Coconut Cream Pie definitely falls on my list of top 5 favorite pies, but it’s definitely an easy one to get wrong. Just a couple weeks ago we went to a restaurant that supposedly had some of the best in town. So imagine our surprise when we opened our to go box to find that it looked gelatinous and even a little green..yuck!!
Some recipes online called for frozen “whipped topping”…but when the whipped cream layer is almost thicker than the pie, you definitely need the real thing! I made a few tweaks to the recipe from Add A Pinch, but it’s definitely perfection as is. It’s creamy and very coconut-y, and the thick layer of whipped cream on top really balances it all out so well. Seriously though, MAKE THIS PIE NOW! I accidentally burned the first pie crust, so I had to whip up this Easy Pie Crust from Chowhound, and I think it’s going to be my new go to.
I would eat this every day for breakfast if I could!
Coconut Cream Pie
Adapted slightly from Add A Pinch
For the Coconut Custard:
1 can coconut milk (13.5oz)
1 cup half-and-half
5 egg yolks
¾ cup sugar
4 tablespoons cornstarch
1 tablespoon butter
¼ teaspoon salt
1½ cups flaked, sweetened coconut
1½ teaspoons vanilla
For the Whipped Topping:
2 cups heavy whipping cream
¼ cup sugar
1 teaspoon vanilla
1 pie crust recipe
½ cup flaked, sweetened coconut (to top)
Blind bake your pie crust according to recipe (or instructions here)
Set over to 350º F. Spread coconut out on a baking sheet and bake for 8-10 minutes until coconut is just beginning to brown. Set aside to cool.
Pour coconut milk and half-and-half into a bow, add egg yolks and whisk until well combined. Set aside.
Put sugar and cornstarch in a saucepan over medium-low heat. Slowly add the egg and milk mixture to the sugar and cornstarch, stirring constantly.Bring custard mixture to a boil and continue to stir constantly for one minute with a heat proof spatula.Remove from heat and add butter, coconut, vanilla and salt. Let cool a bit for 15-20 minutes.
Spread custard into pie crust. Cover lightly with plastic wrap and chill in the refrigerator until set, about 30-45 minutes.
In a large bowl, beat the sugar and heavy whipping cream with an electric mixer just until stiff peaks form. Add vanilla and whisk just until combined.
Spread whipped cream on top of coconut custard. Refrigerate until ready to serve.
When ready to serve, top with toasted coconut.