Coconut Cream Pie
Coconut cream pie fills a blind-baked pastry shell with a thick, silky custard made from coconut milk, whole milk, egg yolks, and cornstarch. The custard is cooked on the stovetop until it thickens enough to coat the back of a spoon, then poured into the cooled crust and refrigerated until firmly set. The coconut flavor is prominent - rich and tropical - without being artificially sweet. A generous layer of whipped cream on top lightens the dense custard, and toasted coconut flakes scattered across the surface provide a crunchy, nutty accent. When sliced, the pie holds its shape cleanly, revealing distinct layers of golden crust, pale custard, and white cream.
Adjust Servings
Instructions
- 1
Bake pie crust at 180C for 15 minutes and cool.
- 2
Combine coconut milk, milk, sugar, cornstarch, and yolks in a pot.
- 3
Cook while stirring until thick coconut custard forms.
- 4
Fold in some coconut, fill crust, and chill until set.
- 5
Top with whipped cream and remaining coconut.
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