Coconut Cream Pie

Name: Coconut Cream Pie
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 8 servings
Cuisine: American
Ingredients: pie crust 1 pcs; coconut milk 300 ml; milk 200 ml; sugar 90 g; cornstarch 35 g; egg yolks 3 ea; shredded coconut 60 g; whipping cream 180 ml

Quick answer

Total time: 50 min
Level: Medium
Servings: 8 servings
Ingredients: 8

About this dish

Cut a slice and the layers read clearly: golden crust, cream-colored custard, white whipped cream, and a scatter of toasted coconut that adds crunch.

Cooked from coconut milk and regular milk, the custard has a clear coconut flavor and, once chilled, holds firm on a fork.

Ingredients

servings

IngredientAmount

pie crust1 pcs

egg yolks3 ea

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Instructions

6 steps

1

Blind bake 1 pie crust at 180C for 15 minutes, until the base looks lightly golden and dry.

Let it cool completely at room temperature before filling, because warm pastry will loosen the custard.
2

Pour 300ml coconut milk and 200ml milk into a saucepan first, then whisk in 90g sugar and 35g cornstarch until smooth.

Add 3 egg yolks and whisk again so no dry starch or yolk streaks remain.
3

Set the pan over medium-low heat and stir constantly, scraping the bottom and corners.

When the thin liquid starts turning glossy and creamy, lower the heat so the yolks thicken gently instead of curdling.
4

Cook until the custard coats the back of a spoon thickly and a line drawn through it closes slowly.

If the bottom smells toasted or starts catching, reduce the heat at once and keep stirring.
5

Fold part of the measured 60g shredded coconut into the hot custard and reserve the rest for the finish.

Fill the cooled crust, smooth the surface, and chill for several hours until firm enough to slice.
6

Whip 180ml cream to stiff peaks and spread it lightly over the chilled custard.

Toast the reserved coconut until pale golden, cool it, scatter it over the cream, and serve cold.