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Coconut Cream Pie

Coconut Cream Pie – GoodLifeBlu
PieCoconutCreamyClassic

Homemade Coconut Cream Pie — Silky and Stunning

A flaky pie crust filled with rich, silky coconut pastry cream, topped with toasted coconut and billowy whipped cream. The pie that makes people say they don't even like coconut — until they try this.

Prep
30 min
Chill
4 hrs
Serves
8
Est. Cost
~$12

Coconut cream pie is a labor of love and every bit of it shows in the final result. That silky pastry cream, the toasted coconut on top, the whipped cream piled high — this is a dessert that means you cared enough to make something special.

— Blu
✦ ✦ ✦

Ingredients

Coconut Pastry Cream
Whole milk1.5 cups
Coconut milk (full fat)1 cup
Sugar¾ cup
Cornstarch¼ cup
Egg yolks4 large
Butter2 tbsp
Vanilla extract1 tsp
Coconut extract½ tsp
Sweetened shredded coconut1 cup
The Rest
Blind-baked 9-inch pie crust1 crust
Heavy cream1.5 cups
Powdered sugar3 tbsp
Toasted coconut (for topping)½ cup
✦ ✦ ✦

Steps

  • 01Whisk egg yolks, sugar, and cornstarch together in a bowl. Heat milk and coconut milk in a saucepan until steaming. Slowly pour hot milk into yolk mixture, whisking constantly to temper the eggs.
  • 02Return to the saucepan over medium heat. Whisk constantly until the mixture thickens and comes to a boil — about 5–7 minutes. Cook 1 more minute after boiling.
  • 03Remove from heat. Stir in butter, vanilla, coconut extract, and shredded coconut. Press plastic wrap directly on the surface and cool completely, then refrigerate 2 hours.
  • 04Pour chilled filling into the blind-baked pie crust. Whip cream with powdered sugar to stiff peaks. Pile high on top. Garnish with toasted coconut. Refrigerate 2 more hours before slicing.
✦ ✦ ✦

Blu's Tips

🥛
Temper the Eggs
Adding hot milk slowly to the egg yolks — whisking constantly — gradually raises the temperature so the eggs don't scramble. Pour it in a thin stream while whisking fast.
🌡️
Whisk Until It Boils
The filling must come to a full boil to fully activate the cornstarch and give you a filling that sets firm enough to slice. Undercooking = runny pie.
🥥
Toast the Coconut
Spread shredded coconut on a dry pan over medium heat, stirring constantly until golden. Takes 3–4 minutes. Toasted coconut has more depth and crunch than raw.
🫙
Plastic Wrap on Surface
Pressing plastic wrap directly on the surface of hot pastry cream prevents a skin from forming as it cools. That skin would give you lumpy filling. Always cover the surface.
✦ ✦ ✦
Storage & Leftovers
Fridge
4 days
Freezer
Not recommended
Serve
Always chilled

Silky coconut cream. Toasted coconut on top. Worth every step. — Blu

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