Classic Coconut Cream Pie

Coconut cream pie is a show-stopper dessert that will satisfy any sweet tooth! Our made-from-scratch creamy and flavorful pie is just as easy to make as it is to enjoy. Coconut fans - rejoice! You’re going to adore this recipe!

Ingredients

Coconut Pie:

• 1 prepared pie crust
• 3/4 cup granulated sugar
• 1/3 cup cornstarch
• 1 cup heavy cream
• 1 (13.5 ounce) can coconut milk
• 1 cup coconut flakes ,divided
• 3 large egg yolks slightly beaten
• 2 tablespoons salted butter
• 1 teaspoon vanilla extract

Stabilized Whipped Cream:

• 3 tablespoons cold water
• 1 teaspoon unflavored gelatin
• 1 cup heavy cream
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract

Instructions

1. Preheat oven to 350 degrees Fahrenheit. Lightly toast the coconut flakes by spreading on a baking sheet and toasting in the oven for about 5-7 minutes. Stir occasionally to ensure all is toasted.
2. Combine sugar, cornstarch, heavy cream, and coconut milk in a medium saucepan. Cook over medium-high heat, stirring constantly until it begins to bubble. Continue stirring for about 2 minutes until it starts to thicken.
3. Working quickly, remove pan from heat and pour a little of the mixture into the egg yolks, whisk rapidly, and pour back into to the pan. Cook for an additional 90 seconds over medium heat.
4. Remove from heat again and stir in butter, vanilla, and 1/2 of the toasted coconut flakes. Pour into prepared pie shell. Let cool for about 15 minutes and then refrigerate until completely cooled and set.

Stabilized Whipped Cream:

1. Make the whipped cream topping by sprinkling gelatin over cold water in a small bowl. Let stand 5 minutes. Then, microwave on high until gelatin melts and liquid is clear, about 5-10 seconds.
2. Meanwhile, in a large mixing bowl use a hand mixer or stand mixer to whip heavy cream until soft peaks form. Sprinkle in powdered sugar and pour in vanilla extract and continue whipping until combined. Slowly pour in gelatin mixture and whip until stiff peaks form.
3. Pipe whipped cream onto the top of the completely cooled pie for a decorated effect, or simply spread it over the top of the pie in an even layer. Sprinkle with remaining coconut. Refrigerate until ready to serve.