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Easy Coconut Cream Pie The Beard and The Baker-3

Easy Coconut Cream Pie

5 from 1 vote
This super easy and delicious coconut cream pie takes less than 45 minutes to make! It takes a few simple steps but will be the perfect dessert for any spring or summer dinner parties. 
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Prep Time 15 minutes
Cook Time 25 minutes
Cool Time 12 hours
Total Time 40 minutes
Servings: 8 people
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

Coconut Cream Pie
  • 1 pie crust store bought or homemade
  • 1 14-oz can of coconut milk stir well after opening
  • 1 cup whole milk
  • 1/2 cup unsweetened shredded coconut
  • 2/3 cup granulated sugar
  • 1/4 teaspoon salt
  • 5 egg yolks lightly whisked
  • 1/4 cup cornstarch
  • 1 1/2 teaspoons vanilla extract
  • 2 Tablespoons butter cut into 4 pieces
  • 1-2 Tablespoons unsweetened shredded coconut for topping
Homemade Whipped Cream
  • 1 cup heavy whipping cream chilled
  • 2 Tablespoons granulated sugar
  • 2 teaspoons vanilla extract

Method
 

Coconut Cream Pie
  1. Prepare pie crust and let cool on the counter until coconut cream filling is finished. 
  2. Set all ingredients out in their measurements in bowls or measuring cups. You'll need to add them quickly so you won't have time to measure while adding - do this ahead of time to be prepared. 
  3. Add coconut milk (well stirred from can), whole milk, shredded coconut, just 1/3 of the sugar, and salt to a medium saucepan. Bring to a simmer over medium-high heat, stirring every so often to dissolve the sugar. 
  4. In a separate bowl, add the lightly whisked egg yolks, remaining 1/3 cup sugar, and cornstarch. Combine until there are no lumps remaining. 
  5. Once the coconut milk mixture is fully simmering, gradually pour the simmering mixture into the egg yolk mixture whisking constantly as to not create scrambled eggs. Then, pour that entire mixture BACK into the saucepan and place on the stove over medium heat, whisking constantly.
  6. Once the mixture is thickened and you see 3-4 bubbles burst on the top (about 1-2 minutes), remove from heat and stir in vanilla and butter. Pour the filling straight into your cooled pie crust. 
  7. Place a piece of plastic wrap directly on the surface of the cooled pie filling and refrigerate until filling is cold and firm, a minimum of 3 hours but up to 24 hour. 
  8. When ready to serve your pie, prepare your whipped cream. Then, immediately dollop the whipped cream on top of the pie, sprinkle the edges with additional unsweetened shredded coconut, slice and enjoy! 
Homemade Whipped Cream
  1. Add all ingredients into a stand mixer. Whisk on high for about 5-6 minutes, until it's fluffy and perfect. 

Notes

Recipe adapted from the Baking Illustrated cookbook, page 215. They use a graham cracker crust, which you can absolutely use instead of a plain pie crust!