Ultimate Coconut Cream Pie

Categories: Pies, Sweets & Desserts
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Published on: December 3, 2012

Ultimate Coconut Cream Pie
Recipe type: Pies
Prep time: 
Cook time: 
Total time: 
This is an enhanced version of my Heavenly Coconut Cream Pie. Neither could be my normal easy and tastey type recipes I always strive for. But it's coconut cream pie! It ain't supposed to be easy! Well, my Easy EASY Coconut Cream Pie is pretty darned easy. But here we're looking for wondrous coconut cream pie - And here we've found it!
  • ¾ cup sugar
  • 1½ cups unsweetened coconut milk
  • 1½ cups whole milk
  • ¼ cup cornstarch
  • 5 egg yolks
  • ¼ teaspoon salt
  • 1 cup flaked, unsweetened coconut
  • 2 teaspoons vanilla extract
  • 1 tablespoon butter
  • 1 (9-inch) baked pie shell
  • ⅓ cup toasted coconut
Whipped Cream
  • 1 pint whipping cream
  • ⅓ cup sugar
  1. In a nonstick 1-quart saucepan, combine ¾ cup sugar, coconut milk, and 1 cup milk. Scald mixture.
  2. In a small mixing bowl, whisk the remaining ½ cup milk and cornstarch together to make a slurry.
  3. Whisk egg yolks with salt in medium bowl. Temper yolks by adding ½ cup scaled milk mixture to yolks and whisk well.
  4. Add yolk mixture and slurry back into milk mixture and whisk vigorously over medium heat until thickened, about 2 minutes.
  5. Remove from heat and add coconut, vanilla, and butter. Whisk until uniformly incorporated.
  6. Pour the filling into the prepared pie shell. Cover the pie with plastic wrap and place in the refrigerator. Chill the pie completely, about 2 hours.
Whipped Cream
  1. Whip cream together with ⅓ cup sugar until stiff. (I like to add a cap of vanilla extract)
  2. Spread evenly over pie and sprinkle with toasted coconut flakes.


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