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Creamy Coconut Cream Pie Recipe Easy Perfect Toasted Coconut Topping

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A luscious and creamy coconut cream pie made with full-fat coconut milk and topped with perfectly toasted shredded coconut. This easy-to-make dessert offers a tropical twist with a smooth filling and crunchy topping.

Ingredients

Scale
  • 1 9-inch pre-made pie crust (store-bought or homemade, chilled)
  • 2 cups (480 ml) full-fat coconut milk
  • 3/4 cup (150 g) granulated sugar
  • 1/3 cup (40 g) cornstarch
  • 1/4 teaspoon salt
  • 4 large egg yolks (room temperature)
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon unsalted butter
  • 1/2 cup (50 g) sweetened shredded coconut (toasted for topping)
  • 1 cup (240 ml) heavy whipping cream (chilled)
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C). Place pie crust in a 9-inch pie dish and prick bottom with a fork. Bake for 12-15 minutes until lightly golden. Cool on a wire rack.
  2. Spread shredded coconut evenly on a baking sheet. Toast in oven for 5-7 minutes, stirring halfway, until golden and fragrant. Remove and cool.
  3. In a medium saucepan, whisk together sugar, cornstarch, and salt. Slowly whisk in coconut milk until smooth.
  4. Cook over medium heat, whisking constantly, until mixture thickens and bubbles, about 7-10 minutes.
  5. Lightly beat egg yolks in a separate bowl. Temper yolks by slowly whisking in about 1/2 cup of hot coconut mixture, then pour yolk mixture back into saucepan.
  6. Cook for another 2 minutes, stirring constantly until thick and creamy. Remove from heat and stir in vanilla extract and butter until melted and smooth.
  7. Pour filling into cooled pie crust. Press plastic wrap directly on surface to prevent skin. Cool to room temperature, then refrigerate at least 2 hours until set.
  8. In a chilled bowl, whip heavy cream with powdered sugar and vanilla extract until stiff peaks form.
  9. Spread or pipe whipped cream over chilled pie. Sprinkle toasted coconut evenly on top.

Notes

Use full-fat coconut milk for best creaminess. Toast coconut carefully to avoid burning. Temper egg yolks slowly to prevent curdling. Chill pie at least 2 hours or overnight for best set. For dairy-free, substitute whipped coconut cream for heavy cream and use a dairy-free crust.

Nutrition

Keywords: coconut cream pie, toasted coconut topping, creamy pie, tropical dessert, easy pie recipe, coconut milk pie, homemade pie

Find it online: https://tessierecipes.com/creamy-coconut-cream-pie-recipe-easy-perfect-toasted-coconut-topping/