Print

Carla’s Classic Mile-High Coconut Cream Pie

A generous slice of creamy Coconut cream pie topped with whipped cream and toasted coconut flakes.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this homemade coconut pie for a rich, thick coconut milk custard filling and a towering whipped cream topping. It is a perfect retro dessert for your Mother’s Day table.

Ingredients

Scale
  • 1 (9 inch) unbaked pie crust
  • 1 cup granulated sugar
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 1 1/2 cups milk
  • 1/2 cup heavy cream
  • 4 large egg yolks, lightly beaten
  • 2 tablespoons butter
  • 1 teaspoon vanilla extract
  • 1 cup sweetened flaked coconut, toasted
  • 1 cup heavy cream, cold (for topping)
  • 2 tablespoons powdered sugar (for topping)
  • 1/2 teaspoon vanilla extract (for topping)

Instructions

  1. Prepare the pie crust according to your preferred method for a single crust pie. Bake until golden brown. Let the crust cool completely.
  2. In a medium saucepan, whisk together the granulated sugar, cornstarch, and salt.
  3. Gradually whisk in the 1 1/2 cups of milk and 1/2 cup of heavy cream until smooth.
  4. Cook over medium heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon. Do not let it boil rapidly. This takes about 8 to 10 minutes.
  5. Remove the saucepan from the heat. In a small bowl, whisk the egg yolks. Slowly temper the yolks by whisking about 1 cup of the hot custard mixture into the yolks.
  6. Pour the tempered yolk mixture back into the saucepan with the remaining custard. Return to medium-low heat. Cook, stirring constantly, for 1 to 2 minutes until the custard is thick. Do not boil.
  7. Remove from heat. Stir in the butter, vanilla extract, and 1 cup of toasted coconut until the butter melts.
  8. Pour the hot custard into the cooled, baked pie shell. Press plastic wrap directly onto the surface of the custard to prevent a skin from forming. Chill for at least 4 hours, or until completely firm.
  9. When ready to serve, prepare the topping. In a chilled bowl, beat the 1 cup of cold heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
  10. Spread or pipe the whipped cream generously over the chilled custard. Sprinkle the top with a little extra toasted coconut, if desired. Slice and serve cold.

Notes

  • To toast coconut, spread it in a single layer on a baking sheet. Bake at 350 degrees Fahrenheit for 5 to 8 minutes, watching closely to prevent burning.
  • For the thickest custard, make sure you cook the mixture long enough for the cornstarch to activate, stirring constantly.
  • You can make this best cream pie recipe a day ahead, but add the whipped cream topping just before serving.

Nutrition

Find it online: https://cookingbycarla.com/coconut-cream-pie-nostalgic-retro-dessert/