Best Ever Homemade Coconut Cream Pie
This Coconut Cream Pie is the best homemade recipe I've tried! Creamy, decadent and silky coconut custard in a buttery, flaky pie crust and topped with a mountain of fresh whipped cream and toasted coconut. So perfect, light, and delicious!
Servings: 8 -10
Ingredients
- One frozen deep dish pie crust or you may use homemade, baked according to package instructions
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 2 cups half-and-half
- 4 egg yolks
- 3 Tablespoons butter cubed
- 1ΒΌ cups sweetened flaked coconut
- 2 teaspoons vanilla extract
- 2 cups heavy whipping cream
- 1/3 cup confectioners' sugar
- 1 cup sweetened flaked coconut toasted*
Instructions
- In a medium saucepan, add in the 1/2 cup granulated sugar and cornstarch; whisk together until combined. Add in the half and half and eggs and whisk until smooth and combined. Bring to a boil over medium heat, whisking constantly. Boil for 1 minute, then remove from heat and whisk in the butter, 1 & 1/4 cups sweetened flaked coconut, and vanilla extract, whisking vigorously until combined. Cover the pan with plastic wrap, placing the plastic wrap directly onto the custard for 30 minutes.
- Pour the custard into the prepared pie crust and smooth out the top. Refrigerate until set, about 1-2 hours.
- In the bowl of a stand mixer, beat the heavy whipping cream and confectioners' sugar together on high speed until stiff peaks form, about 5-7 minutes. Spread the whipped cream evenly over the pie; top with the toasted coconut. Store leftovers covered in the fridge up to 3 days.
- NOTE: to toast coconut, simply place the coconut in a dry small skillet and cook over medium-low heat for about 5-8 minutes, stirring occasionally, until nutty, fragrant and toasted. Cool.