Coconut Cream Pie

nibbleboard.com/recipes/coconut-cream-pie

Ingredients

Instructions

1. Prepare pie dough ahead of time — it needs at least 2 hours in the refrigerator before rolling. Roll out and fit into a 9-inch pie dish.
2. Preheat oven to 375°F (190°C). Blind bake the pie crust: line with parchment and fill with pie weights or dried beans. Bake 15 minutes, remove weights, and bake another 10-15 minutes until golden brown. Let cool completely.
3. Whisk egg yolks and cornstarch together in a small bowl until smooth. Set aside.
4. Whisk coconut milk, half-and-half, granulated sugar, and salt together in a medium saucepan over medium heat. Bring to a gentle simmer, whisking occasionally, until steaming and just starting to bubble around the edges.
5. Slowly drizzle about 1/2 cup of the hot coconut mixture into the egg yolk mixture, whisking constantly to temper the eggs. Pour the tempered egg mixture back into the saucepan, whisking continuously.
6. Cook over medium heat, whisking constantly, until the custard thickens and large bubbles begin to burst on the surface. Continue whisking and cooking for 1 minute 30 seconds after it starts bubbling.
7. Remove from heat and stir in shredded coconut, butter, vanilla extract, and coconut extract (if using) until the butter is fully melted and everything is combined.
8. Pour warm filling into the cooled pie crust. Press plastic wrap directly onto the surface of the custard to prevent a skin from forming. Refrigerate for at least 3 hours or overnight until firm and set.
9. Spread coconut flakes on a baking sheet and toast at 325°F for 5-6 minutes, stirring halfway, until golden. Watch carefully as they burn quickly. Set aside to cool.
10. Using a hand mixer or stand mixer with a whisk attachment, whip cold heavy cream, powdered sugar, and vanilla on medium-high speed until medium peaks form, about 3-4 minutes.
11. Pipe or spread whipped cream generously over the chilled custard filling. Sprinkle toasted coconut flakes on top.
12. Slice and serve chilled. Store leftovers covered in the refrigerator for up to 5 days.

Nutrition per Serving

Chef Tips

• I've found that full-fat coconut milk makes all the difference here — light coconut milk gives you a watery, sad filling. Shake the can well before opening.
• Press plastic wrap directly onto the custard surface, not just over the bowl. This prevents that rubbery pudding skin from forming while it chills.
• After trying both, I always use cornstarch instead of flour for the custard — it sets firmer and gives you cleaner slices without any floury taste.
• Make the pie crust and custard the day before, then whip the cream and assemble right before serving. The whipped cream stays fluffier this way.
• If you don't have coconut extract, the pie is still delicious without it — but that half teaspoon really amps up the coconut flavor if you have it on hand.

Storage

Cover loosely with plastic wrap and refrigerate for up to 5 days. The whipped cream will soften after day 2 but the pie still tastes great.