Homemade Coconut Cream Pie (Print Version)

# Ingredients:

→ Pie Crust

01 - 1 unbaked flaky Pie Crust

→ Coconut Filling

02 - 4 large egg yolks
03 - 1/4 cup (30g) cornstarch
04 - 1 (14 ounce) can full fat coconut milk
05 - 1 cup (240ml) half-and-half
06 - 2/3 cup (130g) granulated sugar
07 - 1/4 teaspoon salt
08 - 1 cup (80g) sweetened shredded coconut
09 - 2 Tablespoons (28g) unsalted butter, softened to room temperature
10 - 1 teaspoon pure vanilla extract
11 - optional: 1/2 teaspoon coconut extract

→ Whipped Cream

12 - 1 and 1/2 cups (360ml) cold heavy cream or heavy whipping cream
13 - 3 Tablespoons (20g) confectioners' sugar or granulated sugar
14 - 3/4 teaspoon pure vanilla extract
15 - optional for garnish: unsweetened coconut shavings, coconut chips, or sweetened shredded coconut

# Instructions:

01 - Make pie dough the night before because it needs to chill in the refrigerator for at least 2 hours before rolling out and blind baking.
02 - Preheat oven to 375°F (190°C). Fully blind bake the pie crust according to recipe instructions. Cool pie crust completely. You can do this up to 3 days ahead of time. Cover cooled crust tightly and refrigerate until ready to fill.
03 - Whisk the egg yolks and cornstarch together. Set aside. Whisk the coconut milk, half-and-half, granulated sugar, and salt together in a medium saucepan over medium heat.
04 - Whisking occasionally, bring to a boil. Boil for 2 minutes, then reduce temperature to medium-low heat. Once boiling, remove about 1/2 cup of the mixture and, in a slow and steady stream, whisk into the egg yolk and cornstarch mixture. Keep those egg yolks moving so they don't scramble.
05 - In a slow and steady stream, pour and whisk the egg yolk mixture into the pot. The pudding will immediately begin to bubble and thicken. Stand back and use caution as the bubbles may burst. Whisk and cook for 1 minute and 30 seconds. Remove from heat and stir in the coconut, butter, vanilla, and coconut extract (if using).
06 - Pour warm filling into cooled pie crust. Cover tightly with plastic wrap directly on the surface of the pudding (to prevent a skin from forming) and refrigerate for at least 3 hours or overnight until chilled and thickened. Pie may be refrigerated for up to 1 day.
07 - Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the heavy cream, sugar, and vanilla extract on medium-high speed until medium peaks form, about 3-4 minutes. Medium peaks are between soft/loose peaks and stiff peaks and are the perfect consistency for topping and piping on desserts.
08 - Pipe or spread the whipped cream on top. Garnish with extra coconut, if desired. Chill the pie uncovered up to a few hours or you can serve it immediately.

# Notes:

01 - You need one 13-14 ounce can of full fat unsweetened coconut milk. Canned coconut milk is a cooking ingredient, not a beverage. It's very thick and usually found near the Thai food products. Shake it up before using. Do not use refrigerated carton coconut milk.
02 - Both confectioners' sugar and granulated sugar work well in whipped cream when using small amounts like in this recipe.
03 - For the coconut topping, you can use unsweetened coconut flakes, sweetened shredded coconut, or any form of coconut flakes. To toast them: Bake in a 300°F (149°C) oven for 6-8 minutes or until browned to your liking.
04 - You can freeze the pie after filling the crust and chilling. Make sure the filling is completely cool inside the pie shell prior to freezing. Cover with an extra layer of plastic wrap before freezing. Freeze for up to 3 months.
05 - Cover leftovers and store in the refrigerator for up to 5 days.

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