Homemade Coconut Cream Pie
Creamy stovetop coconut custard in a baked crust, topped with whipped cream and toasted coconut.
Equipment
- 9 Inch Pie Plate
- Medium pot
- Whisk
- Plastic wrap
Ingredients
Main Ingredients
- 1 baked 9 inch pie crust store bought or homemade
- 1 cup granulated sugar
- 1 cup whole milk
- 1 cup full fat coconut milk stirred well
- 3 large eggs
- ¼ cup cornstarch
- 1 pinch salt
- ¼ cup unsalted butter cubed
- 1 tsp vanilla extract
- 1 cup sweetened shredded coconut plus extra for topping
- 1 cup whipped cream for topping
Instructions
Cooking
- Bake. Blind bake the crust until golden and let it cool.
- Whisk. Whisk the sugar, milk, and coconut milk in a pot, then add the cornstarch, eggs, and salt.
- Cook. Cook over medium heat, whisking constantly, until thick and bubbling and the custard reaches 170 F.
- Finish. Off the heat, stir in the coconut, vanilla, and butter, then pour into the crust and chill at least 2 hours.
- Top. Top with whipped cream and toasted coconut before serving.
Notes
Substitutions: Use unsweetened coconut milk from a can, not cream of coconut.
Tips: Press plastic wrap onto the hot filling to prevent a skin.
Storage: Refrigerate for up to 3 days and do not freeze.
Nutrition is calculated for one slice with whipped cream.