Name: Coconut Cream Pie
Prep time: 6 h 30 min
Cook time: 3 h 30 min
Total time: 10 h
Cuisine: American
Ingredients: 1 ¼ cups (163g) all-purpose flour (divided); ½ teaspoon salt; ½ cup (112g) unsalted butter (cold, cut into ½ inch cubes); 2-4 tablespoons ice water; 4 large egg yolks (room temperature); ¾ cup (143g) granulated sugar; 3 ½ tablespoons (20g) cornstarch; ½ teaspoon salt; 1 cup (240ml) whole milk; 13.5 ounce can (1 ¾ cups) full-fat coconut milk; 14 ounce can (1 ¼ cups) sweetened condensed milk; 2 teaspoons coconut extract; 1 ½ cups sweetened shredded coconut; 1 cup (240ml) heavy whipping cream (cold); 4 tablespoons (29g) powdered sugar; ¾ teaspoon vanilla extract

Ingredients

Scale

1 ¼ cups (163g) all-purpose flour (divided)
½ teaspoon salt
½ cup (112g) unsalted butter (cold, cut into ½ inch cubes)
2-4 tablespoons ice water
4 large egg yolks (room temperature)
¾ cup (143g) granulated sugar
3 ½ tablespoons (20g) cornstarch
½ teaspoon salt
1 cup (240ml) whole milk
13.5 ounce can (1 ¾ cups) full-fat coconut milk
14 ounce can (1 ¼ cups) sweetened condensed milk
2 teaspoons coconut extract
1 ½ cups sweetened shredded coconut
1 cup (240ml) heavy whipping cream (cold)
4 tablespoons (29g) powdered sugar
¾ teaspoon vanilla extract

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Instructions

Preheat the oven and prepare the pie crust using a food processor or by hand if preferred.
Blind bake the pie crust until golden brown, then allow to cool.
In a separate bowl, whisk together egg yolks, sugar, and cornstarch until smooth.
In a saucepan, combine milk, coconut milk, and sweetened condensed milk over medium heat until warm.
Slowly pour warm milk mixture into the egg yolk mixture while whisking constantly, then return to saucepan.
Cook on medium heat until the mixture thickens, stirring continuously.
Remove from heat and stir in coconut extract and shredded coconut.
Pour the filling into the cooled crust and refrigerate until set, typically a few hours or overnight.
Before serving, whip the heavy cream and sweetened powdered sugar until soft peaks form, then spread over the pie.
Top with additional toasted coconut flakes if desired before serving.

Notes

For a more coconutty flavor, toast the shredded coconut before adding it to the filling.
Ensure the crust is completely cooled before pouring in the filling to prevent sogginess.
This pie can be made a day in advance, making it perfect for gatherings.

Nutrition

Serving Size: 1 slice
Calories: 540
Sugar: 32g
Sodium: 150mg
Fat: 33g
Saturated Fat: 20g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 56g
Fiber: 3g
Protein: 6g
Cholesterol: 110mg

Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.