Coconut Cream Pie

Creamy coconut pudding in a flaky pie crust and topped with stabilized whipped cream. This simple dessert is perfection!

Course Dessert

Cuisine American

Keyword Coconut, Pie

Prep Time 45

Cook Time 45

Chill Time 3

Total Time 4 30

Servings 10 servings

Calories 433kcal

Roll out the chilled pie dough into a 12 inch circle and transfer to a 9 inch pie plate. Press the dough into the corners of the pie plate and trim off any excess.
Wrap in cling film and chill for 40 minutes (or overnight). Transfer to the freezer and chill for another 20 minutes while the oven preheats to 375°F.
Prick the bottom of the crust with a fork several times. Place a large piece of foil on the pie and fill with pie weights. Make sure the weights are covering the whole pie, including the corners.
Bake for 25 minutes. Then remove the foil and weights. Bake for an additional 10- 15 minutes, or until the pie crust is baked completely and a light golden brown. Set aside to cool while you prepare the filling.

Place the shredded coconut on a foil lined baking sheet and toast for 10 minutes at 325°F. Be sure to stir every few minutes to prevent burning. Set aside.
Whisk together the sugar, cornstarch, and salt in a medium saucepan. Gradually whisk in the milk and coconut cream until well combined and there are no lumps. In a bowl, whisk together the egg yolks and set aside.
Place the saucepan over medium heat and stir constantly. Bring to a simmer. Remove the pan from the heat and gradually ladel the hot milk mixture into the egg yolks, whisking constantly. Once most of the milk has been added, pour the egg mixture back into the saucepan. Whisk to combine.
Return to the heat and bring to a bubbling simmer. Cook for one minute, whisking constantly. Remove from heat and pour the pudding through a sieve and into a medium bowl.
Stir in the butter and vanilla. Once combined, stir in most of the toasted coconut. (Reserve the remaining coconut for topping the finished pie.) Press cling film onto the surface of the custard and set aside to cool. Once the custard is room temperature, you can cover and chill over night if not using the same day.

Place the bowl and whisk attachment of a stand mixer into the freezer to chill for 30 minutes.
In a small microwave safe bowl, add the gelatin and water. Make sure there are no clumps of dry gelatin. Let it bloom for 2- 5 minutes. Microwave the mixture to melt the gelatin, about 8 seconds. Set aside to cool slightly.
Add the cream, sugar, and vanilla to the bowl of the stand mixer and whip on a medium speed until it begins to thicken.
Turn the speed to low and drizzle in the cooled, but still liquid, gelatin. Bump the speed up to medium- high and whip until the mixture is thick and holding it's shape. Don't over mix.

Pour the room temperature (or chilled) coconut custard into the prepared pie crust. Use a spatula to even it out.
Dollop the stabilized whipped cream all over the pudding and smooth with a spatula. Top with reserved toasted coconut.
Chill for 2- 3 hours before serving.

I always use my Great Grandmother's Pie Crust.
It helps to melt the coconut cream before measuring, but this is not completely necessary.