This classic coconut cream pie is a creamy decadent dessert, using a flaky pie crust with coconut cream dolloped with a lightly sweetened whipped cream. When it comes to pie recipes, this coconut cream pie recipe takes the blue ribbon.
You’ve probably noticed that I don’t post about desserts very often. I try to stay away from making sweets because David and I will gorge ourselves on whatever it is and we sure don’t need the extra calories. Every once in a while I have an urge to make dessert. A couple of years ago, I posted this recipe on the very young Mountain Kitchen. When reviewing older posts to put on the new site, I thought this would be a good one to share again.
I’m sure when David sees this post, he’s gonna be pissed off that I didn’t make it for the re-post as I have with others. If you like coconut you should definitely try this recipe. I have used this recipe many times, without fail.
Gosh, I may have to make a pie now… so good!
Classic Coconut Cream Pie
Ingredients
The Pie
- 1 10-inch pie crust Blind Baked
- ⅔ cup granulated sugar
- ¼ cup cornstarch
- ½ teaspoon Kosher salt
- 3 cups whole milk
- 4 large egg yolks
- 2 tablespoons unsalted butter
- 7 ounces flaked coconut
- 2 teaspoons vanilla extract
- 1 cup whipped cream (recipe to follow)
Sweetened Whipped Cream
- ½ cup heavy whipping cream
- 1 tablespoon granulated sugar or powdered sugar
Instructions
The Pie
- Prepare Baked Pie Crust.
- Beat egg yolks with a fork in small bowl. Mix sugar, cornstarch, and salt in 2-quart saucepan. Gradually stir in milk. Cook over medium heat, stirring constantly until mixture thickens and boils. Boil and stir 1 minute.
- Immediately stir at least half of the hot mixture gradually into egg yolks; stir back into hot mixture in saucepan. Boil and stir 1 minute; remove from heat.
- Stir in butter, vanilla and 1 cup of coconut. Pour into pie shell.
- Press plastic wrap onto filling. Refrigerate about 2 hours or until set.
1 Cup Sweetened Whipped Cream
- Beat heavy whipping cream and sugar in a chilled small bowl with electric mixer on high speed until stiff.
- Remove plastic wrap onto filling. Top pie with Sweetened Whipped Cream and remaining coconut. Immediately refrigerate any remaining pie after serving.
Andy says
I just gained 3 pounds!
The Mountain Kitchen says
Hopefully you got to taste it first… 😉
David says
O man I want
The Mountain Kitchen says
I knew you would say that! :)https://www.themountainkitchen.com/wp-admin/edit-comments.php?comment_status=moderated#comments-form
Rachel says
I stay away from baking, too. Mostly because I have to be so precise & I need freedom!
The Mountain Kitchen says
We are foodie sisters for life! I feel the same way. Screw accuracy!
SJG says
Send me a slice please? This looks too good! I think with a cold glass of milk I’d be in heaven!
The Mountain Kitchen says
I would if I had actually made this recently and had a slice…lol! 🙂
Cheryl "Cheffie Cooks" Wiser says
It has a tropical feel-Okay send me two refrigerated-pronto!!!
dogear6 says
Oh does that look good! I don’t do that kind of cooking either for the same reason. Too easy to eat and not good for me. But it sure looks wonderful.
Nancy
The Mountain Kitchen says
Thanks, Nancy. It sure has flung a craving on me though….yikes!
Dana@ IveGotCake says
Yeah I gotta stay away from sweets for the same reason.
This one would definitely do me on but damn it looks so good!!
Dana@ IveGotCake says
Yeah I gotta stay away from sweets for the same reason.
This one would definitely do me in but damn it looks so good!!
The Mountain Kitchen says
It is… Creamy thick and coconutty!!!