"Coconut cream pie made the old-fashioned way! Mounds of fluffy coconut-cream cheese whipped cream, creamy coconut custard filling and buttery pie crust! It's incredible!"
Course Dessert, Pie
Cuisine American, southern
Keyword coconut, cream, cream cheese, cream pie, pie crust
Prep Time 20 minutesminutes
Cook Time 20 minutesminutes
Chill Time 4 hourshours
Total Time 4 hourshours40 minutesminutes
Servings 8people
Calories
Ingredients
1Buttery Deluxe Pie Crust RecipeBlind-Baked (see recipe in notes)
THE COCONUT CUSTARD
1/3cupcornstarch
1/2 cupsugar
1/8teaspoonsalt
1 cuphalf n half
1 cupcanned coconut milk
1/2cupcanned cream of coconut
2egg yolks
1-2tablespoonsunsalted butter
1½teaspoonscoconut extract
1 teaspoonvanilla extract
3/4 cupshredded coconut flakes (the soft kind: sweetened or unsweetened)I processed mine so that the flakes were tiny.
THE COCONUT CREAM CHEESE WHIPPED CREAM TOPPING
1 ½cupsheavy whipping creamvery cold
⅓- ½cuppowdered sugar
3oz cream cheeseroom temperature
1 tablespooncanned cream of coconut (optional)
1/2 teaspooncoconut extract
1/2teaspoonvanilla extract
GARNISH
1/2cuptoasted coconut flakes
Instructions
In a large pot, whisk together cornstarch, sugar, and salt until well-combined.
Turn the heat to medium, and slowly stir in half and half, coconut milk and cream of coconut.
Heat until steaming while stirring constantly to dissolve the sugar and cream of coconut.
To temper the egg yolks, add eggs yolks to a bowl.
Slowly pour in 1/4 cup of the hot steaming custard and whisk.
Slowly pour the egg yolk mixture into the pot, being sure to whisk constantly.
Continue stirring until the custard has thickened. Keep the mixture just under a boil. (it's ok if small bubbles break on the surface, just keep stirring)
Once the custard is thick like a pudding, remove it from the heat.
Stir in butter until it melts.
Stir in vanilla extract, coconut extract, and shredded coconut.
Pour hot filling into cooled pie crust.
Cover with plastic wrap, being sure that the plastic wrap touches the surface of the pie to prevent a skin from forming.
Refrigerate overnight (for best flavor) or at least for 3-4 hours to allow the filling to firm up.
When ready to serve, make the topping.
To make the topping mix together heavy whipping cream and powdered sugar until stiff peaks form. Set aside.
In bowl, cream together cream cheese, cream of coconut, coconut extract and vanilla extract.
Mix cream cheese mixture into whipped cream, on low speed, just until combined. (refrigerate to firm up if desired)
Spread topping onto pie.
Sprinkle with toasted coconuts (see note) and serve.
Refrigerate leftovers.
Video
Notes
Use this pie crust recipe. Add pie weights and bake at 325. F for about 40 minutes or until golden.How To Toast Coconut Flakes: First, preheat oven to 325 F. Spread the coconut flakes in a single layer on a baking sheet lined with parchment paper. Bake for 3 minutes, toss the coconut and bake for another 3 minutes or until the coconut is golden. (Keep an eye on it, it can burn quickly!) Remove from the oven and let it cool. It's now ready to garnish your pie!