Coconut Cream Pie

11.18.2013

Let the holidays begin! Isn’t pie season the greatest? Except, come January and we realize we’ve gained 10 pounds during the holidays, thanks to pie season :). In moderation is what I always say. Have you decided what pie/pies to make for this Thanksgiving yet? Well let me help you out, make this! Coconut cream pie always seams to be a hit, especially when it tastes this amazing.

Coconut Cream Pie | Cooking Classy

The thing I always used to dread about cream pies, is fearing that they were going to end up a soupy, runny mess so I’d sometimes try to steer away from them (even though I loved them). It took me a few years to realize I just needed to cook the custard a little longer so it had a chance to thicken properly. With this pie, I also tried adding in some cream cheese for added flavor (we’ll call it the secret ingredient) and I think it helped the structure of the pie a little as well. I wanted something to balance out the sweet and that light amount of tang from the cream cheese does just the trick, plus it gives it a faint, almost cheesecake like flavor.

I’m becoming ever more picky, so I ground up the coconut that’s mixed into the pies custard because I didn’t want the large, chewy shreds, something a little more unnoticeable and not so pronounced. I also believe a good coconut cream pie should have a fair amount of coconut flavor which is why I added not only the shredded coconut and coconut milk but also extract just to take it up another notch. I love coconut extract but if you don’t have it and don’t want to pay $4 – $6 for it that you can just increase the amount of vanilla.

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I have the feeling you, and all those you serve this to, are going to love this pie! Enjoy!

Coconut Cream Pie | Cooking Classy

Coconut Cream Pie | Cooking Classy

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Coconut Cream Pie

5 from 1 vote

Ingredients

  • 1 pre-baked 9-inch pie crust
  • 3/4 cup sweetened , shredded coconut
  • 1 1/2 cups full-fat , unsweetened, canned coconut milk (well shaken)
  • 1 cup milk (I used 1%)
  • 1/2 cup heavy cream
  • 1/2 cup + 3 Tbsp granulated sugar , divided
  • 1/4 tsp salt
  • 1/3 cup cornstarch
  • 4 large egg yolks
  • 3 oz cream cheese , diced into pieces
  • 1 Tbsp butter
  • 1/2 tsp vanilla extract
  • 1/4 - 1/2 tsp coconut extract , to taste (or an additional 1/2 tsp vanilla)

Topping

  • 1 1/2 cups heavy cream
  • 2/3 cup sweetened , shredded coconut, toasted

Instructions

  1. Pulse 3/4 cup coconut in a food processor until ground into small pieces, about 1 minute, set aside. In a medium saucepan combine coconut milk, 1/2 cup of the milk, 1/2 cup heavy cream, 1/2 cup of the granulated sugar and the salt. Set mixture over medium heat, and bring mixture nearly to a boil, stirring occasionally. Meanwhile, in a small mixing bowl (or liquid measuring cup used to measure milk), whisk together remaining 1/2 cup milk and cornstarch until well blended. Then in a separate small mixing bowl, whisk together egg yolks with remaining 3 Tbsp sugar until mixture is slightly pale, about 2 minutes. While whisking, pour 1/2 cup of the nearly boiling milk into egg yolk mixture. Then while whisking mixture in saucepan, pour egg yolk mixture followed by cornstarch mixture into saucepan. Cook mixture until thickened, whisking constantly and vigorously to prevent curdling, about 2 - 3 minutes. Remove from heat and add in cream cheese, butter, vanilla extract and coconut extract, stir until well blended. Stir in ground coconut. Pour mixture into baked pie crust. Cover with plastic wrap and chill 2 - 3 hours.
  2. For the topping:
  3. In a mixing bowl, using an electric hand mixer set on high speed, whip heavy cream until soft peaks form. Add in 3 Tbsp sugar and whip until stiff peaks form. Spread over chilled pie and top with toasted coconut. Cut into slices. Store in an airtight container in refrigerator.
  4. Recipe Source: Cooking Classy
Coconut Cream Pie | Cooking Classy

32 comments

  • Diane: Made this pie for my husband’s birthday. It was absolutely delicious! He took the leftovers to work the next day and a co-worker said it was the best coconut cream pie she has ever tasted…and her mom has been making coconut cream pie for years! September 21, 2018 at 10:38am Reply

  • Ethan: The day before mothers day my mom told me her favorite pie is coconut cream. I had already planed for cheese cake, but I wasn’t baking that after what she said. So while she was at work I ran around getting the ingredients for the recipe I discovered on my favorite food blog.
    Moms on a low carb diet so I use non sweet coconut which I had to use a coffee grinder for. And I cut the sugar with some substitute. Aswell as removing the crust. I even bought a pie pan because I forgot you don’t bake a cream pie. Hurt my arm whisking and I move move move to get it done before she gets home.

    In short this dessert is the best thing I’ve ever made. Not only was it fun to make, but it was smooth, rich, and tasted like pure bliss . It sealed the deal for my mom having the best mothers day in years.

    Thank you so much for helping me make my mother and my day with this delicious treat. May 16, 2017 at 4:57am Reply

    • Jaclyn: I’m so happy to hear all of that Ethan!! You are he best to make this pie for your mom! I’m so glad you both enjoyed it :)! May 16, 2017 at 11:25pm Reply

  • Kristin: This is a delicious coconut cream pie! The standard CCP recipe that I’ve been following for years is Martha Stewart’s that has a chocolate macaroon crust. That pie is also delicious, and the crust adds great texture and flavor. What I noticed that was different in your recipe is that your coconut pudding layer is so creamy due to the cream cheese and the butter. It’s truly delicious! I can’t decide which recipe I like better, but this is definitely a keeper for sure. The only changes I made making this was to use whole milk, and whipped only 1 cup of heavy cream for the topping (and stabilized it). Thanks for another delicious pie recipe, Jaclyn! January 5, 2017 at 6:30pm Reply

    • Jaclyn: Thanks for the great review Kristin! February 16, 2017 at 12:49pm Reply

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