/4 teaspoon salt
FILLING:
4 large egg yolks
One 13.5-ounce can coconut milk
1 cup shredded unsweetened coconut
2 tablespoons cold unsalted butter
1 cup whole milk
1/2 cup granulated white sugar
1/4 cup cornstarch
1 teaspoon vanilla extract
1/4 teaspoon salt
TOPPING:
1/4 cup shredded unsweetened coconut
1 cup heavy whipping cream
1/2 cup powdered sugar
1/2 teaspoon vanilla extract
Instructions
Prepare the pie crust:
Preheat the oven to 450 degrees F. In a large bowl, use an electric mixer to combine the shortening and cream cheese on medium speed until fluffy.
Prepare the filling:
Place the egg yolks in a medium bowl and set aside.
In another medium bowl, combine the coconut milk, shredded coconut and butter.
In a small saucepan over medium-heat, whisk together the milk, sugar, cornstarch, vanilla and salt until dissolved. Cook, whisking, until the mixture begins to thicken and the milk is hot to the touch, then temper the eggs by very slowly pouring half of the hot mixture into the yolks, whisking continuously to raise the temperature of the yolks without them curdling. Return the mixture to the saucepan and continue to cook, whisking until very thick. Remove from heat, pour the custard into the bowl with the coconut mixture, and whisk until the butter has melted and the custard is smooth.
Pour the filling into the baked pie crust and place a piece of plastic wrap directly onto the custard. Place the pie in the refrigerator for 8 hours or overnight.
Add the topping:
Toast the coconut: Preheat oven to 375 degrees F. Place the coconut on a sheet pan, spreading it evenly, and toast in the oven for 5 minutes, until evenly browned. Let cool.
Make the whipped cream: In a large bowl, use an electric mixer to whip the cream, powdered sugar and vanilla until stiff peaks form.
Spread the whipped cream over the surface of the pie. Sprinkle toasted coconut on top.
How to toast coconut:
Preheat oven to 375 degrees F. Place the coconut on a sheet pan, spreading it evenly, and toast in the oven for 5 minutes, until evenly browned. Let cool.
