Coconut Cream Pie With Coconut Milk

This pie recipe is truly my husband’s favorite pie, and everyone in our family loves it. I have made it for countless birthdays and holidays. It is a tried and true recipe, and always a favorite at Thanksgiving, Christmas, and family gatherings. It has an amazingly creamy custard filling, with lovely coconut flavor from the coconut milk in the filling, the sweetened flaked coconut in the custard filling, and the toasted coconut flakes as a topping.

This pie filling is easy to prepare. The custard filling comes together in minutes, and you can use a homemade or store-bought crust. Cream pies are the best because you don’t have to bake the pie, you just use a prebaked pie crust, fill it with the custard, and chill.

I love using my pie crust recipe with this pie. I use a food processor, which makes it so easy, and it really is a foolproof crust. It works every time, but you can use a store-bought crust to save time. It just needs to be pre-baked according to the package directions. This pie is also glorious with my sweetened vanilla whipped cream. But if you don’t want to whip your own cream, buy some already made or substitute Cool Whip.

Looking for another delicious pie? Try our favorite Cream Cheese and Strawberry Pie or our delicious Cherry and Cream Cheese Pie.

You will need the following ingredients:

• Pre-baked 9-inch pie crust, we like this recipe for a homemade pie crust
• Sweetened coconut flakes
• Coconut milk
• Half-andhalf
• Egg yolks
• Granulated sugar
• Cornstarch
• Butter
• Salt
• Vanilla
• Whipping cream
• Powdered sugar

I know what it’s like when you don’t have everything on hand, and the last thing you want to do is run to the store and pick something up. Here are a few ideas to substitute items on the ingredients list if needed:

1. If you don’t have time to make whipped cream, you can buy it or Cool Whip to replace it.
2. A store-bought crust could be used instead of homemade.
3. If you don’t want to add any vanilla flavor to your whipped cream, you can make it just with the powdered sugar.
4. If you don’t want to use coconut milk, you could substitute it with whole milk, though the texture and taste will be slightly different.

Step 1. In a medium-sized heavy saucepan, whisk together the sugar and cornstarch. In a medium bowl, whisk together the eggs, coconut milk, and half-and-half. Over medium-low heat, gradually whisk the egg mixture into the sugar mixture, stirring constantly. Bring to a boil over medium heat, stirring constantly. Boil for one minute. Remove from the heat.

Step 2. Pour the custard through a fine-mesh strainer into another pan. Using a rubber spatula, push the custard through the sieve. Make sure to include the strained filling under the sieve and pour it into the new pan. This process will catch any tough egg strands in your custard, and can be an optional step if desired.

Step 3. Stir in coconut, butter, vanilla extract, and salt into the strained custard mixture.

Step 4. Spread the custard mixture into the prebaked pie crust. I like using an offset spatula to help spread it evenly. Cover the custard with plastic wrap, placing the plastic wrap directly on the custard mixture to prevent a skin from forming on it. Chill the pie for 3-4 hours until set and up to 24 hours before serving.

Step 5. To make the whipped cream, using a handheld electric mixer, beat together the cream, powdered sugar, and vanilla in a medium-sized bowl until stiff peaks form.

Step 6. Before serving the pie, preheat the oven to 350 degrees Fahrenheit. Spread ¾ cup of coconut evenly onto a rimmed baking sheet. Toast for 6-9 minutes until the coconut is just turning brown. Cool to room temperature. Spread the whipped cream evenly over the chilled coconut custard, and top with the toasted coconut before serving.

• I indicate in the recipe that you can chill the pie for 3-24 hours. I usually chill it for 3-4 hours, and the pie has set enough in that time.
• Use canned coconut milk in the canned milk section of the grocery store, not in the refrigerated section where you find coconut milk for drinking. Canned milk is thicker, richer, and has a higher fat content, making it perfect for baking, cooking sauces, and other uses.