This is the best coconut cream pie I have ever eaten – no joke! Delicious rich creamy texture and toasted coconut on top is the perfect dreamy dessert!
You’ll love this dreamy coconut cream pie recipe! Its so easy to make and simply delicious! Perfect for any holiday or special occasion when you want to make a great pie! Also great to go with a cup of coffee or tea for a sweet snack. This will definitely satisfy that sweet craving. The rum is a great addition but yes you can omit if needed. Gives it that extra flavor!
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Coconut Cream Pie
Ingredients
Pie Crus
- 1 - 9 inch Prebaked Pie Crust 23 cm
Coconut:
- 1 1/2 cups dried coconut (sweetened or unsweetened shredded or flaked), divided, 360 ml
Coconut Cream Filling:
- 1 cup whole milk divided, 240 ml
- 1 1/2 cups unsweetened coconut milk 360 ml
- 4 large egg yolks
- 2/3 cup granulated white sugar 165 grams
- 1/4 cup cornstarch 35 grams, corn flour
- 1/4 teaspoon salt
- 2 tablespoons butter diced, 28 grams
- 1 teaspoon pure vanilla extract
- 1 tablespoon rum optional
Whipped Cream:
- 1 cup cold heavy whipping cream 240 ml, contains 35-40% butterfat
- 1 tablespoon confectioners sugar or to taste, powdered or icing
- 1/2 teaspoon pure vanilla extract
Instructions
Coconut
- Preheat oven to 350 degrees F (180 degrees C).
- Spread your dried coconut on a baking sheet and bake for about 5-10 minutes or until lightly browned. Watch carefully and stir the coconut a few times so it bakes evenly. After removing from oven and let cool before using.
Coconut Cream Filling
- In a medium-sized saucepan bring the milk (minus 1/4 cup (60 ml)) and the coconut milk just to boiling (bubbles form around the outside edge of saucepan.)
- Then in a heatproof bowl, whisk the egg yolks with the remaining 1/4 cup (60 ml) of milk. In another small bowl whisk the sugar with the cornstarch (corn flour) and salt.
- Add the sugar mixture to the egg yolks and whisk until smooth. When the milk just starts to boil, remove from heat and, whisking constantly to prevent the eggs from cooking, slowly add the milk to the egg mixture. (If you do get a few pieces of cooked egg, pour through a strainer.)
- Then pour the mixture into a medium saucepan and cook over medium heat until boiling, whisking constantly. Continue to whisk for another 30 - 60 seconds or just until it becomes thick. (The filling starts out quite thin but will thicken as it cooks. When it comes to a boil it may be a little lumpy. Stir vigorously and the lumps with smooth out.)
- Remove from heat and immediately whisk in the butter, vanilla extract and rum (if using). Gently stir in 1 cup (240 ml) of the toasted coconut. Pour into the baked and cooled pastry crust, cover with plastic wrap, and refrigerate for 3-4 hours (or overnight) or until firm.
Whipped Cream
- Put your mixing bowl and whisk in the freezer for about 15 minutes.
- Then beat the whipping cream, powdered sugar, and vanilla extract just until stiff peaks form.
- Spread or pipe the whipped cream over the filling.
- Garnish with the remaining toasted coconut.
Tried this recipe?Let us know how it was!
Rita Kidd says
My mom used fresh grated coconut & the milk drained off from inside the coconut. She also made meringue with coconut on top & browned it a bit. She made her own pastry from scratch also.
Evelyn Ford says
I use frozen coconut…..thawed . Taste just like fresh coconut. Some people whip their egg whites
until they are stiff. Add about 4 tablespoons sugar and whip just til mixed in the whites. Spread over pie. Put in oven til light brown. Do not cut until pie is cold. Or you can put Cool Whip on top or use the can of whipped cream found in the dairy case.
Shelly Waddell says
This looks like what mom made…but I know she used regular coconut in pie? Would that work? Also, I think she put in oven to toast top of merangue? Idk….she passed away and I’m not sure.
Phyllis Peterson says
The topping in this recipe is Whipping Cream and has to stay cold. It’s not made with egg whites like the one who are talking about.
Marcy says
This is whipped cream so it can’t go in the oven. Its not meringue
Waynette Miles says
Shelly, My Mom used regular coconut and I don’t remember her toasting it, but she may have. And with the egg white meringue, she always sprinkled coconut on top of it and put it in the oven to brown a bit. We were country people and she didn’t use coconut milk either just plain old fresh from the cow milk and her pie was delish. She had probably never heard of coconut milk.